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Ingredients:

Mocha Cappuccino Marshmallows

  • Vegetable oil for greasing pan
  • 1 ½ cup granulated sugar
  • ¾ cup light corn syrup
  • ¼ tsp. salt
  • 4 tbsp. Hills Bros.® Double Mocha Cappuccino Mix
  • 12 tbsp. water
  • 2 envelopes of unflavored Knox gelatin
  • 1 cup confectionary sugar

Mocha Cappuccino Sugar Cookies

Directions:

Mocha Cappuccino Marshmallows

Prepare an 8×8” square baking dish by covering the bottoms and side in parchment paper. Make sure the parchment paper is large enough to hang over the sides for easy removal. Lightly grease bottoms and sides with vegetable oil.

In a medium saucepan, combine sugar, corn syrup, salt, cappuccino mix, and 6 Tbsp of water. Place on medium heat and bring to a boil. Stir frequently at this stage to help dissolve the sugar. Once it reaches a boil, let the mixture cook until it reaches 238⁰F (approximately 7-8 minutes).

In the meantime, in the bowl of a stand mixer, add the gelatin packs and remaining 6 Tbsp. of water. Quickly stir to combine the two ingredients and let sit for five minutes to soften. Once the sugar mixture has reached the appropriate temperature, slowly pour the mixture into the gelatin mixture. Use the whisk attachment on low speed to combine the ingredients. Gradually increase the speed until high speed is reached. Ensure that the increase is gradual to avoid splashed outside of the bowl. Beat until stiff (approximately 10 minutes).

When the mixture is stiff, transfer to the prepared pan and spread with an offset spatula. Let it sit to harden for at least 4 hours. Once the marshmallows have firmed up, remove them from the pan and place on a clean work surface that is generously dusted with confectionary sugar. Dust the tops, sides, and bottom of the marshmallow square. Then divide into 20 marshmallows. Dust each marshmallow in confectionary sugar.

Mocha Cappuccino Sugar Cookies

In the bowl of a standing mixer, combine butter, granulated sugar, egg, and cappuccino mix until completely incorporated. In a separate bowl, combine the flour, salt, and baking powder. Add the dry ingredients to the butter mixture and mix until dough forms. Once the ingredients are fully combined, remove them from the bowl and place them on top of plastic wrap. Form the dough into a flattened disk and wrap in plastic wrap. Place in the refrigerator and let chill for 1 hour or until the dough is firm. Preheat oven to 350⁰F.

Remove the dough from the refrigerator. Take off 1 Tbsp. of dough and roll it into a ball. Place it onto a baking sheet lined with parchment paper and use the flat side of a cup or jar to flatten the ball. Repeat until all of the dough is used up. Place the baking sheet in the oven and bake for 14-15 minutes or until the cookies start to turn brown at the edges. Remove them from the oven and set them aside on a cookie sheet to cool.

To assemble the s’mores, place a marshmallow on a fork and roast over an open flame until it starts to brown on the edges. Place the marshmallow on the flat side of a cookie. Place a piece of chocolate or a chocolate spread on the flat side of a second cookie, then bring the two cookies together like a sandwich. Enjoy!

Recipe credit: Pretty in Pistachio

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