Bailey's Irish Cream Marshmallow Recipe
Sweet and fluffy homemade marshmallows with the flavor of Baileys Irish cream.
Servings: 24
Calories: 131kcal
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.
Nutrition
Serving: 1g | Calories: 131kcal | Carbohydrates: 28g | Protein: 0.4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 0.004mg | Sodium: 34mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 27g | Calcium: 2mg | Iron: 0.01mg
