These marshmallows are much lighter than what you’re used to, plus you can infuse them with your tea of choice (besides G’day Berry, we suggest Chocolate Mint Bliss, Blueberries in Maine, or your favorite chai). You may never want the store-bought ones again! ~ Marlys
* As featured in Issue 11 of Adventures with Tea eMagazine!
- 1/3 cup Cold water
- 2 envelopes Gelatin powder
- 1/3 cup G’day Berry brewed tea (or your favorite flavor)
- 1 1/3 cup Sugar
- 1/2 cup Corn syrup
- 1/4 tsp Salt
- 1 cup Powdered sugar
Lightly spray a 7x9” baking dish then sprinkle heavily with powdered sugar.
Pour cold water into a stand mixer bowl and sprinkle gelatin over it. Allow to “bloom” while making sugar syrup. Insert whisk attachment, but don’t mix it yet.
Combine brewed tea, sugar, corn syrup, and salt in a large saucepan over medium-high heat. Stir a few times to combine, then allow to come to a boil. Do NOT stir again! Once it comes to a full boil, insert a candy thermometer and monitor until it reaches 240º F & remove from heat.
Gently stir gelatin, then begin drizzling hot syrup into the bowl while whisking on low speed. Once all syrup has been added, gradually increase speed to medium-high. Continue mixing until thick, glossy and ribbons begin to form (about 12-20 minutes).
Carefully pour into powdered sugar-coated baking dish, scraping out as much of the marshmallow mixture as possible, then allow to air-dry, uncovered for 6-24 hours.
Once marshmallows are set, carefully run a table knife around the edge of the dish, then flip the sheet onto a cutting board covered in powdered sugar. The sheet should release from the pan, but if not, gently coax it out using the knife.
Place remaining powdered sugar in a small mixing bowl. Cut the marshmallow sheet into 1” squares using a pizza cutter (again, sprinkle with powdered sugar as needed). Roll each square in the bowl of powered sugar to coat. Remove and set squares on a plate to air dry.
Store at room temperature in a sealed container for up to 2 weeks. Makes about 4 dozen marshmallows.