I don’t know if you ever watch Chuck’s Day Off, but you definitely should! It’s a great hour of food porn starting with Jamie Oliver and ending with Chuck Hughes. There is something so satisfying about watching two men cook with such passion and love for the ingredients. When my roommates and I saw Chuck make these marshmallows with hot chocolate, we were smitten! The hot chocolate is a little too calorie laden, but the marshmallows are fantastic on their own or in your own version of hot chocolate.
Homemade marshmallows have been on my mental to-do list for awhile and I added them to the New Foods list because of the gelatin. I have never worked with straight up, powdered gelatin before. These are pretty easy, they just take a bit of time to whip up in the mixer. The coffee flavor really comes through creating a mocha like flavor in hot cocoa. I’m sure you could substitute any flavoring you like for the coffee. These marshmallows are soft and tasty. As an added bonus you feel pretty bad-a$$ making your own marshmallows! Hello, that’s some hard core baking!* I cut the marshmallows in squares and circle to have variety and see what each would look like. I like the circles better, even though there is more waste.
*There is not actual baking in marshmallow making, just a little stove top action!
Yield – 30 1” marshmallows
Adapted from Chuck’s Day Off
1 tablespoon canola oil
4 teaspoons powdered gelatin (each packet has about 2 1/2 teaspoons)
2/3 cup cold water
1/2 cup strong coffee
1 1/2 cups sugar
1 tablespoon vanilla
3 tablespoons powdered sugar
3 tablespoons cornstarch
- Soak the gelatin in the cold water, set aside to bloom.
- In medium saucepan, heat the coffee, sugar, and vanilla. Add in the bloomed gelatin and water. Stir and cook until all the sugar is dissolved.
- Add the mixture to the bowl of a stand mixer with a paddle attachment. Beat on slow speed to start and then on high speed until soft peaks. This took me about 15 minutes.
- Prepare a 9”x13” pan by covering with several sheets of plastic wrap. Pour in the oil and spread around.
- Pour the marshmallow mixture into the prepared pan and let sit at room temperature for an hour.
- Sift together the corn starch and powdered sugar.
- Dust the marshmallows with the corn starch and powdered sugar mixture and turn out on a large cutting board. Dust the knife/round cookie cutter (1 1/2 inch) and slice the marshmallows.
- Dip all of the cut marshmallows into the dusting mixture to make the marshmallows not sticky. Store in an airtight container