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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Saturday, April 7, 2012

Bailey's Marshmallows

I would definitely make these in a smaller baking sheet than I did, but I made the change for you.  These were so tasty!  The Bailey's flavor was very mild, and with so little in there, I even let my kids eat these.  They were really easy, especially since I finally got a candy thermometer!

Homemade Marshmallows
Adapted from David Leibovitz

2 envelopes (17g) powdered gelatin
1/2 cup (125ml) + 1/3 cup (80ml) cold water
1 cup (200g) sugar
1/3 cup (100g) light corn syrup
4 large egg whites (1/2 cup, 110g), at room temperature
pinch of salt
2 teaspoons vanilla extract or 1 teaspoon vanilla paste
2 tablespoons Bailey's liquer

Marshmallow Mix
One part corn starch, one part powdered sugar (about 1 cup, 140g, each)

In a small bowl, sprinkle the gelatin over the 1/2 cup (125ml) of cold water to dissolve and soften.

In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup (80ml) of water. Place over high heat.

In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.

When the syrup reaches about 210ºF (99ºC), increase the speed of the mixer to really high and beat the whites until they are thick and fluffy.

When the syrup reaches 245ºF (118ºC), slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.  Keep the mixer running!!!!!

Scrape the gelatin and water into the pan that you used for the syrup, and swirl it to dissolve. It'll be hot enough to melt.

Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract or paste and continue to whip for 5 minutes, until the mixture is feels completely cool when you touch the outside of the bowl. Beat in the bailey (or kahlua, or godiva or creme de menthe!!)

Dust a baking sheet (9 x 13") evenly and completely with a generous layer of the marshmallow mixture.  Make sure there are absolutely no bare spots- use a sifter or fine mesh strainer.

Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.

Put about 1 cup (140g) of the marshmallow mixture into a large bowl.

Dust the top of the marshmallows with some of the marshmallow mixture. Use a pizza cutter or scissors (dusted as well with the marshmallow mixture) to cut the marshmallows into any size or shape pieces that you’d like and toss the marshmallows in the marshmallow mixture. Shake the marshmallows vigorously in a wire strainer to remove the excess powder.

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