S'mores coffee Chocolate Marshmallows
By: Linda Bonwill - World Class Cooking
You will never eat a store-bought one again. Just one bite will bring you back to those campfire days.
These marshmallows are infused with a S'mores flavored coffee with chocolate and graham crackers. It's a perfect combination for a fun treat. Toast them, drop them in hot cocoa or eat them as they are. They will certainly be the hit of the next party.
Featured Product: S'mores 8 oz ground coffee
- 1 1/2 cups S'mores Coffee (divided)
- 3 envelopes unflavored gelatine
- 2 cups sugar
- 2 tsp vanilla extract
- 1/4 cup melting chocolate, optional
- Powdered sugar for dusting
- Grease a 9 x 9-inch square pan. Dust the inside of the pan with powdered sugar. Set aside
- Pour 1/2 cup of coffee into a small bowl. Stir in the gelatine. Set aside
- Add the remaining coffee (1 cup) to a saucepan. Stir in the sugar. Heat on medium and bring to a slight boil. Stir occasionally. If the temperature is too high, reduce it to prevent burning. Cook until the sugar becomes thick and sticky, approx. 5 mins. Remove the pan from the burner.
- Add the sugar syrup mixture and gelatine to a mixing bowl, using a rubber spatula to scrape down all the sides. Add the vanilla extract. With an electric mixer, whip the ingredients until it becomes foamy white. This step will take approx. 5-6 minutes. (note: the color will be slightly off-white due to the coffee color). Scrape down the sides of the bowl with a rubber spatula and fold into the fluff.
- If you are making the chocolate swirl, heat the chocolate according to the directions on the package. Mix well. Make sure the chocolate is completely melted and drizzles off the spoon.
Note: Make sure to have the chocolate ready ahead of time since the fluff will want to start setting up.
- Quickly add 3/4 of the fluff into the greased pan. Flatten the top with the spatula. Mix the melted chocolate to the remaining 1/4 of the fluff in the mixing bowl. Drop the chocolate fluff on top of the fluff in the pan by spoonfuls. With a knife, swirl the two colors together. Dampen your hands and smooth the top of the fluff in the pan. Sprinkle the top with powdered sugar. Cover and let it sit 6 hrs or overnight.
- To remove the marshmallow from the pan: Loosen the edges with a knife. Gently reach down under one corner of the marshmallow and lift it out of the pan. Place on a cutting board dusted with powdered sugar. Slice the marshmallows according to the size you prefer. Store in a covered container.