Kahlua Marshmallows and Marshmallow Sauce
Kahlua Marshmallows and Marshmallow Sauce are great to eat on their own or on top of ice cream which works out beautifully today. Why? Let me explain.
My friend, Jenni Field from Jenni Field’s Pastry Chef Online asked if I wanted to participate in her weekly post for Ice Cream Tuesday with this week’s theme being marshmallow madness. If you have not checked out Jenni’s website yet, do so. You, too, will understand why I jumped at this opportunity.
The other participants were talking about the delish ice creams they were going to make but I do not have an ice cream maker. I used to have one many years ago but found I did not use it often and it took up a ton of space. Plus, we ate ice cream like it was going out of style which meant I would need to make ice cream all the time to keep up with this craving.
Marshmallows, on the other hand, do not require any kind of machine. They are as simple as softening gelatin, adding boiling water/sugar/corn syrup, whipping the mixture together in the mixing bowl and adding flavoring. For today’s ice cream party I wanted something really special and unique, which is why I went with Kahlua Marshmallows and Marshmallow Sauce.
Kahlua Marshmallows and Marshmallow Sauce are from the same batch. I eyeballed what looked like half of the sauce and poured it into a pan. This half would become the Kahlua Marshmallows. Several hours later, I was ready to have my very large mug of ice cream so I microwaved the other half so that it turned back into a sauce.
There are many ice creams that will complement Kahlua Marshmallows and Marshmallow Sauce and I chose chocolate. Well, actually, I thought I chose cappuccino but bought stracciatella by mistake. Nothing wrong with little specks of chocolate chips but it was not the flavor I wanted.
What I learned was Kahlua Marshmallows and Marshmallow Sauce work beautifully with a wide variety of ice creams. They are, also, incredibly delicious on their own; as marshmallows and as a sauce. So go ahead and indulge. You can thank me later!
|Kahlua Marshmallows and Marshmallow Sauce #marshmallowmadness #icecreamtuesday
- 1 cup water, divided
- 3 packages unflavored gelatin, ¼ ounce per package
- 12 ounces sugar
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
- 2 tablespoons Kahlua liqueur
- 3 tablespoons cornstarch
- 3 tablespoons confectioners sugar
- chocolate, coffee or your favorite ice cream
- In a large mixing bowl, sprinkle the gelatin over ½ cup of water and set aside.
- Combine ½ cup of water in a small saucepan with the sugar, corn syrup and salt. Cover and cook on medium high heat for 3 minutes. Uncover and attach a candy thermometer to the side of the saucepan.
- Cook until the mixture reaches 240°, between 12-14 minutes. Remove from the heat and remove the thermometer.
- With the mixture on low speed, and the wire whisk attached, pour the boiling hot mixture into the bowl in a steady stream. Be sure that the mixture is poured down the side of the bowl and not directly onto the wire whisk.
- Once all of the mixture is added, increase to high speed and beat for 12-14 minutes, or until the marshmallow fluff is lukewarm. Add the Kahlua liqueur and beat for one more minute.
- While the mixture is beating, prepare the 8” x 8” baking pan.
- Whisk together the cornstarch and confectioners sugar in a small bowl. Spray the baking pan with nonstick cooking spray and dust with the cornstarch mixture.
- Once the marshmallow mixture is finished beating, transfer half of the mixture to the prepared pan. Spray a rubber spatula with nonstick cooking spray and use this to help transfer the mixture and spread it evenly into the pan. Dust the top with more of the cornstarch mixture. Reserve the remaining cornstarch mixture. Set aside, uncovered, for 4 hours or overnight.
- Transfer the remaining half of the marshmallow mixture to a bowl. This will be the sauce.
- Dust a cutting board with more of the cornstarch mixture. Use a small metal spatula to go around the edges of the baking pan. Turn out onto the cutting board.
- Dust a pizza cutter with the cornstarch mixture and cut into individual marshmallows. Reapply more cornstarch mixture onto the pizza cutter in between slices.
- Once the marshmallows are all cut, dip each marshmallow into the remaining cornstarch mixture so that all sides are dusted.
- Microwave the marshmallow batter in the bowl until it is, once again, the consistency of marshmallow sauce.
- Scoop a bit of ice cream into a bowl. Top with Kahlua Marshmallows. Add more ice cream and pour the Kahlua Marshmallow Sauce over the top. Top with a couple more Kahlua Marshmallows.
Please be sure to check out these other great ideas for Ice Cream Tuesday: Marshmallow Madness:
- Traverse City Cherry Cordial Frozen Yogurt from Kirsten of Comfortably Domestic
- Strawberry Marshmallow Ice Cream from Donna of Cookistry
- Horchata Ice Cream with Mocha Mallow Swirl from Allison of Decadent Philistines Save the World
- Kahlua Marshmallows and Marshmallow Sauce from Betsy of Desserts Required
- No-Churn Coffee Amaretto Ice Cream with Almond Marshmallows from Stacy of Food Lust People Love
- Blackberry Cheesecake Swirl Ice Cream from Jeanne of Inside Nana Bread’s Head
- Princess Badass Ice Cream from Sophia of NY Foodgasm
- Strawberry Cheesecake Key Lime Marshmallow Ice Cream from Jenni of Pastry Chef Online
- Frozen Coconut S’mores Bars from Karyn of Pint Sized Baker
- Fudge-Topped Marshmallow Ice Cream from Liz of That Skinny Chick Can Bake
- Strawberry Ice Cream with Marshmallow Swirl and Toasted Walnuts
from Dionne of Try Anything Once