Irish Cream Marshmallow Recipe

Chocolate Irish Cream Marshmallows My Sequined Life

WebJun 19, 2015 · Mix ½ cup cold water and unflavored gelatin in the bowl of a stand mixer until gelatin mostly dissolves. Mixture will still be a bit gritty. …

1. Grease the bottom and sides of a 9" x 13" baking pan with butter and sprinkle 2 tbsp of confectioners' sugar into pan. Shake pan back and forth so confectioners' sugar coats the bottom and sides of the pan evenly. Set aside.
2. Mix 1/2 cup cold water and unflavored gelatin in the bowl of a stand mixer until gelatin mostly dissolves. Mixture will still be a bit gritty.
3. In a three-quart pot set over low-medium heat, add granulated sugar, corn syrup, salt, and remaining 1/2 cup water. Whisk until sugar has dissolved and all ingredients are mixed. Insert a candy thermometer and let mixture slowly cook and bubble, stirring occasionally. The gelatin mixture will slowly become golden in color. Remove mixture from heat when it reaches just under 240 degrees F, and slowly pour into the bowl with the water/gelatin mixture.
4. On high speed mix for 2-3 minutes, then add vanilla extract, Irish cream liqueur, unsweetened cocoa powder, and espresso powder. Mix on high speed for another 6-8 minutes as mixture approximately triples in volume and resembles the consistency of marshmallow creme.

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Baileys Irish Cream Marshmallows Mind Over Batter

WebMar 9, 2015 · Prepare the sugar syrup: In a medium stainless steel pot combine the light corn syrup, granulated sugar, Baileys Irish cream, …

1. In a medium bowl combine the powdered sugar and cornstarch. Cover and set aside.
2. Spray an 8”x8” square pan with PAM spray and sift the marshmallow coating to bottom of the pan. You are looking for an even coat. Set the pan aside.
3. To the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin, water, and cocoa powder. Stir with a fork lightly to combine and prevent the gelatin from clumping to the bottom of the bowl. Leave in the mixer while you prepare the sugar syrup.
4. In a medium stainless steel pot combine the light corn syrup, granulated sugar, Baileys Irish cream, water, vanilla bean paste, and salt. Bring to a boil over medium high heat. Cover the pan with a lid and continuing boiling, covered, for 5 minutes. Covering the pan allows steam to form which melts any sugar which may have crystalized. After five minutes, insert a candy thermometer and bring up the temperature of the syrup to 240° Fahrenheit.

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