Homemade Coffee Marshmallows Recipe

Coffee marshmallows on a white plate and in a mug of hot chocolate. - 1

These coffee marshmallows are simply the best in town! Soft and fluffy, with robust coffee flavor, these are just as foolproof and perfect as my tried and true vanilla marshmallows .

I tested many different options to add the best coffee flavor while maintaining a pillowy-soft texture.

Close up of coffee marshmallows on a white plate with a bite taken out of one. - 2

Making homemade marshmallows is so rewarding. It’s one of my favorite candy recipes to make for the holidays, and the best part is ALL the different flavors and variations you can make with them!

Coffee marshmallows are just one of many different flavors you can make with my basic homemade marshmallows recipe .

If you enjoy coffee and pillowy-soft and fluffy marshmallows, you’ll LOVE this pairing. The coffee flavor is strong , and the marshmallow sweetness is perfectly balanced by the robust coffee flavor.

No weak coffee flavors here, this is the real deal my friends!

Why this recipe works
Ingredients to make coffee marshmallows
Ingredient notes and testing different coffee options
How to make coffee marshmallows
My best recipe tips
Frequently asked questions

Why this recipe works

Adapted from my popular, reader-favorite, foolproof vanilla marshmallow recipe . So, this recipe also guarantees failproof, perfect results!
I show multiple ways to add coffee flavor to these marshmallows, and which options work the best and why.
You do not have to use corn syrup to make these, as I provide tried and true substitutions that work!
These are SO easy to make, and much cheaper than buying artisan marshmallows.
They make amazing edible gifts , especially during the holiday season.

Ingredients to make coffee marshmallows

Powdered gelatin
Water (for the gelatin)
Sugar (I use white sugar, but you can use brown sugar too)
Water (for the sugar syrup)
Honey (or cornsyrup or golden syrup- invert sugar tp prevent re-crystallization
Salt (for flavor)
Vanilla extract (for flavor)
Instant coffee

Dusting powder

Cornstarch
Confectioners sugar
Cocoa powder (optional)

Coffee marshmallows melting in a mug of hot chocolate. - 5

Ingredient notes and testing different coffee options

Honey, agave, or golden syrup can all be used to prevent the sugar syrup from seizing or crystallizing , as they are all invert sugars, just like corn syrup. You can read my basic marshmallows recipe post which explains this in greater detail.
If you have none of these invert sugar options, you can also use white wine vinegar which can also help prevent crystallization. Acid helps to break down regular sugar into invert sugars when heated.

Best way to add coffee flavor

This was really important to me. There’s no point making coffee marshmallows where the coffee flavor is just pretending. But it’s also important to maintain the fluffy texture of marshmallows while adding robust coffee flavor as well.

I tested a few options,

Brewed coffee
Espresso
Coffee extract
Instant coffee granules
Instant espresso powder
Brewed coffee (or concentrated coffee) – Just didn’t work. This adds too much moisture to the marshmallow mixture without the strong flavor. Plus, coffee inherently contains some oil that interferes with the marshmallow mixture fluffing up properly.
Espresso – This was better than brewed coffee. However, the resulting espresso marshmallows were a little too soft, because the espresso added too much liquid for the strength of flavor I wanted to achieve.
Coffee extract – Definitely one of my favorites! Only need to add about 2 tbsp to get the right flavor. BUT, coffee extract doesn’t have the same bitter notes of coffee that I like. Coffee extract is GREAT for anyone who likes to drink sweeter coffees, and want to avoid caffeine.
Instant coffee granules and espresso powder – Clear winners! They add a concentrated flavor of coffee, with very little extra liquid! Just dissolve the coffee in the vanilla extract, and a little extra water.

However, out of these last two options, instant coffee espresso powder was the better option!

Why? I found that I can add instant espresso powder directly into the warm marshmallow mixture and is dissolves while being whisked quickly! Coffee granules, on the other hand, don’t always dissolve completely if the mixture isn’t warm enough.

So, if you want to add MORE coffee than the recipe calls for, espresso powder melts better into the mixture WITHOUT having to dissolve it first .

Ingredient Spotlight

Espresso powder

Espresso powder is NOT the same as ground coffee. Rather, it’s made by dehydrating / freeze-drying brewed coffee, and then turning the concentrated granules into powder.

This allows the powder to dissolve instantly in liquid, and adds a concentrated coffee flavor . Different brands may deliver varying flavors and strengths of coffee.

Espresso powder used to be hard to find. But now it’s readily available in supermarkets, in the coffee aisle.

I tested my espresso powder from King Arthurs Flour as well as Nescafe espresso powder. I do like the color and flavor of King Arthurs Flour espresso powder, but I made this with Nescafe as it would be more accessible and true to what others can replicate.

