Earl Grey Recipe Week: Earl Grey Marshmallows

Today, we conclude Earl Grey Recipe week with the most popular Earl Grey Recipe we ever published.  The recipe for Earl Grey Marshallows by Kaysie Lackey is one of the  best tea recipes we have seen in a long time.  It would be great to make with the kids or for a unique treat.  The recipe appeared on Cake Fu and is from Kaysie Lackey, owner of The People’s Cake in Seattle, Washington.  She has competed in the Grand National Wedding Cake Competition and won 3 times on Food Network Challenge.  Get more cake recipes and cake training at Cake Fu.

As with any recipe, using good ingredients is a key to making the food taste good.  So make sure to use a quality earl grey tea, such as Dilmah Earl Grey Loose Tea or Ridgways Earl Grey Tea.

3 packs unflavored gelatin
1 cup concentrated earl grey tea
1 T finely ground earl grey tea leaves
1½ cups sugar
1 cup light corn syrup
¼ tsp fleur de sel or kosher salt
1 T vanilla bean paste or extract
Powdered sugar for dusting

  1. Combine the gelatin and half the tea in a mixing bowl fitted with a whip attachment. Let bloom while making the syrup.
  2. Combine the remaining tea, sugar, corn syrup and salt in a pot. Cook over medium heat until the sugar dissolves. Raise the heat to high and cook to 240*.
  3. With the mixer on low, slowly pour the syrup into the bloomed gelatin. Add the vanilla bean extract and tea leaves.
  4. Put the mixer on high and whip until very thick, about 15 min.
  5. Pour the fluff into a pan fully lined with greased parchment paper. Evenly sprinkle the top with powdered sugar.
  6. Let chill uncovered overnight uncovered (could also let sit out uncovered 24-48 hours if worried about fridge taste).
  7. Dust your counter with powdered sugar and turn out the marshmallows. Use a hot knife to cut them into cubes. Toss the cubes into powdered sugar to coat.

Leave a Comment