These homemade Bailey's Irish cream marshmallows are fluffy, sweet, and full of real Bailey's Irish Cream flavor. They're perfect for melting into hot chocolate, gifting in mason jars, or toasting over a fire pit. With just a stand mixer and candy thermometer, you can make these impressive treats that look and taste way more complicated than they actually are.
A Quick Look
📋 Recipe: Homemade Bailey's Irish Cream Marshmallows
⏲️ Ready In: 4 hours 30 minutes (30 minutes active, 4 hours setting)
👪 Servings: 24 (2-inch) marshmallows
🔪 Difficulty: Moderate
⚠️ Note: Adults only, contains 1 cup Bailey's Irish Cream, not for kids or anyone avoiding alcohol
💭 Top Tip: Cut them with a pizza wheel instead of a knife for cleaner edges!
Why You'll Love This Recipe
- Real Bailey's flavor. With a full cup of Bailey's Irish Cream, these taste genuinely boozy, not like artificial extract.
- Easier than you think. Your stand mixer does all the work during the 12 minute whipping time.
- Perfect for gifting. Package in mason jars with ribbons for teacher gifts or holiday treat boxes that actually impress.
- Multiple uses. Melt into hot chocolate, toast over a fire, dip in chocolate, or eat them straight.
Jump to:
IIf you're a Bailey's fan, you're going to love these marshmallows. I made several different flavors when I created a hot chocolate buffet a few years back, and these Bailey's ones were such a hit they needed their own post.
These aren't your basic marshmallows with a splash of flavoring. With a full cup of Bailey's Irish Cream whipped right in, the boozy flavor really comes through. They melt beautifully into a mug of hot chocolate and make stunning gifts packaged in mason jars. I sent some to school with my kids for a teacher treat and let's just say they were very well received.
The best part? They're way easier than you'd think. If you have a stand mixer and a candy thermometer (which only costs about $10 to $20), you're already set up for success. The mixer does all the hard work.
You might also like our Homemade Coffee Marshmallows Recipe and our Marshmallow Mug Toppers. They'd be a great gift with this Homemade Hot Chocolate Mix, or a great addition to this Hot Chocolate Charcuterie Board.
Ingredients
The ingredient list is surprisingly simple for how impressive these turn out.
- Unflavored gelatin: Three packages (usually found in the baking aisle). This is what gives marshmallows their signature texture.
- Bailey's Irish Cream: One full cup. Since this isn't cooked, the flavor really comes through. Don't skimp or substitute here.
- White sugar and light corn syrup: These create the sugar base that gets cooked to exactly 240°F. Temperature is critical for proper setting.
- Powdered sugar and cornstarch: Mixed together for coating the pan and finished marshmallows. This prevents sticking.
- Vanilla extract: Added at the very end with the Bailey's for extra flavor.
Equipment
- Stand mixer with whisk attachment. This is really important for getting the right texture. A hand mixer can work but be prepared for an arm workout during that 12 to 15 minute whipping time. This isn't a good recipe to whip by hand.
- Candy thermometer. Essential for getting the sugar mixture to exactly 240°F. These only cost about $10 to $20 at any kitchen store, or online, and they're worth having.
- 9x13 inch baking pan. This is the perfect size for getting 24 marshmallows at 2 inches each. But you can use a 9 x 9 for thicker marshmallows, or even a cookie sheet for thinner marshmallows that you can cut out with a cookie cutter.
- Sharp knife or pizza wheel. For cutting your finished marshmallows into squares.
How to Make Bailey's Marshmallows
Step 1: Put the gelatin and ½ cup of ice cold water into the bowl of a stand mixer fitted with the whisk attachment. Let it sit while you prepare the sugar syrup.
Step 2: Combine the other ½ cup water, white sugar, corn syrup, and salt in a small saucepan. Cover and cook over medium high heat for 3 to 4 minutes.
Step 3: Remove the lid and clip your candy thermometer onto the side of the pan. Make sure the tip touches the mixture but doesn't touch the bottom of the pan. Continue cooking until the mixture reaches 240°F (about 5 to 10 more minutes).
This temperature is critical. If it doesn't get hot enough, your marshmallows won't set properly. Watch that thermometer carefully as it approaches 240°F and take it off the heat right away once it hits that mark.
Step 4: 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 and the Bailey's during the last minute of whipping.
Step 5: While the mixture is whipping, prepare the pan. Combine the powdered sugar and cornstarch in a small bowl. Lightly spray a 9x13 inch baking pan with nonstick cooking spray. Add the powdered sugar and cornstarch mixture and move it around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
Step 6: When ready, pour the marshmallow mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan.
Step 7: Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Let set overnight, and then slice into marshmallow pieces, and use the leftover powdered sugar and cornstarch mixture to coat the cut sides.
Cutting and Storing Your Marshmallows
Once your marshmallows have set overnight, it's time to cut them. I cut mine fairly large at 2-inch squares, but you can make any size you want from giant marshmallows down to minis.
Use a sharp knife or a pizza wheel to cut them into squares. If your knife gets sticky, wash it off between cuts. Roll the cut edges in more of the powdered sugar and cornstarch mixture to keep them from sticking together.
