#gourmetmarshmallows

Enjoy the rich flavors of mocha and double chocolate in these homemade marshmallows, which are ideal for making scrumptious and delicious s'mores at home or by the campfire.

Ingredients: 3/4 cup granulated sugar. 1/4 cup water. 2 tablespoons instant coffee granules. 3 envelopes unflavored gelatin. 1/2 cup cold water. 1/4 cup unsweetened cocoa powder. 1/4 cup powdered sugar. 1/4 cup cornstarch. 1/2 cup chocolate chips. 1/2 cup crushed graham crackers. 1/2 cup mini marshmallows.

Instructions: To dissolve the coffee granules, combine 1/4 cup water and instant coffee in a small bowl. Put aside. Mix the gelatin with 1/2 cup of cold water in a large mixing bowl. Give it ten minutes or so to bloom. Place the coffee mixture and the granulated sugar in a saucepan over medium heat. Stir the mixture until the sugar is dissolved and the candy thermometer registers 240F 115C. Pour the hot sugar mixture gradually into the gelatin that has bloomed while using an electric mixer on low speed to mix. Turn up the speed to high and beat until the mixture thickens and becomes fluffy, which should take 10 to 12 minutes. In a different bowl, sift together cornstarch, powdered sugar, and cocoa powder. Use this mixture to dust a 9 x 9-inch 23 x 23 cm baking pan. Evenly distribute the marshmallow mixture after pouring it into the pan. Top with mini marshmallows, chocolate chips, and crushed graham crackers. Allow the marshmallow to firm up, about 4 hours. After it sets, cut the marshmallow into squares and eat it like a delicious s'more!

Prep Time: 30 minutes

Cook Time: 10 minutes

The rich flavors of Bourbon County Brand Stout beer are infused into these delicious Marshmallows from Bourbon County. Ideal for enjoying on their own or as an accompaniment to your preferred hot chocolate or sweets.

Ingredients: 3/4 cup Bourbon County Brand Stout beer. 3 packets 21 grams unflavored gelatin. 1 cup granulated sugar. 1/4 cup light corn syrup. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/4 cup powdered sugar for dusting. Non-stick cooking spray for greasing.

Instructions: Pour 1/2 cup of Bourbon County Brand Stout beer into a mixing bowl and sprinkle the gelatin over it. Allow it to sit for 5-10 minutes to bloom. In a saucepan, combine the remaining 1/4 cup of Bourbon County Brand Stout beer, granulated sugar, corn syrup, and salt. Heat over medium-high heat, stirring constantly, until the mixture reaches 240F 115C on a candy thermometer. Once the sugar syrup reaches the desired temperature, remove it from heat and slowly pour it into the gelatin mixture, while continuously whisking. Use a stand mixer or hand mixer to beat the mixture on high speed for about 10-12 minutes, or until it becomes thick and fluffy. Add the vanilla extract during the last minute of mixing. While the marshmallow mixture is whipping, grease a 9x9-inch 23x23 cm baking pan with non-stick cooking spray and dust it with powdered sugar. Pour the whipped marshmallow mixture into the prepared pan and spread it evenly. Dust the top with more powdered sugar. Allow the marshmallows to set at room temperature for at least 4 hours, or overnight, until they are firm and no longer sticky. Once set, use a knife or cookie cutters to cut the marshmallows into your desired shapes and sizes. Store the Bourbon County Beer Marshmallows in an airtight container, separating layers with parchment paper, and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

With a hint of sea salt, a layer of rich dark chocolate, and a burst of citrus flavor, these homemade orange marshmallows with dark chocolate and sea salt strike the ideal balance between sweet and salty. They're a delightful treat.

Ingredients: 2 1/2 tablespoons unflavored gelatin. 1/2 cup cold water. 1 1/2 cups granulated sugar. 1 cup light corn syrup. 1/4 teaspoon salt. 1/4 cup orange juice. 2 tablespoons orange zest. 1 teaspoon vanilla extract. 1/4 cup powdered sugar for dusting. 8 ounces dark chocolate, chopped. 1/2 teaspoon sea salt flakes.

Instructions: Mix the gelatin with 1/2 cup of cold water in a mixing bowl. Give it ten minutes or so to bloom. Put the corn syrup, salt, and granulated sugar in a saucepan. Stirring constantly, cook over medium heat until the sugar dissolves. After it dissolves, put a stop to stirring and continue boiling until the candy thermometer registers 240F, or the soft ball stage. While beating at a low speed, gradually pour the hot sugar syrup into the bloomed gelatin. When the mixture gets very thick and white, gradually increase the speed to high and beat for 10 to 12 minutes. To the mixture, add the orange zest, orange juice, and vanilla extract. After two more minutes of beating, make sure everything is thoroughly mixed. Line a 9x9-inch baking pan with parchment paper and dust it with powdered sugar to prepare it. Using a spatula, level the top of the marshmallow mixture once it has been poured into the prepared pan. Add a little more powdered sugar on top. Give the marshmallows four hours or overnight to set. After the marshmallows are set, cut them into squares with a sharp knife that has been dusted with powdered sugar. In a bowl safe for the microwave, melt the dark chocolate for 30 seconds at a time, stirring in between, until smooth. After dipping each square of marshmallow into the melted dark chocolate and letting any excess drip off, arrange them on a tray lined with parchment paper. While the chocolate is still soft, top each marshmallow that has been dipped in chocolate with a small pinch of sea salt flakes. Allow the chocolate to solidify either at room temperature or chilled. It's time to savor your Orange Marshmallows with Dark Chocolate and Sea Salt!

Prep Time: 30 minutes

Cook Time: 10 minutes

With their soft, fluffy texture and delightful pink lemonade flavor, these marshmallows are a fun take on a traditional treat. Ideal for a sweet gift, hot cocoa, or snacking!

