Homemade Coffee Marshmallow
Are you addicted to caffeine? Well… The good caffeine?
And are you finding another way how to consume this heart-pumping stuff?
This recipe will suit you well!
This is a no-brainer recipe and easy to make.
This is also perfect for small business for the beginner entrepreneurs.
So here’s the recipe:
Yields: 110 small marshmallows
- 3 sachet of Knox gelatin powder
- ¼ cup and ½ cup of coffee (powder + water)
- 2 cups of white sugar
- ⅔ cups of light corn syrup
- 1 tbsp vanilla extract
- Confectioners sugar (for coating)
- Shortening (for greasing)
(From left to right: shortening, powdered sugar, coffee (you can use your prefered coffee), light corn syrup, vanilla extract, gelatin, and white sugar.)
- Stand Mixer/Hand Mixer
- Measuring cups
- Heavy-bottomed sauce pan
- Candy thermometer
- Rubber spatula
- Off-set spatula
- Chef’s knife
- Pan 9 x 5 x 2
- Prepare the ingredients
- Pour 1/2 cup of the coffee in the electric mixer bowl. Sprinkle the gelatin and let it sit for 10 minutes.
- Combine the granulated sugar, corn syrup, and 1/4 cup of coffee in the saucepan. Bring it to a boil or using the candy thermometer, measure the temperature and wait until it reaches 118 degrees celsius (235F).
- In a medium speed, start pouring slowly the hot syrup on the electric mixer bowl.
- When all of the syrup is in the bowl, turn the speed into high and whip it for 10 minutes.
- One minute before the whipping step is done, add the vanilla extract to the mixture.
- After the whipping step, immediately pour the mixture to the greased pan using a rubber spatula.
- Using the greased off-set spatula, spread evenly the mixture.
- Cover it with greased cling wrap and let it sit for 4 hours or overnight.
- When the mixture has already set, sprinkle powdered sugar on your work surface. Run through with a knife the sides of the pan for easy release of the marshmallows.
- Turn over the pan on the work surface. Sprinkle all the sides of the marshmallows.
- Cut the marshmallows on your preferred shape.
- Dust well the shaped marshmallow.
- Grease beforehand the equipments (rubber spatula, offset spatula, pan, & knife).
- The mixture will become super sticky.
- Working with fast pace when the mixture is done whipping, will make sure that the mixture will not set outside the pan.
- Coat well all sides of the marshmallows when cutting.
(excuse my face)
This was me after making the marshmallow. The efforts and sweats are totally worth it when I made those marshmallows.
My friends and blockmates loved it when I brought it in school.
I hope you will also try it!
– Mary Claire Navarro –