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Coffee Marshmallows

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Coffee Marshmallows are soft, fluffy homemade marshmallows infused with rich coffee and vanilla flavor. Enjoy them on their own, dip them in chocolate, or let them melt into coffee, hot chocolate, or warm milk.

Ingredients

  • 3 tablespoons unflavored powdered gelatin
  • 3/4 cup cold strong brewed coffee or espresso
  • 2 cups granulated sugar
  • 2/3 cup light corn syrup
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 to 2 teaspoons instant espresso powder, optional
  • 1/2 cup powdered sugar
  • 1/2 cup cornstarch
  • 2 tablespoons unsweetened cocoa powder, optional

Instructions

  1. Lightly grease an 8- or 9-inch square baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. Lightly grease the parchment, then dust the surface with a mixture of powdered sugar and cornstarch.
  3. Pour the cold coffee or espresso into the bowl of a stand mixer and sprinkle the gelatin evenly over the surface.
  4. Let the gelatin bloom for 5 to 10 minutes while preparing the sugar syrup.
  5. Combine the granulated sugar, corn syrup, water, and salt in a medium saucepan.
  6. Heat over medium heat, stirring gently at first until the sugar begins to dissolve.
  7. Once the mixture reaches a boil, stop stirring and continue cooking until a candy thermometer registers approximately 240°F (115°C).
  8. Immediately remove the hot syrup from the heat.
  9. With the mixer running on low speed, carefully pour the hot syrup into the bloomed gelatin in a slow, steady stream.
  10. Gradually increase the mixer speed to high and whip for 8 to 12 minutes.
  11. Continue whipping until the mixture is very thick, pale, glossy, and significantly increased in volume.
  12. Add the vanilla and optional espresso powder near the end of whipping and mix until evenly incorporated.
  13. Immediately scrape the marshmallow mixture into the prepared pan and smooth the top with a lightly greased spatula.
  14. Dust the surface generously with additional powdered sugar and cornstarch mixture.
  15. Leave the marshmallows uncovered or loosely covered at room temperature for at least 6 hours, preferably overnight, until completely set.
  16. Lift the marshmallow slab from the pan and transfer it to a work surface dusted with the coating mixture.
  17. Using a lightly greased sharp knife or kitchen scissors, cut the slab into 25 to 36 squares.
  18. Toss each marshmallow thoroughly in the powdered sugar and cornstarch mixture to coat all cut surfaces before serving or storing.

Notes

  • Strong brewed coffee provides a subtle coffee flavor, while espresso and optional espresso powder create a more pronounced result.
  • A candy thermometer is strongly recommended because cooking the syrup to approximately 240°F (115°C) is important for achieving the proper texture.
  • For mocha marshmallows, add cocoa powder to the coffee mixture or combine some cocoa powder with the coating.
  • For chocolate-dipped marshmallows, dip the set and cut squares in melted dark or semisweet chocolate and let the chocolate firm before storing.
  • Add a small amount of ground cinnamon for a warm spiced coffee variation.
  • Keep every cut surface well coated with powdered sugar and cornstarch to prevent sticking.
  • Store the marshmallows in an airtight container at cool room temperature with parchment paper between layers. They are best within about 2 weeks.
  • Avoid refrigeration when possible because refrigerator humidity can make homemade marshmallows sticky.

Nutrition

Find it online: https://thefamilycooking.com/coffee-marshmallows/