Is It Fall Yet?
Not only are these Coffee Hazelnut Cardamom Marshmallows airy and pillowy, but they also have a delicious sophisticated flavor.
But wait? Is it almost the end of August? This summer is going surprisingly fast. I don’t complain. I look forward to September, and I do hope it will bring us some nice refreshing weather. On a side note, I didn’t mean rainy, gloomy, and chilly days (Whoever is responsible for weather settings, please state my words in your minutes of the meeting). Nope. But I did mean I am so ready for that comfortable sunny weather around 20C. Preferably, up to the end of October or so.
In the meantime, I am trying not to turn my oven on. So when it comes to desserts, no-bake desserts are extremely handy. Sure, you can make some ice cream, and I’ve got a plenty of ideas on this blog.
Also, you can make dessert soup.
Or you can whip us some marshmallows. I’ve shared a few decent flavors, and my favorite are Bailey’s Marshmallows. And maybe lavender ones. The only one problem with marshmallows is that you need to boil syrup mixture for a few minutes, but this is still better than turning the oven on.
This summer I’ve made a few quite outstanding (Is it okay not to be too humble when describing flavors, right?), and these Coffee Hazelnut Cardamom Marshmallows were the fist to kick my marshmallow season off.
Coffee Hazelnut Cardamom Marshmallows
They’ve got a truly sophisticated and well-balanced flavor. Initially, I wasn’t going to deal with hazelnut. Then I added a little of the instant coffee to accentuate the flavor and I realized that was hazelnut one. Hazelnut along with coffee and cardamom sounded fantastic so I decided to incorporate some hazelnut baking essence (I’ve got a really good brand I like very much).
These Coffee Hazelnut Cardamom Marshmallows turned out amazingly well. Yes, I am embarrassed about being a little braggart, but I believe you can forgive me, right?
If you cannot…well, give me your mailing address, and I’ll send you some of these Coffee Hazelnut Cardamom Marshmallows. That must help forgive me.
- 3 tablespoons unflavored gelatin
- 1/2 cup strong brewed coffee
- 1/3 cup cold water
- 1 cup corn syrup
- 1,5 cups sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee (optional)
- 1/2 teaspoon ground cardamom
- 1 teaspoon hazelnut extract / baking emulsion
- 1/2 cup mixture of corn starch and powdered sugar or more if needed, for dusting
- cooking spray, for greasing
- In a small bowl combine the gelatin, coffee, 1 tablespoon of water, vanilla extract, instant coffee, coffee extract, and cardamom. Set aside while preparing the syrup.
- In a large saucepan set up the thermometer. Combine the corn syrup, sugar, and the remaining water and slightly mix just to incorporate the sugar in the wet components. Bring the mixture to a boil. Continue cooking over medium heat (do not mix!) until the thermometer reaches the "soft candy stage" or 238-240 degrees F. Immediately remove from heat.
- Working quickly, beat about 1 cup hot syrup into the gelatin mixture at slow speed.
- As soon as the syrup has incorporated, add the remaining syrup and increase speed to maximum. Beat until the mixture is thick (it should form gentle peaks), fluffy and glossy, for about 7-10 (It may requite a little less or more time) minutes.
- In a meanwhile, coat a baking pan (8x8 inch or less, for thicker layer) with the cooking spray. Generously dust the form with the mixture of the starch and sugar powdered.
- As soon as you have finished whipping the cream, pour it into the prepared pan and smooth the top with a spatula. Dust the top with the additional starch. Let it stand for at least 3-4 hours, until firm to a touch. Remove from the pan and slice into desired size cubes (I used a pizza knife).