Jasmine and Coconut Gourmet Marshmallows
Gourmet Marshmallows handmade with Jasmine and Coconut! OOH LA LA! With a hint of jasmine from brewed jasmine tea and sweetened coconut, these homemade marshmallows are seriously delicious.
Jasmine and Coconut Gourmet Marshmallows
What is In Jasmine and Coconut Marshmallows
These fluffy clouds of awesome are made of only a few simple ingredients.
- Sugar
- Corn Syrup
- Gelatin
- Air
- Jasmine Tea
- Sweetened Coconut
What other flavors/Extracts can I add To Marshmallows?
- Peppermint Extract
- Almond Extract
- Orange Extract
- Lemon Extract
- Butter Rum Extract
- Merlot or a favorite wine in place of water. Recipe Here.
Occasions To Serve Jasmine and Coconut Marshmallows
- Summer Cookout
- Camping Trip
- Pool Party
- Valentine’s Day
- Galentine’s Day
- Movie Night
- Christmas Cocoa Board (Check out this Ultimate Hot Cocoa Board)
Jasmine and Coconut Marshmallows Make a Great Hostess or Take-Away Gift
Bag these tasty treats up and share them with the people you love.
They also are pretty on a plate for a dinner party. Be sure to head over to take a look at them on this Charming Winter Snowflake Tablescape.
Jasmine and Coconut Gourmet Marshmallows Recipe
Jasmine and Coconut Marshmallow Ingredients
- 1 cup Jasmine Tea, brewed and cold
- 3 packages unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups sweetened coconut
- confectioners sugar for dusting
- Edible Jasmine buds
SHOP THIS POST
Instructions
Add the coconut into a large skillet. Stirring often, toast the coconut over medium heat. Be careful not to burn.
Cover the bottom of large square cake pan or baking dish with 2 cups of the toasted coconut. Set aside.
Add the gelatin and 1/2 cup cold jasmine tea into the bowl of a stand mixer fitted with the whisk attachment. Give it a whisk to combine and let it sit while you make the syrup.
Add the sugar, corn syrup, salt, and 1/2 cup of Jasmine tea into a saucepan. Attach a candy thermometer. Cook the marshmallow syrup over medium heat stirring until the sugar dissolves.
Raise the temperature and cook until the marshmallow mixture reaches 240°F on the candy thermometer. Immediately remove the Jasmine Marshmallow syrup from the heat and slowly pour into the dissolved gelatin.
Whip on high speed for 15 minutes or until the mixture becomes very thick. Mix in the vanilla.
Using a rubber spatula, dump the marshmallow mix into the prepared pan/dish. Spread the mixture to the corners and sides being careful not to press to hard.
Sprinkle on the remaining cup of toasted coconut. and dried jasmine buds (optional)
Let the marshmallows rest for at least 8 hours at room temperature or overnight to set.
Run a knife around the edge of the marshmallows and turn them onto a cutting board. Cut into squares.
Jasmine & Coconut Marshmallow Recipe Notes & Tips
- After cutting the Jasmine and Coconut Gourmet Marshmallows, roll the sides in excess toasted coconut or confectioners sugar.
- Wet the knife between each cut for cutting ease.
- Fill the sticky marshmallow pot with hot water and boil to clean. I stick the measuring cup and thermometer in. After boiling, pour the water into the mixer bowl to melt away marshmallow.
LOVE TEA LIKE ME? TRY THESE
How to Store Jasmine Tea Gourmet Marshmallows
Store the homemade marshmallows in an airtight container for up to one week or package in cellophane for a sweet treat or gift.
Jasmine and Coconut Gourmet Marshmallows
Ingredients
- 1 cup Jasmine Tea
- 3 packages unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 3 cups sweetened coconut
- confectioners sugar for dusting
- Edible Jasmine buds
Instructions
- Add the coconut into a large skillet. Stirring often, toast the coconut over medium heat. Be careful not to burn.
- Cover the bottom of large square cake pan or baking dish with 2 cups of the toasted coconut. Set aside.
- Add the gelatin and 1/2 cup cold jasmine tea into the bowl of a stand mixer fitted with the whisk attachment. Give it a whisk to combine and let it sit while you make the syrup.
- Add the sugar, corn syrup, salt, and 1/2 cup of Jasmine tea into a saucepan. Attach a candy thermometer. Cook the marshmallow syrup over medium heat stirring until the sugar dissolves.
- Raise the temperature and cook until the marshmallow mixture reaches 240°F on the candy thermometer. Immediately remove the Jasmine Marshmallow syrup from the heat and slowly pour into the dissolved gelatin.
- Whip on high speed for 15 minutes or until the mixture becomes very thick. Mix in the vanilla.
- Using a rubber spatula, dump the marshmallow mix into the prepared pan/dish. Spread the mixture to the corners and sides being careful not to press to hard.
- Sprinkle on the remaining cup of toasted coconut. and dried jasmine buds (optional)
- Let the marshmallows rest for at least 8 hours at room temperature or overnight to set.
- Run a knife around the edge of the marshmallows and turn them onto a cutting board. Cut into squares.
Notes
- After cutting the Jasmine and Coconut Gourmet Marshmallows, roll the sides in excess toasted coconut or confectioners sugar.
- Wet the knife between each cut for cutting ease.
- Fill the sticky marshmallow syrup pot with hot water and boil to clean. I stick the measuring cup and thermometer in. After boiling, pour the water into the mixer bowl to melt away marshmallow.
Nutrition
More Homemade Marshmallow Recipes!
- Easy Homemade Vanilla Marshmallows
- Frozen Marshmallow Hot Cocoa Ice Cream
- Mint Chocolate Dipped Marshmallows
- Unicorn Marshmallows
- Toasted Coconut Matcha Marshmallows
- Merlot Marshmallows
- Marshmallow Peanut Butter Bars
- S’Mores Iced Coffee
- Salty Sweet S’Mores Bars
- Lucky Charms Marshmallow Treats
How about these homemade Sweet Tea Cupcakes with Lemon Buttercream?
PICK A PIN
One Comment