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Somehow I thought the first day of fall was in the distant future. October 20th or something. It was quite the surprise when I learned, a few days ago, that today is the first day of fall. What better way to celebrate than with coffee marshmallows?
This may sound strange to some people, but I’m actually not a coffee drinker. I love coffee flavored things, like ice cream, fudge, or frosting (or marshmallows). But you won’t find me dragging myself to the coffee maker each morning.
Don’t get me wrong, I love a good Caramel Frappuccino. But if I am going to down 46 grams of sugar (!) I would prefer to chew it. And I can’t handle black coffee, soo…
Coffee marshmallows it is, the perfect celebration of fall!
In case you are thinking that marshmallows are way out of your culinary league, let me reassure you that you CAN make these coffee marshmallows!
You will need a candy thermometer; I have used this one for about 10 years and I love it. Michael’s always has coupons, so be sure to take advantage of that perk.
With candy thermometers, it’s a good idea to test it when you haven’t used it for a while. Clip it in a pan of water and bring the water to a boil. When you have a full rolling boil, check the temperature on the thermometer. Water should boil at 212 degrees F. My thermometer registers 200 degrees F when boiling, so I adjust my recipes to account for the 12 degree difference.
When you first start out with your sugar syrup and blooming gelatin, you may be thinking there is no way this goop will turn into beautiful marshmallows! That’s why it’s so magical!
Quick note on the gelatin. We don’t eat pig-derived products, so we found a nice kosher beef gelatin on Amazon. As a bonus, it’s cheaper than the Knox brand of gelatin. Win-win.
When you scoop your finished magical floof into a pan, try to resist the urge to lick all the leftovers out of the mixing bowl. It’s delicious, but all that sugary goodness can make you feel sick. Hold out for the real deal, it’s worth it.
You may be feeling rather proud of your glossy pan of marshmallows at this point, but we need to give them a snowy coat of powdered sugar or else they will all stick together in one heap after you cut them.
If square marshmallows seem too boring, stamp them out with cookie cutters. Marshmallows are very resilient creatures, so don’t be afraid to use some muscle when cutting them out.
What are you doing to celebrate fall this year?
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Marshmallows
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- 1/2 Cup Cold Water
- 3/4 Ounce Gelatin About 8 teaspoons
- 1/2 Cup Water
- 2 Cups Sugar
- 1/2 Cup Agave Nectar or Corn Syrup
- 1/4 Teaspoon Salt
- 2 Teaspoons Vanilla Extract
- 6-8 Teaspoons Instant Coffee Granules Dissolved in a small amount of water
- Powdered Sugar for dusting
Ingredients
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- In the bowl of a stand mixer, combine gelatin and 1/2 cup cold water. Set aside.
- In a medium saucepan, combine 1/2 cup water, sugar, agave nectar or corn syrup, and salt.
- Heat saucepan over medium high heat, stirring occasionally. Cook until mixture reaches 240 degrees F (about 7-10 minutes). Bubbles will be large and pop more slowly at this point
- With mixer fitted with whisk attachment, gradually drizzle in sugar syrup, mixing on low speed until all syrup has been poured in.
- Add dissolved coffee and vanilla extract to mixer and mix on speed 4 for 10-12 minutes or until mixture thickens and becomes glossy.
- While mixer is running, prepare pan. Grease a 9x13" pan and dust with powdered sugar.
- Scrape marshmallow mixture into prepared pan and allow to rest at least two hours before cutting.
- To cut marshmallows, turn onto cutting board dusted with powdered sugar. Grease a pizza cutter (or cookie cutter) and cut marshmallows into desired shapes. Roll each marshmallow in powdered sugar to coat.
- Store finished marshmallows in airtight container for up to two weeks.