CHAI SCENTED MARSHMALLOWS

Ingredients

• ​3/4 cup freshly steeped strong chai tea, chilled, divided
• 3 envelopes unflavoured gelatin
• 2 cups granulated sugar
• 2/3 cup white corn syrup
• 1 whole vanilla bean
• 1/2 tsp kosher salt
• 1/4 cup cornstarch
• 1/4 cup icing sugar

Directions

1. Place 1/2 cup cold tea in a stand mixer fitted with a wire whip. Sprinkle gelatin over tea and let stand for 5 minutes. Meanwhile, place remaining 1/4 cup cold tea, sugar and corn syrup in a medium non-reactive saucepan. Bring to a full rolling boil over medium heat, stirring frequently.
2. Boil, uncovered, without stirring, for 1 minute. Remove from heat.
3. With stand mixer on low speed, gradually pour sugar mixture into gelatin mixture and beat until blended.
4. Cut vanilla bean in half lengthwise and scrape beans from pod; discard pod. Add beans and salt to mixture in stand mixer. Using medium speed, beat for 4 minutes. Using high speed, beat until mixture is thick and glossy, about 6 minutes.
5. Using a wet spatula, spread mixture into a greased 9 inch square baking pan lined with greased plastic wrap that overhangs by 2 inches.
6. Cover surface of mixture with greased plastic wrap and let stand at room temperature for 1 hour or until set.
7. Combine cornstarch and icing sugar in a bowl. Dust a cutting board with 1/4 cup of cornstarch mixture. Set remaining cornstarch mixture aside.
8. Uncover marshmallow. Using plastic wrap as an aid, lift marshmallow from pan and invert it onto prepared cutting board. Remove plastic wrap. Flip marshmallow over on cutting board. Using a knife dusted with some of the cornstarch mixture, cut marshmallow into squares.
9. Toss squares in remaining cornstarch mixture to coat.
10. Store, layered with wax paper, in an airtight container in a cool dry place for up to 3 weeks. May be frozen.