Here’s the deal when you blog the holidays come early, at least in terms of food-it’s like fashion being a season ahead. Thank goodness blogging doesn’t go that far ahead, but I’m pretty sure by now most of you are tired of baking cookies and your dessert menu is set. So what can I offer you at this point, a cocktail? Well I did yesterday. A Jello shot- covered you on this two days ago.
How about a boozy marshmallow? Yes, a boozy marshmallow to go with your coffee during or after dessert. In fact, let’s make it a Mudslide Marshmallow! Yeah, I sort of like mudslides; case and point: Mudslide cupcake, Mudslide ice cream, Mudslide Trifle, Mudslide cocktail popsicle, Mudslide brownie and soon to follow these recipes is a Mudslide Jell-O shot.
For now back to marshmallows. Marshmallows are easier to make than you may think. If you can make caramel sauce you can makße marshmallows. The one important thing you will need to make this treat is a candy thermometer.
Don’t have one?
No worries, I’m giving this one away plus a $50 Amazon gift card for any other supplies you may need. Courtesy of me. No sponsor on this one, because I really want you to join me on this adventure of boozy marshmallows.
Any guesses why? Hmm . . . . what does someone with an addictive personality do when they get caught on a run?
Yep, you guessed it, you make it a series. I will be starting a Boozy Bites Series that will feature boozy marshmallows, boozy Jell-O shots and another little boozy bit to be revealed next week (recipe is at the end of post).
Until then, here’s how you enter. This one is simple:
Leave me a comment letting me know what cocktail you want see as a Jello shot or marshmallow.
Want extra entries?
Each item you do will get you ONE chance to win (for a total of TWO extra chances); if you already do any of these things, they do count. So make sure to comment for each item – you MUST leave each entry as a separate comment or only one comment will count!
- This giveaway is open worldwide will run until Sunday, December 28th at 11:59 pm PST.
- A winner(s) will randomly be chosen. Winner will be notified via the contact email provided on the comment contact form.
- Winner will have until 11:59 pm PST of 12/30/11 to claim their candy thermometer and $50 Amazon Giftcard or another winner will be chosen.
Recipe base heavily adapted from Alton Brown’s homemade marshmallow
Preparation: Cover 9×13 pan with foil and lightly coat it with bake spray. Sprinkle a handful of the cocoa coating from recipe into foil covered pan and tap to coat.
- ¼ cup confectioner sugar
- ¼ cup cornstarch
- ¼ cup Hershey’s Special Dark Cocoa powder
- ¼ cup Kahlua
- ¼ cup Bailey’s Irish Cream
- 3 envelopes of gelatin
- 2 tablespoon of Hershey’s Special Dark Cocoa powder
- 1/2 cup of water plus 1 tablespoon of water (divided use)
- 1 1/3 cup granulated sugar
- ¾ cupcorn syrup
- Place confectioner sugar, cornstarch and cocoa powder in a bowl and whisk to combine. Set aside.
- Place Kahlua and Baileys in stand mixer bowl and sprinkle gelatin on top.
- Place 2 tablespoon of cocoa powder in 1 tablespoon of water and heat in microwave for 20 seconds; stir to combine.
- Place granulated sugar, corn syrup and remaining water (1/2 cup) in a covered pan over medium high heat for 2-3 minutes. Remove cover and clip a candy thermometer to the side of the pan and cook the mixture unstirred until temperature reaches 240 degrees F. Remove from heat
- Turn mixer on low and slowly pour hot sugar mixture into bowl. Gradually increase the speed to high. Beat marshmallow mixture for about18-20 minutes, or until mixture becomes stiff and shiny. Mixture is ready when beater is lifted up and the marshmallow drips back down in thick heavy ribbons.
- Pour mixture in prepared pan and using an offset spatula smooth top to an even finish. Let marshmallow rest for at least 2 hours. Pour melted and cooled chocolate on only half of marshmallow and using an offset spatula smooth top to an even finish. Fold the remaining half of marshmallow (think folding paper in half) over on top of chocolate covered side and transfer to an 8×8 pan. Lightly dust top with cocoa coating and gently press marshmallow down and leave to rest for another 2 hours or overnight.
- To cut marshmallows: Dust work surface with cocoa coating. Lightly cover knife with bake spray. Cut marshmallows to desired size and then toss in remaining cocoa coating.