Ingredients
- Powdered sugar for coating pan and spatula
- 3 envelopes of unflavored gelatin
- 1/3 c plus 3 Tbs cold water
- 1 1/3 c plus 2 Tbs granulated sugar
- 1 c plus 2 Tbs light corn syrup
- large pinch salt
- 9 Tbs cold water
- 1 1/2 Tbs Irish Cream
Directions
-
Prepare an 8×8 inch baking pan by sprinkling an even layer of powdered sugar to coat the
-
bottom and sides of the pan. Place gelatin and 1/3 c plus 3 Tbs of cold water in the bowl of a free standing electric mixer. Let stand for 15 minutes. Put whisk attachment in the mixer.
-
Meanwhile, place granulated sugar, corn syrup, salt, 9 Tbs cold water in a medium
-
heavy-bottomed saucepan (preferably an enamel-coated cast iron pan.) Partially cover and
-
place over medium heat to dissolve sugar. Uncover, attach a candy thermometer, and turn heat up to high. Bring the mixture to a boil, and cook without stirring, until thermometer reaches 250 degrees F. Immediately remove the thermometer. Set the mixer on low to stir up the gelatin.
-
Slowly pour the syrup into the gelatin mixture. Increase speed to high and mix for 3 minutes.
-
Reduce speed to low and add the Irish cream. Bring speed back up to high and mix for another
-
7 minutes. Mixture will turn shiny white and almost triple in volume.
-
Working quickly, pour the marshmallow mixture into the prepared baking pan. Coat a silicone spatula with powdered sugar and use to scrape the bowl. Spread the mixture into an even layer. Sprinkle a small amount of powdered sugar along the edges, where the marshmallow meets the sides of the pan.
-
Let the pan cool, uncovered, at room temperature for 8 hours. Coat a knife with powdered
-
sugar, and run it along the sides of the pan to loosen the mixture. Sprinkle a flat working surface with powdered sugar, and pull the marshmallow out of the pan. It will take some wrestling, but the marshmallow will spring back into shape. Cut into squares, and dust the sides with a thin coat of powdered sugar.