Ingredients:

4TBSPGelatin (4 packets)
2CupsWestmalle Dubbel Beer*, chilled

1Cup Dark Candi Sugar Syrup or and additional cup of Sugar, organic
1Cup Sugar, organic
PinchSea Salt

2 each      Egg Whites, room temperature
2 Cups      Confectioners' Sugar, sifted, plus extra for dusting
1 TBSP      Butter

Westmalle Dubbel Marshmallows
Directions:

Mix together the gelatin and Dubbel into a medium sized saucepan and soak for 10 minutes, or the gelatin has softened. Turn the heat on low, add sugar, salt and stir occasionally until the sugar has dissolved, about 10 minutes.  You do not want to boil this mixture.  Turn the heat off and allow to cool to room temperature.

Meanwhile, in the bowl of a standing mixer, beat the room temperature egg whites (the egg whites will hold more air at room temp.) on high until stiff peaks have formed.  While the mixer is on low, add the sifted confectioners' sugar a ½ cup at a time, until all the sugar is mixed in.  Then slowly pour in the cooled gelatin/beer mixture. Increase the speed and beat until thick and the volume has about double in size.

Take an 8 x 8 inch baking dish and grease slightly with butter and dust with confectioners' sugar. Pour marshmallow mixture into the prepared dish; spray a spatula with a non-stick spray (to prevent sticking) and level out the marshmallow to a consistent thickness. Dust the top with the extra sifted confectioners' sugar. Place the uncovered dish in a cool spot and let sit for 4 hours to overnight; until the marshmallows have set and dried slightly.

Using a sharp knife, loosen the marshmallow from edges of dish and invert onto a large cutting board, dusted with more confectioners' sugar.  Cut the marshmallows into equal sized cubes, dredging each piece in confectioners' sugar.  Place into a sealed container until ready to use.

What to use these adult treats for?  Add a few to a spiked cup of Coco, add some Belgian Dark Chocolate and a graham cracker and you have a smore, or just use these instead of the store bought kind in Rice Crispy Treats.  But you could just eat them plain too.

* For the beer choice, Westmalle Dubbel is a wonderful choice.  The Dark Candi Syrup is used in the making of this beer, adding more depth to the recipe.  Other beer recommendations are HOTD Adam, Grand Cru, Tripel or Kriek, Framboise or Peche.