Homemade Bailey’s Marshmallows
(from schultzmo’s recipe box)
Source: miss make blog
Prep time: 45 minutes
Cook time: 120 minutes
Serves 8 people
Categories: haven't tried this yet!, little more complicated
Ingredients
- 3 envelopes Knox unflavored gelatin (.75 oz total)
- 1/2 cup cold water
- 2 cups white sugar
- 2/3 cup light Karo syrup
- 1/4 cup water
- 1/4 tsp salt
- 1/2 cup Baileys Irish Cream
- 1 tbsp vanilla extract
- 1 cup cornstarch
- 1 cup powdered sugar
- 1 12 oz bag semisweet chocolate chips
Directions
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Sprinkle gelatin over 1/2 cup cold water in a large bowl. Soak for 10 min.
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Meanwhile, combine sugar, syrup and 1/4 cup water in a saucepan. Bring to a rapid boil and boil hard for 1 minute.
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Pour sugar mixture over gelatin. Add salt and beat on high for 12 minutes. Mixture will get very thick and almost taffy-like.
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Add Baileys and vanilla. Beat until well combined.
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Pour mixture into a 9×9 square pan that is lined with oiled plastic wrap. Refrigerate for 2 hours.
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Mix corn starch and powdered sugar in a bowl. Dust flat surface with mixture. Remove marshmallow from fridge and turn out onto dusted surface. Using a pizza cutter dipped in cornstarch mixture, cut marshmallow into 1" cubes, dusting all cut sids in the cornstarch mixture to prevent sticking. [A knife really doesn’t work here.]
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In bowl, microwave chocolate chips in 30 second intervals, stirring after each, until melted. Dip each marshmallow halfway into the chocolate and place on a parchment paper lined baking sheet. Refrigerate for 10 minutes or until chocolate is set.
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Store in airtight container at room temperature.