By the way, if you want to make some delicious homemade coffee marshmallows, follow the recipe below.
1 cup strongly brewed coffee, cooled to room temperature
16 sheets of gelatin (There is conflicting information out there, but I think this is equal to four envelopes of powdered gelatin.)
1/4 cup corn starch
1/4 cup powdered sugar
2 cups granulated sugar
3/4 cup light corn syrup
1/4 tsp. salt
1 Tbsp. vanilla extract
1 Tbsp. coffee extract (If you don’t have this, reduce 1/4 cup of prepared coffee to 1 Tbsp.)
Pour 1/2 cup of cooled coffee over the gelatin sheets in the bowl of your stand mixer (This recipe is really impossible unless you have a stand mixer.), let sit 5 minutes, until softened. Mix corn starch and powdered sugar in a small bowl, dust the bottom and sides of an oiled 9×13 pan with the mixture (you’ll have extra, save it). Put mixer bowl with the gelatin, over a pot of simmering water until gelatin dissolves.
In a large, heavy saucepan combine sugar, corn syrup, 1/2 cup coffee, and salt. Bring to a boil, stirring until sugar dissolves. Once sugar has dissolved, stop stirring and boil until a thermometer reached 245 degrees (you do not want the mixture to go above 250 or the marshmallows will be tough). With your whisk attachment, slowly pour in sugar syrup over the gelatin while mixing at medium speed. Once all of your syrup is in, increase the mixer speed and beat for 10 to 15 minutes until the mixture is thick and fluffy (it’ll look like marshmallow fluff and should still be warm and pourable). Add extracts and mix in thoroughly.
Pour into prepared pan, dust a spatula with the corn starch mixture if you need to smooth it out as the mixture is very sticky. Leave uncovered until cooled, then cover with plastic wrap (without touching the surface of the marshmallows) and let dry for 4-6 hours (or overnight).
Once dry, remove the marshmallows from the pan and cut with a kitchen scissors dusted with remaining cornstarch mixture.