Chunks of candied coffee fill these light, fluffy coffee marshmallows making them the perfect addition to your warm drinks on these chilly fall days!
These candied coffee marshmallows happened by accident. See, I let the sugar and corn syrup cook too hot and long on my stove and by the time I finally poured it into the gelatin, it had began to set.
I was devastated at the thought that I had ruined these coffee marshmallows because I was really looking forward to eating them!
Instead of throwing out the batch, I decided to pour the mixture into the pan and let it set overnight and prayed all the syrup incorporated into the marshmallows.
Unfortunately, that didn’t happen. I was left with big chunks of hard candied coffee throughout my marshmallows. This was NOT how marshmallows were supposed to be… they’re supposed to be smooth, creamy, fluffy and not chunky!
I was disappointed. Well, I was until I took a bite.
Oh my gawsh!! How did I ever think these would not be heavenly? The marshmallows were smooth, creamy and fluffy plus had amazing coffee flavor AND they had these out of this world delicious chunks of candied coffee in them!
So by accident… I created the most delicious coffee marshmallow EVER!
So, I put them in everything from my morning cup of coffee to hot chocolate and of course… I popped several in my mouth throughout the days after I made them. Seriously, so good!
Try them… my mistake will be your joy!!! 🙂
- 1 cup powdered sugar
- 1 Tbsp espresso powder
- vegetable oil
- 3/4 cup water
- 1/2 cup water
- 2 Tbsp espresso powder
- 3 envelopes of Knox gelatin
- 3/4 cup vanilla sugar
- 1 1/4 cup granulated sugar
- 1 cup light corn syrup
- 1/2 tsp salt
- 1 Tbsp cocoa powder
- 2 tsp vanilla extract
- Dissolve 2 Tbsp espresso powder into the 3/4 cup of water and then set in the refrigerator to get cold.
- Coat the inside of an 8x8" baking pan with vegetable oil. In another bowl sift & whisk together the powdered sugar and 1 Tbsp espresso powder. Using half of this mixture, cover the bottom of the greased completely. Set aside the remaining.
- Pour the chilled espresso/water into the bowl of your stand mixer fitted with the whisk attachment. Sprinkle all 3 packets of gelatin atop of espresso and allow to sit for at least 10 minutes untouched.
- Meanwhile, in a medium saucepan with a candy thermometer attached, combine the vanilla sugar, granulated sugar, corn syrup, salt and 1/2 cup water. Heat this over medium-high heat until the sugar has dissolved, whisking occasionally. Turn the heat up to high and bring it to a hard boil and cook until it reaches 240F degrees. The candy will be dark brown and color and it will harden quickly, so move fast for this next part.
- Turn the mixer on low and carefully pour the hot mixture into the gelatin. The mixture will begin to solidify and may stick to the whisk attachment. Do your best to get as much of it incorporated into the gelatin before it solidifies. Add the vanilla extract.
- Turn the mixture on high and beat for 8-10 minutes or until it has doubled in size.
- Pour it immediately into prepared pan as evenly as possible... it will be very sticky! Cover the top with the remaining sugar/espresso and press the marshmallow flat and into the corners/sides if necessary.
- Cover with plastic wrap and let sit overnight to set.
- When ready to cut, take a knife around the edges of the pan to loosen. Flip the pan over onto your work surface to remove the marshmallow. Cut into 1in squares.
- Store in an air tight container for up to a week... if they last that long!