How to make mocha latte marshmallows - New York News

How to make mocha latte marshmallows

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Get this recipe courtesy of Michele Bezue from Sweet Artisan Marshmallows. Learn more about at www.sweetartisanmarshmallows.com.

Yield: 2 dozen 1.5" pieces
Time: 7.5 hours

THE BLOOM:
2 packets unflavored powdered gelatin
1/2 cup brewed coffee, chilled

THE SYRUP:
1 cup sugar
1/4 cup light corn syrup
1/4 cup coffee
1/8 teaspoon salt

COCOA COATING:
1/2 cup confectioners' sugar
1/2 cup cocoa powder

Prepare the cocoa coating: Sift the ingredients together in a large bowl or combine them in a food processor.

Lightly coat an 8-by-8-inch baking pan with cooking spray, wipe off excess. Dust with cocoa coating.

Sprinkle gelatin over 1/2 cup cold brewed coffee in bowl of stand mixer or in a medium sized mixing bowl, if using a hand mixer. Attach whisk attachment.

Stir together sugar, 1/4 cup coffee, 1/4 cup corn syrup and salt until sugar is dissolved. Bring to a boil until temperature reaches 240 degrees on candy thermometer. Immediately remove from heat and slowly pour down sides of mixing bowl into gelatin mixture, beating on low until blended. Increase to medium speed and beat for 5 minutes. Increase to med-high and beat for 3-5 minutes. Marshmallow batter is ready when it is shiny and slowly falls off whisk into bowl.

Pour into your prepared pan and sift cocoa coating over the top. Let sit for 6 hours in a cool, dry place, covered with a piece of waxed paper.

When ready to cut, run a knife sprayed with cooking spray around all edges and invert marshmallow "slab" onto work surface dusted with more cocoa coating. Cut into 1.5" pieces with a pizza cutter or large knife. Roll all edges in the cocoa coating.

Your handmade marshmallows can be used in hot chocolate, s'mores, crisp rice treats and anything else that you use store marshmallows in.

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