You can thank Ben for convincing not to make Sriracha Cherry marshmallows, and to make these instead! (Although I still think a slightly spicey and sweet marshmallow should be a thing in this crazy world, especially during these times!) And if you don’t have the coffee extract, just use vanilla extract in it’s place. It will still be very good, just slightly less intense coffee flavor. I debated whether to add the cocoa, but I think it’s just the right amount. And you don’t want to skimp on the fresh brewed coffee, nor the espresso powder, though. Use good quality bold dark roast for the drip coffee, and for the espresso powder, I use Medaglia D’Oro brand. It comes in a green, red, and white bottle. It’s good stuff.
3/4 cup powdered sugar
1/4 cup cornstarch
1 Tablespoon unsweetened cocoa powder
1/2 cup fresh brewed coffee, lukewarm
1 Tablespoon espresso powder (Medaglia D’Oro)
3 envelopes of Knox gelatin (each envelope is 7 grams, or 2 and 1/2 tsp.)
1/4 cup water
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 cup light corn syrup
2 Tablespoons unsweetened cocoa powder
2 Tablespoons coffee extract
1 teaspoon vanilla extract
Combine the powdered sugar, the cornstarch, and the cocoa powder into a bowl and stir with a whisk several times. Set aside.
Very lightly grease an 8” or 9” square pan and then dust the pan using about 1/4 cup of the powdered sugar/cornstarch/cocoa mixture by tapping and tilting the pan to dust the bottom and sides. Set aside.
In the bowl of a stand mixer, add the lukewarm coffee, the espresso powder, and the gelatin and stir to dissolve all together. Attach a balloon whisk and set aside.
In a medium saucepan, add the ¼ cup of water, 1 and ½ cups granulated sugar, salt, and corn syrup, and stir together to get all the sugar moistened. Attach a candy thermometer to the side and turn on heat to high. Heat to 240 degrees F. This may take several minutes, but do not go over 240 degrees F.
Immediately remove from heat once it reaches 240 degrees F., and pour all of it into the bowl of the stand mixer over the gelatin mixture. Turn on mixer on high and with the ballooon whisk attachment and whisk for 10 minutes until doubled in volume and mixture holds stiff peaks. You may need to lift up the bowl of the stand mixer just slightly in the beginning to make sure the ingredients at the very bottom are mixed in with the whisk.
Turn off the mixer and sift the cocoa powder over the mixture and add the extracts, then turn the mixer back on to high and beat for an additional minute or so until all is incorporated.
Pour the mixture into the prepared square pan, using a greased spatula to scrape all the contents of the mixer bowl. Smooth out the top with the spatula, then dust the top with 1/4 cup of the powdered sugar/cocoa powder mixture before covering the whole thing with foil or plastic wrap to let sit overnight. Reserve the rest of the sugar/cocoa powder mixture for later.
In the morning, sprinkle over the rest of the powdered sugar/cocoa mixture on a work surface or cutting board that is bigger than the square pan. Remove cover and gently run a small sharp knife around the edges. Flip contents unto this dusted work surface and then use a large sharp knife to cut into portions or squares/rectangles however you like. For ease in cutting, I greased the knife then coated it with some of the powdered sugar/cocoa mixture. Roll or dredge each portion or square in the powdered sugar/cocoa mixture so that they don’t stick together. Store in an airtight container for up to a week.