Coffee Marshmallows

Buzzy homemade coffee marshmallows flavored with coffee extract and strongly brewed black coffee. This coffee marshmallow recipe is egg-free, easy to make, and packs a definite caffeine punch. Package in decorative bags for gifting, or pair with a cup of coffee or hot chocolate for a mid-afternoon pick-me-up!

What Inspired This Coffee Marshmallow Recipe?

I first made a version of these coffee marshmallows during the Covid lockdowns of 2020. Stuck at home with a shiny new pastry school diploma and no restaurants or bakeries open to employ me, I put my new skills to use by making treats for family and friends. This eventually led to selling boxes of shelf-stable candies and confections, with all proceeds benefiting arts organizations and other charities impacted by the pandemic.

Along with my cider caramels and pumpkin seed brittle, these coffee marshmallows were the biggest hit of the bunch. I’ve re-tested, tweaked, and adapted the recipe slightly from the version I originally made in 2020, but the spirit remains the same: soft, fluffy marshmallows with an unmistakeable coffee buzz.

Key Ingredients

• Coffee – For classic vanilla marshmallows, I use plain tap water to make the sugar syrup. In this recipe, I’ve replaced the water with strongly brewed black coffee, for marshmallows with an intense coffee flavor. You can use any kind of coffee you’d like—blonde roast, dark roast, even decaf if you’re not a fan of caffeine.
• Coffee Extract – In pastry school I learned about Trablit, a premium coffee extract made in France. If you can find it, use Trablit for the flavoring. (Once you own a bottle, you’ll find yourself adding it to everything from whipped cream to biscotti!) If not, Nielsen-Massey makes a good-tasting coffee extract that will also work nicely.
• Gelatin – I like powdered gelatin (such as Knox) because it’s cheaper and more readily available in the US. If you prefer to use leaves or sheets, refer to my post about gelatin conversions to how to make marshmallows with leaf gelatin.

• Corn Syrup – In the US I test most of my marshmallow recipes with Golden Barrel, or Light Karo Syrup. If you aren’t able to find corn syrup, you can replace it with another clear, invert sugar, such as liquid glucose.
• Sugar – Turned into a syrup and cooked to soft ball stage (240° F), granulated sugar provides sweetness and structure. For marshmallows, you can replace the granulated sugar with another white sugar (caster, superfine) without issue.

Tips and Tricks

• Grease everything. Spray your tin and your knife with plenty of nonstick spray. This prevents the marshmallow slab from sticking to the tin, and helps your chef’s knife to glide smoothly through the sticky marshmallow. If covering the slab overnight, grease the foil or plastic wrap. I also spray my fingertips with nonstick spray before handling the slab.
• Line the tin. Do not pour homemade marshmallow fluff into an unlined tin, and do not use wax paper, which will be impossible to remove. Instead, use this trusty technique to line the tin with baking parchment for easy removal.
• Get creative with shapes. If you’re planning to gift your marshmallows, you might want to cut them into fun shapes. Use a sharp, well-oiled metal cookie cutter to cut stars, hearts, or even little coffee cups. See my strawberry marshmallow recipe to see how I cut my homemade marshmallows into shapes.
• Use a digital thermometer. I use this Taylor digital thermometer, but any candy thermometer will work. Pay close attention temperatures—too cold and your marshmallows won’t set; too hot and you’ll make caramel or brittle.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Coffee Marshmallows

Recipe by becky

• Total Time1 hour (plus setting time)
• Yield8x8-inch tin 1x

Print Recipe

Pin Recipe

Buzzy homemade coffee marshmallows flavored with coffee extract and strongly brewed black coffee.

Ingredients

Scale 1x2x3x

Marshmallows:

240 milliliters strong black coffee (1 cup), cooled and divided
20 grams powdered gelatin (2 tablespoons)
400 grams granulated sugar (2 cups)
160 grams corn syrup (1/2 cup)
1/4 teaspoon fine sea salt
2 teaspoons coffee extract, such as Trablit, or to taste
Canola oil or nonstick cooking spray, for greasing tin and knife

Coating:

50 grams confectioner’s sugar (1/3 cup)
50 grams cornstarch (1/3 cup)

Cook Mode Prevent your screen from going dark

---

Instructions

Marshmallows:

Line an 8 x 8-inch square tin with parchment, allowing a 1-inch overhang on all sides. Spray generously with nonstick spray. Set aside.

Pour 120 milliliters coffee into a large mixing bowl (if using a hand mixer), or the bowl of a stand mixer. Sprinkle the powdered gelatin evenly over the coffee. Set aside.

In a large, heavy-bottomed stock pot, combine granulated sugar, corn syrup, remaining coffee, and fine sea salt. Bring to a boil and boil, without stirring, until syrup reaches 240° F (116° C) on a digital thermometer.

Carefully pour hot syrup over gelatin. Mix on high speed for 2-3 minutes, until mixture begins to thicken.

Add coffee extract and continue to mix on high speed until very thick and voluminous, about 8-9 minutes more.

With an oiled rubber spatula, scrape marshmallow into prepared tin. Loosely cover with a well-oiled sheet of aluminum foil. Allow to set until firm, at least 4 hours or overnight.

Cutting and Coating:

In a small bowl, whisk together confectioner’s sugar and potato starch. Dust a large chopping board with the powder. Turn marshmallow slab out onto dusted surface. Sift top of slab with more of the potato starch mixture.

With a sharp, well-oiled chef’s knife, cut the slab into squares.

Toss cut marshmallows in additional potato starch mixture, coating all sides evenly.

Store coffee marshmallows in an airtight container at room temperature for up to 1 month.

 

• Prep Time: 1 hour
• Setting Time: Overnight
• Category: Candy and Confectionery
• Method: Stovetop

Enjoying Coffee Marshmallows

Float coffee marshmallows in mugs of coffee, cocoa coffee, or homemade hot chocolate; turn them into coffee s’mores or Rice Krispie treats; thread onto fruit skewers; top dishes of chocolate pudding; or dip in tempered dark chocolate and sprinkle with crushed espresso beans for an extra-caffeinated treat.

Other Marshmallow Recipes You Might Enjoy

Blueberry Marshmallows
Prosecco Marshmallows
Cookies and Cream Marshmallows
Cotton Candy Marshmallows
Matcha Marshmallows

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!