You can also try using a cookie cutter for different shapes like hearts, or stars. This works best with thinner marshmallows. For this method, you might want to use a cookie sheet instead of a 9 x 13 pan.
Store your cut marshmallows in an airtight container so they don't dry out. They'll keep for about 1 to 3 weeks.
Expert Tips
- Chocolate Dipped Marshmallows: After your marshmallows are set and cut, melt some chocolate and dip them for an extra special treat. This works great with milk, dark, or white chocolate.
- For Gifting: Package these in mason jars or clear bags tied with ribbon. Include a card noting they're for adults only.
Frequently Asked Questions
Yes, these contain alcohol and are not safe for children, or anyone avoiding alcohol. The recipe uses a full cup of Bailey's Irish Cream, and since it's not cooked, the alcohol doesn't burn off. These are adults only treats. Keep them away from children.
Your candy thermometer needs to read exactly 240°F. This is called the soft ball stage and it's critical for marshmallows that set properly. If the temperature is too low, your marshmallows will be too soft and won't hold their shape. Watch the thermometer carefully as it gets close and remove from heat as soon as it hits 240°F.
Adding the Bailey's does make these a little less fluffy and more dense than regular homemade marshmallows, so that's normal. Make sure your sugar syrup reaches exactly 240°F. If it's not hot enough, the marshmallows won't set or fluff properly. The mixture should whip for about 12 to 15 minutes until it's thick, glossy, and lukewarm.
Yes, you can toast them over hot coals like regular marshmallows. They're softer and more delicate than store bought ones though, so they'll slide off a toasting stick pretty easily if you're not careful. Do don't over do it.
Use a sharp knife,pizza wheel, or cookie cutter that's been greased with a bit of oil or cooking spray. If it gets sticky, wash it off between cuts. Immediately coat the cut edges with the powdered sugar and cornstarch mixture to prevent them from sticking together.
Yes! I've frozen these and they thaw beautifully. Store them in an airtight container or freezer bag and they'll keep for several months in the freezer. Let them thaw at room temperature.
Yes! Since the Bailey's isn't cooked, the flavor really comes through. With a full cup of Bailey's Irish Cream in the recipe, you get genuine boozy Bailey's flavor, not just a hint. That's why these are definitely adults only treats.
More Marshmallow Recipe Inspiration
If you try these Bailey's Irish Cream Marshmallows or any other recipe on my blog leave a rating and let me know how it went in the comments below. Thanks for visiting Life is a Party today!
Recipe
Bailey's Irish Cream Marshmallow Recipe
Ingredients
- 3 packages unflavored gelatin 3 x 7 grams = 21 grams total
- 1 cup ice cold water -divided
- 1 ½ cups white sugar
- 1 cup light corn syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ¼ cup powdered sugar
- ¼ cup cornstarch
- 1 cup Bailey's Irish Cream
- non-stick cooking spray
Instructions
- Put the gelatin and ½ cup of water into the bowl of a stand mixer, with the whisk attachment.3 packages unflavored gelatin, 1 cup ice cold water
- Combine the other ½ 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.1 cup ice cold water, 1 ½ cups white sugar, 1 cup light corn syrup, ¼ teaspoon salt
- 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 and the Baileys during the last minute of whipping.1 teaspoon vanilla, 1 cup Bailey's Irish Cream
- While the mixture is whipping prepare the pans as follows: Combine the powdered sugar and cornstarch in a small bowl. Lightly spray a 9 by 13-inch baking pan with nonstick cooking spray. Add the powdered 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.¼ cup powdered sugar, ¼ cup cornstarch, non-stick cooking spray
- When ready, pour the marshmallow 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. Let set overnight, and then slice into marshmallow pieces, and use the leftover powdered sugar and cornstarch mixture to coat the cut sizes
Notes
- Candy thermometer is essential. Getting the sugar syrup to exactly 240°F is the most important step for marshmallows that set properly. If you don't have a candy thermometer, they only cost about $10 to $20 and are worth having for candy making.
- Adults only. These contain a full cup of Bailey's Irish Cream and the alcohol doesn't cook off. Keep these away from children or anyone avoiding alcohol.
- Stand mixer recommended. A hand mixer can work, but the 12 to 15 minute whipping time will give you quite an arm workout. The stand mixer makes this so much easier.
- Storage. Store cut marshmallows in an airtight container. They'll keep at room temperature for 1 to 3 weeks, or freeze for several months.
- Cutting tips. A pizza wheel works even better than a knife for clean cuts. Grease it with oil or cooking spray and wash between cuts if it gets sticky.
- Size options. I cut mine into 2 inch squares for 24 marshmallows, but you can make them any size you want from giant to mini depending on how you plan to use them.
- Chocolate dipping. These are delicious dipped in melted chocolate.
Dannyelle Nicolle-Ramjist says
All three flavors were so declious and perfect gift giving.
dnr says
Hi Eddie,
Yes Powdered sugar and icing sugar are the same thing.
Hope this helps,
Dannyelle