Earl Grey Marshmallows

Fluffy, soft delicious earl grey marshmallows perfect for a cup of hot chocolate or as a gooey center for s’mores!

Can I leave out the earl grey?

Yes! I love adding a little extra flavor to these with earl grey or orange zest but you can also leave them with just vanilla beans and salt. Marshmallows can always be left plain or you can add any essence, spice, or flavoring you want!

Homemade marshmallows without corn syrup

A lot of marshmallow recipes call for corn syrup and there is definitely nothing wrong with it but I wanted to keep these as simple as possible. These marshmallows are made with just water, gelatin, sugar, salt, vanilla and optionally earl grey.

Are homemade marshmallows worth it?

Personally, yes! Homemade marshmallows are soft and fluffy and so easy to make so I think homemade marshmallows are definitely worth it!

You may also like…

• Hot Chocolate!
• Chocolate Linzer Cookies
• Hot Chocolate Cake

Tips for making Homemade Marshmallows

• Be sure to use cold water and stir it completely in with the gelatin so all of the gelatin has a chance to bloom.
• Sugar syrup is very hot so be careful! You want the sugar syrup to come to a rolling boil just be sure not to touch it.
• Also don’t stir the sugar syrup and be sure to use a clean pot, otherwise you risk the sugar crystallizing. I’ve never had the sugar crystalize with this method but I know it can happen.
• You want to whip the gelatin and sugar syrup for a while, until the bowl is just barely warm to the touch and the marshmallow is big and fluffy! It won’t be as stiff as meringue but it should definitely hold lines.
• I recommend using the 8″ nonstick square pan from USA pans for these because it prevents them from sticking and gives the marshmallows perfectly straight sides!
• If you’re having issues with the marshmallow sticking to your spatula as you try to smooth it out, simply grease the spatula with oil, butter, or a baking spray.

Ingredients

• Water: Cold water is used for both blooming the gelatin and the sugar syrup.
• Gelatin: Powdered gelatin is what firms up and gives the marshmallows their typical jiggly texture.
• Sugar: This recipe uses granulated sugar for the sugar syrup and powdered sugar to help coat the marshmallows.
• Salt: A bit fine sea salt is added to balance out the sweetness of the marshmallows.
• Vanilla Bean paste: Vanilla bean paste adds a slight vanilla flavor to these marshmallows but vanilla extract will work too.
• Earl grey tea: One bag of earl grey tea is added into the marshmallow for some extra flavor but you can opt to leave it out.
• Corn starch: Corn starch is mixed with powdered sugar and used to dust the marshmallows to keep them from sticking.

How to make homemade marshmallows

• Grease an 8″ nonstick square pan with a thin layer of butter or oil. Place a strip of parchment paper into the pan from one side to another to help release them if there’s any suction later on.

Bloom the gelatin

• In the bowl of a stand mixer pour in 125 grams of cold water followed by two packets of gelatin. Stir to combine and set aside to bloom.

Sugar Syrup

• In a heavy bottomed stainless steel pot add in the sugar and then pour in the 110 grams of water.
• Place the pot over medium heat, don’t stir it and wait for it to come for a rolling boil. That means big bubbles all over the surface of the sugar syrup.
• Let it boil for about 30 more seconds then turn the heat off.

Whip the marshmallows

• Use the whisk attachment to start whipping the bloomed gelatin on medium speed.
• Slowly pour in the sugar syrup down the side of the bowl while it is whisking. Be sure to stream it down the side of the bowl so the whisk doesn’t throw hot syrup around.
• Keep whipping for a couple more minutes, then pour in the salt, vanilla, and earl grey!
• Turn the speed up to medium high and whip until the bowl is just slightly warm to the touch or even room temperature. The marshmallow itself should be big and fluffy and hold ribbony lines while being whipped.
• Pour the marshmallow into the greased pan and use a rubber spatula to smooth it out. Don’t worry it doesn’t need to be perfectly smooth but if you want it really smooth, grease an offset spatula and use that to smooth out the top.
• Leave uncovered to set up at room temperature for at least 4 hours or up to overnight.

Cut and store the marshmallows

• Mix together powdered sugar and cornstarch. Sift it over the marshmallows and the cutting board.
• Flip the marshmallows out of the pan and peel away the parchment paper. Dust the marshmallow with more of the cornstarch mixture.
• Use a long sharp knife to cut the marshmallow block into whatever size you prefer. Clean off the knife between each cut.
• Toss the cut marshmallows in the extra cornstarch mixture and store in an airtight container.

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