My addiction to tea has led me to add it to almost everything. Today I present to you my take on tea flavoured marshmallows. These marshmallow are made without corn syrup or dairy products. They are also very tasty if I say so myself.
Ingredients
1/2 cup of Strongly brewed peppermint tea (I used 1 1/2tsp of Santa's Secret by David's Tea)
3 Tbsp of Unflavoured Gelatin Powder
2 cups of Water
2 cups of Sugar
1/4 tsp of Salt
For Coating
For Coating
1/4 cup of Powdered Sugar
1/4 cup of Cornstarch
For Pan
8x8 Square Pan
8x8 Square Pan
Cooking Spray
Powdered Sugar
Wax Paper or Parchemin Paper
Instructions
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Prepare the pan with the by spraying it lightly with cooking spray, cut the wax paper to fit into the pan. Then lightly coat with powdered sugar.
In the mixing bowl, add the gelatin and the cooled down tea and let rest for about 10 minutes.
In a large sauce pan, add the sugar and the water to the pan. Bring the mixture to a boil.
Continue to boil for three minutes (do not stir the mixture) and add a candy thermometer to the sauce pan.
Continue to heat mixture until it reaches a temperature of 240 degrees Fahrenheit.
Slowly beat in the syrup with the gelatin.
Once all the syrup has been added to the gelatin, add in the salt.
Beat the mixture until it resembles marshmallow fluff.
Transfer to pan and cover for at least 8 hours to overnight until it fully solidifies.
Sift and mix together powdered sugar and cornstarch in a small bowl.
Cut marshmallow into 1 inch cubes (bigger if you want jumbo marshmallows) coating the knife in powdered sugar helps.
Coat cubes in coating mixture until they are not sticky anymore.
The marshmallows will keep about 2 weeks in an air tight container
Let me know what you think in the comments below and I will see you tomorrow with a gift idea using these marshmallows. Happy Holidays!
In the mixing bowl, add the gelatin and the cooled down tea and let rest for about 10 minutes.
In a large sauce pan, add the sugar and the water to the pan. Bring the mixture to a boil.
Continue to boil for three minutes (do not stir the mixture) and add a candy thermometer to the sauce pan.
Continue to heat mixture until it reaches a temperature of 240 degrees Fahrenheit.
Slowly beat in the syrup with the gelatin.
Once all the syrup has been added to the gelatin, add in the salt.
Beat the mixture until it resembles marshmallow fluff.
Transfer to pan and cover for at least 8 hours to overnight until it fully solidifies.
Sift and mix together powdered sugar and cornstarch in a small bowl.
Cut marshmallow into 1 inch cubes (bigger if you want jumbo marshmallows) coating the knife in powdered sugar helps.
Coat cubes in coating mixture until they are not sticky anymore.
The marshmallows will keep about 2 weeks in an air tight container
Let me know what you think in the comments below and I will see you tomorrow with a gift idea using these marshmallows. Happy Holidays!
These look so great! I've made marshmallows a few times in the past, and while they taste great, I have the hardest time cutting them into nice squares like you have! The peppermint tea seems like such a great idea!
ReplyDeleteThank you Taylor! I found that marshmallows are easier to cut when you coat the knife with the powdered sugar mixture every few slices.
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