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–+ servings

Chai Marshmallows

5 | 3 reviews
Homemade marshmallows are always a treat, but when you infuse them with a chai blend, you get warming, lightly earthy marshmallows that taste like your favorite chai latte.
Prep Time 10 minutes
Cook Time 8 minutes
Setting Time 1 hour
Servings: 16 individually wrapped marshmallows

Equipment

Ingredients

  • Spray oil, for coating
  • 2 tablespoons cornstarch, for coating
  • 2 tablespoons powdered sugar, for coating
  • 2 packets of unflavored gelatin, 14 grams
  • 1/3 cup cool water, 80 grams
  • 1 cup granulated sugar, 220 grams
  • 2/3 cup light corn syrup, 212 grams
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 2 tablespoons Masala Chai tea and spice blend, (or a similar chai tea leaf blend)
  • 1/3 cup water, 80 grams

Instructions 

  1. Begin by preparing your pans. If you are using a muffin pan, lightly spray it with spray oil. Then line each cup with a muffin liner or parchment paper. Spray the cups very lightly with the spray oil. Whisk together 2 tablespoons of cornstarch and 2 tablespoons of powdered sugar. Sift this combination over the muffin tin to dust each cup. Set aside.
  2. If you are using a baking sheet, Spray the pan lightly with spray oil then line the sheet with parchment paper. Whisk together 2 tablespoons of cornstarch and 2 tablespoons of powdered sugar. Dust the parchment paper with a layer of the cornstarch/sugar blend. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, add the 14 grams of gelatin. Pour over 80 grams of water and give it a mix to combine.
  4. To a medium pot, add the 220 grams of sugar, 212 grams of light corn syrup, 1/2 teaspoon kosher salt, 2 tablespoons Masala Chai blend, and 80 grams water.
  5. Place this pot over medium heat and bring it to a simmer. Using a probe or candy thermometer, bring the mixture up to 240°F.
  6. As soon as it hits that temperature, remove it from the heat and strain it through a small sieve into the bowl of the stand mixer with the mixer on high. Aim to have the hot sugar mixture pour down the side of the bowl before it hits the gelatin.
  7. After the sugar is combined, continue to let the mixer run on high for 8-10 minutes, or until the marshmallow is opaque and forming soft peaks.
  8. Now, use a cookie scoop to scoop the marshmallow into 16 mounds, either in muffin tins or on the sheet pan. If it gets sticky, dip the cookie scoop in warm water to help prevent sticking. Dust the tops of the marshmallows with the remaining cornstarch blend.
  9. Let these set at room temperature for at least an hour, then they will be firm enough to transition to an airtight bag to store. These will keep at room temperature for up to 10 days.
Serving: 1 marshmallowCalories: 213kcalCarbohydrates: 53gProtein: 2g