Baileys Marshmallows

I swear my candy thermometer has gotten more of a workout this past week than in all of the past year!  As I mentioned a couple days ago, I’m not making a whole lot of cookies this Christmas and have opted instead for candies, confections, and other treats for my treat boxesHot chocolate mix and homemade marshmallows were the first items to go on my list and it wasn’t until Shawnda posted these Baileys marshmallows was I sold on a recipe.


This was my first time making marshmallows for the sake of actually making marshmallows (i.e., not marshmallow filling in other recipes) and I’ve learned from this attempt that my mixer is more powerful than I thought.  While the recipe instructs to beat the mixture for 15 on high, I think my mixture was finished at about 7 minutes because it only deflated from there, leaving me with semi-flat marshmallows.  Regardless of how they looked, they tasted fabulous and if I wasn’t already a Baileys Irish Cream fan to begin with (which I was – yum!), these marshmallows would have sealed the deal.  The flavor of the Baileys really comes through since it isn’t cooked and the combination of the melted marshmallows in a mug of rich hot chocolate is certainly the perfect way to end a harried winter day.  Dessert anyone?


Baileys Marshmallows
source: adapted from Alton Brown via Confections of a Foodie Bride
  • 3 envelopes unflavored gelatin
  • 1/2 cup Baileys Irish Cream
  • 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


  1. Place Baileys in the bowl of a stand mixer fitted with the whisk attachment and sprinkle gelatin over top.  Stir the gelatin into the Baileys if it doesn’t all absorb within a few minutes.  The mixture will be lumpy.
  2. In a medium sauce pan, heat sugar, corn syrup, salt, water, and vanilla over medium heat and stir constantly until the temperature reaches soft ball stage (240 degrees F) using a candy thermometer.
  3. With the mixer on low, slowly pour the heated sugar mixture in a slow, thin stream into the stand mixer bowl.  Increase speed to high and whip for 7 to 15 minutes, until thickened and voluminous.  Watch the mixture carefully and stop the mixer before it deflates.
  4. Spray an 8×8 pan with baking spray and coat with powdered sugar.
  5. Pour marshmallow mixture into the prepared pan and let sit at room temperature for at least 4 hours (overnight is fine).
  6. Dust a 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).
  7. Using a greased pizza cutter or knife, cut the marshmallows into 1-inch squares, dusting the cut edges with powdered sugar to prevent sticking.
  8. 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).  Stored properly, the marshmallows will last 1-2 weeks.