Why You’ll Love This Recipe

If you’re a fan of marshmallows but crave a more natural, herb-infused version, Dandelion & Honey Marshmallows will quickly become your favorite go-to treat. The combination of dandelion and honey offers a unique blend of floral and sweet flavors, while the texture remains light, airy, and satisfying. Made from scratch, these marshmallows are a wonderful way to introduce wholesome ingredients into a beloved classic dessert. Whether you’re looking to impress guests with a homemade treat or just want to enjoy something different, this recipe is sure to be a hit.

Ingredients

  • 2 tablespoons dried dandelion petals

  • 1/4 cup honey

  • 1/2 cup cold water

  • 2 teaspoons gelatin (or agar for a vegetarian version)

  • 1 teaspoon vanilla extract

  • 1/4 cup powdered sugar

  • 1/4 cup cornstarch

  • Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the dandelion infusion: In a small pot, bring 1/2 cup of water to a boil. Add the dried dandelion petals and let them steep for about 5-10 minutes to create a strong dandelion infusion. Strain out the petals and reserve the liquid.

  2. Bloom the gelatin: In a medium mixing bowl, pour the dandelion infusion and sprinkle the gelatin over the liquid. Let it sit for about 5 minutes to bloom.

  3. Make the syrup: In a separate saucepan, combine honey with the remaining 1/4 cup of water. Bring to a gentle simmer, stirring occasionally, until the honey is fully dissolved and the syrup reaches about 240°F (115°C) on a candy thermometer.

  4. Combine the mixture: Once the syrup is ready, slowly pour it into the bloomed gelatin mixture, stirring constantly to combine.

  5. Whisk the marshmallow base: Using an electric mixer, begin whisking the gelatin-honey mixture on medium speed. Gradually increase the speed as the mixture thickens. Whisk for about 10 minutes, or until the marshmallow becomes thick and fluffy.

  6. Add vanilla: Add the vanilla extract and a pinch of salt, whisking to combine.

  7. Prepare the mold: In a separate small bowl, mix powdered sugar and cornstarch. Lightly dust a baking pan or shallow dish with the mixture, ensuring the surface is well-covered to prevent sticking.

  8. Transfer the marshmallow mixture: Pour the marshmallow base into the prepared pan, smoothing the top with a spatula. Let it sit at room temperature for at least 4 hours, or overnight, to set.

  9. Cut the marshmallows: Once the marshmallows are fully set, dust a clean surface with the powdered sugar-cornstarch mixture. Turn the marshmallow slab out of the pan and cut into squares.

  10. Finish: Toss the marshmallow pieces in the powdered sugar-cornstarch mixture to coat them. Store or serve immediately!

Servings and Timing

  • Servings: This recipe makes approximately 20-25 marshmallows, depending on the size you cut them.

  • Prep time: 15 minutes (plus 4 hours for setting)

  • Cook time: 10 minutes

Variations

  • Vegan Version: Use agar agar instead of gelatin for a vegan alternative. Adjust the instructions accordingly, as agar requires a slightly different method for blooming and setting.

  • Flavor Infusions: You can experiment with other herbs or flowers like lavender, chamomile, or mint in place of dandelion to create a variety of flavored marshmallows.

  • Coatings: Roll the marshmallows in cocoa powder, cinnamon-sugar, or even edible glitter for a fun twist!

Storage/Reheating

Store the marshmallows in an airtight container at room temperature for up to 1-2 weeks. Make sure to coat them well with the powdered sugar and cornstarch mixture to prevent them from sticking together. If you want to keep them fresh for a longer period, you can refrigerate them, but note that they may lose some of their airy texture after chilling. There’s no need for reheating, but if they become too sticky, you can dust them with extra powdered sugar.

FAQs

How do I make these marshmallows vegan?

To make these marshmallows vegan, use agar agar in place of gelatin. Follow the instructions on the agar package for the proper ratio and setting method.

Can I use fresh dandelions instead of dried ones?

Yes, you can use fresh dandelion petals, but they may have more moisture, which could affect the infusion strength. Make sure to dry them out if you can to mimic the effect of dried petals.

Can I make these marshmallows ahead of time?

Yes, these marshmallows can be made a day ahead and stored in an airtight container. They’ll keep well for up to 1-2 weeks at room temperature.

Are these marshmallows gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that all ingredients, including the powdered sugar and cornstarch, are gluten-free.

