MAPLE CHAI MARSHMALLOWS
Harness warm winter flavors inside an airy treat. These classic hot chocolate toppers and s’mores gluers get an upgrade that make them to die for on their own.
Maple Chai Marshmallows
1 cup strong chai (8 ounces water + 2 tea bags)
½ cup corn syrup
½ cup maple syrup
1 cup granulated sugar
½ cup dark brown sugar
Pinch of salt
3 packs unflavored gelatin (or .75 ounces)
¼ cup powdered sugar
¼ cup corn starch
1 teaspoon cinnamon
Neutral oil
Bring 1 cup of water to a boil then remove from heat. Add two tea bags. Let cool completely then refrigerate 30 minutes until chilled. Discard tea bags.
Place half the chai and the gelatin in the bowl of a stand mixer fitted with a whisk attachment.
Place the other half of the tea in a heavy bottomed sauce pan with maple syrup, corn syrup, granulated sugar, brown sugar, and salt. Cover and bring up to a boil on medium high heat. Remove lid, reduce heat to medium low, and attach a candy thermometer to the side of the pan. Bring the mixture to soft ball stage (235-245 F). (Carefully watch your cauldron lest it bubble over and make caramel on your stove top. That would be real toil and trouble.) Remove from heat.
Place the stand mixer on a low setting and slowly pour in the hot candy mixture. Do not touch as the bowl will be hot! Increase the speed to high and patiently wait for it to look like a fluffy jar of marshmallow cream; it will take at least 10 minutes and up to 15 minutes.
Meanwhile, prepare a 9x13 inch baking pan. Mix together powdered sugar, corn starch, and cinnamon. Oil the pan then dust with sugar mixture until all sides are coated. Dump out any excess and save for later.
When the mixing bowl feels cooler to the touch and the marshmallows are starting to stick to themselves and pull away from the sides of the bowl, turn off the mixer.
Quickly move the whipped marshmallow mixture from the stand mixer to the prepared baking pan using a powdered sugar dusted spatula. To help spread the marshmallows into an even layer, try dusting your hands with the powdered sugar mixture and gently pressing the marshmallow loaf into the corners (not too much pressure so they don’t lose their fluff). Dust the top of the loaf with more of the powdered sugar mixture. Let the marshmallows sit 4 hours. Turn them out of the pan and cut into 1 inch squares with a knife that has been dusted in the powdered sugar mixture. Roll each exposed side in the retained powdered sugar mixture until no longer sticky.
Eat the marshmallows. What you can’t consume right away can store in an airtight container for up to three weeks.
Image 1: sugar mixture bubbling on the stovetop until it reaches soft crack stage
Image 2: candy mixture whipping with gelatin in the stand mixer until it reaches a fluffy consistency
Image 3: marshmallow loaf cooling in a baking pan until ready to roll in the powdered sugar mixture
Image 4: marshmallow squares by a fire waiting to be consumed