Marshmallows are one thing you may not have thought of making from scratch, but once you know how to make homemade marshmallows you won't want to go back to buying storebought! They are deceptively simple and the flavor is out of this world!
2tbsphoneypreferably strongly flavored, like tupelo or sourwood
1/4tspsalt
1tbspvanilla extractgood quality
nonstick cooking spray
1/2cuppowdered sugar
1/3cupcornstarch
2tspfood coloringoptional
Instructions
Pour 1 cup boiling water (or 1 1/4 cups, for good measure) over tea bags. Let steep for 10 minutes, then refrigerate until cold.
In the bowl of a stand mixer fitted with a whisk attachment, sprinkle gelatin over 1/2 cup chilled tea and let it sit for about 10 minutes to bloom.
Mix together powdered sugar and cornstarch. Prepare a 9x13 or 9x9 inch pan by spraying with nonstick cooking spray and then dusting with half the powdered sugar mixture. Use a 9x9 pan for thicker marshmallows and a 9x13 pan for flatter, smaller marshmallows. (The ones pictured used a 9x13 pan.) Marshmallows are super sticky so make sure the pan is well coated!
In a medium saucepan, mix granulated sugar, corn syrup, honey, 1/2 cup tea, and salt. Bring to a boil over medium high heat and measure with a candy thermometer until it reaches 240 degrees. Do not turn your back on the sugar as it starts getting hot! It boils over very easily if you're not watching! It's most likely to boil over between about 220 and 225 degrees, so watch very closely as it approaches these temperatures. The added honey makes it go especially crazy!
With mixer on low speed, slowly drizzle in the hot syrup mixture. Gradually increase the speed to medium high and whip the mixture for 11-14 minutes, until mixture is lukewarm, and thick and fluffy like meringue. Add vanilla extract and mix just until incorporated, no more than a minute.
For uncolored marshmallows
Spray a rubber spatula with cooking spray and use it to quickly scrape the marshmallow into the prepared pan. The marshmallow sets pretty quickly so you will need to smooth out the top immediately!
For single-colored marshmallows
Add the vanilla around the 11 minute mark, followed by food coloring. Add food coloring as needed until it reaches the desired color. I've read to start with 1/2 tsp food coloring but in my experience that wasn't nearly enough. I used 2 tsp food coloring for half the mixture, so don't be shy with your food coloring when you start adding it. I think since the tea makes a darker base color you have to compensate for with the food coloring, so it requires more.
Spray a rubber spatula with cooking spray and use it to quickly scrape the marshmallow into the prepared pan. The marshmallow sets pretty quickly so you will need to smooth out the top immediately!
For swirled marshmallows (pictured)
Add the vanilla around the 11 minute mark, let it incorporate for 30 seconds to a minute, and then turn off the mixer. Spray a rubber spatula with cooking spray. Working quickly, scoop about half or 2/3 of the marshmallow mixture into a separate bowl (don't be exact, you don't have time for that!). Add food coloring to the remaining mixture and continue beating for about a minute until fully incorporated. I used about 2 tsp purple food coloring to color half my mixture so the contrast between the light and purple was more noticeable.
Scoop large dollops of uncolored and colored marshmallow into your prepared pan so that the colored ones touch the uncolored ones. Swirl by running a knife through the marshmallow in s-shapes long-ways and short-ways through the pan. Smooth it out on top as best you can — I found using a spatula in each hand was helpful for this.
For all marshmallows
Lightly dust the top with more powdered sugar mixture and let sit at room temperature for at least 4 hours, and up to overnight, to set. Save any remaining powdered sugar mixture.
Flip out the marshmallow slab onto a large cutting board and use a large oiled knife or pizza cutter to cut the marshmallows into 1 1/2-inch squares. You can also use an oiled cookie cutter for fun-shaped marshmallows!
Once cut, toss the marshmallows a few at a time in powdered sugar/cornstarch mix to keep them from sticking.
Store in an airtight container at room temperature for up to 3-4 weeks.