Happy New Year! {Kahlua Marshmallows}

by Joshua Speaks

Well here we are toe to toe. It's been a crazy year in our house and a busy year in blog world too. I'm sitting here with a cup of dark hot chocolate munching on these yummy treats thinking about what's ahead.

Happy New Year! {Kahlua Marshmallows}
Happy New Year! {Kahlua Marshmallows}

It's been a year full of first experiences for me. I started exercising and ran my first race. I was published in the launch issue of a national magazine for the first time. I hand finished some furniture for our home. I started a new job that brings me immense joy. I volunteered in my community. I learned that putting yourself out there can be exhilarating and heartbreaking all at the same time.

Happy New Year! {Kahlua Marshmallows}
Happy New Year! {Kahlua Marshmallows}

I learned to truly appreciate you too, dear readers. The sheer love of good food connects us all over the world. Your comments and questions help this become a better place. Help me become a better baker, blogger, writer. Your patience with me through some long silences has really been appreciated.

Happy New Year! {Kahlua Marshmallows}
Happy New Year! {Kahlua Marshmallows}

Here's to you my friends. To a new year full of firsts. More joy, highlights and surprises. Be kind to one another. Step out of your comfort zone. Forgive someone.

I wish you all the best.

Happy New Year! {Kahlua Marshmallows}
Happy New Year! {Kahlua Marshmallows}

Happy New Year!



Kahlua Marshmallows

Note: The recipe that follows is for the marshmallows only. I piped the marshmallow kisses on a baking sheet for regular marshmallows as well as on top of shortbread cookies that I dipped in chocolate. A must try!


  • 3 tablespoons cornstarch
  • 3 tablespoons confectioners' sugar
  • Vegetable oil cooking spray for pans
  • 1 package (2 1/2 teaspoons) unflavored gelatin
  • 1/3 cup Kahlua for gelatin, plus 1/4 cup for syrup
  • 1 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract


  1. Mix cornstarch with confectioners' sugar in a small bowl. Coat two rimless baking sheets with cooking spray. Dust with cornstarch mixture to cover completely; shake off excess. Sprinkle gelatin over the Kahlua in a mixer bowl. Let stand to soften, about 5 minutes.
  2. Heat 1/4 cup water and the granulated sugar in a small pan over medium-high heat, stirring, until dissolved. Place a candy thermometer into syrup; wipe sides of pan with a wet pastry brush if crystals have splattered up. Boil, without stirring, until temperature reaches the soft-ball stage (238 degrees). Remove from heat; add to softened gelatin. Hand-stir with the whisk attachment a few seconds to cool; place bowl on mixer stand. Whisk on medium-high until soft peaks form and mixture holds a shape, 8 to 10 minutes.
  3. Whisk in the vanilla. Transfer mixture to a pastry bag with a round tip and pipe kisses on baking sheets. Let stand at room temperature until set.

About Joshua Speaks

Can’t think of a day that that Josh didn’t have a beer or two. Be it a long day of work or of nothing. Sometimes, it is a few packs even. Especially when there are familiars over.

His fridge is packed with beers: Heineken, Corona, Guinness, Budweiser, and all other wierd brands in between. He had to get a secondary 30 cu. fridge off Craigslist for more beer storage.

Sometimes he wonders if a day truly starts only after the first sip of beer for the day. Enough talk about Josh and his passion; that’s the reason for this beer blog and related items. Feel free to hit on him. Start with something like: “hey beer head!” You got the idea!

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