Categories: haven't tried this yet!, little more complicated

Ingredients

• 3 envelopes Knox unflavored gelatin (.75 oz total)
• 1/2 cup cold water
• 2 cups white sugar
• 2/3 cup light Karo syrup
• 1/4 cup water
• 1/4 tsp salt
• 1/2 cup Baileys Irish Cream
• 1 tbsp vanilla extract
• 1 cup cornstarch
• 1 cup powdered sugar
• 1 12 oz bag semisweet chocolate chips

Directions

1. Sprinkle gelatin over 1/2 cup cold water in a large bowl. Soak for 10 min.

2. Meanwhile, combine sugar, syrup and 1/4 cup water in a saucepan. Bring to a rapid boil and boil hard for 1 minute.

3. Pour sugar mixture over gelatin. Add salt and beat on high for 12 minutes. Mixture will get very thick and almost taffy-like.

4. Add Baileys and vanilla. Beat until well combined.

5. Pour mixture into a 9×9 square pan that is lined with oiled plastic wrap. Refrigerate for 2 hours.

6. Mix corn starch and powdered sugar in a bowl. Dust flat surface with mixture. Remove marshmallow from fridge and turn out onto dusted surface. Using a pizza cutter dipped in cornstarch mixture, cut marshmallow into 1" cubes, dusting all cut sids in the cornstarch mixture to prevent sticking. [A knife really doesn’t work here.]

7. In bowl, microwave chocolate chips in 30 second intervals, stirring after each, until melted. Dip each marshmallow halfway into the chocolate and place on a parchment paper lined baking sheet. Refrigerate for 10 minutes or until chocolate is set.

8. Store in airtight container at room temperature.

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