Step 1

Refrigerate the Starbucks drink for 1-2 hours before beginning.

Step 2

Dissolve the gelatin in the Starbucks drink, set aside.

Step 3

In a large deep soup pot with a candy thermometer attached, add water, syrup, and brown sugar. Stir until somewhat dissolved.

Step 4

Heat over medium heat until the candy thermometer reads 250F. If using maple syrup, lower the heat of the burner if necessary when approaching 250F. Remove from heat and allow to cool for about 2 minutes.

Step 5

Add the sugar syrup and the Starbucks gelatin to a stand mixer fitted with a whisk attachment. Whisk on high speed for 11 minutes. Grease a 9x9 baking dish and rubber spatula with baking spray, while the mixture is whisking.

Step 6

Transfer the marshmallow into the baking dish and smooth out with the rubber spatula.

Step 7

Allow the marshmallow to set at room temperature, uncovered, for 6 hours or overnight. Note: Typically, at 2 hours I add a layer of powdered sugar to the top of the marshmallow, so that the sticky part isn’t completely exposed to the air.

Step 8

Cover a cutting board with a bed of powdered sugar and remove the marshmallow from the baking dish onto the bed of sugar. Cut the marshmallow with a sharp knife and coat all edges in powdered sugar.

Step 9

Place the coated marshmallows on a drying rack and allow to dry uncovered for an additional 6-9hrs before storing (dry for longer if you cut the marshmallows at 6hrs).

Step 10

Store in a dry airtight container at room temperature for up to three weeks.