Espresso Marshmallows

Espresso Marshmallows (via abeautifulmess.com)In my opinion, hot chocolate season is in full swing. Which means, we should totally make marshmallows. And if you’re not a hot chocolate person, then have you ever tried a vanilla steamer?

I had never had one until a couple years ago when I tried it from the Cowgirl Creamery in San Francisco (although I now know that many coffee shops offer them as well).

Not going for a vanilla steamer? OK, well, what do you think about just adding a marshmallow to your afternoon cup of coffee?

Espresso Marshmallows (via abeautifulmess.com) If that sounds silly to you, hang on. What if I told you that it was a marshmallow lightly laced with espresso? Oh yes. Now I’ve got your attention.

These marshmallows are indeed caffeinated, but it’s really not too strong. The entire batch contains about the equivalent of a 1/2 cup of strong coffee (so don’t feel bad if you do add one to a cup of coffee!).

The final marshmallows also appear a little more tan/brown than I think they look in these photos. Don’t let my kitchen window light deceive you. 🙂

If you’ve never made homemade marshmallows before, I think you’ll be surprised by how easy it really is. The only special equipment you need is an electric mixer (hand held or a stand mixer) and a candy thermometer.

Espresso marshmallow ingredientsEspresso Marshmallows, makes around 2 dozen (depending how you cut them).

1 cup water
1 1/2 teaspoons instant espresso powder*
3 envelopes unflavored gelatin
1 1/2 cups sugar
1 cup light corn syrup
1/2 teaspoon vanilla extract
1/3 cup powdered sugar

*You can substitute the espresso powder with strong brewed coffee instead for a similar taste. Simply substitute the 1 cup water with 1 cup of coffee. Be sure to allow it to cool to room temperature before use.

In the bowl of your stand mixer, combine 1/2 cup of the water with the gelatin. Just pour the gelatin over the top of the water and let that sit while you work with the sugar.

How to make marshmallowsIn a medium sized pot, combine the remaining 1/2 cup water, espresso powder, sugar, and corn syrup over medium heat. Stir until dissolved.

Turn the heat up to medium and allow the mixture to reach 240°F (also called “soft ball”). Watch that the mixture doesn’t boil over from the pan. Just give it a stir if it seems too close. Once the mixture reaches the desired temperature, remove from heat.

Turn your mixer (with the gelatin water) on low. If your mixer has a splash guard, here’s a good time to use it. Carefully pour the hot sugar mixture into the mixer while it’s running.

Be careful when working with hot sugar! Now pour in the vanilla extract. Turn the speed up to medium/high and beat for about 5-6 minutes until the batter looks fluffy, like marshmallow cream.

Easy homemade marshmallowsIn an 8×8 square pan, spray on a thin coat of nonstick cooking spray. Then sprinkle generously with powdered sugar and a little more espresso powder so you’ll get some pretty flakes in your marshmallows. You could use a larger, rectangle baking pan for a thinner marshmallow.

Totally up to you! I like to make mine thick and then cut them into small cubes or shapes. So that’s why I use a square pan. Pour in the marshmallow cream. Sprinkle on some powdered sugar and espresso powder. Then cover and allow to set for at least three hours, or overnight.

Espresso Marshmallows (via abeautifulmess.com) The next day gently peel the marshmallows out of the pan and place on a cutting board. Use a pizza cutter to slice into squares. Or you can use cookie cutters to make shapes! Store in an airtight container for up to two weeks.

Dear Vegans,

I’d love to hear about any fool-proof vegan marshmallow recipes you have. I’ll take book suggestions or website links, whatever you have as long as it’s a recipe you’ve tried before that’s worked.

I’ve been wanting to have a vegan marshmallow recipe that I can recommend to ABM readers since I often get asked if I have one. I’ve been trying out vegan versions this past year (I think I’ve made four so far), and none of them turned out to be a recipe that I felt was worth sharing.

So, if you have one, especially if it’s your own, I’d LOVE to try it out. So let me know. 🙂

Thank you in advance, Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

Espresso Marshmallows

Course Dessert
Cuisine American
Keyword marshmallows

Ingredients

  • 1 cup water
  • teaspoons espresso powder instant
  • 3 envelopes gelatin unflavored
  • 1 ½ cups sugar
  • 1 cup corn syrup light
  • ½ teaspoon vanilla extract
  • cup sugar powdered

