Ingredients

• 3 (1/4-ounce) envelopes unflavored gelatin
• 3/4 cup Lillet Blanc, divided
• 1 1/2 cups sugar
• 1 cup light corn syrup
• 1/4 cup water
• About 1/2 cup confectioners sugar for dusting and dredging
• Equipment: a stand mixer fitted with whisk attachment; a candy thermometer

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Instructions

1. Lightly oil an 8-inch square baking pan.
2. Sprinkle gelatin over 1/2 cup Lillet in bowl of mixer and let soften while making syrup
3. Stir together sugar, corn syrup, water, a pinch of salt, and remaining 1/4 cup Lillet in a small heavy saucepan. Boil over medium heat, without stirring, until thermometer registers 238 to 240°F. Remove from heat.
4. With mixer at low speed, pour hot syrup into gelatin mixture in a slow stream down side of bowl. Increase speed to high and beat until very thick and mixture forms a thick ribbon when beater is lifted, 11 to 13 minutes.
5. Scrape marshmallow into baking pan (it will be very gooey) and smooth top with a lightly oiled spatula. Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours.
6. Using a sieve, dust a cutting board with confectioners sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners sugar. Cut marshmallow into 1-inch squares.
7. Dredge marshmallows in confectioners sugar to coat completely.