Dandelion Honey Marshmallows Easy (Print)
Soft, honey-sweet bites made with dandelion tea for a subtle herbal note and pillowy texture, all corn syrup free.
# What You'll Need:
→ Main Ingredients
01 -
1 cup dandelion petal tea, divided
02 -
3 tbsp Vital Proteins Gelatin
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1 cup honey
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1 pinch salt
05 -
1 cup powdered sugar or arrowroot powder
# How to Make It:
01 -
Pour 1/2 cup dandelion petal tea into a stand mixer. Sprinkle gelatin over the top and allow it to bloom for about 10 minutes.
02 -
Add honey, salt, and the remaining 1/2 cup dandelion petal tea to a saucepan. Cook over high heat for 8-10 minutes, until it reaches 240°F or soft ball stage on a candy thermometer.
03 -
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.
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Gradually turn up the mixer speed and let it run on high for 6-10 minutes until the marshmallow batter forms stiff peaks and turns a pale white color.
05 -
Grease a 9x9 baking pan and dust it with powdered sugar or arrowroot powder. Use a greased spatula to spread the marshmallow batter into the pan.
06 -
Allow the 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 freeze for up to 1-2 months.
# Additional Notes:
01 -
To make dandelion petal tea, use only the yellow petals and remove the green parts to avoid bitterness. Steep 1/2 cup of petals in 1 cup of boiling water for 15 minutes before straining.