Esta es una exhibición prevé de cómo se va ver la receta de 'Extra Creamy Cappuccino Marshmallows' imprimido.

Receta Extra Creamy Cappuccino Marshmallows
by Laura Tabacca

I would not normally post such a similar recipe so close to the previous similar recipe. This is basically just a flavor variation on my Extra Creamy Peppermint Marshmallows.

But holy cow if it was not one of the more inspired flavor combos ever! I usually prefer marshmallows for dissolving in hot chocolate–otherwise they are kind of sickly sweet confections to me. But these Cappuccino Marshmallows, tempered by the bitter espresso, are much less sweet and really hard to resist plain. I cannot stay out of them. I have had requests for the ratio of ingredients I used, so I decided they were worth a blog post, especially given how much we are loving them around here.

Some comments on the flavor ratio used: don’t skimp on the vanilla; if 4 beans seem shockingly excessive, I suggest buying some beans wholesale at The Organic Vanilla Bean Company. If you plan to dissolve the marshmallows in hot chocolate you might try increasing the espresso to give them a more pronounced coffee flavor, one that will hold up to the strong chocolate flavor (but be aware I have not tried it yet with more espresso so it may mildly change the texture).

For a slightly more detailed account of marshmallow making, complete with step by step photographs, check out my Extra Creamy Peppermint Marshmallows. Speaking of pictures, the simple fact of the matter is that I think marshmallows are prettiest before they are dredged in anything, so I took my photos as I sliced them–be aware they will be much darker after being dredged in cocoa powder (you can see smudges of cocoa powder because my fingertips were covered in the stuff as I sliced the marshmallows).

Extra Creamy Cappuccino Marshmallows

Adapted from Lisa Yockelson, ChocolateChocolate

Choose a 7 or 8 inch square nonstick pan (I have only tried nonstick–may work fine with others, I cannot confirm; Yockelson prefers thick marshmallows with a 7 inch square pan but I like smaller marshmallows plus I already owned an 8 inch square pan). Dump a heaping 1/3 cup of powdered sugar into the pan. Shake it from side to side and use your fingers to “coat” the sides of the pan. The powdered sugar will stick in patches, which is fine. Leave it in the pan; it may be uneven.

I have heard some people say they could make marshmallows on a mid strength mixer (eg, the Kitchen Aid Artisan); I personally would only be willing to try in a professional grade/heavy duty mixer unless I knew I had the cash to replace the mixer! DO NOT USE A HAND HELD MIXER!!!

Place the gelatin in the bottom of the mixer bowl. Prepare the water measurements and set aside the larger water (1/3 cup + 3 T) beside it.

Find a heavy bottomed, preferably copper or stainless steel, 2-3 quart saucepan and place inside it the 9 tablespoons of water, light corn syrup, sugar and salt. Attach a candy thermometer to the side of the pan–do not let the actual thermometer touch the bottom of the pot. Place the pot on low heat and cover it.

Dump the other water over the gelatin–it should sit for 15 minutes.

While the gelatin is soaking, stir the sugar mixture 2-3 times, very gently each time. When the sugar has dissolved, remove the lid and turn the heat up to high. From here on out do not stir or otherwise bother the sugar. Keep an eye on the thermometer; you want to boil the sugar to 248-250 degrees F.

When the sugar mixture reaches 248-250 F, slowly pour it in to the mixer bowl with the whip attachment mixing on the lowest speed. Be very careful to not let any of the boiled sugar touch your bare skin. After the sugar is all in the bowl, slowly increase the speed to medium low and beat for 1 minute. When the mixture is totally blended, increase the speed to high and beat for 2 minutes. Reduce the speed back down to low and add the espresso and vanilla bean seeds. Increase back to the highest speed again and beat for 8 minutes.

During this time the mixture will becomes more opaque –because of the espresso it will never get whiter than a cream color. It will also become much, much thicker. I check the back of my mixer every so often during the 8 minute beating–if it should ever get dangerously hot, well, I guess either quit or cross your fingers.

Here comes the exasperating part–but with practice it will become less tricky (perhaps because of the water in the espresso but whatever the reason I definitely found these marshmallows to be extra sticky). Quickly undo the whip attachment and set it aside–accept that you will lose some fluff sticking to it. Using a very sturdy spatula that has preferably been dredged in powdered sugar, quickly and firmly scrape the marshmallow fluff into the prepared baking pan. It will astound you how fast it sticks to everything! When I first started making marshmallows I saved that sticky fluff like it was gold and spent long minutes scraping it into a cup of hot chocolate. Nowadays either the kids lick it off or I just throw it in the sink and accept it as lost–until these marshmallows. This flavor variation, well, my 4 year old found me attempting to lick the whip and bowl and getting marshmallow all over myself. It was that good.

Sprinkle the mini chocolate chips all over the marshmallow fluff in the pan (before wasting time licking the whip!). Take a few tablespoons of powdered sugar and sprinkle it around the edges of the pan, right up against where the marshmallow meets the sides of the pan.

The marshmallows now need to cure by sitting out at room temperature for 6-8 hours. If it is particularly humid, it may take longer. At the end of the time, take a narrow spatula and run it along the sides of the pan to loosen the marshmallows. You will be astounded at how it all lifts out in one gigantic marshmallow cake–quite easily. Place the marshmallow on a wooden cutting board and have a bowl of cocoa powder sitting at the ready (as noted above I like a combo of sweetened and unsweetened cocoa powders–that is up to you). Slice the marshmallows with a large chef’s knife, dredged in powdered sugar or cocoa powder. Use a swift, decisive, downward slicing motion, kind of like mincing an herb but more time between slices. Do not try to saw at the marshmallows. The marshmallow center will stick to the knife–just pull it off and keep going. As you slice each individual marshmallow, dredge it in the cocoa powder and set it aside in a single layer. You may need to keep re-dredging the knife in the cocoa powder as well.

Store in a single layer in an airtight container. Marshmallows for plain eating are good for at least a week. Marshmallows for dipping and melting in hot chocolate will last far longer, since a little drying out is not noticeable.

2 notes from Yockelson: Do not double this recipe, it won’t work. Just make it twice (I, Laura, have been known to use a round pan to make a second batch–leaving the rounded edge pieces for our family). Also, make sure there is no grease or film of any kind on your pan–it’s never happened to me but apparently can mess it up.