Name: Lillet Marshmallows
Cook time: 25 min
Total time: 3 3/4 hr (includes time for setting)
Yield: Makes about 64 marshmallows
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

Image may contain Pottery Art Porcelain Furniture and Saucer

Lillet MarshmallowsRoland Bello

Why should kids have all the fun? A lovely way to keep the conversation going long after dessert, these soft, aromatic little confections are like Peeps for adults. Lillet perfumes the marshmallows with orange and honey notes and gives them a haunting buzz.

Cooks' notes:

•For best texture, make marshmallows on a dry day.
•Sugared marshmallows keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 week.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.