Homemade Coffee Marshmallows

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5 from 1 vote

Homemade Coffee Marshmallows

Soft and fluffy coffee flavoured marshmallows.

Prep Time15

Cook Time20

Additional Time12

Total Time12 35

Course: Desserts

Cuisine: American

Servings:

Calories: 112kcal

Author: Dannyelle Nicolle-Ramjist

Ingredients

3 packages unflavored gelatin 7 grams x 3 = 21 grams total
1 cup cold strong coffee -divided
1 ½ cups white sugar
1 cup light corn syrup
¼ teaspoon salt
1 teaspoon vanilla
¼ cup powdered sugar
¼ cup cornstarch
4 tablespoon cocoa -divided
Nonstick spray

Instructions

Put the gelatin and ½ cup of the cold coffee into the bowl of a stand mixer, with the whisk attachment. Set aside.
3 packages unflavored gelatin, 1 cup cold strong coffee
Combine the other ½ cup of coffee, white sugar, corn syrup and salt in a medium saucepan, and cook, covered over medium-high heat for 3-4 minutes. Remove the lid and clip a candy thermometer onto the side of the pan and continue cooking until the mixture reaches 240 degrees F, approximately. Once the mixture reaches this temperature, take it off the heat.
1 ½ cups white sugar, 1 cup light corn syrup, ¼ teaspoon salt, 1 cup cold strong coffee
With the mixer running on low speed, slowly pour the hot sugar syrup mixture down the side of the stand mixer bowl into the gelatin mixture. Then increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, about 12 to 15 minutes. Add the vanilla, and 2 tablespoon of cocoa powder during the last minute of whipping.
1 teaspoon vanilla, 4 tablespoon cocoa
While the mixture is whipping prepare the pans as follows: Combine the powdered sugar, corn starch, and 2 tablespoon of cocoa in a small bowl. Lightly spray a 9 by 13 inch baking pan with nonstick cooking spray. Add ¼ cup the powdered sugar mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. When ready, pour the marshmallow mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top of the marshmallows with more of the powdered sugar mixture to lightly cover, save the rest for later.A
1 teaspoon vanilla, ¼ cup powdered sugar, ¼ cup cornstarch, 4 tablespoon cocoa, Nonstick spray
Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight at room temperature.
Turn the marshmallows out onto a cutting board and cut into 2-inch squares using a pizza cutter dusted with the powdered sugar mixture, or a sharp knife. Once cut, lightly dust all sides of each marshmallow with the remaining powdered sugar mixture. Store in an airtight container for up to 3 weeks.

Notes

About the coffee: Brew at 2 times your normal strength for best flavor. Any brewing method works (French press, drip, cold brew, regular coffee maker). The coffee must be completely cold before starting. Decaf works perfectly if you want to avoid caffeine.

About the cocoa powder: Optional but highly recommended. Without it, coffee marshmallows look pale.

Equipment note: A stand mixer makes this much easier, but a hand mixer works if you're patient. Avoid trying to whip by hand as it requires too much sustained effort.

Cutting tip: Grease your pizza cutter or knife frequently. Wipe off marshmallow residue between cuts for neater squares. You can also use cookie cutters like hearts or stars.

Storage: Store in an airtight container at room temperature for up to 3 weeks. They're best in the first 2 weeks. Do not refrigerate as cold makes marshmallows sticky when they come back to room temperature.

Nutrition