Espresso Marshmallows (Homemade Coffee Marshmallows)

Homemade marshmallows are pillowy soft, lightly sweet and noticeably better than anything from a bag. These espresso marshmallows use a full cup of brewed coffee (we used All Jacked Up Espresso Blend) in place of water, so the coffee flavor is built in with no espresso powder or extract.

Most of the time is spent waiting. You cook a sugar syrup, whip it into the gelatin until it's thick and glossy, and let it set. You'll need a stand mixer and a candy thermometer. We'll tell you what to look for at every step.

Stir them into cocoa, dip them in chocolate, toast them over a fire, or eat them just as they are.

Why You'll Love It

• The coffee is real coffee. Brewed coffee replaces the water, so there's nothing extra to buy.
• Soft and lightly sweet. Pillowy, not stiff, and not sugary enough to drown out the coffee.
• Mostly hands-off. After the whipping, the marshmallow does its own thing for 4 to 6 hours.
• They keep. Up to 2 weeks in an airtight container, so you can make them well ahead.

Ingredients

Makes about 25 marshmallows, cut into 1 1/2-inch squares from an 8 x 8-inch pan.

• 1/3 cup confectioners' sugar
• 3 Tbsp cornstarch
• 3/4 ounce unflavored gelatin (3 standard 1/4-ounce packets)
• 1 cup brewed coffee of your choice, cooled and divided
• 1 cup light corn syrup
• 1 1/2 cups granulated sugar
• 1/4 tsp salt
• 1 Tbsp pure vanilla extract
• Nonstick cooking spray, for the pan

You'll Need

A stand mixer with the whisk attachment, a candy thermometer, a heavy-duty saucepan, a silicone or offset spatula, a sharp knife, parchment paper, and an 8 x 8-inch glass, ceramic or silicone baking pan. A 9 x 13-inch pan works too, but you'll get thinner marshmallows.

Method

Part 1: Prep the Pan and the Gelatin

1. Generously spray the bottom and sides of the pan with nonstick spray. Sift the confectioners' sugar and cornstarch together into a bowl, then sprinkle a little of it lightly all around the pan to dust it. Set the rest of the mixture aside for later.
2. Put the gelatin and 1/2 cup of the cooled coffee in the bowl of the stand mixer fitted with the whisk attachment. Whisk on low just to combine, then set aside. Why it works: gelatin soaks up cool liquid first, which helps it melt smoothly when the hot syrup hits it.

Part 2: Cook the Syrup

3. In a heavy-duty saucepan over medium heat, combine the remaining 1/2 cup coffee, corn syrup, granulated sugar and salt. Stir with a spatula until the sugar has dissolved. Clip the candy thermometer to the side of the pan so it doesn't touch the bottom. As the syrup heats it will bubble, so stir occasionally and reduce the heat to medium-low.
4. Cook until the syrup reaches soft ball stage, 235 to 240°F on the thermometer. Take it off the heat and let it sit for 3 minutes. Why it works: 235 to 240°F is the sugar concentration that sets into a soft marshmallow instead of a runny one or a hard one.

Part 3: Whip It

5. Turn the mixer on low and slowly pour the hot syrup into the gelatin mixture as it runs. Be careful: the syrup is extremely hot.
6. Gradually increase the mixer speed to high. Whip for 8 to 10 minutes, until the mixture is thick and shiny and falls from the whisk in slow ribbons. Add the vanilla during the last minute. Why it works: whipping traps air, and that air is what turns a heavy syrup into a pillow.

Part 4: Set and Cut

7. Pour the marshmallow into the prepared pan and smooth the top with a silicone or offset spatula. Leave it uncovered at room temperature for at least 4 to 6 hours, until completely firm.
8. Cover a large surface with parchment paper and sprinkle it liberally, along with the top of the marshmallow, with some of the remaining cornstarch and sugar mixture. Turn the pan upside down onto the parchment. Lift one corner of the pan and use your fingers to help peel the marshmallow away.
9. Cut into squares with a sharp knife, dusting the blade with the cornstarch mixture as needed. If you like, roll the cut edges in the mixture so they're no longer sticky. Why it works: cornstarch soaks up the sticky surface moisture, so the knife glides instead of grabs.

Not Quite Right? Here's the Fix

Change one thing, then try again.

Make It Yours

• In cocoa. Drop a few into a mug of hot chocolate. Browse our cocoas if you need one.
• Dipped in chocolate. Melt your favorite chocolate and dip one corner.
• Toasted. Roast one over a fire or flame until the outside goes golden.
• In coffee. One marshmallow in a hot cup of the same coffee is hard to beat.
• Choose your pan. 8 x 8 gives thick marshmallows. 9 x 13 gives thinner ones.
• More coffee-and-cocoa ideas: London Fog Hot Chocolate and Peppermint Mocha Latte.

Frequently Asked Questions

Can you make marshmallows with coffee instead of water?

Yes. In this recipe, 1 cup of cooled brewed coffee replaces the water: half soaks the gelatin and half cooks into the sugar syrup. You don't need espresso powder or coffee extract.

Why aren't my espresso marshmallows brown?

They come out pale ivory. The coffee is diluted by a lot of sugar and whipped air, so you get the flavor without much color. That's normal.

How long do homemade marshmallows last?

Up to 2 weeks at room temperature in an airtight container, with parchment paper between the layers, in a cool, dry place.

Why are my homemade marshmallows sticky?

Cut marshmallow is naturally sticky. Dust the knife, the surface and the cut edges with the confectioners' sugar and cornstarch mixture, and roll the edges in it so they're no longer tacky.

What coffee should I use?

Any brewed coffee works. We used All Jacked Up Espresso Blend, an unflavored five-origin blend, brewed espresso-style and cooled. Brew it stronger if you want a more pronounced coffee flavor.