Mighty Marshmallows Recipe
MIGHTY LEAF TEA MAKES MIGHTY GOOD MARSHMALLOWS
Spring is peeping its head up everywhere we look. For some of us, that means marshmallow treats! And while these fun and festive fluffy sweets can certainly be sandwiched between graham crackers and chocolate, or set atop a homemade mocha, they’re pretty enough to eat all on their own.
We used Mighty Leaf Wild Berry Hibiscus tea to color and flavor these homemade marshmallows, but they’d be gorgeous in a bouquet of colors and flavors, like Organic African Nectar, Organic Spring Jasmine, or even Mint Matcha. Peep the recipe and get ready to play in the sunshine.
Mighty Marshmallows Recipe
Marshmallow Ingredients:
4 teabags Wild Berry Hibiscus (or the tea of your choice)
1 ¼ cup water (brought to a boil)
2 cups granulated white sugar
1/3 cup corn syrup
3 packets gelatin powder
Dusting Mix Ingredients:
¼ cup decorative red sugar
¼ cup granulated white sugar
¼ cup cornstarch
Directions:
- Steep the teabags in the boiled water for 10 minutes. Remove the teabags and place 1/2 cup of the tea in the fridge to chill. Set aside the remaining tea.
- Mix the dusting mix ingredients together and set aside.
- Grease an 8x8 baking dish with coconut or neutral vegetable oil and dust lightly with some of the dusting mix. Set aside.
- Prepare the gelatin powder by placing it in a standing mixer and pouring in the ½ cup of chilled tea. Mix on low to combine, then set aside.
- Mix 2 cups granulated sugar, corn syrup, and the remaining tea in a medium sauce pan and heat over medium-high heat. Once boiling, cover and reduce the temperature to medium for 3 minutes. Remove the lid and check the temperature with a candy thermometer, bringing the temperature up to 240° F without stirring. Remove this tea syrup from the heat and allow the bubbling to subside. With the stand mixer set to medium high speed, pour the hot syrup into the gelatin mixture, making sure to pour along the side of the bowl to prevent overheating the gelatin.
- Turn the mixer to the highest setting for 5 minutes, or until the mixture has tripled in size and is opaque.
- Pour the marshmallow mixture into the dusted baking dish and use a spoon or offset spatula to smooth. Lightly dust the top with dusting mix, making sure to reserve enough of the dusting mix to toss the marshmallows in once cut. Set aside at room temperature for 3–5 hours to allow the marshmallow to set.
- Cut the marshmallows into blocks or fun shapes using cookie cutters and toss them in the remaining dusting mix. Store in an airtight container for up to a week (if they last that long).