Mint Tea Homemade Marshmallows

Mint Tea Homemade Marshmallows
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes

Ingredients

  • Cooking oil spray
  • 3/4 ounce unflavored gelatin (3 envelopes if you're using Knox)
  • 1/2 cup granulated sugar (I used raw cane sugar)
  • 3/4 cup Lyle's or light corn syrup
  • 1 mint tea bag or 2 teaspoons loose mint tea and a tea ball
  • 1 cup water + about 2 additional ounces
  • Green food coloring (optional)

Instructions

  • Boil 1 cup of water to brew tea. Allow the tea to steep for 3 minutes, or as directed by the package.
  • Pour 2/3 cup of the hot tea into the bowl of your standing mixer. Instal the balloon whisk attachment, lock the bowl in place, then run the mixer on low while slowly adding the gelatin. Turn the mixer off and allow it to sit.
  • Add enough water to the tea to make the overall volume 1/2 cup (you should need to add about 2 ounces of water).
  • Clip a candy thermometer to a medium saucepan or get your instant read thermometer ready.
  • Place the watered-down tea, sugar, and syrup in the saucepan then cook on medium-high without stirring until the mixture boils and reaches a temperature of 145-150ºF. Really - don't stir! This should take about 8-10 minutes, depending on your pot and stove.
  • Turn the mixer on low and very, very carefully pour the headed syrup mixture into the mixer's bowl. Add food coloring, if using.
  • After all the syrup is added, you may want to place the plastic guard over the bowl to prevent splashing.
  • Turn the mixer up to medium-high and beat until the mixture begins to thicken, then turn the mixer all the way to high. If you jump straight to high right away, you'll get lots of splashing! Allow the mixer to continue whipping the marshmallow mixture until it becomes thick and fluffy. It will massively increase in volume to the point where it's nearly filling the entire bowl. This will take 10-15 minutes.
  • While the mixer is running, spray the bottom and sides of a 9x13 baking dish with cooking spray (you can use smaller or larger pans, your marshmallows will just turn out a different size from mine).
  • Once the marshmallow mixture is thick and fluffy, stop the mixer and use a spatula to transfer the fluff to the prepared baking pan. Smooth it as much as possible.
  • Allow the marshmallows to sit, uncovered, at room temperature for at least 4 hours. They'll continue to become more firm for about 12 hours, so leave them as long as you can!
  • When you're ready to cut your marshmallows, place a rectangle of parchment or wax paper on your counter and lightly coat it with cooking spray. Turn the marshmallows out onto the prepared surface (if you coated your pan well, they will come out very easily). Use a cooking oil-coated knife to cut the marshmallows as large or small as you'd like! You can also use oil-coated cookie cutters to make fun shapes.
  • To store your mint tea marshmallows: Lightly coat your intended storage containers with cooking spray to prevent the marshmallows from sticking then transfer the cut marshmallows to the container. Close with a lid and store in the fridge for up to one week.
  • Enjoy!