Mocha latte marshmallows

Mocha latte marshmallows

From
The Artisan Marshmallow
Makes
30
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
515g caster sugar
1 tablespoon glucose syrup
1 tablespoon instant espresso coffee granules, (see Notes)
2 tablespoons powdered gelatine
70g egg whites, at room temperature
50g dark chocolate, grated
150g coffee candy, roughly crushed, (see Notes)

Coating

Quantity Ingredient
2 tablespoons icing sugar
2 tablespoons corn

Method

  1. Lightly spray a 20 x 30 cm slice tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil.
  2. Combine 460 g of the sugar, the glucose and 185 ml water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 121°C on a sugar thermometer (hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  3. Meanwhile, dissolve the coffee in a tablespoon of hot water, then put in a microwave-safe bowl with enough hot water to make 185 ml. Slowly sprinkle over the gelatine and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.
  4. When the sugar syrup reaches 112°C, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
  5. When the sugar syrup reaches 121°C, turn off the heat. When the bubbles subside, carefully add the dissolved gelatine – take care, as the mixture may bubble up.
  6. Increase the mixer speed to medium–high and gradually pour the hot syrup mixture down the inside of the bowl in a thin, steady stream. Increase the speed to high and continue whisking until the mixture is very thick and holds its shape, about 10–12 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.
  7. Pour two-thirds of the marshmallow mixture into the prepared tin and smooth the surface. Fold the chocolate into the remaining mixture until melted and just combined, then pour over the coffee marshmallow and spread evenly. Stand for 2–3 hours, until set.
  8. Meanwhile, to make the coating, sift the icing sugar and cornflour together.
  9. Dust the top of the marshmallow with some of the coating and turn out onto a clean surface. Dust the bottom with more coating. Use a 3.5 cm cutter sprayed lightly with oil to cut the marshmallow into rounds. Roll the sticky sides of each marshmallow in the crushed candy.

Notes

  • Keep in an airtight container for 2–3 days.

    If you have a coffee machine, replace the coffee granules with 185 ml freshly made strong black coffee.

    Coffee candy is available from Asian grocery stores.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again