Dandelion & Honey Marshmallows Recipe
Introduction
These Dandelion & Honey Marshmallows offer a unique twist on a classic treat, infused with floral dandelion tea and naturally sweetened with honey. Light, fluffy, and subtly fragrant, they’re perfect for a homemade snack or gifting to friends.
Ingredients
- 1 cup dandelion petal tea (divided)
- 3 tbsp Vital Proteins Gelatin
- 1 cup honey
- 1 pinch salt
- 1 cup powdered sugar (or arrowroot powder)
Instructions
- Step 1: Pour 1/2 cup of dandelion petal tea (or another herbal tea) into a stand mixer bowl. Sprinkle the gelatin evenly over the tea and let it bloom for about 10 minutes.
- Step 2: While the gelatin blooms, combine honey, salt, and the remaining 1/2 cup of dandelion petal tea in a saucepan. Cook over high heat for 8-10 minutes until the mixture reaches 240°F (soft ball stage) on a candy thermometer.
- Step 3: Once the honey syrup is ready, turn the stand mixer on low to gently break up the gelatin.
- Step 4: Slowly pour the hot honey syrup into the mixer bowl while it runs on low speed, allowing the syrup to incorporate gradually.
- Step 5: Increase the mixer speed gradually to avoid splattering and whip on high for 6-10 minutes. The marshmallow batter should become stiff, form peaks, and turn a pale white color.
- Step 6: Grease a 9×9-inch baking pan and dust it with powdered sugar or arrowroot powder. Using a greased spatula, spread the marshmallow batter evenly into the pan.
- Step 7: Let the marshmallows set at room temperature for 4-6 hours or overnight. Once set, invert the pan, slice the marshmallows, and dust all sides with more powdered sugar or arrowroot powder to prevent sticking.
- Step 8: Store the marshmallows in a tightly sealed container for 1-2 days or freeze them for up to 1-2 months for longer storage.
Tips & Variations
- Substitute arrowroot powder for powdered sugar to reduce sweetness and keep the marshmallows light.
- Use a candy thermometer to ensure the honey syrup reaches the correct temperature for perfect texture.
- Experiment with different herbal teas for unique flavor profiles.
- If you don’t have a stand mixer, a hand mixer can work but expect a longer whipping time.
Storage
Store marshmallows in an airtight container at room temperature for 1-2 days to maintain freshness. For longer storage, freeze them in a sealed container for up to 1-2 months. To enjoy after freezing, let the marshmallows thaw at room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular gelatin instead of Vital Proteins Gelatin?
Yes, you can use any unflavored gelatin powder. Just ensure you use the equivalent amount (about 3 tablespoons) to achieve the right texture.
What if I don’t have dandelion petal tea?
You can substitute with any mild herbal tea such as chamomile or lavender to retain a subtle floral flavor in your marshmallows.
PrintDandelion & Honey Marshmallows Recipe
Delight in these homemade Dandelion & Honey Marshmallows, featuring a unique floral twist from dandelion petal tea and natural sweetness from honey. Soft, fluffy, and lightly dusted with powdered sugar or arrowroot powder, these marshmallows make a perfect treat for a cozy snack or special occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 5 to 7 hours (including setting time)
- Yield: Approximately 16 marshmallows (2-inch squares) 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Gelatin Mixture
- 1/2 cup dandelion petal tea
- 3 tbsp Vital Proteins Gelatin
Honey Syrup
- 1 cup honey
- 1 pinch salt
- 1/2 cup dandelion petal tea
Finishing
- 1 cup powdered sugar (or arrowroot powder) for dusting
Instructions
- Bloom the gelatin: Pour 1/2 cup of dandelion petal tea into a stand mixer bowl. Sprinkle the gelatin evenly over the tea and allow it to bloom undisturbed for about 10 minutes, until the gelatin absorbs the liquid and becomes spongy.
- Prepare honey syrup: Although the gelatin blooms, combine honey, salt, and the remaining 1/2 cup dandelion petal tea in a saucepan. Bring the mixture to a boil over high heat and cook for 8-10 minutes, or until it reaches 240°F (soft ball stage) on a candy thermometer.
- Mix gelatin: When the honey syrup is at temperature, turn the mixer on low to gently break up the gelatin.
- Incorporate syrup: Gradually pour the hot honey syrup into the mixer bowl while it runs on low, allowing the syrup to incorporate smoothly into the gelatin.
- Whip to peaks: Slowly increase the mixer speed to high to prevent splattering. Whip the mixture for 6-10 minutes until it thickens, forms stiff peaks, and becomes pale white in color.
- Prepare pan: Grease a 9×9-inch baking pan lightly and dust it with powdered sugar or arrowroot powder to prevent sticking. Using a greased spatula, spread the fluffy marshmallow batter evenly into the pan.
- Set marshmallows: Let the marshmallows set at room temperature for 4-6 hours or preferably overnight, allowing them to firm up completely.
- Slice and dust: Once set, turn the pan over to release the marshmallows. Slice into squares and dust all sides with additional powdered sugar or arrowroot powder to keep them from sticking.
- Store properly: Store the marshmallows in an airtight container at room temperature for 1-2 days, or freeze for prolonged storage up to 1-2 months.
Notes
- Ensure your candy thermometer is accurate to reach the correct soft ball stage for perfect texture.
- You can substitute dandelion petal tea with other herbal teas of your choice if unavailable.
- Use arrowroot powder as a gluten-free alternative to powdered sugar for dusting.
- Be patient when whipping the mixture; achieving stiff peaks is essential for the marshmallows’ fluffiness.
- If the marshmallows stick when slicing, dust your knife with powdered sugar or warm the blade briefly to help cut cleanly.
Keywords: Dandelion Marshmallows, Honey Marshmallows, Homemade Marshmallows, Herbal Marshmallows, Gluten Free Dessert, Natural Sweeteners
