Welcome to Hot Chocolate Week 2011!
Homemade marshmallows seem to be popping up everywhere nowadays. And I’ve been dying to try them. But since I’m not willing to shell out $12 for 4 marshmallows, or whatever the going rate currently is, I decided to make my own.
I was a little apprehensive when I started, but it turned out to be much easier than I expected.
And of course, I couldn’t just make plain marshmallows. That’s too boring. So what did I flavor them with?
The chai-infused marshmallows add a nice hit of sweetness and spice to a cup of hot cocoa. Try them. You won’t be sorry.
Adapted from Bon Appetit Desserts
- 1 cup cold water, divided
- 1 bag chai tea
- 3 1/4-ounce envelopes unflavored gelatin
- 2 c granulated sugar
- 2/3 c light corn syrup
- Pinch of salt
- 1 1/2 tsp vanilla bean paste or extract
- 1/4 tsp ground ginger
- 1/4 tsp cinnamon
- Pinch of ground cloves
- Powdered sugar for dusting
- Line a 13x9" baking pan with parchment paper. Coat with non-stick spray and dust with powdered sugar so that the bottom and sides of the pan are evenly coated.
- Pour gelatin over 1/2 cup of cold water in the bowl of a stand mixer fitted with a whisk attachment. Allow to rest, undisturbed, until the gelatin absorbs much of the water.
- In the meantime, soak the tea bag in the other 1/2 cup of water for 6-8 minutes to allow the flavor to infuse into the water. Remove the tea bag and combine the water with the sugar, corn syrup and salt in a medium saucepan. Heat over medium-low, stirring constantly, until the sugar is dissolved. Increase the heat to high and bring to a boil. Allow the liquid to boil undisturbed (no stirring!) until a candy thermometer says it is 240F, about 7-10 minutes.
- Turn the stand mixer on low and gradually pour the syrup into the gelatin. Increase the speed to high and beat until thick and lukewarm. Add vanilla, ginger, cinnamon and cloves and beat for an additional minute.
- Pour the marshmallows into the lined baking pan. Allow to rest uncovered at room temperature for 3-4 hours, or until firm.
- Savvy Tip: Coat your spatula with nonstick cooking spray to help transfer the marshmallow mixture to the pan.
- Lift the parchment paper out of the pan. Dust the top surface of the marshmallows with powdered sugar and cut into squares. Dip the uncoated edges into powdered sugar as you go. Enjoy!
- Savvy Tip (via Liane) Dip your knife into a cup of warm water regularly to keep the marshmallows from sticking to the knife.