Coffee and marshmallows, can you imagine it? These coffee marshmallows are for the ultimate coffee lover. Coffee tastes great and marshmallows taste great, so why the heck not? I hope this recipe inspires you to make some for yourself.
I made tea marshmallows a few weeks ago, you can read about it here. This recipe is almost identical except I substitute coffee for the tea. The flavor is sweet with the classic flavor everyone loves about coffee.
I like to add a marshmallow to my coffee. Generally I’m a milk in my coffee type person, but these soft and pillowy marshmallows are even better. They add sweetness and a creamy texture. Also, think s’mores with coffee. Yum!
COFFEE MARSHMALLOWS!
Ingredients
- 1 1/2 cups of sugar
- 1 cup of freshly brewed coffee, chilled
- 1 cup of light corn syrup
- Pinch of salt
- 2 gelatin envelopes
- Confectioners sugar (for coating)
Directions
- Oil an 8″x8″ baking pan and coat with confectioners sugar.
- In a standing mixer with the whisk attachment, add 1/2 cup of the chilled coffee and the gelatin packets. Mix together and reserve.
- In a large saucepan, combine the corn syrup, saly, the rest of the coffee and sugar. Over medium heat, bring to a boil then place a candy thermometer into the pan.
- Without stirring, let the saucepan boil until the thermometer reaches 240 degrees.
- Turn the mixer on low and carefully pour in the hot gelatin mix then gradually increase the mixer speed to high.
- Beat until all ingredients become very thick. Lift up the whisk and check the ribbon consistency. We are aiming for a very thick ribbon.
- Transfer to the baking dish and allow the marshmallows to cool for at least 4 hours (overnight is preferred).
- Dust confectioners sugar on top and cut them into small rectangles. Be sure to dust the knife with confectioners sugar between slices.
- Enjoy!