Not long before Christmas I was watching Food Network (one of my favorite channels) and Giada was making Orange Marshmallows. As I watch, I decided I could make those.
I’ve made variations of this recipe, like strawberry with fresh berries, chocolate with melted chocolate, and banana. I’ve got to say that the banana tasted good, but with the fresh fruit but the pieces near the top (I mashed those bananas good) turned brown. They were not pretty. Maybe they need to be dipped in chocolate next time.
I’m a big coffee flavored anything fan so I decided to give the marshmallows a try with my favorite flav!
My pan dusted with cocoa powder. I saw in the end when taking out my mallows that they came out so easy with the little dusting I did. But better be safe than sorry, be liberal!
My gelatin in water
The sugar, water and evaporated milk stirred together
After sugar has dissolved
Boiled until 240°F on candy thermometer
Beat until gelatin is combined
After the first 4 minutes
After 8 minutes
After 11 minutes
After the coffee added and beat another minute
Spread into prepared pan
I shaved bittersweet chocolate on top!
After 8 hours or over night, cut into even sticks on sugared surface. I know mine aren’t so sue me!
Then cut into squares of your own size!
Cappuccino Marshmallows
Ingredients
- Butter, for greasing the pan
- Cocoa Powder, for dusting
- 1/2 cup water, plus 1/4 cup
- 3 tablespoons (3 packets) unflavored gelatin
- 2 cups sugar
- 1/2 cup evaporated milk
- 2 tablespoons brewed espresso or strong coffee
- 1 teaspoon pure vanilla extract
Directions
Butter the bottom and sides of an 8 by 8-inch straight-sided baking pan. Dust liberally with cocoa powder and set aside.
Pour 1/2 cup water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and allow to soften, about 10 minutes.
In a 3-quart saucepan, combine the sugar, evaporated milk and 1/4 cup water. Stir over low heat until the sugar has dissolved. Bring the mixture to a simmer and cook, without stirring, until a candy thermometer registers 240 degrees F, about 10 to 12 minutes. Pour the syrup over the gelatin mixture. Beat the mixture at low speed until incorporated. Increase the speed to high and beat until thick, fluffy and tripled in volume, about 10 to 12 minutes. Beat in the coffee and vanilla extract until just combined, maybe another mintue or so. Using a spatula, scrape the mixture into the prepared pan and smooth the surface. Sprinkle with orange decorating sugar. Allow the mixture to set, uncovered, in a cool place (not refrigerated) for at least 8 hours or overnight. Remove the marshmallows from the pan and place on a powdered sugar-dusted surface. Using scissors, dusted with powdered sugar, cut the marshmallows into about 1-inch squares. Dip the cut sides into powdered sugar to prevent sticking. Store in an airtight container for up to 2 weeks.
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Your recipe, photos and ingredients were spot on. The marshmallows turned out beautiful (in just about 3 hours set time). I’ve tried other recipes without much success. I’m going to go ahead an try some variations on this recipe-I’ll let you know the results. Thanks for a great and well explained recipe. I highly recommend it.
Thank you very much for the comments! I am glad they turned out for you. Hopefully you have success in your variations. I am working on pineapple using puree right now. Just waiting to cut them.
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