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Dandelion & Honey Marshmallows Recipe

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★★★★★

4.5 from 71 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Mix gelatin: When the honey syrup is at temperature, turn the mixer on low to gently break up the gelatin.
  4. 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.
  5. 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.
  6. 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.
  7. Set marshmallows: Let the marshmallows set at room temperature for 4-6 hours or preferably overnight, allowing them to firm up completely.
  8. 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.
  9. 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

Find it online: https://cookcrisis.com/dandelion-and-honey-marshmallows-recipe/