Raise your hand if you’re scared of the candy thermometer….. Hand raised HIGH here.
The vanilla bean caramels I tried to make once? Fail. But Homemade Espresso Marshmallows? Major win. So much easier to make than I thought!
I really wanted to try making my own fluffy, homemade marshmallows. Besides my fear of the candy thermometer, an internal battle about using corn syrup (one of the essential ingredients) was weighing on me. What I put into my body is very important to me and as you know, I try to eat mostly unprocessed foods.
But the more I thought about it and with some reassurance from respected friends with the same food values, I went ahead and bought a bottle of Karo Syrup, knowing that a once a year treat is not going to kill me. And in the end, high fructose corn syrup can be used by our bodies for energy too, it just takes a little more work.
A java junkie at heart, my sights were set on making fluffy Coffee Marshmallows drizzled with dark chocolate. They’re kind of like espresso and hot chocolate giving each other a hug. Or those chocolate covered beans you beg the Starbucks barista for “just one more” as she hands you your mocha.
When I bit into the first one, it was as if I was nibbling on a cloud. They’re so fluffy and soft! Springy and lightweight, I giggled as I watched them bounce off one another as I tossed them in the powdered sugar.
A store bought bag of marshmallows could sit in my cupboards untouched for months, but these…. man, pure edible bliss. Laced with espresso powder and a touch of vanilla, they have just the faint complexity you’d want from a perfect cup of coffee.
The process was easier than I had imagined, and I even used a hand mixer because that’s all I have. Besides the detailed recipe (which don’t be scared when you see how long it is – that’s only because I wanted to give you good directions!)
1. Make sure you have a good candy thermometer – this is the one I use and it’s sturdy, reliable, and easy to read. Be sure that the tip of the thermometer is submerged in the sugar syrup while it’s boiling for an accurate measurement.
2. One way to know your marshmallows will set properly is that that the batter will hold a soft peak before falling back on itself when you lift up the whisk.
3. Let the marshmallows sit in the pan for at least 6 hours, even better if you can wait overnight.
I was pretty proud of my marshmallow triumph so I packaged them up in gift bags for friends and family who I saw on Sunday. Seeing their eyes smile with joy and exclaim “Homemade Marshmallows?!” like little children was such a treat.
Drizzled in dark chocolate, these little pillows of magic will certainly bring you happiness!