Coffee Marshmallows
Ingredients
Preparation Mixture
-
¼
cup
powdered sugar
-
¼
cup
corn starch
-
1
tablespoon
baking cocoa powder
-
neutral oil
for greasing the pan
Marshmallow Mixture
-
¾
cup
warm water, divided
-
1
tablespoon
instant espresso granules
-
3
envelopes
gelatin
-
1½
cups
granulated sugar
-
1
cup
light corn syrup
-
½
teaspoon
kosher salt
-
2
tablespoons
baking cocoa powder
-
¼
of a vanilla bean
or 2 teaspoons vanilla extract
-
neutral oil
for the pan
Instructions
- Sift together powdered sugar, corn starch, and cocoa powder for dusting the pan.
- Grease a 10x8-inch baking pan with oil and dust with the sugar mixture.
- Dissolve instant espresso in warm water and chill it in the refrigerator.
- Sprinkle gelatin over the chilled coffee mixture and let it sit for 10 minutes.
- In a saucepan, combine granulated sugar, corn syrup, salt, and remaining water, then heat until it reaches 240°F.
- With the mixer on low, slowly add the hot syrup to the gelatin mixture and beat on high for 8-10 minutes until fluffy.
- Sift in cocoa powder and add vanilla, mixing until combined.
- Pour the mixture into the prepared pan, smoothing the top, and dust with remaining sugar mixture.
- Cover and let it set at room temperature for about 4 hours.
- Invert onto a cutting board and cut into squares.
Nutrition Facts (estimated)
Servings
30 marshmallows
Calories
46
Total fat
0.03g
Total carbohydrates
12g
Total protein
0.003g
Sodium
39mg
Cholesterol
0mg
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