Mom's Boozy Baileys Marshmallows
Starting that morning coffee out with a sweet pillow of Baileys.
Marshmallows are sweet pillows of goodness. How could anyone make a marshmallow any better? Make it boozy! I am so excited to share this recipe with everyone. Baileys is a staple in my Mom’s house, coffee, and not just on the holidays. So I originally came up with this recipe to give to my Mom for Christmas one year. Well, it made a ton, so I also gave them out to friends and coworkers.
What do you know, they were a hit. I gave out a box of cookies and candies to my coworkers. In less than an hour, everyone was popping by my desk to ask if I had more marshmallows. Once you eat one, it’ll be hard not to eat the whole batch.
Prep time: 20 - 30 minutes total time- 4 - 5 hours
Serves: Endless amounts (ha) variable pieces depending on size and cuts
KITCHEN TOOLS NEEDED
2 cookie sheets or 1 cookie sheet and a 8” x 8” baking tin if you want thick squared marshmallows
Medium mixing bowl (1 large mixing bowl additionally if your mixer is not a stand mixer)
Fine mesh strainer or sifter
Sharp knife and/or cookie cutters
Measuring cups and spoons
YBL Baileys Marshmallows
1 cup powdered sugar
3 packets of 1/4 oz unflavored gelatin (I prefer Knox brand, I have had trouble blooming with other brands)
1 tsp cocoa powder
1 tbsp vanilla bean paste (can sub vanilla extract or water if substituting)
3/4 cup water
3/4 cup light corn syrup
2 cups granulated sugar
1/2 cup and 2 tbsp Baileys
1/4 tsp salt
Cooking spray (or some other oil, marshmallows are the stickiest candy ever)
In a medium bowl combine the powdered sugar and cornstarch.
Spray with cooking spray or coat with oil 1 cookie sheet or your substituted 8” x 8” baking tin. (really grease this baby up)
Sift half of the cornstarch and powdered sugar mixture over the greased pan. Coating the pan with a thick coat, we don’t want any metal exposed.
In your large mixing bowl or stand mixer bowl add the gelatin, cocoa powder, vanilla paste, and water.
Give a quick mix to the gelatin mixture and set aside.
In a medium saucepan combine the light corn syrup, granulated sugar, Baileys Irish cream, and salt.
Bring to a boil over medium-high heat while continuously stirring. (this baby wants to boil over so keep a close eye.)
After a few minutes, insert a candy thermometer and bring up to 240° F.
Remove pan from heat and allow the temperature to reduce to 210° F. This can take anywhere from 7-10 minutes. Stirring will help lower the temperature faster.
Carefully pour the syrup (be careful – this baby burns) into the mixing bowl with the gelatin mixture. (the mixture will look like a dark goop that grew quite a bit)
Start your mixer, on low at first and then increase the speed to high. Allow the mixture to double in volume.
Using a silicone spatula, pour the mixture into the prepared pan. Smack the pan a few times against your counter to remove air bubbles and sift the remainder of the powdered sugar and cornstarch mixture over the top of the marshmallow mixture.
Let it set up for 3-4 hours. This can go faster if you refrigerate.
Once set, you can use cookie cutters or a knife to cut your shapes. Coat the edges with any of the powdered sugar in the pan.
These keep forever in an airtight container or ziplock.
PRO TIP: GREASE EVERYTHING
Spray cooking spray or oil your spatula before pouring your marshmallow mixture.
Growing up we had marshmallows around only for special occasions. S’mores for family vacation camping trips or in our hot cocoa on Christmas morning. As a child, I couldn’t have imagined how simple it would be to make them at home. Now, as an adult I can enjoy an adult version, feeling special whenever I want without the occasion! Would you want to see other types of marshmallow recipes? If so let me know in the comments.