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Kahlua and Cream Marshmallows

Kahlua & Cream Marshmallows

Adapted from Marshmallow Madness, Shauna Sever
Course Dessert
Cuisine Candy
Keyword kahlua, marshmallow
Author TheSpicedLife


  • 4 t unflavored powdered gelatin
  • 1/3 cup cold water
  • 2 T Kahlua Cream Liquor
  • 1 cup sugar
  • 1/2 cup light corn syrup divided
  • 1/4 cup Kahlua Cream Liquor
  • 1/4 cup water
  • 1/4 t salt
  • 1 t vanilla
  • 1/4 cup corn starch
  • 1/4 cup powdered sugar


  1. Lightly spray silicone molds with oil spray (how many molds will depend on their size and depth; I ended up using 2, but as you can see in the pictures the heart molds were quite deep). Set aside.
  2. In the bottom of your mixer bowl, whisk together the gelatin, cold water and 2 tablespoons of Kahlua Cream Liquor. Attach to the mixer and let it set while you prepare the syrup.
  3. Stir together the sugar, corn syrup, 1/4 cup Kahlua Cream Liquor, water and salt in a heavy, medium-large, non-reactive sauce pan (I used a 4 qt All Clad). Place over high heat with a candy thermometer attached to the side of the pan and submerged in the syrup. Boil until the thermometer reads 240 F.
  4. When it reaches 240 F, slowly pour it into the mixer bowl with the whisk attachment running on low speed. I like to rest the pot on the side of the metal bowl and let it slowly drizzle down the sides of the bowl. Be careful because the syrup is hot and sugar burns are particularly bad.
  5. Increase the speed to medium and beat for 5 minutes. Be wary of splattering. Increase to medium high speed and beat an additional 3 minutes. Reduce the speed to add the vanilla and then increase to the highest speed. If the weather is quite dry beat for 2 more minutes. If it is average, beat for 3 minutes. If you are at all concerned about damp, beat for 4 minutes.
  6. While the fluff is beating, whisk together the corn starch and powdered sugar. Set aside.
  7. Also while the fluff is beating, Prepare a piping bag with a plain wide tip. Place the piping bag into a bowl or wide glass and fold the tops of the bag over the sides. When the fluff is ready, quickly scrape it into the prepared piping bag. Working quickly but carefully, pipe the marshmallow fluff into the prepared molds.
  8. Sift the prepared coating (powdered sugar and corn starch) over the molds. Set aside for 6 hours in a cool, dry place. Reserve the remaining coating mix.
  9. Pop the marshmallows out of the molds. Ooh and ahh over how easy it is! Dust the marshmallows with the remaining coating mix. Store in single layers in a mostly sealed container--crack one corner to allow for some air flow. Marshmallows are best for eating out of hand fresh, but even weeks-old marshmallows will be fabulous in coffee or hot chocolate.