3 packages (1/4 ounce each) gelatin
1 cup DONA masala chai, divided
1 cup granulated sugar
1 cup light corn syrup
1/8 t salt
1 T vanilla extract or vanilla paste
1/2 cup powdered sugar, divided
Coat a 9x13 baking dish with nonstick spray.
In a large bowl, combine gelatin and 1/2 cup masala chai Let soak.
In a saucepan, combine sugar, corn syrup, salt, and 1/2 cup masala chai. Cook over medium heat, stirring, until the sugar dissolves. Increase heat to high and bring to a rapid boil. Boil until 240 degrees. Remove from heat.
Using a mixer on low speed, slowly pour the syrup into the gelatin. Increase the speed to high, and whip until the mixture is fluffy, and has cooled to lukewarm, about 10 minutes. Add vanilla and mix to incorporate.
Pour the marshmallow mixture into the baking dish and spread evenly using a greased spatula. Sprinkle 1/4 cup powdered sugar over the top, and place in the refrigerator, uncovered, for at least 6 hours (or overnight) before cutting.
Use a greased cookie cutter to make heart shapes. Toss with powdered sugar to coat.
Recipe adapted from Bon Appetit