Description
A delightful recipe for homemade marshmallows with a rich cocoa flavor and a hint of espresso.
Ingredients
Scale
- 1/4 cup powdered sugar
- 1/4 cup corn starch
- 1 tablespoon baking cocoa powder
- as needed Neutral oil
- 3/4 cup warm water (divided)
- 1 tablespoon instant espresso granules
- 3 envelopes gelatin (I used the Knox brand)
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 teaspoon kosher salt
- 2 tablespoons baking cocoa powder
- 1/4 of a vanilla bean (or 2 teaspoons vanilla extract)
- as needed Neutral oil (for the pan)
Instructions
- Before you begin, let’s do some prep. Start by sifting together powdered sugar, corn starch and cocoa powder onto a large plate.
- Next, grease a 10″ x 8″ casserole dish or pan with oil. Add a teaspoon or two of the cocoa powder/sugar mixture to the casserole dish and shake it around until the bottom and edges are dusted. Set aside.
- In the bowl of a stand-up mixer (or you can use a large bowl and a hand-mixer), combine 1/2 cup warm water and instant espresso granules. Whisk until granules are dissolved. Transfer the mixture to the refrigerator to cool. Sprinkle the gelatin atop the cooled coffee mixture and allow to sit for 10 minutes.
- Meanwhile, in a medium saucepan, combine the granulated sugar, corn syrup, salt and remaining 1/4 cup of water. Heat the mixture over medium heat until the sugar has dissolved. Turn the heat up to moderately high heat and bring the mixture to a hard boil, cooking for 1 minute, until the thermometer reaches 240 degrees F.
- Lower the whisk attachment and turn it on low. Carefully add the boiling liquid to the gelatin mixture. Turn the mixer to high and beat for 8-10 minutes, until the mixture has doubled in volume and holds stiff peaks.
- Sift in the baking cocoa powder and pour in the vanilla caviar or extract. Beat for an additional minute until incorporated.
- Pour the mixture into the prepared casserole dish or baking pan, smoothing out the top until evenly dispursed. Dust the top with a few tablespoons of the cocoa powder/sugar mixture.
- Cover with foil or plastic wrap and allow to set until firm, about 4 hours or overnight.
- Take a knife and run it around the edges of the casserole dish or pan and invert the marshmallow sheet onto a large cutting board. Cut the marshmallows into 1-inch cubes.
- Store the marshmallows in an airtight container for up to 1 week.
Notes
- The size of the casserole dish can vary, which might affect the thickness of the marshmallows.
- Make sure to use a candy thermometer for accurate temperature readings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 marshmallows
- Calories: 80
- Sugar: 16g
- Sodium: 35mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg