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Coffee-Pecan Marshmallows

 Coffee-Pecan Marshmallows
Homemade marshmallows are extraordinary and bear no resemblance to the store-bought variety. These will soon become your signature Christmas candy!—Deirdre Cox, Kansas City, Missouri
64 ServingsPrep: 35 min. Cook: 30 min. + cooling


  • 1 teaspoon butter
  • 2 envelopes unflavored gelatin
  • 1/2 cup plus 3/4 cup cold water, divided
  • 2 cups sugar
  • 3/4 cup light corn syrup
  • 2 tablespoons instant coffee granules
  • 1 cup ground pecans


  • Line an 8-in. square pan with foil and grease the foil with 1
  • teaspoon butter; set aside.
  • In a large metal bowl, sprinkle gelatin over 1/2 cup water; set
  • aside. In a large heavy saucepan, combine the sugar, corn syrup,
  • coffee granules and remaining water. Bring to a boil, stirring
  • occasionally. Cook, without stirring, until a candy thermometer
  • reads 250° (hard-ball stage).
  • Remove from the heat and gradually add to gelatin. Beat on high speed
  • until mixture is thick and the volume doubles, about 10 minutes.
  • Spread into prepared pan. Cover and cool at room temperature for 6
  • hours or overnight.
  • Sprinkle cutting board lightly with pecans. Using foil, lift candy
  • out of pan; invert onto the cutting board. Cut into 1-in. squares;
  • roll in pecans. Store in an airtight container in a cool dry place.
  • Yield: 1-1/2 pounds.

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Coffee-Pecan Marshmallows (continued)

Nutritional Facts: 1 marshmallow equals 45 calories, 1 g fat (trace saturated fat), trace cholesterol, 3 mg sodium, 9 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 starch.