Instructions
1 Bloom the Gelatin
In the bowl of a stand mixer, add 1 tablespoon gelatin to ¼ cup water. Let it sit and bloom while you prepare the syrup.
2 Warm the Honey & Saffron Latte
In a small saucepan, combine the remaining 1/2 cup water with 1 cup honey and 2 tablespoons The Fullest® Saffron Latte
Heat gently over medium heat, stirring until the latte powder dissolves.
Once combined, stop stirring and bring the mixture to a gentle boil.
Cook until the temperature reaches 240°F (soft-ball stage) using a candy thermometer.
3 Whip the Marshmallow Base
Turn the stand mixer to low speed, and slowly pour the hot honey-latte syrup into the bloomed gelatin.
Increase to high speed and whip for 10–12 minutes, until the mixture is light, fluffy, and forms soft peaks.
Add vanilla extract and sea salt in the last minute of whipping.
4 Set the Marshmallows
Line an 8x8-inch pan with parchment and dust lightly with arrowroot starch or coconut flour.
Pour the marshmallow mixture into the pan, smoothing the top.
Add vanilla extract and sea salt in the last minute of whipping.
Let it sit at room temperature for 4–6 hours, or until fully set.
5 Cut & Store
Lift out the marshmallow slab, cut into squares, and dust the sides to prevent sticking.
Store in an airtight container at room temp for 3–5 days, or refrigerate for longer shelf life.
