In the past few weeks, I've made vanilla bean marshmallows, smoked vanilla bean marshmallows, espresso marshmallows, creamciscle marshmallows, cake batter marshmallows and these. Bailey's Marshmallows. To say I've been on a bit of a marshmallow kick would be a gross understatement. I plan on sharing many, if not all of these recipes with you at some point but since it's so close to St. Patricks Day, these got top priority. Marshmallows are extremely easy to make and the recipe is surprisingly adaptable. These would be awesome in a cup of coffee or mug of hot chocolate - spiked or not, your choice.
Bailey's Marshmallows
Printable Recipe
- 3 packets of gelatin
- 1 1/2 cups sugar
- 1/2 cup Bailey's, cold
- 1/2 cup water
- 1 cup light corn syrup
- 1/4 teaspoon salt
- Powdered Sugar to coat marshmallows and pan
Place the cold Bailey's in the bowl of your stand mixer, slowly sprinkle the gelatin on top. Set aside. In a medium saucepan over medium high heat combine the sugar, water, corn syrup and salt. Continue boiling, stirring occasionally until the mixture reaches 240 degrees. Using the whisk attachment, whisk the gelatin mixture while pour your hot sugar mixture in in a very slow but steady stream. Once it has all been added to the mixer, turn up to the highest speed and whip for about 15 minutes or until mixture has lightened and tripled in volume. While mixer is running, prepare a pan of your choice (I've used 9 x13 but prefer 9x9 as I like the thicker cubes) by lining with parchment, spraying completely with non-stick spray and then dusting powdered sugar to cover. Once your marshmallows are done mixing, pour into the pan ( a greased spatula helps with this) and allow to sit overnight uncovered to firm up. Cut into desired size(s) with a pizza cutter and coat each marshmallow with powdered sugar. This will keep in a storage bag for at least a week, probably longer.
Recipe adapted from Barefoot Contessa
No comments:
Post a Comment