We thought we’d whip (pun intended) up a delicious and easy recipe for St. Patrick’s Day. This sweet is strictly adults only as we’ve added a boozy twist to the classic Cookies & Cream flavour. Say hello to our Cookies and Irish Cream marshmallows recipe!
Makes approximately… 14 large marshmallow squares
Ingredients and tools needed…
- 9 gelatine sheets
- 450g granulated sugar
- 1 tablespoon corn syrup
- 200ml cold water
- Approx. 1 tablespoon vanilla paste or extract
- 3 tablespoons Irish cream / Bailey’s
- 10 Oreo cookies
- 3 tablespoons icing sugar
- 3 tablespoons cornstarch (in the UK this is called cornflour)
- Sharp cornered baking pan (we used a 10″ square Silverwood tin)
- Vegetable oil
- Sharp knife
- Angled palette knife
- Candy thermometer
- KitchenAid mixer
- Measuring spoons
Lightly coat your square cake pan with vegetable oil before dusting with a sieved mixture of icing sugar and cornstarch. Make sure to cover the corners and inner edges well to stop your marshmallow from sticking!
Prep your cookies by cutting each up into rough quarters and set aside. Also, try not to eat any!
Our cookies and irish cream marshmallows recipe uses gelatine sheets instead of powder so bear this in mind. Add 9 sheets of gelatine to 140ml of warm water and leave to soak. These should turn into jellied sheets in around 7 minutes. When ready pour the gelatine and water into the clean bowl of a stand-up mixer. Also, make sure you have a whisk attachment fitted!
Add the sugar, corn syrup and water together in a medium sized saucepan. Turn your heat up to high and leave the mixture to boil until 115 degrees Celsius (or 238 degrees Fahrenheit). You’re going to need a candy or jam thermometer for this step so you can keep an eye on the heat!
When the sugar syrup is at the perfect temperature switch on your mixer to a slow setting (around 2 on a KitchenAid). Slowly pour the syrup into the bowl to mix with the gelatine while whisking. After a minute or two switch up the speed to medium then after a another minute or two turn it up to high (10 on a trusty KitchenAid), add in your vanilla paste (or extract if you like) and leave to mix until you’re left with soft clouds of marshmallow! Yay!
Now you’ll need to work fairly quick to colour and flavour a little bit of your marshmallow mix for the swirl! Scoop around 4 tablespoons out and dollop into a clean bowl. Then change the speed of your mixer to a medium setting to keep the marshmallow moving. If you keep the mixer switched off then that marshmallow mixture is going to start setting!
Add a little food colour and the 3 tablespoons of Irish cream to your separated mix and quickly mix together. Don’t worry if everything looks curdled and weird. Just keep stirring everything and it will begin to come back together.
Now turn your mixer off and scoop some of your plain marshmallow into your cake pan. Use a spatula or palette knife to smooth it out to the sides and corners.
Sprinkle in your crumbled cookies and dollop small teaspoon amounts of your Irish cream swirl on top before marbling it into the white with your palette knife!
Repeat step 07 until you’re happy with the size or amount of layers you have! Leave to set for approximately 3 hours.
When your marshmallow is ready to cut up coat a large sharp knife with your sugar and cornflour mix and simply slice through. Your marshmallows can be whatever size you want, however, for these going big is a good option just so you can get a good amount of broken cookies and that Irish cream swirl!
Roll every side of your homemade cookies and Irish cream marshmallows with some more of the icing sugar and cornflour mix to stop them from sticking to everything else (hands, plates, boxes… each other).
Now enjoy! Drop these babies into some Irish coffee or even a creamy Bailey’s hot chocolate for one insanely indulgent treat! You can even tweak the recipe slightly and swap the cookies for chunks of chocolate or try a dash of whisky instead? To turn this recipe into something kid friendly (and still celebrate St. Patrick’s Day) use peppermint flavouring with a touch of green colouring in place of the Irish cream.