Party season is in high gear, so this year when you are looking for what to bring as your host/hostess gift, let me suggest homemade marshmallows That’s homemade marshmallows stepped up with a little Kahlúa.
You are going to love these as much as the person receiving them, so make sure you make a double batch. These are the fluffiest marshmallows and, pssst . . . I made them without corn syrup.
I know homemade marshmallows might sound scary to some of you, but it’s really not. Yes, you need a candy thermometer and the mixture slightly bubbles, but if you can boil water and pour it into another bowl you can do this. Beyond that, this is incredibly easy make with a hands-on time of only 15 minutes, then put it aside for eight hours or overnight—and done!
Aside from that, everyone loves a good homemade treat and this is a great one—there’s just something special about receiving homemade marshmallows. They are great on their own, but even better in a hot chocolate punched up with—of course—a little Kahlúa or Kahlúa Peppermint Mocha. Want to really go for it— nibble on this while having a classic Espresso Martini
Now that I’ve convinced you. Get on it.
Fluffiest Homemade Kahlúa Marshmallows
Ingredients
- ½ cup Kahlúa
- 3 tablespoons gelatin (3 packets)
- 2 cups sugar
- ½ cup water
- ¼ cup maple syrup
- 1 teaspoon vanilla
Instructions
Preparation: Lightly cover a 9x9 pan with nonstick spray. Place parchment on top and then cover once more with nonstick spray. (The first layer of nonstick spray will help to keep the parchment paper in place.)
- Pour Kahlúa in to a stand mixer bowl fitted with the whisk attachment. Sprinkle gelatin on top. Set aside.
- In the meantime, place the sugar, water, and maple syrup in a saucepan with over medium heat; cook and stir until sugar dissolves. Bring mixture to a simmer and cook without stirring until candy thermometer read 240 degrees F, about 12-15 minutes.
- Pour syrup mixture stand mixer bowl (over the gelatin mixture); beat on low until combined. Increase speed to high and beat until thick and fluffy and mixture triples in volume, about 10 minutes. Beat in vanilla.
- Using an lightly oiled spatula, scrape mixture into prepared pan. Use a lightly oiled offset spatula to smooth out top (top surface will not be completely even). Set aside in a cool place to set for at least 3 hours, preferably for 8 hours for a more firm marshmallow for easy cutting.
- Whisk together powdered sugar and cornstarch. Remove marshmallow from pan and peel away parchment paper. Lightly dust top and bottom of marshmallow with powdered sugar mixture. Lightly cover a serrated knife with non-stick spray and slice marshmallows into 1” cubes. Cover cut sides with powdered sugar mixture. Marshmallows will keep in an air tight container between layers of nonstick parchment for 3 to 4 days.
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Notes
Kahlúa Hot Chocolate
Makes four 8oz drinks
Ingredients:
- 2/3 cup dark chocolate
- 1/2 cup powdered sugar
- 4 tablespoons Hershey's Special Dark Cocoa powder
- 1 quart milk
- 1/3 cup Kahlua
Directions:
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- Place all ingredients in a heavy bottom sauce pan over medium low heat and stir until chocolate is melted and all ingredients are well combined.
Disclosure-this post is in partnership with Kahlua. All opinions are my own. Thank you for supporting the companies that continue to make Bakers Royale possible.
yum! Can’t wait to try it. Love the maple syrup addition too.
I’m currently on this weird marshmallow making kick, so this recipe couldn’t have come at a better time. Totally trying these!
What an interesting marshmallows. Yum!
You are killing me with these, so yummy!!!
Incredible! I love kahlua!
I love that Kahlua and that these are corn syrup free!
These sound delicious! I’m sure it’s staring me in the face, but I don’t see what size pan to use. Thanks!
What would I have to change in the recipe if we don’t want to use Kahlua? Also, what size pan and is it greased or just using parchment. Thanks for the help.
Yes, I fear the words “homemade marshmallows”–and yes, you’ve convinced me to make these ASAP! Because seriously, these in rummy s’mores? Heck yeahhhh! Thanks for sharing, Naomi!
I love that these were made without corn syrup. And Kahlua and hot chocolate is a dreammmmm I’m going to be thinking about that one for weeks!
These look absolutely fantastic, Naomi!
Beautiful, as always. I am SO making these!!
Hi Janet – thanks for letting know, use a 9×9 pan.
Hi Karen you can swap out the Kahlua for water. The pan size is 9×9. Just line with lightly greased parchment paper.
I love making homemade marshmallows around the holidays. I’m sure the kahlua in these makes them totally over the top. I’ve tried boozy marshmallows before and I think I got them a little toooooo boozy 🙂 because they didn’t fluff up like they should. These look perfect though.
These photos are so beautiful! Love!
These look so fluffy, and I love that the recipe is simple. The best part of drinking hot chocolate is watching the marshmallows melt into the drink – these look like the perfect hot chocolate companion.
Maple syrup and Kahlua? You definitely know how to make the holiday season bright! There’s no way these marshmallows would ever last in our house… We have way too much of a sweet tooth in our family! Pinned!
I made these today specifically for a work Ugly Christmas Sweater Party, and they are definitely a crowd favorite with hot chocolate (being preferred 2 to 1 over the peppermint marshmallows). I even used homemade kahlua that was gifted to me last year. Thanks for the recipe.
These look so amazing but since I am not fond of eating gelatin…is there a replacement? 🙂