Coffee-Pecan Marshmallows Recipe

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Coffee-Pecan Marshmallows Recipe
Coffee-Pecan Marshmallows Recipe photo by Taste of Home
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Coffee-Pecan Marshmallows Recipe

Read Reviews
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Publisher Photo
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
Featured In: Homemade Marshmallows
MAKES:
64 servings
TOTAL TIME:
Prep: 35 min. Cook: 30 min. + cooling
MAKES:
64 servings
TOTAL TIME:
Prep: 35 min. Cook: 30 min. + cooling

Ingredients

  • 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

Directions

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.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Coffee-Pecan Marshmallows in Taste of Home Christmas Annual Annual 2009, p122

Nutritional Facts

1 each: 45 calories, 1g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

  • 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
  1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
  2. 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).
  3. 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.
  4. 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.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Coffee-Pecan Marshmallows in Taste of Home Christmas Annual Annual 2009, p122

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JillAndLea User ID: 1675407 182727
Reviewed Feb. 2, 2011

"I make marshmallows regularly and didn't care for this recipe at all. I think the thought of coffee-flavored marshmallows is better than the reality of them."

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