If you have never made homemade marshmallows before, be sure to check out the photo tutorial with step-by-step instructions showing how to make marshmallows.
Yield: 9x13 pan of marshmallows
Ingredients:
- 1 cup water, divided use
- 1 chai tea bag
- 2 envelopes (1/4 oz each) unflavored gelatin
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 1-1/2 tsp vanilla extract
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1-1/4 tsp ground cinnamon, divided use
- 1/2 cup powdered sugar, for dusting
- candy thermometer
Preparation:
1. Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Combine the powdered sugar and 1 tsp of ground cinnamon in a small bowl, and set it aside for now.
2. Place 1/2 cup of the water in the bowl of a stand mixer and add the contents of the two gelatin envelopes. Whisk briefly until the gelatin is dispersed, then allow it to sit and absorb the water while you continue preparing the recipe.
3. Place the remaining 1/2 cup of water in a small saucepan and bring it to a simmer. Add the chai tea bag, then remove the saucepan from the heat and let the tea steep for 6-8 minutes.
4. After 6-8 minutes, remove the tea bag and add the granulated sugar and the corn syrup to the water in the saucepan, and whisk everything together. Place the saucepan back on medium-high heat and bring the mixture to a boil, then insert the candy thermometer.
5. Boil the sugar syrup without stirring until it reaches 245 degrees F (118 C). This will probably take about 10 minutes.
6. Once at the proper temperature, remove the pan from the heat. Turn the mixer to medium speed, and slowly, carefully drizzle the hot sugar syrup mixture into the gelatin.
7. After all of the sugar mixture has been added, increase the mixer speed to high and beat until the marshmallows are glossy white and thick. When you lift the beater from the mixer, it should slowly drip back into the bowl in a thick ribbon.
8. Stop the mixer and add the vanilla extract, ginger, cloves, and the remaining 1/4 tsp of ground cinnamon, then mix for another 30 seconds until everything is incorporated.
9. Scrape the marshmallow into the prepared pan and smooth it into an even layer. Let it sit for at least 4 hours at room temperature, or until completely firm.
10. Once set, dust your work surface with some of the powdered sugar/cinnamon mixture, and lift the marshmallows from the pan using the foil as handles. Flip the top of the marshmallows face down on the work surface, and peel off the foil backing. Dust the bottom (now top) of the marshmallows with powdered sugar until it's not at all sticky.
11. Spray a large sharp knife with nonstick cooking spray, and cut the marshmallow block into thin 1" strips, then cut the strips into 1" squares. Roll the cut marshmallows in powdered sugar.
12. Chai Marshmallows are best enjoy within 2-3 days of making them, as homemade marshmallows go stale more quickly than the store-bought variety. If you would like to try storing them, keep them in an airtight container at room temperature. You may need to roll them in powdered sugar again before serving if they have been stored for a few days.
