how to make
1/3 cup Powdered Sugar
1/3 cup Corn Starch
Pan Spray, as needed
4 packages Unflavored Gelatin
2/3 cup Water
1 ¾ cup Granulated Sugar
1 ¼ Cup Light Corn Syrup
½ tsp. Salt
½ cup Water
1 tsp. Vanilla Extract
1 Tbsp. mü Vanilla Latte
Candy Canes and/or Cardboard Skewers, as needed
In a small bowl, mix together the powdered sugar and corn starch. Line a 11×7 in baking dish with foil (make sure the foil on the bottom and sides are as flat as possible). Lightly spray all sides of the baking dish with pan spray, and using a sifter, sift some of the powdered sugar/corn starch mixture over the top of the pan spray. Make sure to coat all sides liberally. Tap out some of the excess powder if desired. Reserve and set aside the remaining powdered sugar/corn starch mixture.
In the bowl of a stand mixer with whip/whisk attachment, add the 4 packages of unflavored gelatin and 2/3 cup cold water. Let it sit for about 5 minutes to absorb the water, then turn the mixer on medium and mix for about 30 seconds to make sure all of the gelatin is hydrated.
In a small to medium non-stick cooking pot, combine the granulated sugar, light corn syrup, salt, and ½ cup water. Place on the stove and turn the heat to medium. Cook the mixture, stirring occasionally, until it reaches 240 degrees F. You will need a candy thermometer to read the temperature. Be very careful when cooking the sugar syrup as it will be very hot.
Once the sugar syrup has reached 240 degrees F, turn the mixer with the gelatin on the lowest setting and slowly drizzle the hot sugar syrup into the mixer bowl (be very careful not to touch the sugar syrup as it will be very hot). Once the mixture starts to cool down slightly and begins to thicken, you can increase the speed slowly (one speed setting at a time). Make sure the mixture is thick enough before proceeding to the next speed setting. Once at high speed, let the mixture whip for about 8-10 minutes or so (or until the mixture is extremely thick and ribbony). Add the vanilla extract and let it mix for 1 more minute. Very slowly add the mü Creamy Vanilla Latte (do not add too fast or it will splash out). Let it mix for another minute.
Gently pour the marshmallows into the prepared baking dish. Sift some of the powdered sugar/corn starch mixture over the top of the marshmallows. Save any extra of the powdered mixture for cutting.
Lightly cover the dish with paper towels and let it sit out overnight at room temperature.
To cut the marshmallows, remove from the baking dish, remove the foil and place on a cutting board (use the leftover powdered sugar/corn starch as needed). Cut into 1-2 inch strips using a pizza wheel, then cut into cubes. Skewer with a cardboard skewer or candy canes and serve with Mu Hot Chocolate.