We plant a tree for every bottle of shrub we sell online: "A shrub for a shrub"


We have whipped up these chai pear + pumpkin butter marshmallows which are anything but basic. Add them to some @cocomama cinnamon hot cocoa (with or without rum), make s'mores with them or just put them in the microwave to watch them triple in size (winking tongue out).
Anyone else guilty of this? Anyway, doesn't matter to us - here is how to make them:

We used the @epicurious homemade marshmallow recipe as our base but we replaced the powdered sugar (for coating the marshmallows) with cornstarch - they is really no need to make marshmallows any sweeter than they already are. Also, we replaced the vanilla extract with our shrub & pumpkin butter from @traderjoes.

Here it is:
3x 1/4oz envelopes of unflavored gelatin
1/4 cup Chai Pear Element Shrub
1/4 cup @traderjoes pumpkin butter

Add ingredients to the bottom of a stand mixer. Stir to incorporate and let the gelatin soften.

1 cup corn syrup
1 1/2 cups sugar
1/2 cup water
1/4 tsp salt

Add these ingredients to a small pot, crank up the heat stirring until the sugar is dissolved. Stick a candy thermometer in the sugar water and heat until 240 degrees (soft ball) WITHOUT stirring. . Add your boiled sugar mixture to the stand mixer (on top of the flavored gelatin) and whip, slowly at first, on high for a solid 5 minutes. . To remove them from the stand mixer, coat your spatula in vegetable oil (this is important - so it doesn't stick) and transfer the marshmallow fluff to a well-greased pan. Dust the top with cornstarch (so it doesn't stick). Let them sit at room temperature for a few hours. . Invert pan and cut marshmallows with a sharp knife. Make sure you have some cornstarch handy to prevent the marshmallows from sticking to everything. Add to a greased baking pan using a spatula cover in oil (this is important!) or they will stick to whatever you use to transfer them.