Coffee with marshmallows is so delicious, so it only makes sense that coffee in marshmallows is just as delicious! These homemade flavored marshmallows are made with brewed coffee and coated with cocoa powder making them deliciously indulgent. These Coffee Marshmallows are super simple to make, and are the perfect addition to your coffee or hot cocoa, and are equally delicious straight out of the pan!
Why this recipe works
Marshmallow and coffee make a perfect pair! You can adjust how strong of a coffee flavor you want by adjusting how much espresso powder you use, and how strong you brew the coffee. The sweetness of the marshmallow offsets the bitterness of the coffee, and the cocoa powder coating adds a delicious chocolate balance.
Ingredients and notes
Coffee - Brewed coffee is the flavor profile of these caffeinated marshmallows. A more strongly brewed coffee will result in a more flavorful marshmallow.
Instant Espresso Powder - Adding instant espresso powder to the brewed coffee creates a stronger coffee flavor. Because marshmallows are so sweet, strong coffee is needed to really make the flavor shine. For a more subtle flavored marshmallow, skip the espresso powder.
Cocoa Powder - Cocoa powder is totally optional. It adds a nice touch of a chocolate flavor to these delicious homemade marshmallows, but if you prefer to skip the chocolate, these coffee flavored marshmallows will be equally amazing without the cocoa powder.
How to make this recipe
Line an 8x8 baking dish with parchment paper.
In a small bowl, combine powdered sugar, cornstarch, and cocoa powder.
Coat the lined pan with half of the powdered sugar mixture and set aside.
In the bowl of a stand mixer with the whisk beater attached, combine gelatin and 1 cup of coffee. Set aside.
In a medium saucepan, combine the other cup of coffee, sugar, and corn syrup.
Cover and heat over medium-high heat for about 5 minutes.
Uncover and attach candy thermometer to the side of the pot. Continue heating until the mixture reaches 240 F, then remove from heat.
Start your stand mixer on the lowest speed, and slowly stream in the hot mixture.
Once the hot mixture is added, slowly increase your mixer speed (you want to avoid splatter!) until it's on full speed. Beat for about 10 minutes.
Pour the marshmallow mixture into the prepared pan.
Sprinkle the remaining cocoa powder mixture over top of the marshmallows.
Let set for at least 4 hours.
Cut marshmallows into cubes, or use cookie cutters for cutting marshmallows into fun shapes!
The key ingredients to making a marshmallow are gelatin and corn syrup. In this flavored marshmallow recipe, I use brewed coffee to add flavor and sugar to sweeten the treat!
Homemade marshmallows can be stored in an airtight container at room temperature for a few weeks.
This will be dependent on the coffee and espresso powder used. They can be made decaf by using decaf coffee and espresso powder.
Tips & Tricks
- When lining the pan, use binder clips to hold the parchment paper in place.
- Adjust the strength of the coffee flavor by adjusting how much espresso powder is added. For a more subtle coffee flavored marshmallow, do not use any espresso powder.
- Dissolve the instant espresso powder in the hot coffee right after brewing, before letting the coffee come to room temperature.
- When using a candy thermometer, make sure the tip of the thermometer is fully in the mixture, but is not touching the bottom of the pan.
- To make these homemade flavored marshmallows without cocoa powder, use an additional ¼ cup of cornstarch.
Apple Cider Marshmallows
Mocha Meringue Pie
Coffee Milk Cookie Sandwiches
Hot Mocha Bombs
Peppermint Mocha Brownies
Did you try this recipe? Review and comment below, and share a photo on Instagram and tag @flourdeliz!
Pin this recipe for later:
- 8x8 pan
- Hand or stand mixer with whisk attachment
- candy thermometer
- silicone spatula
- ½ cup powdered sugar
- ¼ cup cornstarch
- ¼ cup cocoa powder
- 3 packages unflavored gelatin
- 2 cups coffee brewed and cooled to room temperature
- 1 tablespoon instant espresso powder stirred into the brewed coffee while still hot
- 1 ½ cups sugar
- ½ cup corn syrup
- Line 8x8 baking pan with parchment paper.
- Combine powdered sugar, cornstarch, and cocoa powder in a small bowl.
- Coat the lined pan with half of the powdered sugar mixture and set aside.
- Place the gelatin and one cup of room temperature coffee in the bowl of a stand mixer with the whisk attached, and set aside.
- In a medium saucepan, combine the other cup of coffee, sugar, and corn syrup.
- Cover and heat over medium-high heat for about 5 minutes.
- Remove the lid and attach a candy thermometer. Continue heating until the mixture reaches 240° F. Remove from heat.
- Start the mixer on the lowest speed and slowly stream in the hot mixture.
- Once the hot mixture is added, slowly (to avoid splatter!) increase the mixer speed until it's on the fastest speed.
- Mix for about 10 minutes.
- Pour marshmallow mixture into the prepared pan.
- Sprinkle the remaining cocoa powder mixture over top of the marshmallow mixture.
- Let set for at least 4 hours.
- Cut into cubes, or use cookie cutters to cut into fun shapes.
Elizabeth Malone says
I just made these and OMG! We used real espresso instead of coffee and watered it down, used agave instead of corn syrup due to an allergy, and had to beat the mixture for longer (likely due to my substitutions/variances from recipe)… but this recipe works and VERY well and is f***ing delicious! Excuse my language but wow, nice.
Liz Pollio says
I'm so glad you loved them, Elizabeth!! I'll have to try it with espresso, that sounds so delicious!