Go Back
+ servings
homemade espresso marshmallows in a black tin

Homemade Espresso Marshmallows

Step by step instructions fro making fluffy, homemade espresso marshmallows that taste like espresso and hot chocolate giving each other a hug!
No ratings yet
Prep Time :10 minutes
Cook Time :20 minutes
Total Time :30 minutes
Yield: 24 marshmallows
Author: Amanda Paa



  • 2 packets 0.25 ounces each + 1 1/2 teaspoons unflavored gelatin
  • 3/4 cup water divided
  • 3/4 c light corn syrup
  • 1 1/2 cups granulated sugar
  • 2 Tablespoons espresso powder
  • 2 teaspoons pure vanilla extract
  • Powdered sugar for dusting
  • 2 ounces of 65% dark chocolate melted


  • Before you begin, grease a 9″ x 9″ pan with nonstick spray. Add two teaspoons of powdered sugar and shake it around to coat the bottom.
  • Combine 1/2 cup warm water and espresso powder, whisking until dissolved. Transfer the mixture to the refrigerator to cool. Pour the cooled coffee into the bowl of a stand-up mixer (or you can use a large bowl and a hand-mixer). Sprinkle the gelatin atop the cooled coffee mixture and allow to sit for 10 minutes.
  • Meanwhile, in a medium saucepan with a candy thermometer attached to the side, combine the granulated sugar, corn syrup, and remaining 1/4 cup of water. Heat the mixture over medium heat until the sugar has dissolved, barely stirring. Turn the heat up to moderately high heat and bring the mixture to a hard boil  until the candy thermometer reaches 238 degrees F, as it will creep up 2 more degrees to soft ball stage of 240 once off the heat.
  • Lower the whisk attachment or your hand mixer and turn it on low. Carefully add the boiling liquid to the gelatin mixture. Turn the mixer to medium and beat for 6 minutes, then turn up to high and beat for another 4-5 minutes, until mixture has doubled in volume and is thick and fluffy. Pour in the vanilla extract and beat for an additional 1-2 minutes.
  • Pour into the prepared pan, smoothing out the top with a spatula dipped in water until evenly disbursed. It’s okay if it’s not totally smooth! Dust the top with a few tablespoons of powdered sugar and cover with foil or plastic wrap to let them set, about 6 hours or overnight.
  • To release the marshmallows from the pan, run a knife around the edges and invert onto a large cutting board. Using a greased pizza cutter, cut the marshmallows into 1 1/2-inch to 2-inch cubes, then coat them in the powdered sugar to keep them from being sticky. Pat off the excess or place marshmallows in a strainer and shake. Place them on wax paper, drizzle with the chocolate and let set.


*all degrees are in Fahrenheit