Coffee-Pecan Marshmallows

By MarieR

Ingredients

• 1 teaspoon butter
• 1/2 cup plus 3/4 cup cold water, divided
• 2 envelopes unflavored gelatin
• 2 cups sugar
• 3/4 cup light corn syrup
• 2 tablespoons instant coffee granules
• 1 cup ground pecans

Details

Servings 64
Preparation time 35mins
Cooking time 65mins

Preparation

Step 1

Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, coffee granules and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 250° (hard-ball stage).
Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume doubles, about 10 minutes. Spread into prepared pan. Cover and cool at room temperature for 6 hours or overnight.
Sprinkle cutting board lightly with pecans. Using foil, lift candy out of pan; invert onto the cutting board.

Cut into 1-in. squares; roll in pecans. Store in an airtight container in a cool dry place. Yield: 1-1/2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.