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These chai spiced marshmallows are delicious in hot cocoa, coffee, chai lattes and even by themselves! They give that little extra sweetness that you may want without going over the top!
Further Food Commentary:
These will be perfect in your warm beverages all winter long! Coming in at 0 g of fat, you can add a marshmallow or two to your morning coffee guilt-free! Further Food Premium Gelatin is an excellent ingredient for creating fat and sugar-free desserts because it has thickening and gelling properties without any of the added sugars and fat you typically see in desserts. If you're looking to cut the sugar from these marshmallows, try using stevia or dates instead!
Chai Spiced Marshmallows (Fat-Free, Dairy-Free)
Wendy Moore
Rated 5.0 stars by 1 users
Category
Gelatin recipes
Cuisine
Gelatin Dessert
Servings
12
Prep Time
15-20
Cook Time
12 minutes
Calories
75
Ingredients
- 1 cup water divided
-
2 scoops Further Food Premium Gelatin Powder
- 1 cup maple syrup (can also use honey)
- 1 teaspoon vanilla extract
- Eggnog spice mixture (1/4 teaspoon each of ginger, cinnamon and nutmeg)
- 1/3 cup arrowroot powder + 1/4 teaspoon cinnamon combined use for dusting the finished marshmallows (optional – you can leave the marshmallows plain if desired)
Directions
Line a 9×13 pan both ways with parchment paper (makes it easier to remove the marshmallows from the pan. Set aside.
Place gelatin powder and 1/2 cup water in a large mixing bowl. Whisk to combine then let sit.
In a medium saucepan, add other 1/2 cup water, maple syrup or honey and salt.
Heat over medium to medium-high heat, bringing to a boil. Using a candy thermometer, let the mixture boil until it reaches 240 F or soft ball stage. Remove from heat.
Using either a hand mixer or a stand mixer with the whisk attachment, turn it on low at first, breaking up the gelatin. Very slowly pour the syrup mixture into the gelatin mixture, while slowly turning up the speed on your mixer to high.
Add the vanilla extract and spices and allow mixture to whip on high for 5-10 minutes until a thick marshmallow whipped cream is produced.
Transfer the marshmallow cream to your prepared pan and smooth down with the back of your spoon. If using a coating, sprinkle on top of the marshmallows and pat down. You can also use a piece of parchment paper on top to smooth out the marshmallow, and leave it on top to cover it while it is setting.
Leave your marshmallows out to set for 6-8 hours or overnight. (Note: Do not cover or place marshmallows in the fridge since moisture will cause them to dissolve.)
Using a knife, cut marshmallows into long strips, and then into squares. Dust marshmallows, on all sides, in your powder of choice, or leave plain.
Store marshmallows up to a week on your countertop in a sealed container.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 75
- Fat
- 0 grams
- Monounsaturated Fat
- 0 milligrams
- Polyunsaturated Fat
- 0 milligrams
- Cholesterol
- 0 milligrams
- Sodium
- 5 milligrams
- Potassium
- 56 milligrams
- Carbs
- 18 grams
- Fiber
- 0 grams
- Sugar
- 16 grams
- Protein
- 1 grams
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