Cooking with Kaylie: Espresso Marshmallows
I should start by telling you something: I am not a successful candy maker. Seriously, every candy-like venture, outside of divinity, has ended in a questionably edible product. While I’m not sure many people consider marshmallows to be candy, it does require a candy thermometer. So, I’m sure you can appreciate the ease of this recipe if it turned out perfectly, even with my occasional inattentiveness.
Speaking of which, keep an eye on the sugar mixture as it cooks. If you don’t, you may walk in to see that it is boiling over and be left with burnt sugar all over your nice glass stovetop. I mean, I’m not necessarily saying that this happened to me, but pay attention…
- 3 packages of unflavored gelatin
- 1/2 cup very cold water
- 1/2 cup espresso (roughly 2 shots)
- 1 1/2 cups white sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
- Empty the gelatin and 1/2 cup cold water into the bowl of your stand mixer and stir gently. Let sit while it blooms.
- Brew the 2 shots and add ice. Let sit for a few minutes to cool, then fish out the remaining ice with a spoon.
- In a pan, mix together the iced espresso, white sugar, corn syrup, salt, and vanilla. Set to medium heat and place a lid on the pot. Bring to a boil.
- Remove the lid and, using a candy thermometer, let boil until it reaches 240 degrees F.
- When the sugar mixture reaches temperature, remove from heat immediately and carefully pour it into the gelatin.
- Start your mixer at slow speed and work up to a very high speed. This will mix for 8-10 minutes, growing substantially in size as it whisks.
- Meanwhile, whisk together the powdered sugar and corn starch.
- Line a square pan with plastic wrap and spray lightly with cooking spray. Sprinkle the powdered sugar mixture over the plastic wrap, ensuring that every spot that will be touched by marshmallow is coated.
- Once the marshmallow mixture has grown to double or triple its original size and stops growing (8-10 minutes from start of mixing), pour the mixture into the prepared pan.
- Smooth the top as best you can and sprinkle the powdered sugar mixture over the top. Place another piece of plastic wrap over it and let it sit for 6 hours, or overnight.
- Remove the plastic wrap and transfer the marshmallows to a cutting board. Cut the marshmallow block first in half, then cut each half into eighths.
- After cutting, separate the marshmallow pieces or they will stick together. Dip each piece in the powdered sugar mixture, coating the sticky sides. Pat off excess and place in an airtight storage container.
These are very much for the coffee lover in your life. They have a prominent coffee/espresso flavor and practically melt in your mouth!