Earl Grey Marshmallows Recipe for Halloween (with less sugar!) (2024)

• coconut oil nonstick spray
• 2 tablespoons unflavoredgelatin (2 packets)
• 1 1/2 cups Truvia Cane Sugar Blend
• 2/3 cups Truvia Nectar
• 1 teaspoon loose leaf Earl Grey tea leaves ground
• 1/2 cup cold water
• 1/3 cup steeped Earl Grey tea
• 1 teaspoon vanilla extract
• pinch of salt
• zest of 1 lemon (optional)
• edible glitter and sprinkles likethisandthis
• black food coloring

• Coat a high-sided baking dish with cooking spring, then line with parchment paper. Spray the parchment paper with the cooking spray and set aside. Pour cold water into the bowl of an electric mixer and pour the gelatin on top and let it sit for about 5 minutes.

• Heat a saucepan over medium heat and add Truvia Cane Sugar Blend, Truvia Nectar, salt, vanilla extract, and Earl Grey tea. Stir until everything is well-combined, then bring to a boil. Keep cooking until it has reached 238 degrees on a candy thermometer, about 5 minutes.

• Remove the saucepan from heat. Put the mixer on the lowest speed with a whisk attachment and whisk the gelatin mixture. Slowly pour the syrup in (to avoid splattering, stream it down the side of the bowl). Add in vanilla extract, loose Earl Grey tea, and lemon zest. Beat the mixture until it is thick, white, and tripled in volume, about 12 minutes.

• Pour the mixture into the lined baking dish and spread with a spatula to be level. To get the black swirl, slowly drizzle the food coloring across the top. Then poke a toothpick into the coloring and swirl. Keep swirling until it is fully mixed in. Spring the top of the marshmallows with edible glitter and sprinkles.

• Let stand at room temperature at least 4 hours or until firm. Cut into squares to serve. The marshmallows can be stored in an airtight container at room temperature for a week.

You’ll need these tools for this recipe:

• baking dish
• parchment paper
• stand mixer
• candy thermometer
• saucepan
• spatula
• toothpick