Put the gelatin and ½ cup of water into the bowl of a stand mixer, with the whisk attachment.

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.

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.

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 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 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