Coffee Marshmallows
These coffee marshmallows are fluffy, decadent and taste just like a cup of coffee. Pair them with a cup of hot chocolate.
Servings: 30 marshmallows
Cost: 5
Equipment
- 1 Digital thermometer
Ingredients
Prep:
- 1/4 cup powdered sugar
- 1/4 cup corn starch
- 1 tablespoon baking cocoa powder
- Neutral oil
Marshmallows:
- 3/4 cup warm water divided
- 1 tablespoon instant espresso granules
- 3 envelopes of gelatin (I used the Knox brand)
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 teaspoon kosher salt
- 2 tablespoons baking cocoa powder
- 1/4 of a vanilla bean or 2 teaspoons vanilla extract
- Neutral oil for the pan
Instructions
To Prep:
- Before you begin, let's do some prep. Start by sifting together powdered sugar, corn starch and cocoa powder onto a large plate. Next, grease a 10" x 8" (this size can vary) casserole dish or pan with oil. Add a teaspoon or two of the cocoa powder/sugar mixture to the casserole dish and shake it around until the bottom and edges are dusted. Set aside.
To Make the Marshmallows:
- In the bowl of a stand-up mixer (or you can use a large bowl and a hand-mixer), combine 1/2 cup warm water and instant espresso granules. Whisk until granules are dissolved. Transfer the mixture to the refrigerator to cool. Sprinkle the gelatin atop the cooled coffee mixture and allow to sit for 10 minutes.
- Meanwhile, in a medium saucepan, with a candy thermometer attached to its side(or you can use a digital thermometer), combine the granulated sugar, corn syrup, salt and remaining 1/4 cup of water. Heat the mixture over medium heat until the sugar has dissolved. Turn the heat up to moderately high heat and bring the mixture to a hard boil and cook for 1 minute, until the candy or digital thermometer reaches 240 degrees F.
- Lower the whisk attachment and turn it on low. Carefully add the boiling liquid to the gelatin mixture. Turn the mixer to high and beat for 8-10 minutes, until the mixture has doubled in volume and holds stiff peaks. Sift in the cocoa powder and pour in the vanilla caviar or extract. Beat for an additional minute or so until the both of them are incorporated.
- Pour the mixture into the prepared casserole dish or baking pan, smoothing out the top until it's evenly dispursed (it'll be sticky!). Dust the top with a few tablespoons of cocoa powder/sugar mixture. Cover with foil or plastic wrap and allow to set until firm, about 4 hours or overnight.
To Cut up the Marshmallows:
- Take a knife and run it around the edges of the casserole dish or pan and invert the marshmallow sheet onto a large cutting board, smacking the bottom of it, if needed. You also may need to use your fingers to loosen the marshmallow sheet from the casserole dish and gently glide it onto the cutting board. Using a sharp knife, cut the marshmallows into 1-inch cubes. Store the marshmallows in an airtight container for up to 1 week.
Notes
Tips and Tricks:
Do all of your prep before starting the cooking process. This recipe moves quickly, so make sure your stand mixer and baking pan are ready to go before you begin. Oil your spatula. When smoothing out the marshmallows in the baking pan, it will be very sticky! Adding a little oil to the spatula makes this step a bit easier. I also oil my knife before slicing up the marshmallows after they've set. Toast your marshmallow. I love a crispy, melty toasted marshmallow! I just use a torch or carefully toast them over the stove until golden brown all around and top my Homemade Hot Chocolate with them. So good!Nutrition
Calories: 46kcal | Carbohydrates: 12g | Protein: 0.003g | Fat: 0.03g | Sodium: 39mg | Potassium: 0.3mg | Fiber: 0.01g | Sugar: 11g | Calcium: 0.2mg | Iron: 0.01mg
