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Baileys marshmallows with liquorice caramel – a recipe for homemade marshmallows with Baileys and liquorice caramel. Making marshmallows yourself is easy, as you don’t need many ingredients. Here I made the marshmallow with Baileys, which gives a really delicious flavour, and topped it with a liquorice caramel.
I used Baileys Original, as its velvety flavour is perfect with both marshmallow and caramel. Most people probably think of Baileys as a little glass with coffee after dinner, but it is also ideal for flavouring sweet treats.
Homemade marshmallows are a cosy family project, especially at Christmas. I love making Christmas sweets with my family, as it gets us all in the Christmas mood. Also try my Baileys truffles or marshmallows with caramel and dark chocolate. Enjoy!
Baileys marshmallows with liquorice caramel
Ingredients
Instructions
Baileys marshmallows
Soak the gelatine in cold water. Put water and sugar in a pan and bring it to 110°C. This takes about 20 minutes. The sugar should be completely dissolved and bubbling. Take the pan off the heat. Squeeze the water out of the gelatine, add it to the pan and stir until melted. Let the sugar syrup cool for about 10 minutes. Pour it into a stand mixer and whisk for 10 minutes. Add the Baileys and whisk until white and thick. Line a square tin with baking paper and dust with icing sugar. Spread the marshmallow mixture in the tin with a spatula, preferably oiled.
Liquorice caramel
While the marshmallow mixture is whisking, put cream, sugar and glucose syrup in a pan. Cook over medium heat. When the caramel is thick, golden and has reached 120°C, take it off the heat. Stir in the liquorice powder and salt. Immediately pour the caramel over the marshmallow (before it sets) and swirl it in a little, eg. with a wooden skewer. Dust with icing sugar and let it set at room temperature for 2 hours. Cut into squares with scissors and serve. Keep the marshmallows in an airtight container in the fridge. Enjoy!
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