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Dandelion and Honey Marshmallows

Dandelion and Honey Marshmallows

DeShawn Mitchell
Fluffy marshmallows combining the sweetness of honey with subtle floral notes of dandelion petals, perfect for a unique treat or gift.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 120 kcal

Ingredients
  

  • 2 tablespoons gelatin
  • 0.5 cup cold water for blooming gelatin
  • 0.5 cup dandelion petals fresh or dried, pesticide-free
  • 0.75 cup honey preferably raw and unfiltered
  • 0.5 cup sugar
  • 0.25 cup water for syrup
  • 1 teaspoon vanilla extract
  • powdered sugar for dusting

Instructions
 

Prepare the Gelatin

  • Sprinkle 2 tablespoons of gelatin over 0.5 cup of cold water in a small bowl. Let it bloom for 5 minutes until soft and jiggly.

Make the Syrup

  • In a saucepan, combine 0.75 cup honey, 0.5 cup sugar, and 0.25 cup water. Heat over medium, stirring until it reaches the soft-ball stage (about 240°F).

Whip the Mixture

  • Pour the hot honey syrup into the bloomed gelatin. Start mixing on low, then increase to high speed. Whip for 6-10 minutes until stiff peaks form. Add 1 teaspoon vanilla extract and 0.5 cup dandelion petals near the end.

Set and Slice

  • Pour the mixture into a greased and sugared pan. Let it set for 4-6 hours or overnight. Slice into squares and dust with powdered sugar.

Notes

  • 1- Use cold ingredients for a smoother texture.
  • 2- Adjust honey to taste if too sweet or not sweet enough.
  • 3- Store in an airtight container at room temperature.
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