Can I use other sweeteners in place of honey?

Yes, you can substitute honey with maple syrup, agave nectar, or coconut syrup for a different sweetness profile, although it will slightly change the flavor.

What can I use if I don’t have a candy thermometer?

If you don’t have a candy thermometer, you can test the syrup by dropping a small amount of it into a glass of cold water. If it forms a firm but pliable ball, it’s ready to add to the gelatin.

Do I need a stand mixer to make these marshmallows?

A stand mixer or an electric hand mixer is recommended for whisking the marshmallow mixture until it reaches the right consistency, as it needs to be whipped vigorously. However, a regular whisk and a little elbow grease can work too!

Can I freeze these marshmallows?

While it’s best to store marshmallows at room temperature, you can freeze them for up to 3 months. Just make sure to separate them with parchment paper to prevent sticking.

Can I use other flower petals?

Yes! You can experiment with other edible flowers such as lavender or rose petals to create your own unique flavored marshmallows.

What’s the best way to cut marshmallows without them sticking?

To cut marshmallows without them sticking, dust your knife or scissors with powdered sugar and cornstarch, or use a serrated knife to cut through the marshmallow block gently.

Conclusion

Dandelion & Honey Marshmallows are a unique and delicious twist on a classic treat, combining the earthiness of dandelions with the natural sweetness of honey. Whether you’re looking for a fun project or an indulgent treat that’s a little different, these marshmallows deliver both in flavor and texture. Experiment with variations, and you’ll have a marshmallow recipe that’s as versatile as it is delightful!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dandelion & Honey Marshmallows

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mia
  • Total Time: 4 hours 25 minutes
  • Yield: 20-25 marshmallows
  • Diet: Gluten Free
Print Recipe

Description

Dandelion & Honey Marshmallows offer a unique twist on the traditional treat with floral, earthy dandelion petals and the natural sweetness of honey. These homemade marshmallows are a fun, wholesome, and indulgent snack for anyone looking to try something different. Perfect for any occasion, they combine the best of nature’s flavors for a marshmallow experience that’s both nourishing and delightful.

Ingredients

2 tablespoons dried dandelion petals

1/4 cup honey

1/2 cup cold water

2 teaspoons gelatin (or agar for a vegetarian version)

1 teaspoon vanilla extract

1/4 cup powdered sugar

1/4 cup cornstarch

Pinch of salt

Instructions

  • Prepare the dandelion infusion: In a small pot, bring 1/2 cup of water to a boil. Add the dried dandelion petals and steep for 5-10 minutes. Strain out the petals and reserve the liquid.

  • Bloom the gelatin: In a medium mixing bowl, pour the dandelion infusion and sprinkle the gelatin over it. Let it sit for about 5 minutes to bloom.

  • Make the syrup: Combine honey with the remaining 1/4 cup water in a saucepan. Bring to a gentle simmer until honey is dissolved and the syrup reaches 240°F (115°C).

  • Combine the mixture: Slowly pour the syrup into the bloomed gelatin, stirring constantly.

  • Whisk the marshmallow base: Using an electric mixer, whisk the mixture on medium speed. Gradually increase the speed and whisk for 10 minutes, until the marshmallow becomes thick and fluffy.

  • Add vanilla: Add the vanilla extract and a pinch of salt, whisking to combine.

  • Prepare the mold: Mix powdered sugar and cornstarch. Dust a baking pan or shallow dish with the mixture.

  • Transfer the marshmallow mixture: Pour the marshmallow base into the pan, smoothing the top with a spatula. Let it sit at room temperature for at least 4 hours or overnight to set.

  • Cut the marshmallows: Dust a surface with the powdered sugar-cornstarch mix. Turn the marshmallow slab out and cut into squares.

  • Finish: Toss marshmallow pieces in the powdered sugar-cornstarch mixture. Store or serve immediately.

Notes

  1. Vegan Version: Replace gelatin with agar agar for a vegan marshmallow. Follow the agar package instructions for blooming and setting.
  2. Storage: Store in an airtight container for 1-2 weeks at room temperature. Refrigeration is not ideal as it may affect texture.
  3. Flavored Variations: Experiment with other herbs and flowers, such as lavender, chamomile, or mint, for a variety of flavored marshmallows.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert, Snack, Treat
  • Method: Stovetop, Whisking, No-Bake
  • Cuisine: American, Herbal

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star