Ingredients: 3/4 cup pink lemonade concentrate. 3 tablespoons gelatin powder. 1/2 cup cold water. 2 cups granulated sugar. 1/2 cup corn syrup. 1/4 teaspoon salt. 1/2 cup powdered sugar. 1/2 cup cornstarch. Pink food coloring optional.

Instructions: Prepare a 9x9 inch 23x23 cm square baking pan by lining it with parchment paper and dusting it with a mixture of powdered sugar and cornstarch. In a small bowl, combine the gelatin powder and 1/4 cup of cold water. Let it sit for about 10 minutes to bloom. In a medium saucepan, combine the remaining 1/4 cup of cold water, granulated sugar, corn syrup, and salt. Heat over medium heat, stirring until the sugar has completely dissolved. Once the sugar has dissolved, increase the heat to high and bring the mixture to a boil. Use a candy thermometer to monitor the temperature. You want to reach 240F 115C, which is the soft-ball stage. While the sugar syrup is heating, gently warm the pink lemonade concentrate in a separate saucepan or microwave until it's hot but not boiling. Once the sugar syrup reaches 240F 115C, remove it from the heat and carefully pour it into a large mixing bowl. Add the bloomed gelatin to the hot sugar syrup and stir until it completely dissolves. Gradually pour the hot pink lemonade concentrate into the sugar and gelatin mixture, stirring continuously. You can add pink food coloring at this point to achieve your desired color. Using an electric mixer, beat the mixture on high speed for about 10-15 minutes until it becomes thick, fluffy, and doubles in volume. The mixture should hold its shape when you lift the beaters. Quickly transfer the marshmallow mixture into the prepared baking pan, spreading it evenly with a spatula. Dust the top of the marshmallow mixture with more of the powdered sugar and cornstarch mixture. Allow the marshmallows to set at room temperature for at least 4 hours or overnight. Once set, use a sharp knife or cookie cutters dusted with more powdered sugar and cornstarch to cut the marshmallows into desired shapes. Toss the marshmallow pieces in the remaining powdered sugar and cornstarch mixture to prevent sticking. Your Pink Lemonade Marshmallows are ready to enjoy! Store them in an airtight container for up to two weeks.

Prep Time: 30 minutes

Cook Time: 15 minutes

These Coffee Vanilla Bean Marshmallows are a delightful combination of coffee and vanilla flavors. Perfect for adding a unique twist to your hot cocoa or enjoying on their own.

Ingredients: 3/4 cup cold brewed coffee. 3 tablespoons powdered gelatin. 1/2 cup cold water. 2 cups granulated sugar. 1/2 cup corn syrup. 1/4 teaspoon salt. 2 vanilla beans, seeds scraped. 1/2 cup powdered sugar. 1/2 cup cornstarch.

Instructions: In a mixing bowl, combine the cold brewed coffee and powdered gelatin. Let it sit for 10 minutes to bloom. In a saucepan over medium heat, combine the cold water, granulated sugar, corn syrup, and salt. Stir until the sugar dissolves, and the mixture reaches 240F 115C on a candy thermometer. Slowly pour the hot sugar syrup into the gelatin mixture while whisking constantly. Add the scraped vanilla bean seeds to the mixture and continue to whisk until it becomes thick and glossy, about 10-12 minutes. Grease a 9x9-inch 23x23 cm baking pan and dust it with a mixture of powdered sugar and cornstarch to prevent sticking. Pour the marshmallow mixture into the prepared pan and smooth the top with a spatula. Allow the marshmallows to set at room temperature for at least 4 hours or overnight. Once set, cut the marshmallows into squares or desired shapes and toss them in a mixture of powdered sugar and cornstarch to coat. Your Coffee Vanilla Bean Marshmallows are ready to enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Savor the delectable taste of handmade gourmet marshmallows. These fluffy, sweet treats are great as an addition to your favorite hot beverages or as a snack after roasting. Try this simple recipe to up your marshmallow game!

Ingredients: 3 cups granulated sugar. 1 cup corn syrup. 1 cup water. 3 packets unflavored gelatin about 21 grams. 1/4 cup cold water. 1 teaspoon vanilla extract. 1/4 cup powdered sugar for dusting. 1/4 cup cornstarch for dusting.

Instructions: Mix 1 cup water, corn syrup, and granulated sugar in a medium saucepan. After the sugar has dissolved entirely, place the saucepan over medium heat and stir. Pinch off the side of the pan with a candy thermometer and raise the temperature of the mixture to 240F 115C. It will require ten to twelve minutes. In a large mixing bowl, sprinkle the gelatin over 1/4 cup of cold water while the sugar syrup heats. Give it five minutes to sit and get softer. Pour the sugar syrup gently over the softened gelatin once it reaches 240F 115C. The mixture will be extremely hot, so exercise caution. When using an electric mixer, beat the mixture for 10 to 12 minutes on low speed, then gradually increase to high speed until it becomes thick and fluffy. Incorporate the vanilla extract by beating for an extra minute. Mix cornstarch and powdered sugar in a different bowl. Lightly dust a 9 x 13-inch baking dish with this mixture. Evenly distribute the marshmallow mixture after pouring it into the baking dish. For the marshmallows to set, leave them out at room temperature for at least four hours, or even overnight. After it has set, place the marshmallow slab on a chopping board that has been dusted with the cornstarch and powdered sugar mixture. Use cookie cutters or a sharp knife to cut the marshmallows into enormous portions fit for a gourmet. To keep them from sticking, dust each marshmallow with extra powdered sugar and cornstarch mixture. Savor your homemade Giant Gourmet Marshmallows as a sweet treat, in hot chocolate, or on s'mores!

Prep Time: 30 minutes

Cook Time: 15 minutes