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I basically can’t resist anything minty. When I was a kid, I loved picking wild mint at my grandparents’ house in West Virginia, then I’d talk one of them into helping me make mint tea from the fresh leaves. It was so delicious! I still can’t pass up on most things mint, and I love making mint-flavored treats. With spring, St. Patrick’s Day, and Easter right around the corner, I thought today would be the perfect time to share these mint tea homemade marshmallows!
The green color is, of course, entirely optional. I added two big drops of gel food coloring to achieve the pictured light green. I prefer gel food coloring to the usual liquid, grocery store-variety food coloring because it doesn’t impact the texture of things as much. You can usually find more professional gel-type food coloring at craft stores, baking stores, and, of course, on Amazon! I bought the AmeriColor Student set with 12 colors over 2 years ago and they’re still going strong.
Making these marshmallows is amazingly simple and they have a wonderful texture. I prefer to make them with Lyle’s Golden Syrup, but they can also be made with light corn syrup. (In case you’re wondering, light corn syrup is not the same thing as high fructose corn syrup. Not at all.) Lyle’s is a British product, but I’ve seen it more and more in US stores lately. And, push come to shove, you can find it on Amazon, too. =)
And, of course, I would be remiss if I didn’t mention that purchasing grass-fed gelatin is a great choice. You can use any unflavored gelatin (Knox is what you’ll usually find in grocery stores), but grass-fed gelatin is a more ethical choice. Once again, it’s available on Amazon as well as many high-end grocery stores and health food stores. There are vegetarian substitutes, like agar, but they need to be used in different quantities from gelatin.
For the mint tea, loose leaf tea is obviously higher quality and a better choice, but “regular” bagged mint tea will work, too. In a pinch, you can make these mint tea homemade marshmallows with food-grade mint essential oil or mint flavoring oil, as well.
To make the marshmallows, you will need a stand mixer. I like to offer hand mixer alternatives, but you really need a stand mixer to make homemade marshmallows. A cooking thermometer is also a must-have for this recipe. A clip-on candy thermometer will make your life easier, but I actually don’t have one and just use my instant read thermometer.
Now that we’ve discussed the ingredients and equipment in detail, how about taking a look at the recipe?
The texture of these mint tea homemade marshmallows is so amazing! It’s really difficult to eat just one…or even just two or three. They’re also really good in hot chocolate. They hold up to heat fairly well.
Cooking oil spray
3/4 ounce unflavored gelatin (3 envelopes if you're using Knox)
1/2 cup granulated sugar (I used raw cane sugar)
3/4 cup Lyle's or light corn syrup
1 mint tea bag or 2 teaspoons loose mint tea and a tea ball
1 cup water + about 2 additional ounces
Green food coloring (optional)
Boil 1 cup of water to brew tea. Allow the tea to steep for 3 minutes, or as directed by the package.Pour 2/3 cup of the hot tea into the bowl of your standing mixer. Instal the balloon whisk attachment, lock the bowl in place, then run the mixer on low while slowly adding the gelatin. Turn the mixer off and allow it to sit.Add enough water to the tea to make the overall volume 1/2 cup (you should need to add about 2 ounces of water).Clip a candy thermometer to a medium saucepan or get your instant read thermometer ready.Place the watered-down tea, sugar, and syrup in the saucepan then cook on medium-high without stirring until the mixture boils and reaches a temperature of 145-150ºF. Really - don't stir! This should take about 8-10 minutes, depending on your pot and stove.Turn the mixer on low and very, very carefully pour the headed syrup mixture into the mixer's bowl. Add food coloring, if using.After all the syrup is added, you may want to place the plastic guard over the bowl to prevent splashing.Turn the mixer up to medium-high and beat until the mixture begins to thicken, then turn the mixer all the way to high. If you jump straight to high right away, you'll get lots of splashing! Allow the mixer to continue whipping the marshmallow mixture until it becomes thick and fluffy. It will massively increase in volume to the point where it's nearly filling the entire bowl. This will take 10-15 minutes.While the mixer is running, spray the bottom and sides of a 9x13 baking dish with cooking spray (you can use smaller or larger pans, your marshmallows will just turn out a different size from mine).Once the marshmallow mixture is thick and fluffy, stop the mixer and use a spatula to transfer the fluff to the prepared baking pan. Smooth it as much as possible.Allow the marshmallows to sit, uncovered, at room temperature for at least 4 hours. They'll continue to become more firm for about 12 hours, so leave them as long as you can!When you're ready to cut your marshmallows, place a rectangle of parchment or wax paper on your counter and lightly coat it with cooking spray. Turn the marshmallows out onto the prepared surface (if you coated your pan well, they will come out very easily). Use a cooking oil-coated knife to cut the marshmallows as large or small as you'd like! You can also use oil-coated cookie cutters to make fun shapes.To store your mint tea marshmallows: Lightly coat your intended storage containers with cooking spray to prevent the marshmallows from sticking then transfer the cut marshmallows to the container. Close with a lid and store in the fridge for up to one week.Enjoy!
But, like all marshmallows, they eventually melt and spread their creamy goodness through the hot chocolate.
I’m not ashamed to admit I couldn’t wait to start taking photos so I could enjoy that hot chocolate!
Have you ever made your own marshmallows or marshmallow fluff? Are there any ‘unusual’ flavors you’d love to try in a marshmallow?