Spiked Marshmallows


  • 3 envelopes unflavored gelatin
  • 1/2 cup Irish cream liqueur
  • 1 1/2 cup sugar
  • 1 cup light corn syrup
  • 1/8 tsp salt
  • 1/2 cup water
  • 1 tsp vanilla
  • Powdered sugar, for coating and dusting


In the bowl of a stand mixer fitted with a whisk,add liqueur and sprinkle gelatin over top. In a medium sauce pan, heat sugar, corn syrup, salt, and water over medium heat and stir constantly until the temperature reaches soft ball stage (240F). Remove from heat. In a slow, thin stream add mixture to stand mixer while on low. Increase speed to high and whip for about 15 minutes, until thickened and mostly cooled. Spray an 8x8 pan with baking spray and coat with powdered sugar. Pour in mixture and let sit at room temperature for at least 4 hours. Dust your work surface with powdered sugar and turn the marshmallow out of the pan. Cut into 1” squares, dusting the cut edges with powdered sugar to prevent sticking.

Related Recipes