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Homemade Coffee Marshmallows

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Soft, fluffy homemade marshmallows infused with rich coffee flavor, perfect for pairing with hot drinks or gifting.

Ingredients

  • 400 g white sugar
  • 100 g corn syrup or honey
  • 120 mL water (½ cup, for the sugar syrup)
  • 120 mL water (½ cup, to bloom the gelatin)
  • 18 g gelatin powder
  • ¼ tsp kosher salt
  • 2 tsp pure vanilla extract
  • 7 tsp instant espresso powder
  • 1 tbsp water (optional)
  • 120 g cornstarch (sifted)
  • 60 g confectioner’s sugar (sifted)
  • 3 tbsp cocoa powder (optional)

Instructions

  1. Place 120 mL water in a mixer bowl and sprinkle gelatin over it. Stir and let bloom for at least 10 minutes.
  2. Sift together cornstarch, confectioner’s sugar, and cocoa powder if using. Set aside.
  3. Grease a 9×9 inch pan with butter or shortening and dust with the powder mixture or line with parchment.
  4. In a saucepan, combine sugar, 120 mL water, and corn syrup or honey. Heat gently until dissolved, then bring to a boil.
  5. Cover and simmer for 2 minutes. Uncover, check for sugar crystals, and continue cooking until the syrup reaches 240–245°F.
  6. Begin whisking the bloomed gelatin on medium speed and add salt.
  7. Slowly stream in the hot syrup while mixing, avoiding the whisk. Increase speed and whisk for 5–6 minutes until thick and fluffy.
  8. Mix espresso powder with vanilla and a little water until pourable, then add to the marshmallow mixture and whisk 1–2 minutes more.
  9. Spread the mixture evenly into the prepared pan while still warm.
  10. Dust the top generously with the powder mixture and let set at room temperature for at least 6 hours.
  11. Turn out the marshmallow slab, cut into squares, and coat with more dusting powder.
  12. Store in an airtight container.

Notes

  • Adjust espresso for stronger or milder coffee flavor.
  • Do not refrigerate while setting; room temperature is best.
  • Grease knife or scissors for clean cuts.
  • Store with extra dusting powder to prevent sticking.

Nutrition