Chai Infused Marshmallows with Whiskey Infused Cacao Nibs

marshmallow

Recipe by Chef Liz at Eat Seattle

Ingredients:

1 t indi chocolate chai tea
1/4 cup Whiskey, only for top layer
3 t indi chocolate cacao nibs
3 packets Unflavored Gelatin
1/2 cup Tea Water
pinch Kosher Salt
1 1/2 cups Granulated Sugar
1 cup Light Corn Syrup
1/2 cup Tea Water
Red Food Coloring
1/2 cup Water, cold
3 packets gelatin
1 1/2 cups Granulated Sugar
1 cup Light Corn Syrup
pinch Salt
1/2 cup Water
1 teaspoon Vanilla, only for top layer
3 tablespoons indi chocolate cacao nibs, whiskey infused
1/2 cup powdered sugar for cutting marshmallows

Directions:

Bottom Layer: infuse chocolate chai tea for 5 minutes into 1 cup of hot water. Put in refrigerator to cool. This is only used for the bottom layer.
Top Layer: Infuse 3 T of cacao nibs in 1/4 cup whiskey for at least 5 hours (only used for top layer). Strain out nibs to be used for top layer. Whiskey can be kept for drinking even though it isn't needed in the recipe.
Prepare a 9x13 " pan by coating in vegetable oil. Pans with rigid sides (not curved) work best.
Sprinkle 3 packets of gelatin into 1/2 C of cold tea water in bowl of stand up mixer. Mix in gently with fork to ensure all gelatin is saturated with moisture. Let sit.
Meanwhile, heat up the other 1/2 C of tea water over the stove with 1.5 C granulated sugar, pinch of salt and 1 C corn syrup. Whisk until sugar dissolves (about 4 minutes) then let it heat up over medium high heat. Use a candy thermometer to get the temperature between 240-250 degrees F. Once temperature is reached, remove from heat.
In a stand-up mixer add the thick corn syrup sauce to gelatin slowly; mixing on low speed then slowly increasing speed. Whip in mixer until the batter is thick (10-12 minutes).
Work quickly to add the marshmallow batter to the greased pan with spatula. As the batter gets cooler it will get increasingly sticky and hard to work.
Make sure bottom layer is cool before adding top layer. Usually by the time you clean up and make the top batter it is cooled.
Top layer: Sprinkle 3 packets of gelatin into 1/2 C of cold water in bowl of stand up mixer. Mix in gently with fork to ensure all is saturated with moisture. Let sit.
Meanwhile, heat up the other 1/2 C of water over the stove with 1.5 C granulated sugar, pinch of salt and 1 C corn syrup. Whisk until sugar dissolves (about 4 minutes) then let it heat up over medium high heat. Use a candy thermometer to get the temperature between 240-250 degrees F. Once temperature is reached, remove from heat.
In a stand-up mixer add the thick corn syrup sauce to gelatin slowly; mixing on low speed then slowly increasing speed. Whip in mixer until the batter is thick (10-12 minutes).
Add the whiskey infused cacao nibs (just the nibs not the whiskey) and vanilla to thick mixture.
Work quickly to add the marshmallow batter to the same pan with the bottom layer. spread as evenly as possible.
Let sit for 4-5 hours and can sit up to 24 hours in pan.
Remove from pan with rubber spatula. Place on cutting board covered in powered sugar. Dip a chef's knife is vegetable oil then powdered sugar to cut the marshmallow into squares.
Enjoy!