Sweets

Chai Marshmallows

Cooks in 15 minutes Difficulty Easy 0 comments

That’s right, I said it! I like chai marshmallows, and don’t you judge me!

Anyone that knows me, knows that I’m against all things basic. I’m notorious for my rants against PSL’s, flat brimmed fedora-wannabe hats, and wearing leggings and flannel shirts the second August hits. But then I talked myself into making something for the masses this fall, and there’s nothing more cliché and basic than chai flavored [email protected]!%. So, I made them, and now I’ll never be the same. I am one with my shame, because chai marshmallows are effin delicious!

American sweets are way too intense for me, so no shock when I say, I’m not a fan of marshmallows. They’re normally saccharine sweet and after 2 I feel like need a little battery acid to get the coating of crap off of my teeth. But homemade marshmallows are just a whole different ball game. Homemade marshmallows are light, airy, fluffy, and SO much less sugary than anything out of a bag. Also, I’m not clear what I thought making marshmallows would be like but it’s much easier than I had anticipated. There’s no great secret to making these. Just follow the directions and don’t get impatient. Also, don’t cover them up and put them away until they’ve set and dried a bit, otherwise you will end up with a wet soppy mess.

The big reason to go with actual chai versus chai spices is to get a fuller flavor. The flavors that go into chai are delightful and help to really give it that bold flavor that we all love, but without the tea leaves, I just think it’s incomplete. You’d end up with a cinnamon blend – and more of that generic flavor that people associate with crappy chai. These marshmallows are so flavorful and delicious. They’re perfect for s’mores, whoopie pies, or even to top cardamom hot chocolate with. So I say giver’er a try.

Need More Deliciousness? Try:

Chai Marshmallows

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Recipe by Priya Course: DessertCuisine: Punjabi FusionDifficulty: Easy
Servings

20

servings
Prep time

30

minutes
Cooking time

15

minutes
Total time

45

minutes

Ingredients

  • Chai Concentrate:
  • 3/4 cup water

  • 7 pods cardamom, crushed

  • 1 pod black cardamom

  • 5 cloves

  • 1/2 stick cinnamon

  • 2 tbsp black tea

  • Marshmallow:
  • 2 tbsp icing sugar

  • 2 tbsp corn starch

  • 6 1/2 tsp gelatin

  • 2 1/2 tbsp corn syrup

  • 1 cup water

Directions

  • Making Chai Concentrate:
  • Bring water to a simmer in a small sauce pan over medium heat. Add cardamom, black cardamom, cloves, and cinnamon. Cook for 3 minutes.
  • Add black tea and cook for an additional 2 minutes. Remove from heat and set aside for 30 minutes to infuse.
  • Making the Marshmallow:
  • Line 24cm x 30cm baking tray lined with non-stick baking paper.
  • Mix the icing sugar and corn starch together, then sift half over the lined baking tray.
  • Sieve the spices and tea leaves out of the tea, rinse sauce pan and return chai to stove.
  • Sprinkle the gelatin into the chai, then gently warm over a low heat, stirring, until the gelatin has dissolved. Remove from the heat once dissolved.
  • In a second sauce pan, place granulated sugar, corn syrup, and water over a low heat and stir gently until the sugar has fully dissolved.
  • Put your candy thermometer in the pan, then slowly bring the liquid up to the boil over medium heat, watch to make sure it doesn’t boil over.
  • Simultaneously, put the egg whites in a large heatproof mixing bowl. Using a stand mixer, whisk to stiff peaks.
  • As soon as the syrup reaches 118° C/ 244° F, turn off the heat, remove the thermometer and gently pour in the chai (be careful – the mixture will bubble up). Stir to combine.
  • Pour the syrup and chai mixture in a slow, steady stream, into the eggs. Whisk until well combined, smooth and creamy. Continue whisking for 15 minutes until the mixture is very thick and has cooled. It should look like marshmallow fluff.
  • Spoon the marshmallow into the prepared baking tray, dust generously with icing sugar and leave uncovered to set overnight.
  • Cut into squares and serve or store in an airtight container.

Notes

  • Don’t let the chai boil once you’ve added the gelatin or it may not set.
  • Once set, these will keep in an airtight container for up to 1 week.

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