We are getting there. It’s official Fall, yet the temps are still a little hot for my liking. BUT, I have checked the extended forecast and cooler temps are one their way. There is not much more I love it the fall the curling up in the couch with hot chocolate.
Do you know what I love to add to my got chocolate??? Coffee! Have you tried it? Because, you should. I know I didn’t invent this but I love the mix of coffee and chocolate. Today’s recipe is a way to get a little extra coffee in that hot chocolate. These Espresso Marshmallows are a perfect way to mix the two!
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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RECIPE:
STEP 1: Prepare an 8×8 pan by spraying with cooking spray or rubbing butter all over it. Sprinkle powdered sugar inside pan. I also sprinkled in a little espresso powder. Set aside.Cake pan
STEP 2: Pour 1/2 cup water into the bowl of a stand mixers Sprinkle gelatin over water and allow it to sit.
STEP 3: While the gelatin is “blooming”, combine 1/2 cup water, espresso powder, sugar and corn syrup in a medium sized saucepan.GreenPan SaucepanÂ
STEP 4: Heat sugar mixture over medium heat, stirring until it is dissolved.
STEP 5: Clip a candy thermometer to the saucepan and allow the sugar to cook until it reaches 240 degrees (soft-ball stage).
STEP 6: Once mixture reaches 240 degrees, turn your mixer on low and slowly add this mixture to the gelatin.
STEP 7: Add vanilla then turn the mixer up to high and mix for 6-7 minutes, or until mixture has doubled and looks like marshmallow.Kitchen Aid Mixer BowlÂ
STEP 8: Quickly pour the marshmallow mixture into the prepared pan.Cake pan
STEP 9: Cover the marshmallow with powdered sugar (and a little espresso powder).Cake pan
STEP 10: Let sit out for at least 4 hours or up to overnight.
STEP 11: Carefully pull the marshmallow out of the pan and cut into squares or use cooking cutters to cut into fun shapes.
STEP 12: Store in an airtight container. These will last for about 2 weeks.
Cooling Rack / Runner (old)
Cooling Rack / Runner (old)
Cutting Board / Runner (old)
Cutting Board
white bowl / white mugs / napkins
white bowl / white mugs / napkins
Looking for more marshmallow recipes, you should try these favorites:
Peppermint Marshmallows
Homemade Vanilla Marshmallows
Homemade Peeps
S’mores Bars
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Printable Recipe:
Espresso Marshmallows
Ingredients
- 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
- 1/2 cup powdered sugar
Instructions
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Prepare an 8x8 pan by spraying it with cooking spray or covering with butter. Sprinkle powdered sugar inside pan. Set aside.
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Pour 1/2 cup water into the bowl of a stand mixer. Sprinkle gelatin over wall and allow it to sit.
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While the gelatin is "blooming" combine 1/2 cup water, sugar, espresso powder and light corn syrup in a medium saucepan.
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Heat sugar mixture over medium heat, stirring until is is dissolved.
-
Clip a candy thermometer to the saucepan and allow the sugar to cook until it reaches 240 degrees.
-
Once mixture reaches 240 degrees, turn your mixer to low and slowly pour the sugar mixture over the gelatin.
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Add vanilla, then turn the mixer to high and mix for 6-7 minutes or until doubled in size and looks like marshmallow
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Quickly pour the marshmallow into the prepaped pan.
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Cover the marshmallow with powdered sugar and let sit out for at least 4 hours or overnight.
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Carefully pull the marshmallow out of the pan and cut into squares.
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Store in an airtight container for up to 2 weeks.
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