Updated Nov 23, 2016Chatelaine
2 7-g pkgs
unflavoured gelatin powder
Coal dusting sugar
- LINE an 8 x 8-in. baking pan with overhanging plastic wrap. Lightly spray with oil. Stir warm water with espresso powder in the bowl of a stand mixer with whisk attachment. Sprinkle in gelatin. Let stand 2 min to soften.
- STIR 1/3 cup sugar with corn syrup, 1/4 cup cold water and salt in a small saucepan and set over high. Boil without stirring for 1 min. Stir in vanilla.
- SET mixer on high, then pour hot syrup in a stream down the side of the mixer bowl, beating gelatin mixture until it is thick and sticky and white peaks form, about 4 min. Scrape into prepared pan, smoothing top with a lightly oiled spatula. Cover with overhanging plastic. Let stand at room temperature until marshmallow is set, about 2 hours.
- WHISK black gel colouring with 1/4 tsp cold water in a medium bowl. Whisk in 3/4 cup sugar until no lumps remain and sugar looks like black sand. Sprinkle with cornstarch and whisk to combine. Sprinkle 1/4 cup of sugar mixture over top of marshmallow to dust the surface. Turn out onto a cutting board. Discard plastic wrap. Sprinkle remaining sugar mixture over entire surface. Tear marshmallows to resemble pieces of coal. Roll each piece in any remaining sugar mixture until all sides are coated. Store in an airtight container at room temperature for up to 2 weeks.
NutritionCalories 36, Carbohydrates 9 g, Sodium 15 mg.