Dandelion & Honey Marshmallows
These Dandelion & Honey Marshmallows capture the essence of spring in every bite, using fresh foraged petals and honey for a fluffy, floral delight—no corn syrup needed!
Equipment
- Candy Thermometer
- Stand Mixer
- Saucepan
- 8x8" 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 8x8" 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.
Notes
Use dandelions from clean, unsprayed areas. Add lavender or citrus zest for flavor twists. Not suitable for freezing.