While there are several very nice Instructables about making fancy marshmallows, there aren't any real solid ones about making "adult" marshmallows. So here we are!

We'll be making marshmallows flavored like a popular drink in the US (it has a name offensive to readers in the UK so I've removed it): it's a "stunt drink" where you drop a shot of Irish Cream and Whiskey into a glass of Guinness.  In the cocktail version, it foams up, and you have to chug it before it makes a mess!  Sort of immature, but hey, it's a fun drink, and makes a tasty marshmallow.

This recipe can be made with any beer, or any liqueur. The ingredients are fairly cheap, so you can make it over and over again to practice. I've made several batches where the liqueur choice was... challenging. Absinthe marshmallows seemed like a good idea at the time, but ended up being inedible (the second version was a absinthe/vanilla cognac blend, which was more palatable).

You may have heard that baking is chemistry... well, candymaking is ESPECIALLY chemistry. That is, the quantities of ingredients, the order they are added, the ingredients' temperatures, and timing of the steps are all important.

To this end, I originally was going to try to do this the "real" way, that is, how a candy kitchen might make marshmallow, but it ended up being way too crazy. Ah well.

So this recipe is basically adapted from Jessica's recipe at How Sweet It Is - not as fancy as the "real" industrial way, but very yummy, and much much easier.

Safety warning: candy is hot. We're going to be boiling sugar, which is basically napalm. If it gets on your skin it will burn you and stick to your skin. It is real painful and will make an ugly scar. I've never met a professional candy man who didn't have a ton of scars on his arms. This is a relatively safe recipe, so don't be scared... but definitely be careful.

Step 1: Assemble your tools

To make this the safe and convenient way, you will need:
  • a metal pot big enough to hold around 4 cups
  • 1c measuring cup
  • 1/2c measuring cup
  • 2c+ measuring cup to hold your wet ingredients
  • measuring spoons (1T, 1/4t)
  • depending on how you are measuring your gelatin, a scale. You may be able to fake this one if you have Knox gelatin in the envelopes.
  • a whisk
  • a big spatula
  • ANOTHER big spatula (optional so you have to wash less of them) for the egg whites
  • a small spatula or knife to help get the corn syrup out of the container you measure it in
  • a 9x13 pan the marshmallow will set in
  • An electric mixer with bowl for the gelatin and the hot candy. Ideally you will use the dough-kneading attachment.
  • ANOTHER electric mixer and bowl for whipping egg whites.. IF you don't have this you can squeak by with a bowl and whisk, or an eggbeater.
  • a timer of some sort

Some of these pieces you can find a way to do without, but remember what I said about chemistry - if the ingredients are even a little bit off, you are no longer making the same recipe, and it may not set up correctly.

The one tool you absolutely need here, that you cannot improvise around, is the Candy Thermometer. You can buy it in the grocery store, and you basically need it for every candy recipe. See the clip on the side? That thing is real important, as we shall see...

<p>What fun! I might have to give this a whirl! I know with making fudge, the humidity &amp; stuff can affect how it sets - same for marshmallow making, I guess?</p>
<p>I think it will a bit -- however once you make this a few times you can get a feel for how much to cook by looking at the gooeyness of the pot on the range. This should accommodate different humidities. Good luck!</p>
<p>Thanks for making such an entertaining instructable! I'll definitely try this one someday!</p>
thanks for that! I've Pinned it x
<p>Great recipe Like the idea of mixing beer into a food.</p><p>You could enter it into a competition, I would vote for it...</p>
Irish Car Bomb? hmmmm not liking this. seriously offensive name.
<p>In the interest of goodwill, I've removed that text that offended you. In exchange, please help promote my recipe!</p>

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Bio: Indie Film! Art science! Reuse and sustainability!
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