Earl Grey Marshmallows

5 from 1 vote

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

Prep Time20

Cook Time5

Setting4

Total Time1

Course: Dessert

Cuisine: American

Keyword: earl grey, marshmallow

Servings:

Calories: 117kcal

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.

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.

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.

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.

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.

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.