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Homemade Campfire S'mores Marshmallows

Tanya Graham TeaChef Level 3

Homemade marshmallows are infused with Adagio's Campfire S'mores tea, which gives them sweet, smoky flavor. These would be perfect for actual s'mores!

1 h 15 m 20


  • For the tea:
  • 1 1/4 cup water
  • 3 tsp Adagio Campfire S'mores tea
  • Marshmallow coating:
  • 1 1/2 cups powdered sugar
  • 1 cup corn starch
  • Gelatin bloom:
  • 4 teaspoons unflavored powdered gelatin
  • 1/3 cup campfire s'mores tea
  • Sugar syrup:
  • 1 cup sugar
  • 1/2 cup light corn syrup, divided
  • 1/4 cup campfire s'mores tea
  • 1/4 teaspoon salt


Brew tea: Bring water to 212F degrees. Pour water over tea leaves and steep for 30 minutes. Strain and discard leaves. Let tea cool completely.

For the marshmallows: Lightly coat an 8×8 inch baking pan with cooking spray and set aside.

Prepare the marshmallow coating: Sift together confectioner’s sugar and cornstarch in a large bowl and stir until just blended; set aside.

For the bloom: Whisk together gelatin and 1/3 cup tea in a small bowl and let soften for 10 minutes.

For the sugar syrup: In a medium saucepan over high heat, stir together sugar, 1/4 cup of the corn syrup, 1/4 cup tea, and salt. Boil, stirring occasionally, until the temperature reaches 240°F. While the sugar syrup cooks, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin for about 10-15 seconds or until completely melted. Pour the gelatin into the mixing bowl, set to a low speed and keep it running. When the syrup mixture reaches 240 °F, slowly pour it into the mixing bowl with the gelatin mixture. Increase the speed to medium and whisk for 5 minutes, then increase speed to medium high and beat for 3 minutes. The finished marshmallow mixture will be more than doubled in volume. Immediately pour the marshmallow into the prepared pan and sift prepared coating evenly over the top; let stand in a cool, dry place for at least 6 hours. Using a knife, loosen the marshmallow from the edges of the pan. Invert the slab onto a work surface dusted with the prepared coating. Cut into about 1 1/2 inch pieces and dust sticky edges with coating. Marshmallow may be stored up to 2 weeks in an airtight container.

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