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    Flour de Liz » Marshmallow Recipes

    Published: Nov 19, 2020 · Modified: May 6, 2022 by Liz Pollio · 2 Comments

    Chai Marshmallows

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    Flour de Liz » Marshmallow Recipes

    Chai is such a perfect fall flavor, but feels so underused in desserts.  So I’m here to change that! The blend of spices balances out the sweetness of any dessert so perfectly, and it’s such a cozy flavor for the colder months. And what better treat for that cozy weather than Chai Marshmallows?! Plus, they are so easy to make! You'll never buy marshmallows again!

    Side view of chai marshmallows lined up on top of a marbled surface in front of a white background

    Why this recipe works

    Chai Marshmallows are perfect because they’ve got that cozy chai latte flavor, but you can add them to any warm beverage that brings you that cozy feeling, whether it's a hot chocolate, a coffee, or a chai tea.

    Ingredients and notes

    Gelatin - Gelatin is the key ingredient for the marshmallow's soft and jiggly texture. It gives the marshmallow its structure, allowing it to hold its shape when you cut them.

    Chai Tea Concentrate - This is the flavor of the marshmallow. You'll want the concentrate over brewing a mug of homemade chai tea because it will have a more powerful flavor.

    Corn Syrup - Corn syrup contributes to both the texture and the flavor. It softens the texture and sweetens the flavor. I used light corn syrup, but dark corn syrup would likely be delicious in this recipe too!

    How to make this recipe

    Coating

    Step 1

    Combine cornstarch and powdered sugar.

    Step 2

    Line 8x8 pan with parchment paper, and cover the bottom and sides with half of the cornstarch mixture.

    Marshmallows

    Step 3

    Put gelatin and first ½ cup chai tea concentrate into the bowl of a stand mixer and set aside.

    Step 4

    Heat sugar, corn syrup, and the other ½ cup of chai tea concentrate covered over medium to medium-high heat for approximately 4-5 minutes.

    Step 5

    Uncover and continue heating until the mixture reaches 240 F, then remove from heat.

    Step 6

    Begin beating the gelatin mixture with the whisk attachment of the mixer, and very slowly pour in the syrup mixture.

    Step 7

    Increase the mixer to high speed (do this slowly to avoid splatter!) and continue beating for 13 minutes.

    Step 8

    Spread the marshmallow mixture into the prepared pan. Sprinkle the remaining cornstarch mixture over top of the marshmallow mixture and let set for 4 hours.

    Step 9

    Cut into cubes with a greased knife, or use a greased cookie cutter to cut into shapes.

    side view of a stack of chai marshmallows on a white marbled surface in front of a white background

    Recipe FAQs

    Can dogs eat marshmallows? Can cats eat marshmallows?

    I'm not a vet, but I would think you should keep the marshmallows for human consumption!

    Do marshmallows go bad?

    Marshmallows keep for much longer than many other desserts, but they do eventually go bad! These homemade marshmallows should keep in an airtight storage container for about 3 weeks.

    Does chai just mean tea?

    Yes! Chai means tea so the phrase "chai tea" is redundant. In the U.S. chai has become a term for a specific way of preparing tea, common in India. It is generally a black tea with milk, cardamom, and cinnamon, and sometimes other spices.

    Tips & Tricks

    • Put the gelatin and chai concentrate in the mixing bowl while you're heating your mixture. You'll want it to sit for at least 5 minutes before mixing.
    • To use a candy thermometer, clip it to the side of the saucepan and ensure the tip is in the mixture, but is not touching the bottom of the pan.
    • Grease your spatula with non-stick spray before spreading the mixture into the prepared pan. This will prevent the mixture from sticking to your spatula.

    Related Recipes

    Coffee Marshmallows
    Pumpkin Spice Marshmallows
    Maple Marshmallows
    Bailey's Marshmallows
    Lemon Lavender Marshmallows
    Strawberries & Champagne Marshmallows
    Chai Loaves
    Pumpkin Chai Bread

    Did you try this recipe?  Review and comment below, and share a photo on Instagram and tag @flourdeliz!

    Pin this recipe for later:

    Side view of chai marshmallows lined up on top of a marbled surface in front of a white background
    Print Recipe
    5 from 1 vote

    Chai Marshmallows

    Marshmallows flavored with chai
    Prep Time35 mins
    Set time4 hrs
    Total Time4 hrs 35 mins
    Course: Dessert
    Cuisine: American
    Servings: 25 marshmallows

    Equipment

    • 8x8 pan
    • Hand or stand mixer with whisk attachment
    • silicone spatula
    • Saucepan
    • candy thermometer

    Ingredients

    • 3 packages unflavored gelatin
    • 1 cup chai tea concentrate divided in half
    • 1 ½ cups sugar
    • 1 cup corn syrup
    • ¼ cup powdered sugar
    • ¼ cup cornstarch

    Instructions

    • Combine cornstarch and powdered sugar.
    • Line 8x8 pan with parchment paper, and cover the bottom and sides with half of the cornstarch mixture.
    • Put gelatin and first ½ cup chai tea concentrate into a mixing bowl and set aside.
    • Heat sugar, corn syrup, and the other ½ cup of chai tea concentrate covered over medium-high heat for approximately 4 minutes.
    • Uncover and continue heating until the mixture reaches 240 F.
    • Remove from heat.
    • Begin beating the gelatin mixture with the whisk attachment of the mixer, and very slowly pour in the syrup mixture.
    • Increase the mixer to high speed (do this slowly to avoid splatter!) and beat an additional 13 minutes.
    • Spread the marshmallow mixture into the prepared pan. Sprinkle remaining cornstarch mixture over top of the marshmallow mixture.
    • Let set for 4 hours.
    • Cut into cubes with a greased knife, or use a greased cookie cutter to cut into shapes.

    Notes

    Put the gelatin and chai concentrate in the mixing bowl while you're heating your mixture. You'll want it to sit for at least 5 minutes before mixing.
    To use a candy thermometer, clip it to the side of the saucepan and ensure the tip is in the mixture, but is not touching the bottom of the pan.
    Grease your spatula with non-stick spray before spreading the mixture into the prepared pan. This will prevent the mixture from sticking to your spatula.

    This post was updated in August 2021 with an updated recipe and additional information about the recipe.

    « Maple Marshmallows
    Peppermint Mocha Brownies »
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    Comments

    1. Meghna says

      October 20, 2022 at 7:19 am

      Hi, Thank you for the recipe! I can't wait to try it. Do you by any chance have a recipe for making chai tea concentrate?
      Thanks!
      Meghna

      Reply
      • Liz Pollio says

        October 23, 2022 at 7:38 pm

        Hi Meghna,

        I'm so sorry I don't, I usually buy it pre-made, but I would be happy to do a bit of research and send you some recipes from other bloggers. Let me know if that would be helpful!

        Reply

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    A headshot of Liz holding Gizmo, a small Yorkie with his tongue out.

    I started creating my own recipes when I realized that baking blogs usually shared complicated and time-consuming recipes that needed a lot of kitchen equipment and a lot of ingredients. But I knew that baking did not need to be difficult! As much as I love to make these super simple recipes for my friends and family, I also love being able to share them with you!

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