Espresso Marshmallows

If you’re a fan of coffee and sweetness, then you’re in for a treat! These Espresso Marshmallows are a delightful combination of rich coffee flavor and fluffy sweetness. Perfect for cozy evenings, hot chocolate, or even as a sweet gift, these homemade marshmallows are surprisingly easy to make. With just a few simple ingredients, you can create soft, pillowy treats that will elevate any dessert or coffee experience. Let’s dive in and learn how to make these delicious Espresso Marshmallows!

Why I Love This Recipe

There’s something magical about homemade marshmallows. They’re not just a nostalgic treat; they also allow you to customize flavors to your heart’s content. The deep, bold notes of espresso in these marshmallows add a wonderful twist that regular marshmallows simply can’t match. Every bite is a perfect blend of sweetness and coffee richness that can stand alone or complement your favorite desserts. Whether you’re snacking on them, using them in s’mores, or topping your hot cocoa, these Espresso Marshmallows are sure to impress!

What You’ll Gather

• 2 packets unflavored gelatin
• 1/3 cup plus 1/4 cup cold water, divided
• 1 tablespoon instant espresso powder
• 1 1/2 cups granulated sugar
• 1/2 cup corn syrup
• Pinch of salt
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Hardware & Gadgets

• Stand mixer or hand mixer – for whipping the marshmallow mixture.
• Medium saucepan – for heating the sugar and corn syrup mixture.
• Measuring cups and spoons – to ensure accuracy in your ingredients.
• Rubber spatula – for scraping down the sides of the mixing bowl.
• 9×13 inch baking pan – to set the marshmallow mixture.
• Whisk – for combining the gelatin and water.

Espresso Marshmallows: From Prep to Plate

Step 1: Prepare Your Pan

Start by lining a 9×13 inch baking pan with parchment paper, leaving a bit of an overhang for easy removal later. Dust the parchment paper with powdered sugar to prevent sticking.

Step 2: Bloom the Gelatin

In a small bowl, combine 1/3 cup of cold water and the two packets of unflavored gelatin. Allow it to sit for about 5 minutes, letting the gelatin bloom and absorb the water.

Step 3: Combine Ingredients

In a medium saucepan, combine the granulated sugar, corn syrup, remaining 1/4 cup of cold water, and a pinch of salt. Stir over medium heat until the sugar has fully dissolved. Use a candy thermometer to monitor the temperature; you want it to reach 240°F (soft ball stage).

Step 4: Mix the Espresso

Once the sugar mixture reaches 240°F, remove it from the heat. Stir in the instant espresso powder until fully dissolved. Then, add the bloomed gelatin and stir until completely melted and combined.

Step 5: Whip the Mixture

Pour the hot mixture into the bowl of a stand mixer. Add the vanilla extract and whip on high speed for about 10 minutes, or until the mixture becomes thick, fluffy, and forms stiff peaks.

Step 6: Spread the Mixture

Using a rubber spatula, spread the marshmallow mixture into your prepared pan. Smooth the top with the spatula and dust with more powdered sugar.

Step 7: Let Set

Allow the marshmallows to set at room temperature for at least 4 hours, or overnight for best results.

Step 8: Cut and Dust

Once set, lift the marshmallows out of the pan using the parchment overhang. Dust a clean cutting board with powdered sugar and use a sharp knife or pizza cutter to cut them into squares. Toss each piece in powdered sugar to prevent sticking.

Holiday & Seasonal Touches

• Add a sprinkle of cinnamon to the sugar mixture for a warm, spicy flavor.
• Dip half of each marshmallow in melted dark chocolate for a decadent treat.
• Top with crushed candy canes during the holiday season for a festive twist.
• Use flavored extracts like hazelnut or almond for a unique flavor profile.

Cook’s Commentary

Making Espresso Marshmallows is a simple yet rewarding process. The key is to ensure that your sugar mixture reaches the right temperature for the perfect texture. Don’t rush the whipping process; letting it whip until fluffy is essential for that pillowy bite. Feel free to experiment with different flavorings or add-ins. You can even incorporate a touch of coffee liqueur for an adult version of these marshmallows. Whatever you choose, the result will be delicious!

Storing, Freezing & Reheating

Store your Espresso Marshmallows in an airtight container at room temperature for up to two weeks. If you want to keep them longer, you can freeze them; just make sure they are dusted with powdered sugar to prevent sticking. When you’re ready to enjoy them, there’s no need to thaw—simply pop them in your favorite hot beverage or snack on them directly!

Helpful Q&A

Can I use flavored gelatin instead of unflavored?

Using flavored gelatin will change the flavor profile of your Espresso Marshmallows. It’s best to stick with unflavored gelatin to maintain the intended taste.

What can I substitute for corn syrup?

You can use honey or agave syrup as a substitute for corn syrup, although it may slightly alter the texture of your marshmallows.

Why did my marshmallows not set properly?

If your marshmallows did not set, it could be due to the sugar mixture not reaching the correct temperature or not whipping long enough. Make sure to monitor temperatures closely.

Can I add other flavors to these marshmallows?

Absolutely! You can add different extracts like mint, vanilla, or caramel to customize your Espresso Marshmallows to your liking.

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Next Steps

Now that you know how to make Espresso Marshmallows, why not try out a few variations? You can experiment with different flavorings or even create a s’mores bar for your next gathering. These marshmallows can be a delightful addition to many desserts or enjoyed on their own. Share your creations and let us know how your marshmallows turn out!

Indulging in the delightful softness and rich espresso flavor of Espresso Marshmallows is a cozy experience you won’t want to miss. With this recipe, you can impress your friends and family, or simply treat yourself to a gourmet sweet. Happy marshmallow making!