What better way to upgrade your chai hot chocolate than with these chai marshmallows! That is if there's any left - it's impossible not to snack on these little pillows of softly spiced sweetness.
Whip them up before your next camping trip or outdoor barbecue - they are truly marvellous when toasted over a smokey campfire. Vegan? We recommend this great recipe for aquafaba (chickpea water! yes, it really whips up like egg whites!) and agar agar marshmallows.
- 3 packages unflavored gelatin (Note: 1 package is about 2 1/2 tspns or 7g gelatin)
- 1 1/2 cups caster sugar
- 1/2 cup Prana Chai infused water
- 1 cup light corn syrup
- 1/4 tspn salt
- 1 tbspn pure vanilla extract
- Icing sugar, for dusting
Chai Infused Water
- Add 2 tbspns of your favourite Prana Chai blend to 1 cup of water, and set to simmer over a low heat for 5-10 minutes.
- Let cool and strain, pressing out as much of the moisture from the leaves as possible.
- Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment. Allow to sit while you make the syrup - this is called blooming the gelatin.
- Combine the sugar, corn syrup, salt, and 1/2 cup chai infused water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 115°C / 240°F on a candy thermometer. Immediately remove from the heat - be careful you don't spill any, this is very very hot!
- With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Ramp up to high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
- With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with icing sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
- Turn the marshmallows onto a board and cut them in squares. Dust them with more icing sugar.