Anyone who has spent even a small amount of time with me knows I have a weakness for marshmallows. Oh, how I love them! Especially in the fall and into the winter monthsâ€¦ sâ€™mores, cocoa, afternoon snacks! (donâ€™t judge me) And this year as the weather started to turn cooler, and people starting whispering of Christmas treats and cookie exchanges I was wondering to myself what perfect confection I could make this year to really blow the socks off of everyone. Then it occurred to meâ€¦ We love marshmallows, we love coffee, how could the two together be bad???
The two together were in fact much more than â€˜not badâ€™. Frankly, I think the combination was downright glorious! The marshmallows were not intensely coffee flavored, but you tasted the coffee as a sweet afterthought almost. They make a lovely treat on their own, or as an addition to cocoa, sâ€™mores, or whatever your favorite marshmallow treat.
Now lean in, because hereâ€™s the deep dark secret about gourmet marshmallows: everyone seems to think they are super fancy (which they are) and therefore super difficult to makeâ€”but they are NOT all that difficult to make. However, if you would like to keep your friends in the dark when you present them with your gourmet coffee marshmallow happiness this Christmas, well, I will not rat you out. You can be the hero. Thatâ€™s my Christmas gift to you. Youâ€™re welcome.
- 1 cup corn starch
- 1 cup powdered sugar
- vegetable oil
- Â½ cup brewed coffee*
- 3 packets unflavored gelatin
- Â¼ cup water
- 1 cup light corn syrup
- 1 Â½ cups granulated sugar
- Â½ tsp salt
- 2 tsp vanilla
- Dark chocolate (Optional garnish)
- *I made this recipe using both a medium/light roast, and later with an espresso blend. Both created delicious marshmallows, the former, of course, lighter in flavor, the latter more intense and ever so slightly bitter. Both delicious. You choose which is right for you.
- Start by mixing together your corn starch and powdered sugar. Grease a 9x13 cake pan with vegetable oil and dust generously with the cornstarch/sugar mixture.
- Place the Â½ cup of coffee in bowl of a stand mixer and sprinkle gelatin over the top, set aside.
- Stir together water, corn syrup, sugar, and salt in a medium sauce pan with candy thermometer attached.
- Heat over medium high heat until it boils for about one minute and reaches 240 degrees.
- Using the whisk attachment on the stand mixer, turn it on low and slowly pour the sugar mixture into the coffee/gelatin mixture until combined.
- Turn mixer up to high and beat for about 8 minutes. The mixture should at least double in size and be thick and light in color.
- Add the vanilla, and beat until itâ€™s well incorporated.
- Scoop the mixture into the prepared cake pan, It will be VEEERY sticky. You can spread and smooth it by wetting a spatula (Or your hands) with water.
- Dust the top with a heavy coat of cornstarch/sugar mixture, cover, and set aside.
- It will take several hours for it to set up.
- Once set up, mixture will be firm and spring back from light pressure.
- Dust your cutting surface with cornstarch/sugar. Run a knife along the outside edge and turn out marshmallow from the cake pan. (It may take a little prodding with a spatula).
- Cut the marshmallows into 1 inch cubes with a clean, sharp knife. Dip the knife in water between cuts.
- Dust cut sides with cornstarch/sugar, pat off extra. Store marshmallows in airtight container for up to 2 weeks.
- Float them in hot chocolate, serve with graham crackers for decadent sâ€™mores, or make them extra special by drizzling the top with dark chocolate.
- They are also darling boxed as a gift for someone you love a lot!