Is there anything more fun than homemade marshmallows?! Over the holidays, I created this recipe for mocha marshmallows and they were a huge hit!
Conventional marshmallows contain corn syrup and other preservatives, so I prefer to make my own at home. It can sound intimidating, but it’s actually pretty easy to do!
Simmer maple syrup until it reaches 240ºF, pour it into your mixer, and whip it up along with gelatin, vanilla, salt, cocoa, and coffee.
After it’s whipped and fluffy, pour the mixture into a buttered baking dish and then let them set for several hours. Once they are set, cut them and toss with the powdered sugar and arrowroot. That’s it!
I store them in a glass Tupperware, and they keep for about 5 days.
I use honey in my “white” marshmallows recipe, but the flavors of maple syrup, chocolate, and coffee go so well together that I chose to use maple syrup for this recipe.
Instant coffee is needed for the mocha flavor, so I used this organic, instant decaf coffee.
The mocha marshmallows are fun to put in hot cocoa, coffee, or to eat alone. I hope you enjoy them!Print
- Prep Time: 45 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 45 minutes
- Yield: Makes one 11x7 pan of marshmallows
- Sprinkle the gelatin over 1/2 cup water in the bowl of a standing mixer with a whisk attached. Set aside for 5 minutes so the gelatin can soften and bloom.
- Lightly oil or butter an 11×7 baking dish.
- Whisk together the maple syrup and salt in a medium saucepan over medium heat. Gently simmer until the syrup reaches 240°F. As soon as it reaches 240ºF, turn the mixer on medium speed and very slowly add the hot maple syrup mixture to the gelatin and water mixture in mixing bowl (it should take about 1 1/2 minutes to add all of the honey mixture). Increase the speed to high and whisk 10 minutes until the liquid has doubled and becomes light and fluffy and the bowl is only slightly warm to the touch.
- In a small bowl, combine the vanilla and instant coffee. Stir to dissolve.
- Reduce the speed to low and add the coffee/vanilla mixture and cocoa powder. Slowly increase the speed to high and mix until incorporated, about 30 seconds, scraping down the bowl as needed.
- Pour the marshmallow mixture into the oiled baking dish and, using an oiled spatula, spread the marshmallows out evenly in the pan. Let sit at room temperature for 4 hours, uncovered.
- Whisk together the remaining 3 tablespoons cocoa, powdered sugar, and arrowroot in a small bowl. Place 2 tablespoons of the mixture in a fine mesh sieve and dust the top of the marshmallows with the mixture.
- To cut and serve, place a large cutting board over the pan of marshmallows and carefully invert the pan. Remove the pan. Using an oiled chef’s knife, cut the marshmallows into squares. Place 1/3 of the marshmallows in a large bowl, sprinkle with a few tablespoons of the cocoa mixture and toss. Add another 1/3 of the marshmallows on top of the ones in the bowl, sprinkle with an additional few tablespoons of the cocoa mixture, and toss. Repeat with remaining marshmallows and cocoa mixture. Toss in the bowl until all marshmallows are coated in the cocoa mixture. Transfer the marshmallows to a colander and shake off the excess cocoa mixture.
- Store the marshmallows in a glass Tupperware at room temperature for up to 5 days.
- *To make your own powdered sugar, combine 1/3 cup plus 5 tablespoons coconut sugar and 2 teaspoons arrowroot powder in a coffee grinder. Grind until the mixture is a fine powder.