Chocolate Irish Cream Marshmallows

• Condiments

  • 1 cup Corn syrup, light

• Baking & Spices

  • 3 1/2 tbsp Cocoa powder, unsweetened
  • 2 tbsp Confectioners' sugar
  • 1 1/2 cups Granulated sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Drinks

  • 1/2 tsp Espresso, instant powder

• Dairy

  • 1 Butter

• Desserts

  • 3 0.25-oz unflavored gelatin packets, unflavored

• Beer, Wine & Liquor

  • 1/4 cup Irish cream liqueur

• Liquids

  • 1 cup Water

Found on mysequinedlife.com

Description

Ingredients

• Butter, for greasing pan
• 2 tbsp confectioners sugar, plus additional for tossing marshmallows
• 1 cup cold water, divided
• Three 0.25-oz unflavored gelatin packets
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 tsp salt
• 2 tsp vanilla extract
• 1/4 cup Irish cream liqueur
• 3 1/2 tbsp unsweetened cocoa powder
• 1/2 tsp instant espresso powder

Directions

• Grease the bottom and sides of a 9 x 13 baking pan with butter and sprinkle 2 tbsp of confectioners sugar into pan. Shake pan back and forth so confectioners sugar coats the bottom and sides of the pan evenly. Set aside.
• Mix 1/2 cup cold water and unflavored gelatin in the bowl of a stand mixer until gelatin mostly dissolves. Mixture will still be a bit gritty.
• In a three-quart pot set over low-medium heat, add granulated sugar, corn syrup, salt, and remaining 1/2 cup water. Whisk until sugar has dissolved and all ingredients are mixed. Insert a candy thermometer and let mixture slowly cook and bubble, stirring occasionally. The gelatin mixture will slowly become golden in color. Remove mixture from heat when it reaches just under 240 degrees F, and slowly pour into the bowl with the water/gelatin mixture.
• On high speed mix for 2-3 minutes, then add vanilla extract, Irish cream liqueur, unsweetened cocoa powder, and espresso powder. Mix on high speed for another 6-8 minutes as mixture approximately triples in volume and resembles the consistency of marshmallow creme.
• Pour marshmallow mixture into prepared 9 x 13 pan and, using damp hands, press top of marshmallow mixture into an even layer in the pan. If desired, sprinkle espresso powder on top of the marshmallow. Let sit at room temperature for at least 8 hours (or overnight).
• To prepare, grease a sharp knife and cut marshmallow into squares of your desired size. Press sides of marshmallows into confectioners sugar and repeat for all marshmallows. Marshmallows may be kept at room temperature (or in the refrigerator for a cold treat!).