originally from Butter's Famous Marshmallows Recipe
1 cup strongly brewed hazelnut flavored coffee
3 envelopes unflavored gelatin
2 cups sugar
1/2 cup light corn syrup
1/2 tsp salt
2 Tbsp vanilla extract
2 cups powdered sugar
In a free stand mixer with the whisk attachment, pour in 1/2 cup cooled, hazelnut flavored cofffe. Sprinkle in the gelatin and let it sit to soak in.
In a medium saucepan over high heat, add sugar, corn syrup, salt and remaining hazelnut flavored coffee. Bring to a boil and continue to boil for 1 minute. Remove from heat.
Turn the mixer on low and mix the gelatin to combine it with the coffee. Slowly add the hot sugar mixture. Turn the mixer on high and whip for 10-12 minutes until the marshmallow batter becomes thick and the volume increases. If it starts to increase too much, scrape down the sides with a rubber spatula and then start to whip again. During the last 2 minutes, add in the vanilla extract.
Butter a 8 x 8 inch square pan. Pour the marshmallow into the pan. Butter a sheet of plastic wrap and cover the marshmallow, pressing the plastic wrap down onto the marshmallow to form a tight seal. Leave sitting out overnight.
The next day, sprinkle powdered sugar over your work surface. Remove the plastic wrap, use a knife to cut around the edge of the marshmallow pan to release the slab. Place the slab of marshmallow onto the powdered sugar. Cover remaining sides with powdered sugar and then cut into the size marshmallows you want. Roll each piece in powdered sugar so all sides are covered. Store in an airtight container and use in hot cocoa.