GINGER SPICE TEA INFUSED MARSHMALLOWS

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What is it about the holiday season that brings out the baker in all of us!? I’d like to say it’s the cooler temperatures and the desire to turn on the oven, but these days Southern California feels like the oven is turned on all the time.

Where cookies and brownies are my go to,  I decided to go out of my comfort zone recently and learn how to make something new…Marshmallows! Real talk: I’ve failed miserably in the past trying to make candy. Like sticky syrup on the ceiling levels of failure. So believe me when I tell you, if I can make marshmallows, you can make marshmallows.

But why stop there? If we’re going to venture into the fluffy unknown – Let’s go big. Let’s infuse them with the flavors of the holidays….Ginger Spice Tea (and put them on top of mini pumpkin cakes while we’re at it). 

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GINGER SPICED TEA INFUSED MARSHMALLOWS
Makes 25 – 30 marshmallows

 
INGREDIENTS
1 cup of cold water, divided
Two 1/4-ounce packages unflavored gelatin
2 cups sugar
2/3 cup dark corn syrup
2 Ginger Spice Celestial Seasonings Tea bags
1/4 teaspoon salt
2 teaspoons pure vanilla extract

 

DIRECTIONS

Spray an 8×8-inch baking pan with cooking spray and dust with powdered sugar, set aside.  

Pour 1/2 cup cold water into the bowl of a kitchen stand mixer and next pour two gelatin packs on top, let sit for 10 minutes. Prep with whisk attachment.

In a saucepan bring sugar, dark corn syrup, salt and the remaining cold water to a boil over medium heat until sugar dissolves. Add two ginger spice tea bags and allow to step in the bubbling mixture. Using a candy thermometer, bring mixture up to 240 degrees F.  

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Once sugar reaches temp, remove tea bags with tongs and turn your stand mixer on low while carefully and slowly pouring hot sugar mixture while whisking on low.  Once hot sugar mixture is added, gradually increase the speed to high for about 8 minutes until mixture is thick and fluffy. Now trust me when I say this – it won’t feel like it’s going to turn fluffy. Patience…magic happens at the 8 minute mark.

Using a spatula, scrape marshmallow mixture into your 8×8 pan, and allow to sit on the counter for at least 4 hours. Once set, flip marshmallow brick upside down onto a cutting board sprinkled with powdered sugar and cut into desired shapes/sizes.

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SUGGESTED USES

These spiced marshmallows are perfect on their own – wrap them up with twin and pass out to friends for easy but unexpected holiday gifts. 

But if you’re looking for a little extra wow over the holidays we put ours on top of mini pumpkin cakes drizzled with a hearty layer of sour cream frosting (don’t forget the shaved chocolate, orange zest and crushed pistachios) for the perfect multi-layered  bite! 

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Success!

Admittedly the process of making marshmallows kind of feels like a crazy science experiment. At one moment everything feels explosively wrong and then POOF! All is right. A terrifying rollercoaster ride in boiling sugar, as it were. But the ginger tea sings beautifully in this fluffy form. Not too overpowering with just the perfect spiced notes of holiday cheer.

I can’t believe I’m saying this – I am officially a converted candy maker! Now it’s your turn – pull out your candy thermometer and get ready for the wildest tea spiced ride of your life! You’ve got this – and then come back and tell me all about it.

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Kristin Guy

Kristin Guy is a Los Angeles based creative consultant specializing in a food-focused lifestyle. A lover of stripes and fluent in the love language called emoji...she is the Creative Director & Editor of Dine X Design.

2 Comments

  • Reply January 4, 2017

    Stacey

    Why are you using dark rather than light corn syrup?
    I made my first marshmallows over the holidays and used light. Does it make much of a difference?

    • Kristin Guy
      Reply February 8, 2017

      Kristin Guy

      I would assume that either would work just fine – I was just using what I already had in my pantry!

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