I’ve always been a sucker for anything espresso/coffee flavored. Whether it be muffins, cookies, or ice cream.
And, I also love anything that has marshmallows in it (who doesn’t :)). I love them in my rice krispy treats, in hot chocolate, or in any of my s’mores themed treats.
So I thought, why not put the two of them together?
And that’s just what I did!
I made sweet homemade pillows of coffee flavored goodness. Before I made these, I always thought making marshmallows was a really complicated and difficult process. I’m glad to say that anyone can make it easily. You just need a bit of patience.
AND you need only a few ingredients.
The amount of marshmallows this recipe makes depends on how you cut them and what size pan you use. I used an 8×8 inch pan which wasn’t big enough, so I used a glass pan that I had for the extra marshmallow mixture. I suggest using a 9×13 inch pan or something close to that size. Again, depending on the size of your pan, your marshmallow thickness will vary.
I will admit that this is a once in a while treat. But it is completely worth it.
Taking a bite out of these fluffy cloud like desserts are moments you will definitely not regret.
That espresso flavor is definitely there without any bitterness. There are many things you can do with these marshmallows. You can pretty much use them in place of store bought marshmallows in any recipe. Also, speaking of store bought marshmallows, these ones are 100 times better. In fact, after making these delicious treats, I don’t think I can ever go back to store bought marshmallows :|.
Espresso marshmallows + homemade hot chocolate:
Can it get any better?
Feel free to be creative with the marshmallows. Cut them into different shapes, play around with the flavors, or even color them with some food coloring.
Aren’t these star shaped marshmallows so cute?!
To make this easier for you guys, along with the written recipe, I’ve made a picture tutorial!
______________________________________________________________________________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
—————————————————————————————————————————————————-
The first step is to make your coffee. I used instant espresso granules. I then set it inside of the fridge to cool.
Next prepare your pan. I greased my pan and then lined the pan with parchment paper. I let the parchment overhang the sides of the pan so that it would be easier to take the marshmallows out later. Then dust a few tablespoons of sifted powdered sugar into the bottom of the pan and shake the pan so that sugar covers the sides and the bottom of the pan.
After your coffee is cooled. Put half of it into a bowl of a stand mixer and sprinkle the gelatin powder over it and let the gelatin bloom for about 10 minutes.
While your gelatin is blooming, add your granulated sugar, salt, corn syrup, and the rest of your coffee into a medium sized pot over medium heat and let boil. Make sure to only stir it once in the beginning and then leave it alone. Using a candy thermometer, let the mixture heat to 240 degrees F.
In the bowl of your stand mixer fitted with a whisk attachment, let it run on medium speed and slowly drizzle in your sugar mixture. Be careful as the sugar mixture is very hot.
Turn up your speed to high and let it mix for 8-10 minutes. You’ll notice how it gets increasingly lighter in color.
Once the mixture gets nice soft peaks, quickly pour it into your prepared pan. Make sure to grease your spatula because this mixture is very sticky. Smooth it out with your greased spatula. I sprinkled some espresso granules to really make them look like coffee marshmallows. Top it off with sifted powdered sugar and let it sit out for at least 6 hours or overnight.
Dust your countertop with a lot of powder sugar and using the parchment overhang, pull out your set marshmallow. Flip it over onto your counter. Pull off the parchment and dust the top with some more powdered sugar.
Grease or dust a sharp knife with powdered sugar before cutting the marshmallows into squares. Clean your knife with a paper towel between each cut to get nice, even cuts. Dip the sides of the marshmallows into a bit more powdered sugar so that they aren’t sticky.
If you enjoy reading posts like this and would like to get updated whenever I post something new, please follow my blog by typing in your email in the “Follow The Baking Owl” box on the right ->->.
Also, to watch tutorials on how to make many delicious treats, subscribe to my YouTube channel – TheBakingOwl!
Thanks for reading! 😉
Espresso Marshmallows
Makes about 25-30
(depending on your pan size and how big you cut them, the amount will vary)
Ingredients:
1 cup of black coffee (cooled)
3/4 cup of corn syrup
1 1/2 cups of granulated sugar
1/4 tsp. of salt
3 envelopes or 2 1/2 tbs. of unflavored gelatin
Powdered Sugar
Directions:
1. Make your coffee. I just used instant espresso granules. Let coffee cool in your fridge.
2. While coffee is cooling, prepare your pan. Grease pan liberally and then line pan with parchment paper with the parchment overhanging the sides. Sift a few tablespoons of powdered sugar into the bottom of the pan and shake pan so that the sugar coats the sides and bottom.
3. Pour a 1/2 cup of the cooled coffee in the bowl of your electric mixer and sprinkle your gelatin over it. Let your gelatin bloom for about 10 minutes or so.
4. While gelatin is blooming, pour your granulated sugar, corn syrup, salt, and the rest of the coffee into a medium sized pot over medium heat. Give the ingredients a quick stir and then make sure to not stir it again while the mixture comes to a boil. Using a candy thermometer, let mixture heat to 240 degrees F.
5. In the bowl of your electric mixer with the whisk attachment fitted, turn on your mixer to medium speed. Slowly and carefully drizzle in your hot sugar mixture. Then turn up your mixer to high speed and let mix for 8-10 minutes. Your mixture should be lighter in color and have soft, fluffy peaks.
6. The mixture sets pretty quickly, so using a greased rubber spatula, quickly pour mixture into your prepared pan. Smooth out with a greased spatula. If you’d like, sprinkle with espresso granules. Top with sifted powdered sugar. Let pan sit out uncovered for at least six hours or overnight.
7. Dust your countertop with a generous amount of powdered sugar. Using the parchment paper overhang, pull out the set marshmallow and flip onto countertop. Remove parchment paper. Dust some more powdered sugar onto the top. Either grease or dip a sharp knife into powdered sugar before cutting the marshmallows into squares. Roll marshmallows into some more powdered sugar so that they aren’t sticky. If cutting marshmallows into shapes, make sure to grease or dip cutters into powdered sugar.
The Baking Owl 