Mmm..Mocha Marshmallow Chocolate Plunge

I've been thinking about coffee flavored marshmallows for a few weeks now.

I needed to make these for my hubby..and me too!

And then I thought, these so need to be dunked in 

CHOCOLATE!

And here they are, homemade marshmallows.. mmmm :p

Easy chocolaty~coffee~cocoa dusted marshmallows!

I've been making quite a few marshmallows lately.
It's been 2 years since my first fiasco with this candy. (I had a bad thermometer) Now I find them very easy to make..(they really are), and so delicious! I mean, how can you go wrong with chocolate covered marshmallows?
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Ingredients needed..the 10 x sugar (and unsweetened cocoa not pictured) will be used for coating the marshmallows once they've set.

You will also need dipping chocolate.
I melted some yummy Ghirardelli in which to plunge my fluffy puffs of mallow!

In a separate bowl, pour 1/2 cup cold 

"Mocha Iced Coffee"

Add the unflavored gelatin,

 stir with a fork and set aside.

In a heavy bottomed, straight sided (so you can attach your candy thermometer) saucepan, stir together the salt, sugar, corn syrup, and remaining Iced Coffee.

On medium heat, stir the sugar mixture

 until the sugar is dissolved.

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Clip on thermometer.

Continue cooking without stirring until candy reaches soft ball stage...about 240 degrees

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Almost there...

Remove from heat and add the *bloom* 

(the gelatin mixture). Set aside.

In a stand mixer with whisk attachment, beat 2 egg whites to stiff peaks.

Perfect..

Now add the coffee extract.

(I didn't even know this stuff existed!!)

With your mixer on LOW, carefully pour the hot candy mixture into egg whites.

Now cut on high.

Set timer for 10 minutes.

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Pour marshmallow mixture into pan lightly sprayed with Pam.

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Mmm..looks like a pool of warm gooey wonderfulness!

Mocha Marshmallows

*Bloom*
2 tablespoons plus 1/2 teaspoon unflavored gelatin
1/2 cup cold "Mocha Iced Coffee"

 *Base*
2 cups sugar
1/2 cup light corn syrup
1/2 cup "Mocha Iced Coffee"
1/4 teaspoon salt
2 large egg whites
3 teaspoons coffee extract
10 x sugar and unsweetened cocoa for dusting marshmallows
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For the bloom, sprinkle gelatin over 1/2 cup cold "Mocha Iced Coffee". Stir and set aside.

For the base, in a heavy bottomed, straight sided saucepan,
mix together sugar, salt, corn syrup and "Mocha Iced Coffee". On medium heat, stir mixture until sugar is dissolved.
Continue cooking without stirring until mixture reaches soft-ball stage.
Remove from heat, add boom (gelatin mixture), and set aside.

In mixer, with whisk attachment, beat egg whites until stiff peaks form. With mixer on low, add the sugar mixture and flavor. Turn mixer on high and continue beating for 10 minutes.
Pour the candy into pan lightly sprayed with non-stick cooking spray. Let candy set to cure overnight.
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 Make a mixture of equal parts 10 x sugar and unsweetened cocoa powder.
Turn marshmallows out onto cutting surface coated with the mixture. Lightly oil a pizza wheel or long, sharp knife and cut marshmallows.

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 Cut marshmallows and dust with sugar mixture.

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Here comes the fun part!
Chocolate.
MMMMM....Melt some!

I am using coffee stirrers dipped in chocolate to spear my candy...

Let these set up before dipping the candies.

 I dipped mine about halfway.. I just think it looks prettier this way..

Place on wax paper lined pan to let chocolate set.

 I'm just gonna go ahead and brag..
these are decadently delicious!!

Happy and Sweet Dipping

from
Sugartown Sweets!
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Thank you so much for stopping by my blog today!
I love reading all your comments. :o)