Serious Eats: Talk
Serious Efforts: Liqueur-Flavored Marshmallows
This is my first post, and I hope it fits into the 'serious efforts' category. (If not, I apologize.) I recently came across a hot chocolate drink on a restaurant menu that was topped with Bailey's flavored marshmallows, and I really really want to make it at home. I'm familiar with the basic marshmallow recipe, and with variations that substitute an extract such as rum or peppermint for the vanilla, but I suspect I'll need more than a teaspoon of Bailey's to get the flavor to come through. My question is, can I substitute Bailey's for some of the water? If so, should I put it in the gelatin bloom or in the sugar syrup? Any suggestions would be most welcome!