I don't consider myself a marshmallow-seeker. I don't avoid them, but I don't actively seek them out.
However, marshmallows are one of those foods that when homemade, can be truly exquisite. I've tried making regular and funfetti ones, and let me tell you, my hot chocolate didn't complain once.
When Lavazza sent me a potential guest post recipe pitch (un-sponsored other than the fact that they donated the recipe and I think they make good coffee) that involved coffee marshmallows, I said "sign me up!". Bold yet sweetly sophisticated, these marshmallows practically beg you to come up with a fancy coffee liqueur cocktail recipe to pair them with. Or, if alcohol isn't your speed, combine them with hot cocoa for a little extra zip. Use a strong, good quality coffee if you don't have the brand mentioned.
Oh, and make them today for best results: September 29th is National Coffee Day!
Ingredients:
- 1 cup brewed Lavazza Perfetto, room temperature, divided
- 3 packets gelatin
- 3/4 cup corn syrup
- 1 1/4 cups sugar
- 1 vanilla bean
- pinch of salt
- 1 cup confectioners sugar
- 2 tablespoons cocoa powder
Procedure
- Combine 1/2 cup of the brewed coffee with the gelatin in the bowl of a stand mixer. Whisk to combine. Attach the bowl to the base of the mixer and install the whisk attachment. Allow the gelatin to set.
- In a medium sized saucepan, combine the remaining 1/2 cup of brewed coffee with the sugar and corn syrup; stir to incorporate all ingredients. Without stirring, bring the sugar mixture to a boil over medium-high heat, add a candy thermometer to the pot and cook until the sugar mixture reaches 238 degrees.
- Meanwhile, spray a 9”x13” baking pan with non-stick cooking spray. Combine the confectioners sugar and cocoa powder in a bowl, mix well. Sprinkle the greased pan with the cocoa/confectioners mix and tilt the pan in all directions, ensuring the entire surface of the pan is coated.
- When the sugar syrup has reached temperature, carefully drizzle it into the bowl of the stand mixer as it whips on medium-high. When all the syrup has been added, increase the speed to high. Add a pinch of salt and the seeds of a vanilla bean. Continue to whip on high until the mixture begins to lighten in color and cool.
- Spray a spatula with non-stick spray and dump the marshmallow mixture into the prepared baking pan. Working quickly, spread the marshmallow as evenly as possible. Sprinkle with some cocoa/confectioners blend and, gently, with your hands, pat the marshmallow to help flatten it. Cover with plastic wrap and allow to set at least eight hours, preferably overnight.
- Carefully remove the set marshmallow from the pan onto a cutting surface. With a sharp chef’s knife, cut the marshmallow into strips one inch in width. Cut the strip into one inch pieces to achieve a one inch square. Toss each marshmallow square in the remaining cocoa/confectioners mix and shake off the excess. Store in a cool, dry area in an airtight container.