I brewed coffee, then took one cup and chilled to ice cold in a freezer. One half cup was used to bloom 3/4 oz (3 packages) gelatin in large mixer bowl. The other half was put into a saucepan [and here I should stress you should use a large saucepan - 3 qts at least - as I had a boilover that caught fire] with 1.5 cups granulated sugar, 1/4 c. cocoa (more would've been better), 1/8 tsp. salt, 1 c. corn syrup (3/4 c. with 1/4 c. honey would be nice with vanilla, but not chocolate/coffee) and heated to soft ball, 240F. The syrup was then added in a stream to the gelatin while on a slow mixer speed. Then the mixer was put to the highest speed (within reason) to aerate; I stopped too early - the mixture should be like packaged marshmallow creme, but I stopped at what would be "soft peaks" if making meringue [rookie mistake].
I mixed 1/4c. powdered sugar and 1/4 c. cornstarch (adding cocoa again here would've been a good idea), then used this to coat a buttered 9x13x2 metal pan. The marshmallow is poured into the pan and spread with a lightly oiled and sugar/starch-powdered spoon. The contents were banged on a table to try to dislodge large bubbles, then coated on top with more sugar/cornstarch. After sitting uncovered overnight, the marshmallows were cut using a pizza wheel that was coated with oil and sugar/starch.
I'm still cleaning up after the fire.