Kahlua Marshmallows

Add these marshmallows to all your hot drinks. They are so fun and unexpected!  The homemade Kahlua is a must and super easy to make. You can also cut them into your favorite cookie cutter shapes. Maybe snowflakes for Christmas and hearts for Valentine's Day? You decide:)

Ingredients:

-1/2 cup Kahlua OR make your own homemade Kahlua

-3 oz envelopes unflavored gelatin (1/4 each)

-1 1/2 cups granulated sugar

-1 cup light corn syrup

-1/4 cup water

-1/4 cup Kahlúa Liqueur 

-1/8 tsp salt

-2 egg whites

Marshmallow Coating:

-3/4 cup powdered sugar

-1/2 cup cornstarch

Instructions:

1. Spray an 8×8″ baking pan with cooking spray and set aside.
2. Pour 1/2 cup Kahlúa Liqueur into the bowl of your stand mixer. Sprinkle top with each envelope of gelatin. Give a gentle swirl to the bowl, if necessary, to make sure all of the gelatin comes into contact with the Kahlúa.
3. In a small saucepan, combine the sugar, corn syrup, water, 1/4 cup Kahlúa Liqueur, and the salt. Over medium heat, stir mixture slowly (avoid splashing mixture on insides of saucepan) until dissolved. When mixture is just beginning to boil, stop stirring. Clip candy thermometer inside the pan and heat until the mixture is 240 degrees F and no higher.
4. Remove from heat immediately, turn stand mixture on the slowest speed and begin drizzling the hot syrup mixture into the bowl of softened gelatin. When all the syrup has been added and is combined with the gelatin, turn the stand mixture on high and set your time for 13 minutes. Mixture should be very thick when finished.
5. While mixture is beating, in a separate bowl, beat 2 eggs whites until stiff peaks form. With stand mixture on the slowest speed, gently mix egg whites into the marshmallow mixture until all incorporated. Don’t over mix!
6. Pour marshmallow mixture into prepared pan, using a rubber spatula to help scrape it out of the bowl and smooth the top of the marshmallows. Get as much as you can, but don’t worry about getting every last bit. Let your marshmallows set for about 6 hours or overnight. When they are ready, they should not be tacky on the top and should pull away from the side if you gently pull it away with your finger.
7. Meanwhile, in a small bowl, create your marshmallow coating by mixing the powdered sugar and cornstarch. Set aside until needed.
8. Dust a clean surface with some of your marshmallow coating. Turn your marshmallow out onto the dusted surface. Dust top with more of the coating and cut into pieces, keeping knife clean and coated with the coating as necessary to prevent sticking.
9. Place cut marshmallows into the coating and lift them out with a mesh strainer. Tap off all excess coating and place on a plate or in a storage container.