Coffee marshmallows

It’s the time of year for nighttime bonfires and roasting delicious treats over campfires. Inspired by the season of S’mores, here is a recipe that shakes up the traditional marshmallow by incorporating our favorite caffeinated beverage. Use it the next time you make S’mores or on top of your morning coffee for a delicious alternative to cream and sugar. Enjoy!



2 tablespoons unflavored gelatin

1 & 1/4 cup chilled coffee

2 cups of sugar

3/4 cup light corn syrup

2 teaspoons vanilla extract

1/4 cup confectioners’ sugar & 1/4 cup cornstarch combined

candy thermometer1


1) Combine gelatin with 1/2 cup of coffee in an electric mixer bowl and set aside.

Prepare the gelatin.

2) Lightly coat a 2-quart saucepan with oil; add sugar, corn syrup, and 3/4 cup of coffee. Cook over a medium flame until the sugar is completely dissolved. Stir continuously.

Dissolve your sugar.

3) Cover your pan and bring the mixture to a boil. Immediately remove the cover and continue cooking until your thermometer reads 245F (firm ball stage).

Cook until 245F.

4) Remove from heat and slowly add the contents to the gelatin while mixing. This should take about 15 minutes. Add the vanilla at the very end. Your mixture is ready when it is light and fluffy.

Just beginning to mix the marshmallows.

5) Brush an 8x8x2 inch pan with oil and coat the bottom with half of the cornstarch-confectioners’ sugar mixture.

6) Pour the marshmallow mixture into the pan and refrigerate overnight.

Pour the mixture into the pan.

7) Before cutting your marshmallows sprinkle the remaining sugar-cornstarch mixture on the top of your pan.

8) Remove the marshmallows from the pan, using a sharp scissor cut your marshmallows into desired shapes and sizes. Periodically dip your scissors into cold water to ease this process.

Remove from pan.

9) Once cut allow the pieces to dry on a rack for at least an hour.

Cut your marshmallows.
Let them dry.

10) Store your marshmallows in an airtight container in a cool dry place. They will last for approximately three weeks.2


11) Use them in your morning cup as I did, or combine them in your favorite dessert.

12) Enjoy!


1. If you don’t have a candy thermometer here are some tips for figuring out when your mixture will reach the correct stage:

2. If your marshmallows are a bit sticky combine 1/4 cup cornstarch and 1/4 cup confectioners’ sugar in a ziplock bag. Add marshmallows and shake. Remove the marshmallows and store them in an airtight container in a cool dry place.

Traditional marshmallow recipe from The Encyclopedia of Creative Cooking, but any recipe you have can be adjusted for coffee inclusion!

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