Vanilla Bean Coffee Marshmallows
- 2.5 Tbsp 2.5 Tbsp 2.5 Tbsp Unflavored Gelatin, Beef, Great Lakes brand
- 1/2 cup 1/2 cup 1/2 cup Coffee, strongly brewed, cold
- 1/2 cup 1/2 cup 1/2 cup Water
- 1/2 cup 1/2 cup 1/2 cup Honey, Raw
- 1/2 cup 1/2 cup 1/2 cup Maple Syrup, Pure
- 1 whole 1 whole 1 whole Vanilla Bean Pod
- 1 pinch 1 pinch 1 pinch Salt
- Coconut Oil, Organic, for greasing
- 1 pinch 1 pinch 1 pinch Arrowroot Powder, coating
- Grease an 8×8 baking dish with coconut oil and line it in both directions with parchment paper. Grease the parchment paper and dust a layer of arrowroot powder on the bottom of it to prevent the marshmallow from sticking.
- In a standing mixer add unflavored gelatin and pour in cold brewed coffee. Give it a stir with a fork to make sure it’s well mixed. Leave it in the bowl to let the gelatin bloom. The gelatin will bloom as you make your syrup for the marshmallows. WIth a sharp knife slice the vanilla bean in half lengthwise. Gently scrape the vanilla beans from the inside of the pod and place them into the mixer with the blooming gelatin.
- In a small/medium saucepan add the water, honey, maple syrup, and salt. Place it over medium heat and bring it to a boil then attach a candy thermometer to the side of the pot and into the liquid making sure it doesn’t touch the bottom. Boil it breaking any bubbles with a fork that may get too high in the pot, just make sure not to stir the liquid itself when doing this. (if your syrup begins to bubble uncontrollably high, slowly lower your burner temperature to keep it level but try to avoid going all the way to low). Once your thermometer registers 235-240 degrees or soft ball stage fahrenheit turn off the burner and take it off the heat immediately.
- With the whisk attachment on, turn your stand mixer on to slow/medium. Pour your syrup down the side of the standing mixer bowl in a slow and steady stream, making sure not to pour it directly in the center of the bowl. Once all of the syrup has been poured in let it mix for 10-20 seconds to assure that the gelatin bloom is well incorporated and mixxed with the syrup.
- Increase the speed of the mixer to high and mix for 7-8 minutes or until the mixture has the consistency of marshmallow cream and has turned white.
- Immediately transfer the marshmallow by scraping it out with a scraper into the prepared 8×8 baking dish (you really have to work fast here as it can begin to set very quickly). Even it out with the scraper and lightly sift some arrowroot starch over the whole top of it. Cover it with parchment paper and let it set for at least 4 hours and up to overnight. I let mine go overnight.
- Cut them into pieces with a large sharp knife and dust/toss them with some more arrowroot powder to prevent them from sticking to each other. Enjoy!
Note About Cold Brewed Coffee: Some of you may not know what cold brewed coffee is but I assure you that there are many grocery stores that now carry it. My favorite brand that I use is Chameleon Cold Brew. Cold Brew Coffee is stronger than regular coffee so it works well in a recipe with minimal liquid added. You can substitute chilled coffee in the same amount but the flavor of coffee will be less pronounced. Note About the Vanilla Bean: You can get vanilla beans at almost any grocery store or buy them online and I don’t recommend skipping it at all. If you absolutely cannot find it anywhere and don’t want to order it online you can substitute 1 teaspoon of vanilla extract and simply add it to the marshmallow cream after it has thickened to a marshmallow cream consistency and let it whisk 10-20 more seconds to incorporate it. LIke I said though I don’t recommend it as the flavor will be a bit different in comparison to fresh vanilla bean.
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