Coffee Marshmallows

Oh, coffee, how I love thee. Fun story for y’all. I’ve been drinking coffee since I was 3 years old. It actually had a calming effect on both my mother and I as children which was suggested by a pediatrician.  

These Coffee Marshmallows are the most deliciously delightful way to spice up your coffee, hot chocolate, s’mores, midnight snack experience! They’re made with my beloved Lincoln Road Coffee. I adore this local Appalachian brand. They’ve been kind enough to give me a discount code for you all to use! You can get 15% off of a 2 pack!

Use code MUSTLOVEHERBS at checkout on a 2 pack Here!

Use code SUBSCRIBEMUSTLOVEHERBS at checkout on a 2 pack subscription Here!

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 Ingredients

  • 1/3 cup corn starch

  • 1/3 cup powdered sugar

  • 1 1/2 tablespoons unsweetened cocoa powder

  • 1/4 cup Crisco (melted)

  • 1/2 cup espresso or very strong brewed coffee - chilled

  • 3 envelopes of unflavored gelatin powder

  • 1 1/2 cups granulated sugar

  • 1 cup light corn syrup

  • 1/2 teaspoon kosher salt

  • 1/4 cup water 

Method

In a small bowl combine the corn starch, powdered sugar, and cocoa powder. Set aside. In a microwave safe bowl melt crisco using 15 second intervals until liquified. Use a brush or a towel to cover the entire inside surface of your desired pan with melted crisco. I used a 9 x 9 brownie pan. Also, use any remaining crisco to grease a spatula for later. Sift approximately half the powdered sugar mixture into the prepared pan making sure to evenly coat all inside surfaces. Set aside. 

In stand mixer bowl combine espresso/strong coffee and gelatin. Set aside. 

In medium saucepan add sugar, corn syrup, salt and water. Stir until evenly incorporated. Attach candy thermometer to the side of your saucepan and heat the mixture over medium/high heat. Cook mixture until thermometer reaches 240°F. 

Once sugar mixture has reached 240°F you will need to carefully add it to the gelatin/coffee in your stand mixer. Turn mixer (fitted with whisk attachment) on low and let the two combine. Increase mixer speed to high and whip for 8-9 minutes. It should be able to hold stiff peaks. 

Pour the mixture into your previously prepared pan. Smooth the top out with your greased spatula. Sift remaining powdered sugar mixture over the top of the marshmallows. Cover and allow to set up overnight. 

Once set grease a knife and run it around the edge of the marshmallow. Gently turn out onto a flat surface. Cut marshmallows into any shape desired! Store in an airtight container! Enjoy! 

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