Chai Marshmallows
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!
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 8×8 pan with parchment paper, and cover the bottom and sides with half of the cornstarch mixture.
Marshmallows
Step 3
Put gelatin and first 1/2 cup chai tea concentrate into the bowl of a stand mixer and set aside.
Step 4
Heat sugar, corn syrup, and the other 1/2 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.
Recipe FAQs
I’m not a vet, but I would think you should keep the marshmallows for human consumption!
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.
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:
Chai Marshmallows
Equipment
- 8×8 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 1/2 cups sugar
- 1 cup corn syrup
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
Instructions
- Combine cornstarch and powdered sugar.
- Line 8×8 pan with parchment paper, and cover the bottom and sides with half of the cornstarch mixture.
- Put gelatin and first 1/2 cup chai tea concentrate into a mixing bowl and set aside.
- Heat sugar, corn syrup, and the other 1/2 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
This post was updated in August 2021 with an updated recipe and additional information about the recipe.
