Description
These delicate Dandelion & Honey Marshmallows capture the essence of spring with subtle floral notes from dandelion tea combined with natural honey sweetness. They’re a healthier alternative to store-bought marshmallows with no artificial ingredients.
Ingredients
Scale
- 1 cup dandelion petal tea (divided)
- 3 tablespoons Vital Proteins Vegan Gelatin
- 1 cup honey
- 1 pinch salt
- 1 cup powdered sugar or arrowroot powder (for dusting)
Instructions
- Pour 1/2 cup dandelion petal tea into a stand mixer. Sprinkle vegan gelatin over the top and allow it to “bloom” for about 10 minutes.
- While the gelatin is blooming, add honey, salt, and the remaining 1/2 cup of dandelion petal tea to a saucepan. Cook over high heat for 8-10 minutes, until it reaches 240 degrees or soft ball stage on a candy thermometer.
- When the honey syrup is up to temperature, turn the stand mixer on low to break up the gelatin.
- Slowly pour the hot honey syrup into the stand mixer, keeping it running on low to incorporate the syrup into the gelatin.
- Gradually turn up the mixer speed (to avoid splattering) and let the mixer run on high for 6-10 minutes until the marshmallow batter forms stiff peaks and is a pale white color.
- Grease a 9×9 baking pan and dust it with either powdered sugar or arrowroot powder. Use a greased spatula to spread the marshmallow batter into the pan.
- Allow the honey marshmallows to set up for 4-6 hours, or overnight. Flip the container over, slice marshmallows and dust on all sides with more powdered sugar or arrowroot powder.
- Store in a tightly sealed container for 1-2 days, or place in the freezer for up to 1-2 months.
Notes
- For a variation, try different herbal teas like lavender or chamomile.
- The marshmallows will be sticky when cutting; additional dusting powder helps.
- These make beautiful gifts when packaged in cellophane bags with a ribbon.
- Keep away from humidity as it affects setting time and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (plus 4-6 hours setting time)