Espresso marshmallows are packed with coffee flavor. They are perfect for hot chocolate, adult s’mores or on their own.
I started making marshmallows a few years ago. Once you discover how amazing homemade marshmallows are, store bought marshmallows just don’t cut it.
There are two types of homemade marshmallows – Italian meringue and gelatin-based.
Italian meringue marshmallows, like my lime marshmallows and snowman marshmallow toppers, get part of their springy, airy texture from egg whites which are cooked as they are whipped together with hot sugar syrup.
Most vegan marshmallow recipes are based on Italian meringue but substitute aquafaba (chickpea juice) for egg whites and agar agar for gelatin.
These espresso marshmallows are much simpler to make. Hot sugar syrup is whipped into softened gelatin flavored with espresso powder. Pour into a prepared pan, let solidity, cut and dust with powdered sugar and corn starch.
These marshmallows have deceptively strong coffee flavor from King Arthur Baking Company’s espresso powder. If you don’t have espresso powder, you can substitute good instant coffee powder.
Yield: 55 large marshmallows or 220 mini marshmallows
Espresso Marshmallows
Ingredients
3 packets unflavored gelatin (2.5 tablespoons)
½ cup warm water
3 tablespoons espresso powder
⅓ cup corn syrup
2 cups sugar
¼ teaspoon salt
½ cup water (yes another one)
Dusting sugar
½ cup powdered sugar
½ cup corn starch
Instructions
Put gelatin, warm water, and espresso powder in the bowl of a stand mixer with a whisk attachment. Turn th mixer on low while you make the sugar syrup.
Line a 13" x 9" pan with aluminum foil. I used one sheet that fit lengthwise and then put a second sheet that fit width wise over it (like a plus sign). When you push the two sheets into the pan, the edges line up in the corners with no wrinkles. It's OK if there's a little gap between the edges. You also want a couple of inches of aluminum foil to hang over the sides. This makes it easy to remove the marshmallow from the pan. Spray the aluminum foil with cooking spray. Also spray two spatulas with cooking spray.
Put sugar, corn syrup, salt and remaining water in a large, heavy saucepan making sure not to get any sugar on the sides of the pan. I put the water in last and use it to rinse and sugar off the sides.
Bring to a boil and cook on medium high heat until the mixture reaches 240°F. If needed, stir to mix the ingredients but you should keep stirring to a minimum. Once you reach 240°F, you will need to work quickly. Turn off the heat.
Turn your mixer up to a medium speed. Gradually pour in the hot sugar syrup until all is mixed into the gelatin.
Then turn your mixer on high. You will beat the gelatin mixture until it's just slightly hot (you can put the back of your hand on the bowl). It should have the consistency of stiff egg whites or whipped cream.
Now you have to work quickly. Remove the whisk and use one of the spatulas to scrape the marshmallow into the bowl (or into the pan). Then use the second spatula to quickly scrape the marshmallow out of the bowl while you pour it into the prepared pan. You won't be able to get all the marshmallow off the whisk and bowl before it solidifies so there will be a generous beater for someone to lick.
Mix the powdered sugar and cornstarch together. Dust the top of the marshmallows with some of the powdered sugar mixture. Cover with plastic wrap and let sit for at least 4 hours (or overnight).
Turn out onto a board sprinkled with the powdered sugar mixture. Remove the aluminum foil and dust the top of the marshmallow with more powdered sugar mixture.
Spray a sharp knife with cooking spray and cut the marshmallow lengthwise into 5 strips. Then cut each strip into cubes.
Place the remaining powdered sugar mixture in a bowl and coat each marshmallow with it. Dust off the extra powder. Store in an airtight container for up to 3 weeks.
Notes
You can cut these into mini-marshmallows by cutting each large marshmallow into fourths.
