How to Make Cream of Earl Grey Marshmallows

by Marie Rayma

Infused with Cream of Earl Grey tea, these flavourful marshmallows are a grown-up twist on the childhood favourite. They're great in a London Fog!

Supplies

  • 1 Tablespoon DavidsTea Cream of Earl Grey tea leaves
  • 1 ½ Cups boiling water
  • 4 Tablespoons gelatin
  • ½ Teaspoons vanilla extract
  • 2 Cups white sugar
  • 1 Tablespoon light corn syrup
  • 2 egg whites, at room temperature
  • Instructions

    Step 1

    These tasty marshmallows are infused with bergamot and vanilla thanks to DavidsTea Cream of Earl Grey tea.

    Step 2

    Measure out 1 tbsp of tea leaves into a tea strainer. Place the strainer in a glass measuring cup, and top with boiling water. Steep for 6 minutes. Do not over steep or the tea will be bitter.

    Step 3

    While the tea steeps, butter an 8x8" pan and dust it with icing sugar.

    Step 4

    When the tea has finished steeping, remove the strainer and discard the tea leaves.

    Step 5

    Measure out the gelatin into the bottom of a small saucepan.

    Step 6

    Add 3/4 of the steeped tea and the vanilla extract to the gelatin in the saucepan.

    Step 7

    Heat the gelatin mixture over low heat to liquify the gelatin. Keep it warm as you work.

    Step 8

    Measure out 2 cups of white sugar and 1 tablespoon of light corn syrup into a heavy bottomed saucepan with high sides.

    Step 9

    Add 3/4 cup of tea to the sugar mixture.

    Step 10

    Heat the sugar mixture over medium high heat to dissolve the sugar and corn syrup into the tea.

    Step 11

    Bring the sugar mixture to a boil and add a candy thermometer. We are watching for 250°F. The mixture will hold for quite a while at 220°C while the water evaporates before proceeding beyond.

    Step 12

    While the sugar syrup cooks, beat the two egg whites in a clean glass or metal bowl until they form medium-stiff peaks.

    Step 13

    Once the sugar syrup hits 250°F it is go time. Remove the thermometer and slowly pour the gelatin mixture into the sugar syrup. It will bubble up like mad, so be careful. Stir to combine.

    Step 14

    Step 15

    Once the mixture has thickened a lot and is gathering around the beaters, use a silicone spatula to scrape the marshmallow mixture into the prepared pan.

    Step 16

    Dust the marshmallow top with icing sugar, cover with clingfilm, and let set at room temperature for at least three hours, and up to 24.

    Step 17

    When it's time to cut the marshmallow, remove it from the pan using a silicone spatula. Cut with a lightly oiled knife, dusting the sticky edges of the marshmallows with icing sugar.

    Step 18

    Store in a sealed container at room temperature and consume within two weeks (these marshmallows will actually spoil, unlike ones from the store). Enjoy!