Receta Baileys Marshmallows
Some days, regardless of how bright it is outside, are just… gray. A dear friend I made through blogging lost her father recently. We’re all just so heartbroken for her and her family’s loss.
Grief and comfort is so very individual and we all cope differently. Often you just can’t find the right words. Or when you do have plenty to say, sometimes the words themselves just seem so insignificant. Or they tumble out in a heaping mess. We pray for peace and comfort and then we often turn to acts of service to better say the things we feel. A lot of people, including me, cook.
When it’s a gray day, I often reach for my favorite mug. It’s easy to spot, it’s the cracked one with the Colts logo on the side and the crooked handle held in place with super glue. A steamy mug of hot tea has a way of temporarily replacing that cold, empty feeling to warm you from the inside out. Or when it’s cold out, a mug of hot chocolate topped with whipped cream or marshmallows.
Many of us wanted to do something to show our support for our friend, to let her know that we were still thinking of her. And because we all cook, you’ll see comfort foods popping up all around our friends’ blogs. I’d love to give Annie a hug and then pass her a mug (the un-cracked one!) of hot chocolate with a melty layer of homemade Baileys marshmallow on top.
Baileys Marshmallows
Fluffy homemade marshmallows spiked with Baileys Irish Cream. Add them to a mug of hot chocolate or use them in grown-up S'mores.
Ingredients
- 3 envelopes unflavored gelatin
- 1/2 cup Baileys
- 1 1/2 cup sugar
- 1 cup light corn syrup
- 1/8 tsp salt
- 1/2 cup water
- 1 tsp vanilla
- Powdered sugar, for coating and dusting
Baking spray
Instructions
Place Baileys in the bowl of a stand mixer fitted with the whisk attachment and sprinkle gelatin over top. All of the powder should absorb within a few minutes - you might need to swirl the liquid in the bowl if powder remains on top.
In a medium sauce pan, heat sugar, corn syrup, salt, and water over medium heat and stir constantly until the temperature reaches soft ball stage (240F).
Add the heated sugar mixture in a slow, thin stream to the stand mixer while on low. Add vanilla and increase speed to high and whip for ~15 minutes, until thickened and mostly cooled.
Spray an 8x8 pan with baking spray and coat with powdered sugar.
Pour marshmallow into the prepared pan and let sit at room temperature for at least 4 hours (I always do overnight).
Dust your work surface with powdered sugar and turn the marshmallow out of the pan (pull up one of the corners of the marshmallow, flip, and let gravity do the rest).
Using a greased pizza cutter or knife, cut the marshmallows into 1-inch squares, dusting the cut edges with powdered sugar to prevent sticking.
Store the marshmallows in a gallon zip-top bag with a few additional spoonfuls of powdered sugar (shake the closed bag to evenly distribute the powdered sugar).
Notes
Yields: ~64 marshmallows
Adapted from Alton Brown's Marshmallows
Estimated time: 4 hours 45 minutes