CHAMOMILE & LAVENDER TEA MARSHMALLOWS

I always considered myself a marshmallow hater. Whenever I happen upon a s’mores session, I eat the chocolate and leave the graham cracker and marshmallow. This chamomile & lavender tea marshmallows recipe completely changed my mind. They are super pillow-y and with the addition of tea, the flavors infuse into the marshmallows and they are so delicately good!

They are a perfect addition to hot chocolate on a cold day and for s’mores any time of the year. I used chamomile and lavender tea in this recipe but you can choose any type of tea you’d like. I’d like to try orange and lemon tea next time.

Throughout the marshmallow preparation, it’s going to get really sticky. Confectioners sugar will help out with that. Be sure to keep lots of confectioners sugar readily available and don’t touch the mixture without sugaring your hands first.

CHAMOMILE & LAVENDER TEA MARSHMALLOWS

Ingredients

• 1 1/2 cups of granulated sugar
• 1 cup of light corn syrup
• 1 cup of confectioners sugar
• 1 cup of steeped tea
• 2 gelatin envelopes
• 2 tablespoon of vegetable oil
• 1/4 teaspoon of salt

Directions

1. Oil a square baking dish (I used 9″x9″) with vegetable oil.
2. Sift confectioners sugar over the whole pan to prevent the marshmallows from sticking.
3. Using a standing mixer, add 1/2 cup of the steeped tea and gelatin envelopes and set aside.
4. In a large saucepan, combine corn syrup, salt, the other 1/2 cup of the steeped tea and granulated sugar.
5. Over medium heat, bring the corn syrup mixture to a boil and stir until the sugar fully dissolves.
6. Use a candy thermometer and bring the corn syrup mixture to 240 degrees.
7. Using the whisk attachment, put the mixer on low speed and slowly pour the corn syrup mixture into the reserved gelatin mix.
8. Gradually increase the mixer speed until it gets reaches high speed.
9. Beat until the mixture becomes a very thick consistency. Occasionally stop the mixer and remove the whisk to gauge the ribbon thickness. You want a thick ribbon that isn’t runny.
10. Use a rubber spatula to transfer the marshmallows to the oiled and sugared baking dish.
11. Let the marshmallows sit for 5 hours at room temperature.
12. Sift sugar over top the marshmallows. Sugar a sharp knife and cut equal squares or triangles into the marshmallows. The marshmallows will be super sticky so be sure to have lots of confectioners sugar handy.
13. Enjoy!