Jalapeno Lime Marshmallows
June 13, 2019
Roast the jalapenos until blackened, and remove the skin, stem, and seeds. Blend the flesh of the pepper with the lime. Then mix the pepper mixture with the sugar and bring it to the soft ball stage. Mixing the hot sugar with some gelatin. Pour the mixture into a pan with tons of powdered sugar and cornstarch. After it sits overnight cut it into marshmallows. Make sure to have lots of powdered sugar and cornstarch around so things don’t get sticky. It's a really fun process that is easier than you think! The best part of making your own is adding really fun flavors.
Jalapeno Lime Marshmallows
- Jalapeno Lime Marshmallows
- 1/2 cup Water
- 3 tablespoons Gelatin (usually 3 packets)
- 3 Jalapenos
- 2 Limes
- 2 cups Sugar
- 1/2 cup Corn Syrup
- 1 teaspoon Vanilla
- 1/2 cup Cornstarch
- 1 1/2 cups Powdered Sugar
- 2 tablespoons butter, shortening, or coconut oil
- Chai Spice Marshmallows
- 1/2 teaspoon Cardamom
- 1/2 teaspoon Cinnamon
- pinch Clove
- pinch Ginger
- pinch Nutmeg
- Place the water in a bowl with the gelatin and allow to sit 10 minutes.
- (skip the step if making the chai ones) Meanwhile, broil the jalapenos to brown on all sides. Remove from oven and scrape the skin off. Remove the stems, open the peppers, and scrape out the seeds and ribs. Add the flesh of the jalapenos to a blender with the juice from the limes and blend smooth. Measure this mixture - it should be slightly more than 1/4 cup, if it is much more, dump some out, and if it is much less, add a little water.
- Mix the jalapeno mixture with the corn syrup and sugar (if doing chai, add 1/4 cup water instead of the jalapeno mixture.)
- Bring the sugar mixture to a soft ball stage, 245 degrees. Stir at first to mix, but once combined leave it alone to prevent crystallization.
- In the bowl of a stand mixer or with a hand mixer blend the gelatin mix on medium while slowly pouring the hot sugar mix down the side of the bowl. Continue to blend on high and watch as the mixture gets white and fluffy, about 5-7 minutes.
- At the last minute or so, add in the vanilla. (if doing the chai version, add extra vanilla and the spices)
- Mix the cornstarch and powdered sugar in a bowl. Grease an 8x8 baking dish with the butter or oil. Add about half the cornstarch mix to the pan and coat it really thick on the bottom and sides.
- Pour the marshmallow into the pan and spread it out evenly. Careful it is sticky! A greased and powdered spatula will help.
- Add the rest of the cornstarch mixture to the top and allow it to sit overnight on the counter loosely covered.
- The next day remove from the pan and cut into cubes with a greased and powdered knife and toss immediately with more powdered sugar/cornstarch mixture to prevent sticking.