Homemade Flavoured Marshmallows -Bailey’s, Chocolate, and Vanilla

Homemade Flavoured Marshmallows -Bailey's, Chocolate, and Vanilla -how to make your own flavoured marshmallows, perfect for Christmas and gift giving!

You might remember that I made a few different kinds of flavoured homemade marshmallows last week for my hot chocolate buffet. They were a real hit, and I felt like they needed their very own post. They’re that special. 😉

Homemade Flavoured Marshmallows -Bailey's, Chocolate, and Vanilla -how to make your own flavoured marshmallows, perfect for Christmas and gift giving!

When I first started thinking about making these for the party, I didn’t really want to make three different batches to get three flavours -that’s a whole lot o’ marshmallows. So I came up with a way to make three kinds out of one batch. I know there are some of you out there a little intimidated by trying to make these, but they’re really not too hard, if you have a stand mixer. You will also need a candy thermometer. And just in case you’re wondering they’re only 5-10 bucks a trip to a kitchen store is fun…you can also pick up some stocking stuffers for yourself that you actually like and pretend your spouse bought them for you. 😉

Homemade Flavoured Marshmallows -Bailey's, Chocolate, and Vanilla -how to make your own flavoured marshmallows, perfect for Christmas and gift giving!

Homemade Flavoured Marshmallows -Bailey’s, Chocolate, and Vanilla

Ingredients

  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 1 1/2 cups white sugar
  • 1 cup light corn syrup
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/4 cup icing sugar
  • 1/4 cup cornstarch
  • 5 tbsp cocoa -divided
  • 1/3 cup Bailey's
  • Nonstick spray

Instructions

  1. Put the gelatin and 1/2 cup of water into the bowl of a stand mixer, with the whisk attachment.l
  2. Combine the other 1/2 cup water, white sugar, corn syrup and salt in a small pan, and cook, covered over medium high heat for 3-4 minutes. Remove the lid and clip a candy thermometer onto the side of the pan and continue cooking until the mixture reaches 240 degrees F, approximately. Once the mixture reaches this temperature, take it off the heat.
  3. With the mixer running on low speed, slowly pour the sugar syrup mixture down the side of the bowl into the gelatin mixture. Then increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, about 12 to 15 minutes. Add the vanilla during the last minute of whipping.
  4. While the mixture is whipping prepare the pans as follows:
  5. Combine the confectioners' sugar and cornstarch in a small bowl.
  6. For the Vanilla Marshmellows:
  7. Lightly spray a 9 by 9-inch baking pan with nonstick cooking spray. Add 1/4 cup the icing sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. When ready, pour half the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover.
  8. For the Bailey's Marshmallows:
  9. Prepare a 9 x 5 inch loaf pan, and prepare in the same way as you did for the Vanilla Marshmallows, using 1/4 cup of icing sugar, and cornstarch mixture. To make the Bailey's Marshmallows, remove 1/4 of the marshmallow mixture (or half of what remains in the mixture after removing half to make the Vanilla Marshmallows) and place in a mixing bowl. Add 1/3 cup of Bailey's and stir to combine completely. Pour the mixture into the prepared pan, smooth, and coat with the remaining icing sugar and cornstarch mixture.
  10. For the Chocolate Marshmallows:
  11. Spray a 9 x 5 loaf pan with cooking spray. Mix 1/8 cup of the icing sugar and cornstarch with 2 tbsp of cocoa. Use this mixture to coat the pan, and reserve the rest for later. Mix the other 3 tbsp of cocoa with 3 tbsp of water to form a liquid, and use the mixer to combine it with the remaining 1/4 of the marshmallow mixture. When it's combined, pour into the prepared pan, and smooth. Coat with the remaining icing sugar, cornstarch and cocoa mixture.
  12. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  13. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
  14. This recipe is adapted from Alton Brown's Marshmallow Recipe.
http://www.lifeisaparty.ca/2013/homemade-flavoured-marshmallows-baileys-chocolate-and-vanilla/

I packaged some up in some sweet mason jars for gift giving -perfect way to really impress your peeps this Christmas. And, just to guild the lily…dipped some in chocolate.

Homemade Flavoured Marshmallows -Bailey's, Chocolate, and Vanilla -how to make your own flavoured marshmallows, perfect for Christmas and gift giving!

I just stacked up all three kinds on a lollipop stick and dipped them in melted chocolate.

Homemade Flavoured Marshmallows -Bailey's, Chocolate, and Vanilla -how to make your own flavoured marshmallows, perfect for Christmas and gift giving!

I sent them in to school with my kids for a teacher treat. Let’s just say they were well received. A+ for mommy. 😉

Homemade Flavoured Marshmallows -Bailey's, Chocolate, and Vanilla -how to make your own flavoured marshmallows, perfect for Christmas and gift giving!

Homemade Flavoured Marshmallows -Bailey's, Chocolate, and Vanilla -how to make your own flavoured marshmallows, perfect for Christmas and gift giving!

With homemade flavoured marshmallows, life really is a party!

Homemade Flavoured Marshmallows -Bailey's, Chocolate, and Vanilla -how to make your own flavoured marshmallows, perfect for Christmas and gift giving!

This post is linked up at The Party Brunch, Inspire Me Please Link Party, Christmas Wonderful Link Party, and  Tatertot’s and Jello’s Link Party Palaooza.

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Comments

  1. These sound Heavenly sweetie, thanks for the recipe, this is definitely one that is getting printed and laminated even before trying first as I’m already sure that it will get PLENTY of use 😉 Hugs xnx

  2. So excited to try these and what a perfect gift idea! Love, Love anything Bailey’s! Thanks for sharing!

  3. Great project !!

    I would love you to come and share @ Craft, Create & Inspire linky party !!!

    Look forward to seeing you there 🙂

    http://lemonpaperdesigns.blogspot.co.uk/2013/11/craft-create-inspire-linky-party-8.html

    Claire x

  4. I LOVE these marshmallows. Just thousands times better than the bagged version. I was looking for a chocolate version. It looks like you did 50% vanilla, 25% Baileys and 25% chocolate? So if I want to do half vanilla and half chocolate, I would just double the chocolate ingredients, correct?
    Or, if I have enough gelatin, maybe I’ll make one batch of each. LOL Yum!

  5. Hi Mary, That’s right I did, 50%, 25% and 25% so I would double the chocolate for 50%. Enjoy!
    Dannyelle.

  6. I was planning on making these marshmallows with an old family recipe for Baileys (involving heavy cream and sweetened condensed milk). Do you know if it will still work, or does it rely on the preservatives from the store-bought Baileys to hold consistency? Also, since I will be mailing these as gifts, I was brainstorming on how to keep them: best idea so far being to vacuum seal and freeze. Will this ruin them?

    Thanks!!

  7. Hi Leslie,
    Your homemade Baileys should be totally fine, just stick to the required amount. The liquid does make the marshmallows a little less fluffy, but would be the same for any liquid that’s added. I wouldn’t freeze them, since I’ve never frozen marshmallows. I have read on-line though that they do freeze well. But, I won’t freeze them to mail them anyway since they won’t stay frozen in the mail anyway…unless you have some special container/shipping? They should be fine if they’re just in a sealed container. Best of luck!
    Dannyelle

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