When you have a box of 32 gelatine envelopes, you make a lot of marshmallows. Can’t go wrong with Ina Garten’s marshmallow recipe as a base. I will be experimenting with lots of flavor combinations this season…

I N G R E D I E N T S

• 3 envelopes of unflavored gelatine
• 1/2 cup of cold espresso
• 1 1/2 cups of sugar
• 1/2 cup of water
• 1 cup of light corn syrup
• 1 individual serving of chai latte mix (or just use chai spices)
• vegetable
• corn starch
• powdered sugar

D I R E C T I O N S

1. In the bowl of en electric mixer, combine the gelatine with the cold espresso.
2. Grease one or two baking dishes (size depends on how thick you want the marshmallows) with vegetable oil. Then, liberally dust each dish with a mixture of corn starch and powdered sugar.
3. On the stove, heat the sugar, water, and corn syrup on medium until the sugar is dissolved. Then, turn the heat on high and continue to cook. 
4. Once the syrup registers 240°F on a candy thermometer, turn the mixer on slow and slowly drizzle the syrup into the gelatine. Once combined, turn the mixer on high and beat for 12-15 minutes.
5. Working quickly, pour and spread the marshmallow fluff into the prepared dishes.
6. Let the marshmallow set for at least 6 hours before cutting.