coffee marshmallows recipe
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Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 packages unflavored gelatin powder (each package 7.2g so you need a total of 21.6g)
  • 1 cup strongly brewed coffee, chilled and divided
  • 12 ounces granulated sugar, approximately 1½ cups
  • 1 cup light corn syrup*
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon coffee extract (optional)**
  • ¼ cup confectioners' sugar
  • ¼ cup cornstarch
  • butter, to grease pan
  • Special equipment: candy thermometer
Instructions
  1. Place the gelatin into the bowl of a stand mixer along with ½ cup of the cold coffee. Attach the whisk, poised at the ready.
  2. In a medium saucepan, combine the remaining ½ cup cold coffee, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes.
  3. Uncover the saucepan, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, about 10 minutes, then immediately remove from heat.
  4. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.
  5. Once syrup is all added, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes (mine took about 12 minutes in a cool kitchen). Add the vanilla extract and coffee extract during the last minute of whipping.
  6. Prepare the pan: While the mixture is whipping, combine the confectioners' sugar and cornstarch in a small bowl. Lightly grease a 9 x 13-inch metal baking pan with butter.
  7. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the small bowl for later.
  8. When ready, pour the whipped mixture into the prepared pan, using a lightly oiled spatula or fingers for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  9. Turn the ivory-colored marshmallow pillow, the best pillow ever!, out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture or a kitchen scissors. I use both: the pizza wheel to cut strips, then the scissors to snip into squares. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Notes
* You can also use honey for a more natural version, but add ¼ teaspoon cream of tartar when cooking to avoid crystallization of the honey. Different types of honey have various robustness and strength of flavor; your choice of honey may affect how much coffee flavor is noticeable in the final product. ** The coffee extract adds a little more boost of flavor to the marshmallows. I find this is nice if using the marshmallows in a Rocky Road candy recipe. Otherwise, the strong coffee is enough if using for hot cocoa or to serve the marshmallows solo. It's not too overpowering.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/coffee-marshmallows-recipe/