Instructions

  • In the bowl of your stand mixer, combine 1/2 cup of the water with the gelatin. Just pour the gelatin over the top of the water and let that sit while you work with the sugar.
  • In a medium sized pot, combine the remaining 1/2 cup water, espresso powder, sugar, and corn syrup over medium heat. Stir until dissolved. Turn the heat up to medium and allow the mixture to reach 240°F (also called "soft ball"). Watch that the mixture doesn't boil over from the pan. Just give it a stir if it seems too close. Once the mixture reaches the desired temperature, remove from heat.
  • Turn your mixer (with the gelatin water) on low. If your mixer has a splash guard, here's a good time to use it. Carefully pour the hot sugar mixture into the mixer while it's running. Be careful when working with hot sugar! Now pour in the vanilla extract. Turn the speed up to medium/high and beat for about 5-6 minutes until the batter looks fluffy, like marshmallow cream.
  • In an 8×8 square pan, spray on a thin coat of nonstick cooking spray. Then sprinkle generously with powdered sugar and a little more espresso powder so you'll get some pretty flakes in your marshmallows. You could use a larger, rectangle baking pan for a thinner marshmallow. Totally up to you! I like to make mine thick and then cut them into small cubes or shapes. So that's why I use a square pan. Pour in the marshmallow cream. Sprinkle on some powdered sugar and espresso powder. Then cover and allow to set for at least three hours, or overnight.
  • The next day gently peel the marshmallows out of the pan and place on a cutting board. Use a pizza cutter to slice into squares. Or you can use cookie cutters to make shapes! Store in an airtight container for up to two weeks.

Notes

*You can substitute the espresso powder with strong brewed coffee instead for a similar taste. Simply substitute the 1 cup water with 1 cup of coffee. Be sure to allow it to cool to room temperature before use.
  • Looks delicious! Marshmallows are definitely in fashion, just saw another post with colored marshmallows somewhere on the internet.

    http://www.thesmellofroses.com

  • OMG these look so good! My boyfriend’s sister would go nuts over these. So cute for kids bday parties with a hot chocolate bar! Maybe minus the espresso for the kids and just save those for the adults lol

  • Oh wow, these look amazing! Is it childish of me to have gone straight to deceptively mature and generously caffeinated rice krispie treats?

  • Awesome article about marshmallows!!!
    I’m going to try this with my customized photo mugs.

  • Oh my goodness! This is such a cool and adorable idea! I’ve had cabin fever the past few days thanks to being iced in, but I may have the ingredients on hand to try this!

  • Yes!! I love making my own marshmallows but I never though using espresso to flavour them. I need to check it out. 🙂

    https://theunhappymermaid.wordpress.com

  • This looks AMAZING. Even though the cherry blossoms are in full bloom over in Vancouver, I’m still game for hot chocolate in the evening!

  • Maaaann. I came to the comments section hoping someone else has had more luck than myself. My vegan marshmallows never look cute 🙁

  • Dandies Marshmallows are vegan and they are delicious!! My local health food store (Fresh Thyme) carries them and also you can find them on Amazon, although they can be pretty pricey buying them online. BUT, they’re the most delicious and soft marshmallows! I’m a vegetarian, so I buy them for that, but even if I wasn’t, I think I’d prefer them over regular marshmallows because they have such a delicious vanilla flavor! Maybe try getting your hands on a bag of them and checking out their ingredients? I know it’s not an exact science, but maybe worth exploring if you’re feeling like a marshmallow chemist! 😉

  • I have only made marshmallows once and loved the results. Totally inspired to do them again now!

  • Do you think these could be made substituting the coffee flavour for tea? I’d love to try tea flavoured marshmallows!

  • These look SO good! And so fun to make! Love the cute shapes!

    http://sometimesgracefully.com

  • YUM! I live in California where it’s a bit warmer, but these still sound AMAZING!!! Thanks!

  • Wow these look incredible! I can’t wait to try them. How long do these last?

  • These look so yummy! I love homemade marshmallows!

    Paige
    http://thehappyflammily.com

  • Marshmallow season is definitely in full swing! I’m looking forward to creating a movie night centered around this recipe 🙂 Happy Monday!

    http://www.lovecompassionatelee.com/

  • I love anything that’s coffee flavored, so espresso marshmallows sound like a dream come true to me! I think that they would be great to add to my cup of hot chocolate, or even my coffee as a sweetener. Thank you so much for sharing this recipe!

    -Helen
    http://www.sweethelengrace.com

  • I’ve tried making homemade marshmallows before and it was basically a disaster. It’s SO difficult to get the texture right. But maybe i’ll be giving it another shot. 🙂

    http://HaphazardlyHer.com

  • You have a wonderful blog! How do you come up with so many ideas?! I haven’t come across a vegan/gluten free marshmallow recipe yet, but have recently bought Ella Woodwards’ new book ‘Deliciously Ella’ which is all gluten free and vegan, and she also has a blog over here: http://deliciouslyella.com/

    I haven’t had a proper look, but there may be something there.

    Amelia.x

  • Marshmallows seem so intimidating. My mom always tells me how badly hers turned out when she tried to make them and its scared me. I want to try it out so badly though I might just have to tough it out and give it a go

    http://conkscanister.blogspot.com

  • Yum! Sign me up for anything with espresso flavor! I love the larger marshmallow shapes too, I feel like that will control the “melt” issue so much better than dumping a much of mini marshmallows on top.

