Coffee Marshmallows

Why You’ll Love This Recipe

I love these marshmallows because coffee transforms a familiar homemade candy into something deeper and more aromatic. I can control the strength of the coffee flavor depending on whether I use brewed coffee, espresso, or espresso powder.

The texture is another reason I enjoy making them. Properly whipped marshmallow mixture sets into light, springy squares that are completely different from many packaged marshmallows.

I also like that I can prepare these well ahead of serving. Once they have set and been coated, I can keep them on hand for coffee drinks, desserts, homemade gifts, or an easy sweet snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the marshmallows:

• Unflavored powdered gelatin
• Cold strong brewed coffee or espresso
• Granulated sugar
• Light corn syrup
• Water
• Salt
• Vanilla extract
• Instant espresso powder, optional

For coating:

• Powdered sugar
• Cornstarch
• Unsweetened cocoa powder, optional

I prefer using strong coffee or espresso because the flavor becomes more noticeable in the finished marshmallows. When I want an especially bold coffee flavor, I add a small amount of instant espresso powder as well.

Directions

1. I lightly grease a square baking pan and line it with parchment paper, leaving enough parchment over the sides to help lift out the marshmallow slab later.
2. I lightly grease the parchment paper as well, then dust the surface with a mixture of powdered sugar and cornstarch.
3. I pour the cold coffee or espresso into the bowl of my stand mixer and sprinkle the gelatin evenly over the surface.
4. I let the gelatin stand for about 5 to 10 minutes so it can bloom and absorb the liquid.
5. In a medium saucepan, I combine the granulated sugar, corn syrup, water, and salt.
6. I heat the mixture over medium heat, stirring gently at first until the sugar begins to dissolve.
7. Once the mixture comes to a boil, I stop stirring and cook it until a candy thermometer reaches approximately 240°F (115°C).
8. I remove the hot syrup from the heat as soon as it reaches temperature.
9. With my mixer running on low speed, I carefully pour the hot sugar syrup into the bloomed gelatin mixture in a slow, steady stream.
10. I gradually increase the mixer speed to high and whip the mixture for about 8 to 12 minutes.
11. I continue whipping until the marshmallow mixture becomes very thick, pale, glossy, and significantly increased in volume.
12. I add the vanilla and optional espresso powder near the end of whipping and continue mixing until evenly incorporated.
13. I immediately scrape the marshmallow mixture into my prepared pan because it begins setting fairly quickly.
14. I smooth the top with a lightly greased spatula and dust it with additional powdered sugar and cornstarch.
15. I leave the marshmallows uncovered or loosely covered at room temperature for at least 6 hours, preferably overnight, until completely set.
16. I lift the marshmallow slab from the pan and place it on a surface dusted with the coating mixture.
17. I use a lightly greased sharp knife or kitchen scissors to cut the slab into squares.
18. I toss each marshmallow in powdered sugar and cornstarch so the cut surfaces don’t stick together.

Servings and Timing

I usually get about 25 to 36 marshmallows, depending on how large I cut the squares.

Prep time: 20 minutes
Cook and whipping time: 20–25 minutes
Setting time: At least 6 hours
Total time: About 6 hours 45 minutes
Servings: Approximately 25–36 marshmallows

Variations

For mocha marshmallows, I add cocoa powder to the coffee mixture or coating. I love this variation when I’m planning to serve the marshmallows with hot chocolate.

For chocolate-dipped coffee marshmallows, I dip the set squares partially or completely into melted dark or semisweet chocolate. I let the chocolate firm up before storing them.

When I want a warm spice flavor, I add a small amount of cinnamon to the mixture. Cinnamon works particularly well with espresso and vanilla.

For a caramel-inspired variation, I drizzle the finished marshmallows with caramel or dip them in chocolate and sprinkle them with a few flakes of sea salt.

I can also adjust the coffee intensity. I use regular strong coffee for a subtle flavor and espresso or espresso powder when I want the coffee to be much more pronounced.

Storage/Reheating

I store Coffee Marshmallows in an airtight container at cool room temperature. I place parchment paper between layers and keep the marshmallows well coated to prevent sticking.

I find that homemade marshmallows are generally at their best within about 2 weeks, although they can remain usable for longer when properly stored.

I don’t refrigerate them unless necessary because refrigerator humidity can make their surfaces sticky. I also keep them away from heat and direct sunlight.

These marshmallows don’t require reheating. When I add one to a hot drink, I simply let it soften and melt naturally into the coffee, cocoa, or warm milk.

FAQs

Can I make Coffee Marshmallows without a candy thermometer?

I strongly prefer using a candy thermometer because reaching the correct syrup temperature is important for getting the proper marshmallow texture. Without one, I find it much harder to judge when the sugar syrup has reached the right stage.

