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.
- 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
- 3/4 cup powdered sugar
- 1/2 cup cornstarch
- Spray an 8 x 8″ or 13 x 9″ baking pan with cooking spray and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- While mixture is beating, in a separate bowl, beat 2 eggs whites until stiff peaks form. Set aside.
- 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.
- With stand mixture on the slowest speed, gently mix egg whites into the marshmallow mixture until all incorporated. Don’t over mix!
- 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.
- Meanwhile, in a small bowl, create your marshmallow coating by mixing the powered sugar and cornstarch. Set aside until needed.
- 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.
- 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
Keywords: 9 ingredients, bigelow mint medley herbal tea, peppermint, st patrick's day, christmas,