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.  So these Chai Marshmallows are perfect because they’ve got that cozy flavor, and you can add them to a warm beverage which gives you that cozy feeling and you’ve got the perfect match to cozy up and enjoy!

side angled view of chai marshmallows lined up on a white marble surface

What you’ll need

If you have a stand mixer, you’ll want to use that.  If you only have a hand-held mixer, that’s okay too, just warm up your arm! You will also use a candy thermometer, but don’t worry!  That is always what scared me off from recipes, but it’s not as bad as it sounds. I promise.  You can buy a candy thermometer for less than  $10 and they’re actually very easy to use. I’ll walk you through it.  You can do this! I have tried a few different ones, and the AcuRite thermometer is my personal favorite.


unflavored gelatin
chai tea concentrate
corn syrup
corn starch
powdered sugar

How to prepare your pan

Line a square 8×8 pan with parchment paper.  You can use binder clips to hold it in place – a trick I learned from Mike Bakes NYC! You’ll combine the corn starch and powdered sugar, and then spread about half of that around the bottom and up the sides of the parchment paper.

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

How to make Chai Marshmallows

You’ll put the gelatin and chai in a mixing bowl, and set it aside.  Then you’ll want to heat all the rest of the ingredients on the stove, first covered for about 4 minutes, then uncovered until it reaches 240 F. This is where you’ll need the candy thermometer. Once you uncover the pot, all you have to do is clip the thermometer to the side of the pot, make sure the tip of the thermometer doesn’t touch the bottom of the pot. That’s it. The thermometer does all the work! See? I told you it was easy to use the thermometer! Once the thermometer reads 240 F, you’ll remove the pot from the heat, and you can remove the thermometer – carefully, it might be hot!

Head on over to your mixing bowl and start running the mixer in the chai and gelatin. Slowly pour in the hot mixture, and then continue mixing for about 10-12 minutes, until the mixture is white and smooth.  Then, using a spatula that has been sprayed with non-stick spray, spread the marshmallow goodness into the prepared pan. You’ll then sprinkle the remaining corn starch/powdered sugar and then let set for a few hours.  Use a knife sprayed with non-stick spray to cut into squares, or you could even cut out shapes with a cookie cutter!

These are great to toss in a warm beverage, or just bite right in! These also make perfect homemade gifts! I can promise that this won’t be the last chai recipe you see from me.  The flavor just works so perfectly with everything!

side view of a chai marshmallow being pulled in half, with fingertips showing in the top of the frame, and a hand at the bottom of the frame

Looking for other marshmallow recipes? Check these out:

Pumpkin Spice Marshmallows
Maple Marshmallows
Lemon Lavender Marshmallows

Looking for other chai recipes? Check these out:

Chai Loaves
Pumpkin Chai Bread

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

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Chai Marshmallows

Prep Time35 mins
Total Time4 hrs 35 mins
Servings: 25 marshmallows


  • 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


  • 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.
  • Beat an additional 13 minutes.
  • Combine cornstarch and powdered sugar.
  • Line 8x8 pan with parchment paper, and cover the bottom and sides with half of the cornstarch mixture.
  • 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.


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