Coffee Marshmallow
by Editorial Staff
The marshmallow for this recipe comes out quite sweet, with a pleasant aftertaste of coffee. A delicacy for the real sweet tooth.
Ingredients
- Granulated sugar – 2 cups
- Corn syrup – 3/4 cup
- Instant dry gelatin – 20 g
- Instant coffee – 2-2.5 tablespoon.
- Margarine – 1 teaspoon
- Water – 3/4 cup and 0.5 cup
- Powdered sugar or nuts – to roll marshmallows
Directions
- Pour gelatin with half a glass of hot water.
- Stir the gelatin until it dissolves.
- Put the sugar in a saucepan and pour 3/4 cup of water.
- Pour the corn syrup into the sugar and water.
- Add instant coffee and place it on the stove.
- Stir the contents of the saucepan until the sugar dissolves and the mixture begins to boil. Then remove from heat and leave to cool slightly.
- When the contents of the saucepan have cooled to about room temperature, pour the water and the dissolved gelatin into it.
- Now beat with a mixer at maximum speed for about 5 minutes. During this time, the mass will become airy and increase.
- Take a baking dish (you can use silicone molds), cover with baking paper, and brush with melted margarine. Put the mass there, cover with foil on top. Refrigerate for at least 6 hours.
- After hardening, remove the dessert from the molds. If you used one large mold, then first cut the marshmallow into pieces with a knife. Dip marshmallows in powdered sugar or finely crushed nuts.
- Coffee marshmallows are very tender and tasty.
Bon Appetit!
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