  • It’s really not too bad if you have an electric mixer and candy thermometer. Usually when I hear of failed attempts they didn’t use a candy thermometer and it really is essential. I’ve been making them for years and I still could not “eye ball it” without the thermometer.

    Anyway, sorry to lecture on the thermometer. But they really aren’t that difficult once you get that down. Best of luck!

    -Emma

  • I’ll have to go take a look. I have some left over agar agar from some previous attempts so I’ll just have to track down soy protein to try that one it sounds.

    -Emma

  • I know, right! It’s pretty easy too. Just don’t skip the candy thermometer and you really can’t go wrong. 🙂

    -Emma

  • Ha! I suppose so.

    Also, you’re beautiful country is on my list of places I’d love to visit (hopefully sooner than later!). It’s a LONG flight for me, but I bet worth it. 🙂

    -Emma

  • Oh my! This week! I’d take a million coffees too. Yikes and, uh, best of luck. You must be ambitious to be up to all that. My hats off to you.

    -Emma

  • I do my best, but not being vegan myself sometimes I just don’t know so I try to research helpful stuff but vegan marshmallows have me stumped so far!

    Glad to hear you’ve liked many of things you’ve tried so far—that makes my day.

    -Emma

  • I love hot chocolate so I will definitely try this.Thank you for sharing so many great ideas and DIYs 🙂

    Valentina from http://fashionwithvalentina.blogspot.com

  • I need to try this!

    check out my blog and be sure to comment and follow and I’ll be sure to check you out x

    http://kirafelicialindxn.blogspot.co.uk/

  • This is a great idea! I don’t eat animal-derived gelatin so it would be amazing to know which plant substitute to use. I never tried making marshmallows from scratch, mainly because of that.

    Rita
    http://heyrita.co.uk

  • How cool is that?!!

    I’m going to try this!
    Thanks for sharing this cute idea.

    x
    Feel free to read my stories
    losingstruggle.blogspot.com

  • These look amazing! It is definitely still hot chocolate season but who could argue with espresso laced marshmallows in their coffee 🙂

    emmaebeginning.blogspot.com

  • Unfortunately I don’t have a go-to vegan marshmallow recipe to suggest or share, but I can’t tell you how how happy it makes me that you’ve been experimenting! Honestly, a vegan marshmallow recipe on ABM would be like all of my wildest dreams coming true 😉 thanks for doing all of the dirty work for me!

    I love the little shapes you’ve used for these. Having one in morning coffee sounds delicious!

    x Kathryn
    http://www.throughthethicket.ca

  • Jeannie, you couldn’t be more right.

    2 essays, 1 presentation, and 1 skill assessment in 2 days? Yes, I’ll take a million coffees, heavy on the marshmallows, please!

  • Combining the most American thing with the most Italian, sounds like the best of both worlds to me 🙂

    greetings from beautiful Italy,

    Bambi

    http://lasagnolove.blogspot.it/2015/02/ticket-to-anywhere.html

  • I’ve never even considered making my own! Just got my hands on some Magic Stars hot chocolate (heaven in a pouch), and these would make the perfect addition

    Steph – http://nourishmeclean.blogspot.com

  • Thanks for looking out for us vegans, Emma! I can’t wait to see if anyone has a good recipe… I have been looking for one, myself! xx bianca

  • Making marshmallows is so fun, and if they’re laced with espresso, they are calling my name. Hot chocolate is not complete unless there are marshmallows on top!

    Monica – Mocha and Moccasins

  • Gorgeous! This is so fun for special occasions and having company. Pinning!

    Warm Regards,
    Alexandra
    www.littlewildheart.com

  • The vegan marshmallow conundrum! I have tried many versions and failed to replicate anything nearly as good as a sweet n sara marshmallow. I did see an interesting recipe on Serious Eats but have yet to try it, it adds soy protein and agar agar to the recipe that seems to make sense in theory. Anyway good luck with the experiments!

  • My mind is officially blown — I didn’t know I could make this, and now that I have the knowledge, I feel like I’ve got several wasted years behind me. THANK YOU so much for sharing!

  • Mmm I somehow have still never tried making my own marshmallows…but these might get me to try! They look so good!

    www.boxesandjars.com

  • Had a sudden vivid image of university students such as myself, adding this to their morning coffee if finals whilst sobbing. Huh. At least I’ll have a recipe for the occassion

    Www.whimsicalzoo.blogspot.com

  • Emma, I am vegan and LOVE that your recipes are often vegan or if not, that you suggest ways to veganize them. Everything I have made from ABM has been a big hit. So… thank you!

    I don’t have any marshmallow recipe suggestions unfortunately, but I have used agar flakes to replace gelatin in recipes before with success. You have probably tried this already though!

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