The no-bake Christmas gift

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I have never had much interest in making marshmallows, but these Blueberry & Jasmine Tea marshmallows looked so delightful that I had to whip up a batch. The trickiest part was finding the blueberry powder. I contacted several organic shops in the city, but nobody carried the product, so I ended up purchasing the Giddy Yoyo Blueberry Powder from Well.ca.

Ingredients:

  • ½ cup water
  • 2 teaspoons loose leaf jasmine tea
  • 3 tablespoons gelatin (3 packets)
  • 2 cups sugar
  • ½ cup plus 3 tablespoons water, divided use
  • 2.5 oz. blueberry powder
  • ¼ cup honey
  •  2/3 cups powdered sugar
  • 3 tablespoons cornstarch

Directions:

Steep the tea: Place tea-leaf filled infuser in a glass. In a small pan, heat 1/2 cup water to a rolling boil. Pour water over infuser and steep for three minutes. Remove infuser and set tea aside to cool to room temperature. I left the cooling tea, covered, overnight on the counter, simply because I was too busy to make marshmallows the same day.

Once cooled, pour tea into a stand mixer bowl fitted with the whisk attachment. Sprinkle gelatin on top. Set aside.

Place the sugar, water, and honey in a saucepan with over medium heat; cook and stir until sugar dissolves. Bring mixture to a simmer and cook without stirring until candy thermometer read 240 degrees F, about 12-15 minutes. At this point in the process, I came to the realization that this was going to be one sweet marshmallow ~ half cup of water to two cups of sugar plus half cup honey! But there was no turning back. I was committed and pressed on.

02-sugar-boil

I do not have a candy thermometer; however, I own a digital thermometer that will measure up to 400 degrees F. At the start, as the liquid was coming to a simmer, the temperature was rising fairly rapidly. Once it reached a bubbly state, the temperature seemed constant at 229F and I thought that perhaps the thermometer had malfunctioned. This was the same time that hubs woke up and came down to see what I was up to. I explained the issue, and received a science lesson. The temperature only rises as the sugar concentrate gets hotter, which only occurs as the water evaporates. This means that I could look for a pattern (length of time it takes for the liquid temperature to rise by one degree), and be able to estimate how long it will take to reach the desired temperature without having to stand in front of the stove watching it bubble away. When I asked why it was not burning, he explained that it was because the concoction was liquid and not a solid, and the temperature was even. Given this information, I could turn up the temperature so that it would heat up faster, but not turn it up so much that it would burn. I left it as is, so this step took closer to 25 minutes.

Pour syrup mixture into gelatin mixture; beat on low until combined. Increase speed to high and beat until thick and fluffy and mixture triples in volume, about 10 minutes.

01-fluff

In a small bowl stir together 1.5 oz blueberry powder and 3 tablespoons water until fully combined. Fold blueberry mixture into sugar mixture and fold until fully combined and no streaks remain.

03-mix-in-blueberry-powder

Lightly cover a 9 x 9 pan with nonstick spray. Place parchment on top and then cover once more with nonstick spray. (The first layer of nonstick spray will help to keep the parchment paper in place.) Did you know that there are so many different types of nonstick spray on the market? I wasn’t sure which one would be the best, so I purchased one for baking that claimed to have no flavour. I didn’t know that it would come out yellowish! But it wasn’t a huge a deal.

Using an lightly oiled spatula, scrape mixture into prepared pan. Use a lightly oiled offset spatula to smooth out top (top surface will not be completely even). Set aside in a cool place, (not the refrigerator) for 8 hours or overnight.

04-mixture-in-pan

Whisk together powdered sugar, cornstarch and remaining 1 oz. blueberry powder until well combined. (I actually missed this step). Remove marshmallow from pan and peel away parchment paper. Lightly dust top and bottom of marshmallow with powdered sugar mixture. (I simply dusted with powdered sugar.) Lightly cover a serrated knife with non-stick spray and slice marshmallow into 1 inch cubes. Cover cut sides with powdered sugar mixture. I did not need to spray my knife with nonstick powder. It is sticky, but I used sufficient powdered sugar.

05-cutting

06-texture

I loved the blueberry and tea flavour combination; however, it’s very rich (sweet). The maximum I could consume was three large cubes. The light and fluffy texture contributed to the fun experience. I made marshmallows!!

Marshmallows will keep in an air tight container for up to 5 days. I placed all the marshmallows into a large freezer bag and froze the entire lot. The marshmallows themselves don’t actually freeze. They compress slightly, and defrost within minutes. Mine still retained a fluffy texture. They were in the freezer for approximately 1.5 weeks.

For packaging, I purchased little plastic canisters from Bulk Barn, and printed Avery labels and attached them to craft labels.

08-packaged

Overall, it’s not difficult to make marshmallows, and you can infuse different flavours for different occasions. It’s a sweet (literally!) little gift, made with love.

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