Oh, I love this one—it’s like spring in a bite-sized cloud. These Dandelion & Honey Marshmallows were born from one of my backyard foraging adventures (yes, I’m that person crouched over with a basket in the grass). I’d been sipping on dandelion tea and wondered… what if I brought those floral notes into a sweet, squishy marshmallow? And honey, of course, was the natural partner. The result? Soft, golden pillows of goodness with a whisper of wildflower and no corn syrup in sight.
These marshmallows are perfect for tea-time, gifting, or roasting ever-so-lightly over a fire for a toasted floral caramel vibe. They’re kid-friendly, real-food focused, and a magical way to use those cheery yellow blossoms growing right under your feet.
Why You’ll Love This Recipe
- No corn syrup — just real honey and simple pantry ingredients
- Wholesome and homemade — a sweet treat with a wild twist
- Floral and fragrant — delicate dandelion notes balance the honey’s warmth
- Fluffy, bouncy texture — soft and squishy like store-bought, but better
- Foraged fun — a beautiful way to use dandelions from your yard
- Perfect for gifting — wrap them in parchment and ribbon for cozy charm
Recipe Snapshot
| Category | Cuisine | Prep Time | Cook Time | Total Time | Yield | Skill Level |
|---|---|---|---|---|---|---|
| Sweets/Treats | American | 25 minutes | 10 minutes | 4 hours (to set) | ~40 marshmallows | Intermediate |
Ingredients
Full recipe card is below.
- Fresh dandelion petals – gently floral and slightly sweet; be sure to pick from unsprayed areas
- Honey – adds warmth, richness, and acts as the main sweetener
- Granulated sugar – helps achieve the classic marshmallow texture and structure
- Unflavored gelatin – creates that perfect bounce
- Water – both for blooming gelatin and making the syrup
- Vanilla extract – deepens the flavor and rounds out the floral notes
- Powdered sugar + cornstarch – for dusting and keeping the marshmallows from sticking
How to Make It
1. Harvest and Prep Your Dandelions
Pick about 1–2 cups of fresh, bright dandelion heads. Pluck out the yellow petals (no greens—they’re bitter) and give them a gentle rinse. Let them dry on a towel while you prep the rest.
2. Bloom the Gelatin
In the bowl of a stand mixer, add ½ cup cold water and sprinkle the gelatin over top. Let it sit and bloom while you make the syrup. This gives your marshmallows that signature puff.
3. Make the Honey Syrup
In a small saucepan, combine honey, granulated sugar, and ½ cup water. Bring to a boil over medium-high heat. Clip on a candy thermometer and cook until it reaches 240°F (soft ball stage). Don’t stir—just swirl gently if needed.
4. Whip It Into Fluff
Once the syrup hits temperature, carefully pour it in a thin stream into the bloomed gelatin with the mixer on low. Then crank up to high and whip for 8–10 minutes, until it’s glossy, thick, and tripled in volume. Add vanilla and fold in dandelion petals at the end.
5. Spread & Set
Quickly pour the mixture into a greased and parchment-lined 8×8″ pan. Smooth the top with a spatula. Let it sit uncovered at room temp for 4–6 hours, or until firm.
6. Cut & Dust
Mix powdered sugar and cornstarch in a bowl. Turn out the marshmallows onto a cutting board, slice into squares, and toss in the dusting mix so they don’t stick together.
Pro Tips for Success
- Use clean dandelions only — avoid areas near roads or sprayed lawns
- Don’t skip the thermometer — 240°F is the sweet spot for soft marshmallows
- Work quickly — once whipped, the mixture sets fast
- Use a greased knife — makes cutting neat and easy
- Store in a cool, dry place — moisture is the enemy of fluff
Flavor Variations
- Lemon zest – for a sunny citrus twist
- Lavender buds – pairs beautifully with honey and dandelion
- Orange blossom water – dreamy and exotic
- Swap honey for maple syrup – for a richer, deeper sweetness
Serving Suggestions
- Drop into chamomile or Earl Grey tea
- Toast over a fire and sandwich with dark chocolate
- Wrap with twine and gift in jars
- Serve with shortbread for a cozy dessert plate
Make-Ahead & Storage
You can make these marshmallows up to 1 week in advance. Store in an airtight container at room temperature with layers of parchment between.
Leftovers
Chop and stir into rice crispy treats, brownie batter, or hot cocoa mix jars for gifting.
Freezin
Not recommended. The texture tends to weep and become sticky after thawing.
Reheating
If they harden slightly, a 5-second zap in the microwave will soften them—just don’t overdo it!
FAQs
Can I use dried dandelion petals instead of fresh?
Yes, but reduce the amount slightly—dried petals are more concentrated in flavor.
Can I make these vegan?
Not this version, since it relies on gelatin. But you could experiment with agar agar and adjust the process.
What if I don’t have a stand mixer?
A hand mixer works, but your arm might get a bit of a workout! It’s doable—just takes longer.
Do these taste grassy?
Not at all! They’re subtly floral with a honeyed depth—not like you’re chewing a lawn, promise.
Can you eat dandelion honey?
Yes, and it’s delicious! Dandelion honey (or honey infused with dandelion blossoms) is totally edible and has a beautifully light, floral flavor—perfect for sweetening teas, toast, or desserts like these marshmallows.
Can you add honey to dandelion tea?
Definitely! It’s actually a dreamy combo. The honey enhances the tea’s earthy floral notes while adding a natural sweetness that feels like sunshine in a mug.
What not to mix dandelion with?
If you’re drinking dandelion tea for health reasons, avoid combining it with diuretics or certain medications without checking with your doctor—it can be a bit too much on the kidneys. But in culinary uses like this? Totally safe and scrumptious.
What is dandelion honey good for?
It’s soothing in teas, wonderful in baking, and great for your throat during allergy season. Its subtle floral flavor adds a touch of springtime to anything from toast to marinades.
Final Thoughts
There’s something so joyful about turning something wild and free—like dandelions—into a soft, sweet treat. These marshmallows are a celebration of simple ingredients, slow living, and the magic of making things from scratch. Whether you’re gifting them or savoring one over a cup of tea, I hope they bring you a little moment of delight.
Dandelion & Honey Marshmallows
Equipment
- Candy Thermometer
- Stand Mixer
- Saucepan
- 8×8″ Baking Pan
Ingredients
Main Ingredients
- 1-2 cups fresh dandelion petals cleaned and dried
- 1 cup honey
- 1 cup granulated sugar
- 3 tbsp unflavored gelatin
- 1 cup water divided use
- 1 tsp vanilla extract
Dusting Mix
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
Instructions
- Pick and rinse dandelion heads, then pluck yellow petals and let them dry on a towel.
- In a stand mixer bowl, add ½ cup cold water and sprinkle gelatin on top. Let bloom while preparing syrup.
- In a saucepan, combine honey, sugar, and ½ cup water. Bring to boil and heat until 240°F (soft ball stage).
- With mixer on low, slowly pour hot syrup into bloomed gelatin. Increase to high and whip for 8–10 minutes until thick and glossy. Add vanilla and fold in dandelion petals.
- Pour mixture into a greased, parchment-lined 8×8″ pan. Smooth and let set uncovered at room temp for 4–6 hours.
- Mix powdered sugar and cornstarch. Cut marshmallows and toss in dusting mix to prevent sticking.