Mocha Homemade Marshmallows have great mocha flavor. You can make this with as little or as much coffee flavor as you want. They can add coffee flavor to your hot cocoa or eat them for a quick bite of coffee.
Before I started developing marshmallow recipes, I asked my wonderful friends on facebook what they wanted. My questions were a bit crazy but I took what they said and developed a bunch of flavors. I still have some more flavors to work on, but since you aren’t coming to our blog for only marshmallows, I will share those recipes next year. Plus I’m a little bit on marshmallow overload.
After I developed 5 flavors, I had one sweet friend say “I want a Mocha Homemade Marshmallow.” She had made the original recipe and loved it. So I set out to make Mocha Homemade Marshmallows.
This recipe is also a good one for celebrating Lucy’s birthday. She loves coffee. Well, actually all three of us love coffee. It might be why we chose our name 6 years ago.
My first try at these marshmallows was good but very strong coffee flavor. I know that a lot of people like myself like a little coffee with my creamer. So I needed to tone down the coffee flavor in these. I will put how to make the stronger ones in the notes for you, if you are a person that likes quad shots in their mochas.
Several of the marshmallows I’ve made are swirled. I love the way they look. Once you’ve rolled them in the dusting powder, you can’t see the swirls as well. So the pictures I took of these and the other swirled ones have some rolled and some not.
- 3/4 cup chilled cold brew coffee, divided
- 3 pkgs unflavored gelatin
- 2 cups sugar
- 2/3 cup light corn syrup
- 1 Tbsp vanilla
- 4 oz dark chocolate, melted
- 1/4 cup cornstarch
- 1/4 cup powdered sugar
- 1 tsp cocoa powder
- In a stand mixer bowl, add 1/2 cup chilled cold brew coffee. Sprinkle gelatin packets over coffee and stir. Set aside.
- In a medium sauce pan, combine 1/4 cup cold brew coffee, sugar, & corn syrup.
- Bring to a hard boil and boil for 1 minute.
- Pour syrup over gelatin. With a whisk attachment, turn mixer on medium until syrup and gelatin are combined. About a minute.
- Turn mixer to high and whip for a total of 12 minutes.
- While marshmallows are whipping, cover half sheet pan or 9 x 13 pan with plastic wrap. (I used tape to hold it in place.) Spray plastic wrap with cooking spray.
- Turn mixer and off add vanilla, mix until vanilla is combined.
- Remove bowl from mixer and fold melted dark chocolate in.
- Spread marshmallows on prepared pan.
- Spray more plastic wrap with cooking spray and place on top. Gently press marshmallows to spread it and level the top.
- Allow marshmallows to set up for at least an hour.
- Combine cornstarch, powdered sugar, & cocoa powder to make the dusting powder
- Cut marshmallows into desired shapes.
- Roll the marshmallows in the dusting powder.
- Store in air tight container for up to 3 weeks.
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