Today’s Chocolate Dipped Homemade Kahlua Marshmallows are dedicated to my dear friend Joan, who passed away unexpectedly last week. Kahlua and chocolate were two of Joan’s favorite things, so I wanted to combine them into a treat she would have loved. Joan always nurtured others, and I believe she would appreciate being remembered through food. My deepest sympathies go out to her children and family. Joan was vibrant, generous, and full of life; I’m grateful for her friendship.
Last week I lost a dear friend, Joan, to an unexpected heart attack. She was only 49 — far too young. She leaves behind three children, a loving family, and many devoted friends. Joan was also a well-loved food blogger and entrepreneur behind Chocolate, Chocolate, and More. Her online persona was lively and generous, but in real life she was even more so.
That’s Joan on the left with our friend Meseidy on the right, taken during our girls’ weekend last April, right after we shoe-shopped and before breakfast. We gathered — Mary, Christi, Lynne, Joan, Meseidy, and I — and lingered over the diner menu. When it was Joan’s turn to order, she cheerfully chose almost everything so she could share with all of us.
Joan built her blog and business from the ground up, pouring everything she had into both. Her success was inspiring, but even more meaningful was how freely she shared what she knew. If you ever asked Joan how she did something, she would tell you openly — no secrets, no withholding. She refused to play small or keep others from succeeding.
Lessipe: deliberately withholding a crucial ingredient when sharing a recipe so the recipient’s version won’t be as good as yours.
I wanted to honor Joan in a way that would remind me of her whenever I made it. Marshmallows felt perfect for this season, and since Joan loved all things chocolate, dipping them in chocolate made sense. She favored Kahlua and cream as an evening treat, so I added Kahlua to the marshmallows. Kahlua, marshmallows, and chocolate — a combination I’m certain Joan would have approved of.
Photo Credit: Mary Younkin
You are missed, Joan. Rest well.
P.S. We were making cheese, y’all. Behave.
Cook’s Notes
- If you’d like, skewer larger chocolate-covered marshmallows on lollipop sticks to make them easier to eat and dip. Dip the end of the stick into the melted chocolate first, then insert it into the marshmallow; the chocolate will set and help hold the stick in place.
Chocolate Dipped Homemade Kahlua Marshmallows
Rebecca Lindamood
Pin Recipe
Ingredients
For the Kahlua Marshmallows:
- .75 ounces plain (3 envelopes) unflavored Knox gelatin
- 1/2 cup cold water
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1/4 cup Kahlua plus 1 tablespoon, divided
- Neutral oil for greasing
- Plastic wrap
For the Chocolate Dip:
- 1½ cups dark chocolate chips or chopped dark chocolate
- 2 tablespoons extra virgin coconut oil or shortening
- 1/2 teaspoon coffee extract
Instructions
- Line a 9 x 9-inch or 8 x 8-inch pan with plastic wrap and lightly oil it. Set aside.
- In the bowl of an electric mixer, sprinkle the gelatin over 1/2 cup cold water and let it soak for about 10 minutes.
- Meanwhile, combine the granulated sugar, corn syrup, and 1/4 cup Kahlua in a small saucepan. Bring to a rapid boil, and once boiling, allow it to boil hard for 1 minute.
- Carefully pour the hot syrup into the soaked gelatin. Using the whisk attachment, start the mixer on low and increase to high. Add the salt and beat for 10–12 minutes, until the mixture is fluffy and has cooled to nearly room temperature. Add the remaining tablespoon of Kahlua and beat to incorporate.
- Grease your hands and a rubber or silicone scraper with neutral oil and spread the marshmallow mixture evenly into the prepared pan. Press another piece of lightly oiled plastic wrap on top to seal. Let it set for a few hours or overnight until firm.
- Generously dust a cutting surface with confectioners’ sugar. Turn the marshmallow slab out onto the sugared surface, dust the top, and cut shapes with a cookie cutter dusted in sugar. Depending on cutter size, you’ll get 4–12 marshmallows from a slab; mid-sized cutters yield about nine.
To Dip the Kahlua Marshmallows in Chocolate:
- Place the marshmallows on a parchment- or wax paper–lined baking sheet and freeze for at least 30 minutes (up to 24 hours).
- Combine the chocolate and coconut oil in a microwave-safe bowl. Microwave 45 seconds, stir, then heat in 10-second bursts, stirring between each, until smooth. Stir in the coffee extract and let the chocolate stand 5 minutes at room temperature.
- Remove marshmallows from the freezer and quickly dip them in the melted chocolate, allowing excess to drip off, or drizzle the chocolate over the marshmallows with a spoon. Let them set at room temperature. Store tightly wrapped at room temperature for up to five days.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if needed.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your creations.
How you can remember Joan and support her family:
One simple way to help is to continue visiting Joan’s website. Visits generate ad revenue that can support her three children. Joan hoped to provide for her family through her blog; keeping her site active helps preserve that legacy. You’ll also benefit from the many reliable, delicious recipes she shared.
