- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 1 ½ granulated sugar
- ½ cup light corn syrup
- ½ cup Stonewall Kitchen Coffee Caramel Sauce
- ¼ teaspoon salt
- ¼ cup confectioners' sugar
- ¼ cup cornstarch
- Cooking spray
- Place the gelatin into the bowl of an electric mixer along with 1/2 cup of the cold water. Mix briefly with the whisk attachment until combined and let sit.
- In a small saucepan over medium high heat, whisk together the remaining 1/2 cup water, granulated sugar, corn syrup, coffee caramel sauce and salt. Bring to a simmer, cover and allow to boil for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan. Continue to cook until the mixture reaches 240°F and remove from the heat.
- With the whisk attachment still attached, turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick, about 15 minutes.
- While the mixture is being whipped, combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch sheet pan with cooking spray. Add the sugar and cornstarch mixture and move the pan around to completely coat the bottom and sides. Return the remaining mixture to the bowl for later use.
- When ready, pour the mixture into the prepared pan and spread evenly. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover and save the remaining in a small bowl. Allow the marshmallows to sit uncovered for 4 hours - overnight.
- Turn the marshmallows out onto a cutting board and use your desired cookie cutter dusted in the confectioners' sugar mixture. Once cut, lightly roll the sides of each marshmallow in the remaining mixture. You can either eat the marshmallows fresh, store them in an airtight container, or if you plan on roasting them, leave them at room temperature, lightly covered for 24 hours before roasting.