PRO CHEF VANILLA BEAN INFUSED MARSHMALLOWS ☁️🍦✨
A light, airy, and professional-grade vanilla marshmallow featuring a stable botanical infusion and a sophisticated vanilla bean finish.
Recipe Info:
Category: Gourmet Confectionery
Difficulty: Medium
Prep Time: 25 minutes
Infusion Time: 2 hours
Setting Time: 24 hours
Total Time: 26 hours 25 minutes
Yield: 24 Marshmallows
THC per serving: Approximately 5mg per marshmallow
Terpene Pairing:
Best paired with strains high in Linalool or Bisabolol. These floral, calming terpenes complement the creamy sweetness of the vanilla and the soft texture of the marshmallow, promoting a gentle and relaxing sensory experience.
Dosage Information:
Based on a 120mg total THC infusion using 1 tablespoon of infused coconut oil. Each square contains approximately 5mg of THC. This micro-dose is designed for a functional, light-onset effect.
Consume Responsibly
Start Low, Go Slow
Ingredients List:
* 3.5 grams high-quality cannabis flower
* 1/2 cup Organic Refined Coconut Oil (you will use 1 tbsp for this recipe)
* 3 envelopes unflavored gelatin (approx. 21g)
* 1/2 cup + 1/4 cup cold water (divided)
* 1.5 cups granulated sugar
* 1 cup light corn syrup
* 1/4 tsp fleur de sel
* 1 tbsp Nielsen-Massey Vanilla Bean Paste
* 1/2 cup powdered sugar (for coating)
* 1/2 cup cornstarch (for coating)
* 1/2 tsp sunflower lecithin
Decarboxylation Instructions:
* Preheat oven to 240°F.
* Break flower into uniform small pieces.
* Spread on a parchment-lined baking sheet.
* Bake for 40 minutes.
* Allow to cool completely.
Infusion Instructions:
* Combine coconut oil and decarboxylated flower in a small jar.
* Maintain a 160°F water bath for 2 hours.
* Strain through a fine-mesh sieve.
* Measure exactly 1 tablespoon of this infused oil for the recipe.
Preparation Instructions:
* In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup of cold water to "bloom." Let sit for 10 minutes.
* In a medium saucepan, combine granulated sugar, corn syrup, salt, and 1/4 cup water. Heat over medium-high, stirring until sugar dissolves.
* Once dissolved, stop stirring and boil until the syrup reaches 240°F (soft-ball stage).
* With the mixer on low, slowly pour the hot syrup into the gelatin.
* Increase speed to high and whip for 10-12 minutes until thick and glossy.
* In a small cup, whisk 1 tbsp of infused coconut oil with sunflower lecithin.
* During the last minute of whipping, add the infused oil mixture and the vanilla bean paste.
* Pour into a 9x9 inch pan lined with oiled parchment paper.
* Let cure at room temperature for 24 hours.
* Sift together powdered sugar and cornstarch. Dust the top of the marshmallows, turn out onto a board, and cut into 24 squares. Toss each square in the sugar/starch mixture.
Chef Tips:
To ensure the cleanest cuts, use a sharp chef's knife or a pizza wheel lightly coated in neutral oil or the sugar/starch mixture. If the environment is humid, increase the cornstarch ratio in the coating to 60/40 to prevent the marshmallows from becoming "weepy."