Bailey's Marshmallows

You will find that I have a thing for homemade marshmallows. They are so different from the pink and white ones that we know so well. I have so many ideas for flavours and a lot of them include alcohol, oops! Marshmallows are fairly easy to make, you just need a sugar thermometer and a free standing mixer. 

These Bailey's Marshmallows would be great as Petit Fours, although I made these for no other reason than I just fancied them.....

                                                       
INGREDIENTS

FOR THE PAN 

                                      

200ml Baileys                                              

300g Caster sugar                     170gGlucose

FOR THE MIXER

100ml Baileys                    
170g Glucose 

ALSO

120ml Water   

40g Leaf Gelatine                                           

50g Icing Sugar     50g Cornflour

          

METHOD

Firstly grease a tin or dish that is approximately 20 x 28 x 5cm deep with a flavourless oil, I use Grape seed oil. Then line with cling film and grease the inside of that too. 

Place all the ingredients for the pan all at once in a large pan. Put on a low heat to gently dissolve the sugar. 

In the mean time place the mixer ingredients in the mixer and put the gelatine and water in a microwaveable bowl. The gelatine needs to soak for at least 5 mins and turn the sheets over so they all soften up. 

Once the sugar has dissolved turn the heat up, pop in the sugar thermometer and boil rapidly until it reaches 114 degrees C.

When you are nearly there start gently melting the gelatine in the microwave. I do it in 10-20 second bursts as you don't want to burn or over heat it.

Once the pan mixture has reached 114c turn the mixer on slow and gradually pour it in. Be careful and take your time as the mixture will be very hot. 

Add the liquid gelatine and turn the speed up to fast. Leave it mixing for around 5 mins, by then the mixture should have at least tripled in size, become thick and dreamy and cooled down.

Pour into the dish and cover with another piece of oiled cling film and leave to set for at least a few hours. 

To finish, mix the icing sugar and corn flour together, cut up the marshmallow slab into around 3cm square pieces and toss into the flour/sugar mixture until thoroughly coated.... Enjoy!