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espresso marshmallows, coffee marshmallows, homemade marshmallows

Espresso Marshmallows

These fluffy marshmallows make the perfect accompaniment to a cup of hot chocolate!
Course Candy, desserts, food gifts
Prep Time 50 minutes
Total Time 50 minutes
Servings 64 pieces
Author Diana


  • 3 envelopes unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 tsp salt
  • 7 tsp instant espresso powder granules crushed into a powder, divided
  • 1 tsp vanilla bean paste
  • about 1/2 to 1 cup powdered sugar


  • Stand mixer with whisk attachment
  • Candy thermometer
  • Sharp knife
  • 9 x9 inch cake pan
  • Mesh sieve


  1. Spray the bottom and sides of a 9x9 in pan lightly with cooking spray. Then dust with powdered sugar (start with about 1/4 cup), and dump out the excess. Set aside.
  2. Mix the gelatin with 1/2 cup of water in the bowl of the stand mixer. Stir it around to make sure all the gelatin granules have dissolved in the water.
  3. In a 3-4 quart heavy pot, add the granulated sugar, corn syrup, salt, and 1/2 cup water. Place over medium heat and stir occasionally, dissolving the sugar. When the mixture comes to a boil, place the candy thermometer in the pot. Do not stir the mixture. Cook undisturbed until the temperature reaches 240F, and then remove from heat.
  4. With the whisk on low speed, slowly pour the hot sugar mixture into the gelatin (I poured over 1-2 minutes). Once the entire mixture has been poured in, slowly increase the speed every 30 seconds or so, until you have reached high speed (on my KitchenAid mixer, that was between 8-10).
  5. When the mixture becomes white and fluffy, add in 5 tsp espresso powder, one teaspoon at a time. Add the vanilla bean paste.
  6. Continue to whisk until the mixture forms a thick ribbon, about 5 minutes.
  7. Pour the marshmallow mixture into the baking pan. If the mixture is unevenly distributed, use wet fingertips to smooth it out.
  8. Allow the pan to sit on the counter, undisturbed, until the surface is no longer sticky (at least 4 hours, up to overnight). Place a few tablespoons of confectioners sugar in a mesh sieve, and dust over the top of the marshmallows.
  9. Dust the counter with confectioners sugar. Run a spatula or knife along the edges of the marshmallow in the pan, and then carefully remove the entire marshmallow from the pan onto the counter. Dust the top of the marshmallow with more confectioners sugar.
  10. Using a sharp knife, cut the marshmallow into 64 equal pieces (8 strips in each direction). You may spray your knife with cooking spray, and then dust with confectioners sugar, if the knife is sticking too much.
  11. Add 1/4 cup confectioners sugar and the remaining 2 teaspoons espresso powder into a large resealable plastic bag. Add 3-4 pieces of marshmallow, and shake to coat each piece with the sugar mixture. Remove each piece, dust off excess sugar, and set aside. Repeat with all pieces of marshmallow.
  12. Store in a resealable container at room temperature.