Recipes

Bailey’s Marshmallows

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I came across a tutorial for home made marshmallows around Christmas time but didn’t get around to actually completing the recipe until last week.

While making your own marshmallows sounds completely strange and unnecessary I can assure you that it was well worth the effort and the resulting product tasted 100X better then store bought options. In addition, I’ve never seen booze enhanced marshmallows at my grocery store – I’m sure there’s a re       ason for that.

Delicious, extra boozy, very sticky and wonderful. If you have an hour or two and a craving for sweets you should definitely give this a try.

Bailey’s Marshmallows
Recipe adapted from Confessions of a Foodie Bride.

Ingredients
1/2 cup baileys Irish cream
3 packets unflavored gelatin
1 cup corn syrup
1 ½ cup sugar
½ cup water
Powdered sugar

**Note: You NEED a candy thermometer to make this recipe.**

  1. In a large bowl, combine the Baileys with the packets of gelatin. The recipe I used assured me that the gelatin would absorb. In my rendition it became more of a lumpy hard solid but that did not seem to affect the end result.marshmellow
  2. Combine the sugar, corn syrup, and water in a sauce pan or pot. Mix constantly until the contents reaches 240 degrees or the soft ball stage on your thermometer.  This will take forever…. Be aware.candy-thermomit

    Side note: Use a wooden spoon to stir. I used what I thought was a high temperature spatula and this is what happened.

    IMG_0852

  3. Once the sugar has reached the necessary temperature, transfer into the bowl with the Baileys. Try not to spill anywhere as this is now molten LAVA and will be difficult to peel off your stove / counter / etc.
  4. Beat the concoction with a hand mixer for 15 minutes – you will have the consistency of marshmallow fluff.IMG_0851
  5. Quickly coat a baking dish with baking spray or cooking oil. I used Crisco but that probably wasn’t the best choice as mine left weird oils in my coffee the next day.
  6. Pour the mixture into the pan and leave to set overnight.
  7. The next morning or 8 hours later run a knife under hot water and scrape along the edge of the pan to loosen the marshmallows. Flip onto a cutting board.
  8. Cut into appropriate marshmallow sized pieces using a hot knife.
  9. Roll each piece in powdered sugar (to avoid sticking) and store in a zip lock bag.
  10. Make a pot of coffee and enjoy!

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