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Espresso Marshmallows Are As Good As They Look

By on November 14, 2016

143-155547-img_7916-1478137031If you’re looking for a unique foodie gift for the coffee lover in your life, look no further than these espresso marshmallows!

Marshmallows are super easy to make and, while you can’t go wrong with basic vanilla, they lend themselves beautifully to all sorts of flavorings.

Even better, one recipe yields over 40 marshmallows—so one afternoon spent baking can yield many holiday gifts!

Pack a few up in a cellophane bag, tie on a ribbon and pair them with a jar of good hot cocoa mix.

Just be sure to save a few for yourself!

Espresso Marshmallows




  • 1. Combine the confectioner’s sugar and cocoa powder in a bowl.
  • 2. Cut two squares of parchment paper to fit the bottom of a 9″ x 9″ pan. Grease the pan, line the bottom with one of the parchment squares and grease the parchment. Dust the bottom and sides with the sugar/cocoa mixture, knocking out the excess.
  • 3. Pour the coffee into your mixer bowl, and sprinkle the gelatin on top – set aside.
  • 4. Combine the cold water, sugar, corn syrup and salt in a saucepan. Bring to a boil over medium heat, stirring till the sugar is dissolved. Cover the pot and cook for 5 minutes. Remove the lid, attach a thermometer and cook, without stirring, till the mixture reaches a temperature of 240 degrees. Remove from heat.
  • 5. Using the whisk attachment, turn your mixer to low and slowly add the cooked sugar. As the mixture thickens, gradually increase the speed to high and beat for 5 minutes. Beat in the vanilla.
  • 6. Transfer the marshmallow to your prepared pan and use slightly dampened hands to spread evenly. Spray the second parchment square with cooking spray and place, sprayed side down, on top of the marshmallow. Continue pressing and smoothing. Let set overnight.
  • 7. Dust a work surface with the sugar/cocoa mixture. Remove the parchment paper and turn the marshmallow out onto the work surface. Cut into small squares using a greased knife. Toss the marshmallows, a few at a time, into the sugar/cocoa mixture to coat the sides. Store in an airtight container at room temperature.



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