The flavor is still very strong, but the color of the marshmallows is a little lighter. Which isn’t an issue for me though.

How to make coffee marshmallows

Step 1 – Prepare the pans and ingredients

We got to make sure the marshmallows won’t stick to the pan once they set.

Grease the pan with a layer of butter or shortening (image 2) . Usually butter works for me, but you can add an extra level of security by dusting the pan with cornstarch as well. In this case, you can also dust the pan with cocoa powder if you like (like I do with my chocolate marshmallows recipe ).

Alternatively, line your pan with parchment paper. Then set the pan aside.

Wash and dry your hands well, because we don’t want any grease to get on the ingredients as you measure them out.

Sieve the dusting powder ingredients and set aside. You can choose to add cocoa powder for more color and a subtle chocolate flavor (image 3) .

Preparing the pan and ingredients to make coffee marshmallows. - 7

Step 2 – Bloom the gelatin

In the bowl of your stand mixer, add the water and sprinkle the gelatin over it (image 1) . Stir to saturate the gelatin with the water. Set aside to bloom for at least 10 minutes.

Bloom (gelatin) – This is what happens when you add room temperature water to gelatin. With powder, a set amount of water is added. However, gelatin leaves are submerged in a bowl of water.

This allows the gelatin to absorb water and to swell up and saturate. This is called “bloomed gelatin”. This allows the gelatin to dissolve easily when heated without leaving a gritty, lumpy mixture.

Step 3 – Make the sugar syrup

Place the sugar, water, and the honey (or any invert sugar) in the saucepan (image 4) . Stir to saturate the sugar with water.

Heat over medium / medium high heat, while swirling the pot to dissolve the sugar.

When the sugar syrup starts to simmer (image 5) , place the lid on the pot for about 2 minutes (image 6) . Adjust the heat (by lowering it) to maintain the simmer.

The purpose of this is to allow water condensation to wash down the sugar crystals on the sides of the pot. Alternatively, you can brush the sides of the pot with a pastry brush dipped in water.

Heating the sugar syrup in a pot until it reaches the correct temperature as measured by a candy thermometer. - 9

Once you remove the lid, the sugar should be completely dissolved in the syrup, AND there should be no sugar on the sides of the pot either (image 7) .

Increase the heat back to medium / medium-high, and maintain a gentle boil in the sugar syrup. Check the temperature of the syrup every few minutes, either with a candy thermometer clipped to the side, or an instant read digital thermometer.

Cook the syrup until it registers between 240 – 245 F. I prefer to cook the syrup to about 242 F, as this results in a marshmallow that has some bounce, but still soft (image 8) .

If you live in a very hot, humid climate, cook the syrup to 245 F .

Take the syrup off the heat and set aside for 1 – 2 minutes to let the bubbles subside.

Step 4 – Make the marshmallow mixture

Whisking marshmallow base in a mixer before adding espresso powder and vanilla extract mixture. - 10

Place the mixer bowl in the stand mixer with a whisk attachment. Whisk on low speed to break up the bloomed gelatin and add salt.

Stream in the hot sugar syrup into the bowl while whisking (image 9) . I prefer to whisk on low / medium low, to prevent the sugar syrup from splashing back. Once the sugar syrup is added, increase the speed gradually until you’re at high speed (speed 9 or 10) (image 10) .

Whisk the mixture on high speed for about 5 – 7 minutes, until the mixture turns into a white, fluffy, foamy mixture. It should also triple in volume (image 11) !

Step 5 – Add flavoring

While the mixture is whisking, mix the instant espresso powder with the vanilla extract to dissolve. If needed, add about 1 – 2 tsp of water (image 12) .

After about 5 minutes of whisking, IF the marshmallows mix has fully expanded, you can add the espresso vanilla mixture. Keep whisking for 1 – 2 minutes.

If you’re using instant espresso powder, you can taste the marshmallow mixture and add a little extra and whisk it in directly. However, granules must be dissolved in a small amount of water before adding it.

Espresso powder (or any instant coffee) , will contain some naturally occuring fats / oils.

Once you whisk in the coffee flavor, the marshmallow mixture may deflate a little, but only slightly. The longer you keep whisking AFTER adding the coffee, the more it will deflate.

So it’s important to work fairly quickly,

To prevent the marshmallows mix from deflating too much.
To work with the marshmallow mixture while it’s a little warm so it will be easier to spread.

While the marshmallow mixture is still warm (the bowl should feel warm), remove the bowl from the mixer and use a spatula to ensure the coffee is mixed uniformly – scrape the bottom and sides of the bowl and fold the mixture (images 13 – 14) .

