Psst! Bailey's Spiked Marshmallows!

To kick off 2013, I brought you a super simple DIY ceramic project. I'm sure by now you've replaced all of the fine china in your house with customized mugs, plates, and napkin rings, right? Oh, you haven't? Hmm. Maybe it's because I didn't give you any tips on what to put inside those mugs. Ah yes, that must be it. Well, how about filling a mug with hot cocoa and topping it with a Bailey's Irish Cream marshmallow? Or make rice krispie treats with them! Here's the recipe and some tips I learned along the way.

  • 3 packages of unflavored powdered gelatin (about 3 tablespoons)
  • 1/2 cup Bailey's Irish Cream (*see alternate ideas at the end) 
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1 and 1/2 cup white sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup cornstarch
  • 1/2 powdered sugar
  • 1 glass baking pan (I used a 9" x 13" since I wanted flatter marshmallows, but use 8" x 8" if you have it)
  • 1 candy thermometer
  • 1 spatula, sprayed generously with non-stick spray
Start with your gelatin and irish cream. Add Bailey's to the bowl you will be whipping the marshmallows in. Since this takes about 15 minutes to beat at high speed (more on that later), I used my trusty Kitchen-Aid stand mixer. Sprinkle the gelatin on top, and let it sit.

In a medium saucepan combine the corn syrup, sugar, water, and salt and heat on medium-high. Don't stir it, just let it bubble away on its own. At this point, you should clip the candy thermometer to the side of the pot.

Once the saucepan mixture reaches 240 degrees F, remove it from the heat. Turn on your stand mixer with the whisk attached, and break up the gelatin slightly.

While the mixer is running, slowly stream the saucepan mixture into the gelatin. This is extremely hot sugar, so take care not to allow your skin to come in contact with any of it! Seriously, safety first.

Turn mixer to medium, and let it mix for 1-2 minutes. Then fearlessly crank it up to high (8 on the Kitchen-Aid scale!) and let it mix for about 15 minutes. About 10 minutes in you will notice the mixture has lightened in color and close to doubled in size. At this point add the vanilla extract and keep mixing for another 5 minutes or so.

While your marshmallows are mixing, turn your attention to the glass pan. Mix the cornstarch and powdered sugar together and set aside. Spray the glass pan generously (yes, get every nook and cranny you can!) with non-stick cooking spray. Dust the powdered sugar/cornstarch mixture into the pan, coating it completely.

Once the marshmallow mixture is fluffy and glossy, pour it into the glass pan using your well sprayed spatula. THIS WILL BE A STICKY MESS! Resist the urge to taste the marshmallow mixture - it's so sticky that you're going to end up with strings of marshmallow all over your hands. Smooth out the mixture in the pan as best as you can and dust the top with more of the powdered sugar mixture.

Allow it to sit uncovered for at least 10 hours. Once they've set up, pull them out of the pan (if you've dusted your pan properly, they'll come right out) and set them on a powdered sugar/cornstarch dusted countertop.

Using kitchen scissors or a pizza cutter, cut the marshmallows into bite sized pieces. If you're feeling extra creative, use a cookie cutter to make them into different designs.

Dust the edges with more of the powdered sugar and serve!

Alternate Ideas for Bailey's Irish Cream
-Tea (just brew your tea and let it cool a bit before adding it to the gelatin)
-Flat soda (root beer would be great!)
-Amaretto liqueur

Adapted from Alton Brown's Marshmallow Recipe

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