I don't consider myself a marshmallow-seeker. I don't avoid them, but I don't actively seek them out.
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!
- 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
- 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.