Tea-infused marshmallows

  • Tea-infused marshmallows

Soft, pillowy marshmallows to plonk in your favourite milky tea? You can thank us later, tea lovers!

Easy recipe difficulty rating
Recipe by
recipe chef
Total Time
recipe time total
40 minutes

You’ll need

  • 8-10 teaspoons tea of choice (see below for recommended teas)
  • 500 ml/13.5 fl oz boiling water
  • 3 tablespoons gelatine powder
  • 335 g/11.8 oz caster sugar
  • 1 ¼ cup clear corn syrup or glucose syrup
  • Pinch of salt
  • 300 g/10.6 oz icing sugar
  • 80 g/2.8 oz corn starch/cornflour
  • Cooking oil spray

How to

  1. Line a 9 x 13-inch baking pan with aluminium foil and coat with cooking oil. Spray a stiff spatula and a sharp knife with the oil, then set aside.
  2. Infuse tea in boiling water for 5 minutes then remove infuser, carefully squeezing all liquid out of the tea leaves. Measure out 125 ml/4 fl oz tea and chill completely in the fridge. Once cold, place in a large bowl and sprinkle gelatine powder over the top. Stand, without stirring, for 10-15 minutes or until absorbed.
  3. Measure out 180 ml/6 fl oz of remaining tea and place in a medium saucepan. Discard (or drink!) any remaining tea. Carefully add the caster sugar, corn syrup and salt to the centre of the pan. Do not allow ingredients to splash up the sides, and do not stir.
  4. Bring to a boil, brushing the sides of the pan regularly with a pastry brush dipped in water to prevent crystallisation. Continue boiling for 5-10 minutes without stirring until sugar syrup reaches 110°C/230°F on a candy thermometer.
  5. Break up gelatine with a fork. Switch on electric mixer and very slowly add the hot syrup to the gelatine. Take care to add mixture slowly to avoid splashing. Increase the speed to high and beat for exactly 10 minutes.
  6. Working very quickly, transfer the mixture to the prepared tin with the oiled spatula. Do not try to get all the mixture in the tin – just as much as possible. Quickly flatten and smooth the top with the spatula. Cover with plastic wrap and leave to set for at least 8 hours.
  7. Sift icing sugar and corn starch together in a bowl.
  8. Sift ¼ cup of sugar mixture on top of marshmallow slab, then turn out onto a clean dry surface and sift the other side with another ¼ cup of sugar mixture.
  9. Use the oiled knife or oil some cookie cutter shapes to cut marshmallow into desired sizes.
  10. Toss the shapes in remaining icing sugar, shake off excess and serve or store in an airtight container.

Get clever with your fave teas and turn them into marshmallow goodness! We’ve tried our fair share, but our top picks are Earl Grey, Creme Brulee, Matcha, Peppermint, Strawberries & Cream and Packs A Peach! Whichever you go for, make sure the tea has a nice strong flavour – flavoured black teas and fruit tisanes are usually best.

Makes approx 20 marshmallows.

Shop Tea-infused marshmallows products.

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