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Homemade Mint Tea Marshmallows Recipe

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This Homemade Mint Tea Marshmallows Recipe uses herbal mint tea bags for plenty of spearmint & peppermint flavor! Especially fun for St. Patrick’s Day or Christmas celebrations.

This Homemade Mint Tea Marshmallows Recipe uses herbal mint tea bags for plenty of spearmint & peppermint flavor! Especially fun for St. Patrick's Day or Christmas celebrations.

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If you are a marshmallow fan + love spearmint, this is the marshmallow for you. I could not stop eating these! And like I’ve said before about homemade marshmallows, they aren’t that hard (as long as you have a stand mixer and a candy thermometer), so don’t be intimidated by them. Homemade marshmallows are truly worth all the fuss people (like me!) make about them.

Bigelow Mint Medley Herbal Tea for Mint Tea Marshmallows Recipe

Making this Homemade Mint Tea Marshmallow recipe starts with a highly concentrated herbal tea, which is done with Bigelow Mint Medley tea bags. I do imagine you could use other kinds of mint tea bags, but this is the kind that I use and prefer — I love the great spearmint flavor these have.

To make the concentrate, you’ll need steep 6 tea bags in 1 cup of water. 

Bigelow Mint Medley Herbal Tea for Mint Tea Marshmallows Recipe

The tea concentrate is divided with part of it being used to soften the gelatin and part of it being used to create a hot, sugary syrup. The softened gelatin and the hot syrup are combined in a stand mixer and mixed until the mixture becomes very thick, increases in size, and lightens in color. Towards the end, a bit of green gel food coloring is added to give it a pretty green color.

Homemade Mint Tea Marshmallows Recipe

When the marshmallow is done mixing, it’s poured into a pan. I decided to go with an 8 x 8″ pan which gives larger (taller) marshmallows, but you could use a larger pan size too. The choice is yours, either will work fine, it just depends on how tall and big you would like your marshmallows to be.

Homemade Mint Tea Marshmallows Recipe

The marshmallow mixture needs several hours, but preferably overnight, to set. When it’s set, the top won’t be very tacky when you touch it (marshmallow shouldn’t come off on your finger) and it will pull away from the edges of the pan when you gently pull back with your finger. The marshmallows are turned out onto a clean cutting board that has been sprinkled with a mixture of cornstarch and powdered sugar. They are then cut into squares — whatever size you like is fine. Finally, they are tossed in more of the cornstarch/powered sugar mixture.

Homemade Mint Tea Marshmallows Recipe

Now, eat as many as you like and then share your amazing candy creation with others.  If they like marshmallows, they will love you for it. If they don’t like marshmallows, there is more for you.

Homemade Mint Tea Marshmallows Recipe

Here is the complete Mint Tea Marshmallows Recipe, ready for you to print. If you aren’t ready to make these yet, be sure to save a link to this page or pin this recipe to Pinterest.

Homemade Mint Tea Marshmallows Recipe

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Homemade Mint Tea Marshmallows Recipe

Homemade Mint Tea Marshmallows Recipe

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4.7 from 3 reviews

  • Author: Brandie Valenzuela
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Description

This Homemade Mint Tea Marshmallows Recipe uses herbal mint tea bags for plenty of spearmint & peppermint flavor! Especially fun for St. Patrick’s Day or Christmas celebrations.

Ingredients

Scale
  • 1 cup water
  • 6 Bigelow Mint Medley Herbal Tea Bags
  • 3 envelopes unflavored gelatin (1/4 ounce each)
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/8 teaspoon salt
  • 2 egg whites
  • green food color

Marshmallow Coating

  • 3/4 cup powdered sugar
  • 1/2 cup cornstarch

Instructions

  1. Spray an 8 x 8″ or 13 x 9″ baking pan with cooking spray and set aside.
  2. In a small saucepan, heat water to boiling. Remove from heat and add tea bags to the water, making sure each one is submerged and in contact with the water. Steep the tea bags for 7-8 minutes. Remove tea bags from water, allowing as much water as possible to drip off of the bags without squeezing. Allow tea concentrate to cool.
  3. Pour 1/2 cup of tea concentrate into the bowl of your stand mixer. Sprinkle top with each envelope of gelatin. Give a gentle swirl to the bowl, if necessary, to make sure all of the gelatin comes into contact with the tea concentrate.
  4. In a small saucepan, combine the sugar, corn syrup, remaining tea concentrate, and the salt. Over medium heat, stir mixture slowly (avoid splashing mixture on insides of saucepan) until dissolved.
  5. When mixture is just beginning to boil, stop stirring. Clip candy thermometer inside the pan and heat until the mixture is 240 degrees F and no higher.
  6. Remove from heat immediately, turn stand mixture on the slowest speed and begin drizzling the hot syrup mixture into the bowl of softened gelatin. When all the syrup has been added and is combined with the gelatin, turn the stand mixture on high and set your time for 10 minutes.
  7. While mixture is beating, in a separate bowl, beat 2 eggs whites until stiff peaks form. Set aside.
  8. Near the end of the 10 minutes, marshmallow mixture should be very thick, lightened in color, and increased in volume. With stand mixer still mixing, add a small amount of green food color. Allow food color to combine with marshmallow mixture. If necessary, add more food color to achieve desire color.
  9. With stand mixture on the slowest speed, gently mix egg whites into the marshmallow mixture until all incorporated. Don’t over mix!
  10. Pour marshmallow mixture into prepared pan, using a rubber spatula to help scrape it out of the bowl and smooth the top of the marshmallows. Get as much as you can, but don’t worry about getting every last bit. Let your marshmallows set for about 6 hours or overnight. When they are ready, they should not be tacky on the top and should pull away from the side if you gently pull it away with your finger.
  11. Meanwhile, in a small bowl, create your marshmallow coating by mixing the powered sugar and cornstarch. Set aside until needed.
  12. Dust a clean surface with some of your marshmallow coating. Turn your marshmallow out onto the dusted surface. Dust top with more of the coating and cut into pieces, keeping knife clean and coated with the coating as necessary to prevent sticking.
  13. Place cut marshmallows into the coating and lift them out with a mesh strainer. Tap off all excess coating and place on a plate or in a storage container.
  • Category: Candy
  • Cuisine: American

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Want more St. Patrick’s Day treats?

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Be sure to visit the rest of these talented food bloggers — they have some awesome ideas for your festivities:

Mint Tea Marshmallows Recipe

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Comments

  1. Miz Helen says

    Your Mint Tea Marshmallows are just fantastic! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
    Miz Helen



    Reply

  7. Maria says

    What a neat idea! I love tea and mint combination, and having it marshmallow form makes it even better. Thanks so much for sharing this with us on #SHINEbloghop last week

    Reply

  17. Kelsey Apley says

    These sound like an interesting flavor!! I love that green, they look gorgeous!! I have made homemade marshmallows before and they were a lot easier than I thought they would be!

    Reply