I love marshmallows in nearly all its shapes and flavours, especially if there’s chocolate involved. My first successful batch of marshmallows thus ended up being flavoured with Baileys and cocoa. Definitely a winner and I am going to play a lot more with these soft and fluffy sweets.
12 SHEETS OF GELATINE LEAVES
100 G BAILEYS IRISH CREAM
25 G COCOA POWDER
1 TSK VANILLA POWDER
85 G WATER
300 G SUGAR
125 G GLUCOSE SYRUP
1/8 TSP. SALT
2 TBSP. ICING SUGAR
2 TBSP. COCOA POWDER
Soak the gelatine leaves in cold water for 10 minutes.
Mix Baileys and cocoa powder together in the bowl of your stand mixer, with the whisk attached.
Heat sugar, water, glucose syrup, vanilla and salt in a pot over low heat until the sugar has dissolved.
Turn up the heat and boil the syrup till it reaches a temperature of 117 degrees celsius, then immediately remove the pot from the heat.
Squeeze excess water out of the gelatine and add it to the sugar syrup, melting it.
Lad massen stå i 10 minutter.
Set the stand mixer to medium speed and pour in the syrup in a thin stream, avoiding the whisk as much as possible. Otherwise it will splash to all sides.
Allow the machine to whisk for at least 10-15 minutes, until the marshmallow has cooled. You can feel the sides of the bowl if that is the case.
Line a 20×20 cm mold with baking paper and oil it lightly with flavour neutral oil like rapeseed og sunflower oil. Use the oil to stick the paper to the sides of the mold to get a sharp, clean edge.
Pour the mixture into the mold and knock it against the tabletop to clear any air bubbles and even out the top. Cover the mold with cling film, without it touching the marshmallow mixture.
Allow it to set overnight, in a cool place, but not the fridge.
Cut the marshmallows out with a sharp knife or pair of scissors, coated lightly with oil.
Coat the pieces i a mixture of icing sugar and cocoa powder, dust off the excess.
Store the marshmallow pieces in an airtight container, for as long as they might last.