Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find elements, just sugary air fluff, aka marshmallow ingredients. Want even more gf desserts? Check out Natalie’s Lemon Pudding.
Cappuccino is such a delight this time of year. Frothy, fluffy, and satisfying, it’s made even more appealing with the addition of these cappuccino marshmallows, which are also frothy and fluffy as well as satisfyingly sweet. The sweet, coffee-y pillows pair equally well with a coffee drink as they do hot chocolate, or as a treat popped in the mouth as you walk by the kitchen. They are sure to go fast!
If you haven’t made homemade marshmallows before, you’re in for a treat. Homemade marshmallows are similar to the store-bought kind but on another, ethereal level of billowy texture. The rustic look only adds to this recipe’s charm. Be careful to not let the mixture get above 240 degrees for the fluffiest marshmallows. I’ve found that kitchen shears cut the marshmallows effortlessly, but a knife that has been lightly oiled and dipped in powdered sugar does the trick, too.
**Recipe**
Cappuccino Marshmallows
Adapted from What Will We Do Today
Makes approximately 30 marshmallows
Ingredients
3 envelopes unflavored gelatin (this is usually from 1 box of unflavored gelatin that contains 4 envelopes)
1 cup cold water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup confectioners sugar, divided
1/4 cup plus 4 teaspoons cocoa powder
2 teaspoons instant espresso powder
1 3/4 tablespoons boiling water
Dash of cinnamon
In the bowl of an electric mixer fitted with the whisk attachment, place the contents of the 3 packets of gelatin and ½ cup of the cold water. Stir and let sit while you make the rest of the mixture.
In a small saucepan over medium heat, stir together the granulated sugar, corn syrup, ½ cup of the cold water and salt until the sugar is dissolved and well mixed. Turn the heat up to high and boil, without stirring, until the mixture reaches 240 degrees on a candy thermometer.
Now turn the mixer on the lowest speed and stream the hot sugar syrup into the gelatin. When it is fully incorporated, turn the mixer speed to high and beat for 15 minutes without stopping.
Meanwhile, prepare the pan. Line a 9-by-13-inch pan carefully with parchment paper and dust with ¼ cup of the confectioner’s sugar to prevent the marshmallows from sticking.
In a small cup, mix 1 3/4 tablespoons boiling water with the instant espresso, the 4 teaspoons cocoa powder and a dash of cinnamon. Mix well.
When the mixer is done, mix in the vanilla extract. Carefully pour 2/3 of the sticky mixture into the prepared pan and smooth out. To the remaining 1/3 of marshmallow, stir in the espresso mixture well to avoid any white streaks. Pour this mixture on top of the vanilla mixture and spread well.
Mix the remaining 1/4 cup powdered sugar and 1/4 cup cocoa powder and sift on top of the cappuccino layer. Let the marshmallows dry overnight at least, preferably longer, up to 24 hours. Then flip onto a cutting board covered with powdered sugar. Cut into squares. Store in an airtight container or Ziploc bag.