Can I use regular brewed coffee instead of espresso?

Yes. I use strongly brewed coffee when espresso isn’t available. I make it stronger than I normally would for drinking so the coffee flavor remains noticeable after it is combined with the sugar mixture.

Why are my homemade marshmallows sticky?

I usually find that insufficient coating or humid conditions are responsible. I generously coat every cut surface with powdered sugar and cornstarch and store the marshmallows in an airtight container.

How long do Coffee Marshmallows need to set?

I give them at least 6 hours at room temperature. Whenever possible, I leave them overnight because the longer setting period makes them easier for me to cut cleanly.

What can I do with Coffee Marshmallows?

I add them to hot chocolate, coffee, mochas, or warm milk. I also dip them in chocolate, use them in s’mores, add them to dessert boards, or package them as homemade gifts.

Conclusion

Coffee Marshmallows give me the light, bouncy texture of classic homemade marshmallows with the rich aroma and slightly bitter edge of coffee. I especially enjoy the contrast between the intense coffee flavor and the sweetness of the marshmallow base.

Coffee Marshmallows

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Coffee Marshmallows are soft, fluffy homemade marshmallows infused with rich coffee and vanilla flavor. Enjoy them on their own, dip them in chocolate, or let them melt into coffee, hot chocolate, or warm milk.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20–25 minutes
• Total Time: 6 hours 45 minutes
• Yield: 25–36 marshmallows
• Category: Dessert
• Method: Candy Making
• Cuisine: American
• Diet: Low Fat

Ingredients

• 3 tablespoons unflavored powdered gelatin
• 3/4 cup cold strong brewed coffee or espresso
• 2 cups granulated sugar
• 2/3 cup light corn syrup
• 1/2 cup water
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 to 2 teaspoons instant espresso powder, optional
• 1/2 cup powdered sugar
• 1/2 cup cornstarch
• 2 tablespoons unsweetened cocoa powder, optional

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Instructions

1. Lightly grease an 8- or 9-inch square baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Lightly grease the parchment, then dust the surface with a mixture of powdered sugar and cornstarch.
3. Pour the cold coffee or espresso into the bowl of a stand mixer and sprinkle the gelatin evenly over the surface.
4. Let the gelatin bloom for 5 to 10 minutes while preparing the sugar syrup.
5. Combine the granulated sugar, corn syrup, water, and salt in a medium saucepan.
6. Heat over medium heat, stirring gently at first until the sugar begins to dissolve.
7. Once the mixture reaches a boil, stop stirring and continue cooking until a candy thermometer registers approximately 240°F (115°C).
8. Immediately remove the hot syrup from the heat.
9. With the mixer running on low speed, carefully pour the hot syrup into the bloomed gelatin in a slow, steady stream.
10. Gradually increase the mixer speed to high and whip for 8 to 12 minutes.
11. Continue whipping until the mixture is very thick, pale, glossy, and significantly increased in volume.
12. Add the vanilla and optional espresso powder near the end of whipping and mix until evenly incorporated.
13. Immediately scrape the marshmallow mixture into the prepared pan and smooth the top with a lightly greased spatula.
14. Dust the surface generously with additional powdered sugar and cornstarch mixture.
15. Leave the marshmallows uncovered or loosely covered at room temperature for at least 6 hours, preferably overnight, until completely set.
16. Lift the marshmallow slab from the pan and transfer it to a work surface dusted with the coating mixture.
17. Using a lightly greased sharp knife or kitchen scissors, cut the slab into 25 to 36 squares.
18. Toss each marshmallow thoroughly in the powdered sugar and cornstarch mixture to coat all cut surfaces before serving or storing.

Notes

• Strong brewed coffee provides a subtle coffee flavor, while espresso and optional espresso powder create a more pronounced result.
• A candy thermometer is strongly recommended because cooking the syrup to approximately 240°F (115°C) is important for achieving the proper texture.
• For mocha marshmallows, add cocoa powder to the coffee mixture or combine some cocoa powder with the coating.
• For chocolate-dipped marshmallows, dip the set and cut squares in melted dark or semisweet chocolate and let the chocolate firm before storing.
• Add a small amount of ground cinnamon for a warm spiced coffee variation.
• Keep every cut surface well coated with powdered sugar and cornstarch to prevent sticking.
• Store the marshmallows in an airtight container at cool room temperature with parchment paper between layers. They are best within about 2 weeks.
• Avoid refrigeration when possible because refrigerator humidity can make homemade marshmallows sticky.

Nutrition

• Serving Size: 1 marshmallow
• Calories: 70 kcal
• Sugar: 15 g
• Sodium: 20 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 0 g
• Protein: 1 g
• Cholesterol: 0 mg