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

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.

For the Vanilla Marshmellows:

1. 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.

For the Bailey's Marshmallows:

1. 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.

For the Chocolate Marshmallows:

1. 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.
2. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
3. 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.