Chai marshmallows

Chai marshmallows

From
The Artisan Marshmallow
Makes
30
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
185g milk
3 chai tea bags
515g caster sugar
1 tablespoon glucose syrup
2 tablespoons powdered gelatine
70g egg whites, at room temperature

Spice sugar coating

Quantity Ingredient
75g sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground star anise

Method

  1. Lightly spray a 20 x 30 cm slice tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil. Bring the milk to a simmer in a small saucepan, add the tea bags and infuse for 5 minutes to make a strong tea. Cool slightly.
  2. Combine 460 g of the sugar, the glucose and 185 ml water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 127°C on a sugar thermometer (this is the upper end of the hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  3. Meanwhile, pour the chai into a shallow microwave-safe bowl, slowly whisk in the gelatine and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.
  4. When the sugar syrup reaches 115°C, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
  5. When the sugar syrup reaches 127°C, turn off the heat and allow the bubbles to subside.
  6. Increase the mixer speed to medium–high and gradually pour the gelatine mixture down the inside of the bowl in a thin, steady stream. Add the hot sugar syrup in the same manner. Increase the speed to high and whisk until the mixture is very thick and holds its shape, about 6–8 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.
  7. Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 2–3 hours, until set.
  8. Meanwhile, to make the spice sugar coating, mix the sugar and spices together.
  9. Dust the top of the marshmallow with some of the coating and turn out onto a clean surface. Dust the bottom with more coating. Use a large knife sprayed lightly with oil to cut the marshmallow into 15 squares, then cut each square into two triangles. Toss the marshmallow pieces in the remaining coating, dusting off excess.

Notes

  • Keep in an airtight container for 2–3 days.

    For this picture, we piped the marshmallow mixture into long lines with a plain 5 mm (¼ in) nozzle. Once set, it was cut into small lengths and tossed in the spice coating.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again