Remember the Chai Latte Concentrate
from last week? That is where we’ll start. You need to make the concentrate and then we’ll move onto marshmallows. I know it sounds quite elaborate but really it is a win win, once you are done with marshmallows you’ll still have some concentrate left for your morning tea.
Fact is, these marshmallows are delicious. You’ll find that out for yourself when you make these, I hope you will make these.
I have an untreatable illness of making everything into a certain shape, cubes just won’t cut it for me so I used a small pumpkin cutter and cut out cute little pumpkins.
Chai Marshmallow Recipe
Homemade Marshmallow Recipe
1/4 cup cornstarch
3 1/2 envelopes unflavored gelatin / one envelope is approximately 7grams of gelatin, 2 1/4 tsp to 2 1/2tsp/
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/4 tsp salt
2 large egg whites, or reconstituted powdered egg white/meringue powder/ *
food coloring if desired,
Here you can find out more about how to use gelatin
* one egg white = 2 level tsp of powdered egg white plus 2 Tbl of warm water. I use Wilton’s Meringue powder.
* you can flavor your marshmallow using other extracts as well, for the Marshmallow trees
1 1/2 tsp mint extract
PREPARE THE PAN
Oil the bottom and sides of a 13×9 inch rectangular metal baking pan and line it with parchment paper, bottom and the sides as well. I use Pam spray it works great.I also spray the parchment paper.
In the bowl of a standing electric mixer or in the large bowl sprinkle gelatin over 1/2 cup of cold chai latte concentrate and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water and salt over medium – low heat, stirring with a wooden spoon, until sugar is dissolved. Using a pastry brush brush the sides of the pan with water. Increase the heat to medium and boil the mixture, WITHOUT STIRRING, until a candy or a digital thermometer registers 240F, about 10 minutes. Remove pan from the heat and pour sugar over the gelatin mixture, stirring until gelatin is dissolved.
MIXING SUGAR MIXTURE
With standing or a hand-held electric mixer beat on high speed until white, thick and nearly tripled in volume, about 5-7 minutes.
In a separate bowl, beat the egg whites until they just hold stiff peaks. Beat egg whites and vanilla or other extract into sugar mixture until just combined.
Once you add egg whites and extracts you can color your marshmallow mixture , use only small drops of coloring, mix well, if desired add more color. You only need a little bit. For the Chai Marshmallows I added a few drops of copper coloring
Pour mixture into a prepared pan. Using a spatula that you oiled or sprayed with Pam spray smooth the top. Chill until firm, uncovered at least 3 hours, or up to a day.
Run a thin knife around the edges of a pan and invert the pan onto a large cutting board lined with parchment paper and sprayed with PAM spray . Loosen marshmallow with your fingers and ease onto cutting board. With a large oiled knife, trim the edges of marshmallow and cut marshmallow into a 1 1/2 inch cubes.Easy tool to use is a pizza cutter, just spray it with some Pam spray or brush with oil, it work very well.
To cut the different shapes out of the marshmallow, I oiled or Pam sprayed the cookie cutter and using a bit of pressure and cutting down motion I cut the desired shapes. I recommend using simple cutters.
COATING WITH CORN STARCH
As soon as you cut each marshmallow place it into a bowl with corn starch. Toss around to coat all the sides of the marshmallow.
To get rid of excess of corn starch I used a metal sieve, just place the marshmallows into the sieve and shake it well to get rid of the excess. It worked well.
Store marshmallows in an airtight container for up a to a week