Baileys Marshmallows

I hope you are enjoying your fair share of hot chocolate this winter. (I know I sure am!) I recently decided that my traditional cup of hot chocolate needed some kick and these Baileys Marshmallows are the perfect solution. You could spike your marshmallows with any liquor, but Baileys Irish Cream is smooth and perfect for these sweet marshmallows.

 

 

Baileys Marshmallows
Makes about 30 marshmallows
INGREDIENTS:

3 envelopes of unflavored gelatin

1/2 cup Baileys

2 cups granulated sugar

3/4 cups light corn syrup

1/4 cup water

1/4 teaspoon salt

1 tsp. vanilla extract

Confectioners' sugar for dredging

baking spray

DIRECTIONS:

1. In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over baileys. Let sit for 10 minutes. In a medium sauce pan, heat sugar, corn syrup, salt and water over medium heat and stir constantly until it comes to a boil. Allow mixture to boil violently for about one minute, then turn heat off. 

2. Slowly pour hot syrup (be careful, its HOT) into baileys mixture and turn mixer on high. Add the vanilla and beat for 12-15 minutes, until mixture has thickened and cooled. 

3. Line a 9x9 inch dish with greased plastic wrap and dust with confectioners sugar. Evenly pour the marshmallow into the pan, dust with more confectioners sugar, and cover with plastic wrap. Let marshmallows sit overnight. 

4. Uncover and flip marshmallow block onto a work surface dusted with confectioners sugar. Using a clean pair of kitchen scissors, cut into equal 1.5" cubes. Coat remaining sides of marshmallows in confectioners sugar and tap to remove excess. Store in an airtight container for up to a week. 


GET THE RECIPE CARD HERE.