Step 6 – Spread and set the marshmallow

Transferring whisked coffee marshmallow base into a prepared pan to set. - 12

Scrape the marshmallow mixture into the prepared pan and spread it evenly using an offset spatula (images 15 – 16) .

If the mixture is still warm, this process will be easy. However, a cold mixture will become thick and sticky, and spreading some butter / shortening on the spatula will make it easier to spread.

Immediately dust the surface generously with the cornstarch mixture and let it set for 6 hours at room temperature (images 17 – 18) . You can cover the pan only once the marshmallows have cooled down to room temperature.

Step 7 – Cut and store marshmallows

Setting coffee marshmallows in a pan and cutting them into squares. - 13

After the marshmallows have set, let’s cut them so that you can store them away (or eat, of course!).

Turn the set marshmallow out onto a cutting board, and coat the top of the marshmallows in a layer of dusting powder (image 19) . You can add cocoa powder to the dusting powder for the marshmallows to have a darker coating, or keep it white.

Decide the size of the marshmallows you’d like by making light marks on top to get even cuts. Here, I cut the block into 7 x 7, for about 49 marshmallows (image 20) .

Using a sharp knife, make clean cuts. Scrape off any marshmallow that sticks to the blade, and grease the blade frequently to make it easier to cut marshmallows.

When the blade has marshmallow stuck to it, it’s harder to get cleaner cuts.

Separate the marshmallows and roll the cut sides in the dusting powder to ensure they don’t stick together. Cocoa powder will darken the dusting powder, and can cover the actual color of the marshmallow.

For a light colored coating, don’t add cocoa powder to the dusting powder. Image 22 shows the contrast between these two options.

Store in an airtight container.

Two hands holding up cut coffee marshmallows. - 14

OPTIONAL – Chocolate dipped coffee marshmallows

Melt chocolate over a double boiler. Candy melts are easier, but couverture chocolate will taste better. Couverture chocolate will also need to be tempered to get the ideal mouthfeel and flavor.

Dust off any excess powder on the marshmallows, and dip half of each marshmallow in melted chocolate. You can also dip the whole marshmallow, but this can be more work.

Place it on a parchment paper for the chocolate to set. Store in an airtight container after that.

OR serve right away with creamy French hot chocolate or peanut butter hot chocolate or dairy free hot chocolate or peppermint white hot chocolate or a cozy masala chai or any of my favorite coffee and tea drinks for the holidays! 🙂

Coffee marshmallows in a small white bowl. - 15

My best recipe tips

Make sure that none of the ingredients is contaminated with any type of grease or fat.
Instant espresso powder will provide the best flavor and will dissolve easily in the mixture. Instant coffee granules will also work, but you have to dissolve it first before adding.
To ensure the sugar syrup doesn’t crystallize / seize, add an invert sugar syrup. Corn syrup is the most convenient / cheap option, but honey, agave, or golden syrup can be used as well.
You can also add white vinegar to prevent crystallization . The acid will help break down some of the sugar to invert sugars.
Do not stir the sugar syrup while heating, and when it’s boiling. This can also cause the syrup to seize.
Heat the sugar syrup to the upper limit of the temperature range I provide, IF you live in a hot and humid environment.
Be careful when adding the syrup while whisking. Since it’s EXETREMELY hot, if it splashes back – it could burn you!
Work with the marshmallow mixture while it’s warm to make it easier to mix and spread.
ALWAYS store marshmallows in an airtight container, with minimal air exposure.
Avoid storing them in the fridge , as the marshmallows will get too sticky once they come to room temperature. The marshmallows may also become hard in the fridge too.

Melted coffee marshmallow on a spoon over a mug of hot cocoa. - 17

How to store these coffee marshmallows?

Store them in an airtight container, at room temperature. Ideally, away from the sun and and in a cool place.

How much caffeine is there in these?

Each marshmallow can contain between 6 – 10 g caffeine. This of course depends on the brand, and how much you prefer to add.

Can I make decaffeinated coffee marshmallows?

Yes! You can substitute the espresso powder with instant decaf espresso powder or decaf instant coffee .

Can I pipe these?

You can pipe the marshmallows while they are still warm. You will need to play around to get the right consistency though. Warm = more flow and loose shape. Colder = less flow but holds shape better. Scrape the mixture into pastry bags while warm, and then let it cool down slightly to get a consistency that allows piping AND to hold its shape.

Can I make mocha marshmallows?

Yes! You can use my chocolate marshmallow recipe , and add instant espresso powder to the mixture to make mocha marshmallows!

Stack of coffee marshmallows with a bite taken out of one to show the soft, fluffy inside. - 18

Recipe