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Chai Marshmallows Recipe

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3.8 from 27 reviews

Delight in the cozy flavors of homemade Chai Marshmallows infused with a fragrant Masala Chai tea blend. These fluffy, spiced marshmallows offer a unique twist on a classic treat, perfect for snacking or adding to warm drinks.

  • Total Time: 18 minutes
  • Yield: 16 marshmallows

Ingredients

For Coating:

  • Spray oil (for coating)
  • 2 tablespoons cornstarch
  • 2 tablespoons powdered sugar

For Marshmallow Base:

  • 2 packets unflavored gelatin (14 grams)
  • 1/3 cup cool water (80 grams) – for blooming gelatin
  • 1 cup granulated sugar (220 grams)
  • 2/3 cup light corn syrup (212 grams)
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 2 tablespoons Masala Chai tea and spice blend
  • 1/3 cup water (80 grams) – for sugar syrup

Instructions

  1. Prepare Pans: Lightly spray a muffin pan or baking sheet with spray oil. If using muffin pans, line each cup with muffin liners or parchment paper and spray lightly again. Whisk together 2 tablespoons each of cornstarch and powdered sugar, then sift this coating evenly over the pans or parchment paper. Set aside.
  2. Bloom Gelatin: In the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin packets with 80 grams (1/3 cup) of cool water. Stir to combine and let it bloom while preparing the sugar syrup.
  3. Make Sugar Syrup: In a medium pot, add granulated sugar, light corn syrup, kosher salt, Masala Chai blend, and 80 grams (1/3 cup) water. Place over medium heat and bring to a simmer. Using a candy thermometer, heat the mixture until it reaches 240°F (115°C).
  4. Combine Syrup and Gelatin: Remove the syrup from heat immediately upon reaching 240°F. Strain the hot syrup through a small sieve directly into the stand mixer bowl with the bloomed gelatin. Pour slowly down the side of the bowl while mixing at high speed to combine without splashing.
  5. Whip Marshmallow Mixture: Continue whisking the mixture on high speed for 8-10 minutes, until it becomes thick, opaque, and forms soft peaks.
  6. Scoop and Coat: Using a cookie scoop dipped in warm water to prevent sticking, scoop the marshmallow mixture into prepared muffin cups or onto the dusted baking sheet in 16 equal mounds. Dust the tops lightly with the remaining cornstarch and powdered sugar mixture.
  7. Set Marshmallows: Allow the marshmallows to set at room temperature for at least 1 hour until firm enough to handle. Once set, transfer them to an airtight container for storage.
  8. Storage: Store marshmallows at room temperature in an airtight bag or container. They will keep fresh and chewy for up to 10 days.

Notes

  • For easier handling, dip your cookie scoop in warm water before scooping marshmallow mixture to prevent sticking.
  • You can use either a muffin pan with liners or a parchment-lined baking sheet for shaping marshmallows.
  • Ensure the sugar syrup reaches exactly 240°F to achieve the perfect marshmallow texture.
  • If you don’t have Masala Chai blend, substitute with a similar chai tea leaf blend or make your own by mixing spices like cinnamon, cardamom, cloves, and ginger.
  • Store marshmallows in a cool, dry place away from direct sunlight.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/chai-marshmallows-recipe/