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If you love coffee AND marshmallows, you are in for a treat. This homemade marshmallow recipe is flavored with iced coffee!
Coffee is a big deal in our house. We’re a family of six and every single person in our home enjoys coffee — even the youngest (ages 11 and 14) enjoy it from time to time. When we were given the opportunity to be one of the first people to try a totally brand new coffee product, International Delight Iced Coffee, we were so excited!
International Delight Iced Coffee is a ready-to-serve coffeehouse drink that is sold by the 1/2 gallon. There are 3 flavors: original, vanilla, and mocha. Isn’t this the greatest idea? I love the packaging too (you know me, great packaging always catches my eye!).
We opened up all the flavors and we tried each one to see what we thought. Well, guess what? They were a hit! The younger kids loved the mocha flavor the most. My husband enjoyed them all, our oldest son tried to take the original flavor all for himself (um, that’s not gonna happen), and our oldest daughter thought the vanilla and the original tied for 1st place (she’s not a mocha fan in general).Me? My favorite was……VANILLA!
Since I just got a new KitchenAid stand mixer, I’ve been wanting to make homemade marshmallows with it and I got to thinking that having coffee flavored marshmallows would be the coolest thing ever. After experimenting, I am excited to share with you my recipe for Iced Coffee Marshmallows….
The first step is to grease the sides and bottom of a 13×9″ baking pan. Then, cover evenly with powdered sugar. In a stand mixer bowl or other large metal bowls, add 1/2 cup of International Delight Iced Coffee. Sprinkle 3 1/2 packets of unflavored gelatin directly on top of the Iced Coffee and let it soften. In a heavy-bottomed pot, you’ll combine another 1/2 cup of Iced Coffee, sugar, corn syrup, and a bit of salt.
The pot with the sugar/coffee mixture is heat on the stove top on medium heat, stirring constantly, but gently until all the sugar is dissolved. Once the sugar is dissolved, stop stirring, clip your candy thermometer inside the pan and allow the mixture to come to a boil (with NO stirring!). As it comes to a boil, the mixture will bubble and rise, so make sure you are using a pot that is large enough. Also be sure that you are keeping the heat at medium, no higher.
Once the mixture reaches 240 degrees F, remove from the heat immediately and pour into your metal bowl and stir to combine this sugar/coffee mixture with the gelatin. I found my gelatin to be a bit clumpy at first, but I kept stirring until the gelatin was completely dissolved. Then, beat the mixture on high. You will notice it become whiter and thicker.
While the mixture is beating in your stand mixer (or after it’s done if using a hand-held mixer), beat two egg whites in a bowl until stiff peaks form. When your sugar/coffee mixture is very thick and is about 2-3 times the amount you originally started with, beat in the egg whites until just barely combined (don’t overdo it). Pour the mixture into your prepared pan and spread it to make it as even as you can. I also tap the bottom of the pan on my counter top to work air bubbles to the top, if possible. Sift powdered sugar on the top of the mixture and allow to sit and firm up for about 4 hours (minimum) or overnight.
When firm, use a sharp knife and dip it in powdered sugar. Run the knife along the inside edge of the pan to separate the marshmallow from the pan (if the knife gets sticky again, you can dip it again in powdered sugar). Place the pan on its side and with the knife, gently lift up one of the corners and allow the marshmallow to fall out onto a cutting board. Dip a knife, or a pizza cutter, in powdered sugar and cut the marshmallow into strips and then into squares. Gently toss each square in a bowl that has powdered sugar in it. Dust off the excess and place on a plate.
When you are done, you have a plateful of delicious, soft, coffee-flavored marshmallows! Use them in hot chocolate or just for snacking. You can dip them in chocolate and bag them up for a gift. Oh, and they are REALLY good toasted!
International Delight Iced Coffee is in the dairy section of Walmart — be sure to look for it and pick up it up. Enjoy a glass…or two. And maybe make some Iced Coffee Marshmallows with it!
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- Author: Brandie Valenzuela
Description
If you love coffee AND marshmallows, you are in for a treat. This homemade marshmallow recipe is flavored with iced coffee!
Ingredients
Scale
- 1 cup International Delight Iced Coffee; divided
- 3 1/2 packets unflavored gelatin
- 1 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 2 egg whites
- Powdered sugar
Instructions
- Grease the sides and bottom of a 13×9″ baking pan. Cover evenly with powdered sugar.
- In a stand mixer bowl, or other large metal bowl, add 1/2 cup of International Delight Iced Coffee. Sprinkle Iced Coffee with 3 1/2 packets of unflavored gelatin and let it soften.
- In a medium to large-sized heavy-bottomed pot, combine another 1/2 cup of Iced Coffee, sugar, corn syrup, and salt. Heat mixture on medium, stirring constantly, but gently, until all of the sugar is dissolved. Once the sugar is dissolved, stop stirring, clip your candy thermometer inside the pan and allow the mixture to come to a boil (with NO stirring). As it comes to a boil, the mixture will bubble and rise; be sure to keep the heat at medium, no higher.
- Heat mixture to 240 degrees F. Be sure to keep watch as the temperature can rise quickly. When it reaches 240 degrees F, remove from the heat immediately and pour into your your metal bowl and stir to combine with the gelatin.Stir until the gelatin is completely dissolved. Then, beat the mixture on high until it is white-ish and very thick (about 2-3 times the amount you originally started with).
- While the mixture is beating in your stand mixer (or after it’s done if using a hand-held mixer), beat two egg whites in a bowl until stiff peaks form. Beat the egg whites into the white/thick marshmallow mixture until just barely combined (don’t overdo it).
- Pour the mixture into your prepared pan and spread it to make it as even as you can. Sift powdered sugar on the top of the mixture and allow to sit and firm up for about 4 hours (minimum) or overnight.
- When firm, use a sharp knife and dip it in powdered sugar. Run the knife along the inside edge of the pan to separate the marshmallow from the pan (if the knife gets sticky again, you can dip it again in powdered sugar). Place the pan on it’s side and with the knife, gently lift up one of the corners and allow the marshmallow to fall out onto a cutting board. Dip a knife, or a pizza cutter, in powdered sugar and cut the marshmallow into strips and then into squares. Gently toss each square in a bowl that has powdered sugar in it.
- Dust off the excess powdered sugar and place on a plate or in a food storage container.
- Category: Drinks
- Cuisine: American
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