Try our these Honey Lavender Marshmallows.
Recipe by Mimi Council.
Honey Lavender Marshmallows
Makes 96 minis
1/2 cup cold water 22 grams (2 tablespoons plus 1/2 teaspoon) gelatin
2 cups (454 g) cane sugar
312 grams organic raw honey
1/2 teaspoon fine sea salt
1/2 cup water
1/2 teaspoon ColorKitchen Blue Dye
1/2 teaspoon ColorKitchen Pink Dye 1/4 teaspoon lavender extract
Canola oil spray Organic powdered sugar for dusting
Place a piece of parchment paper in a 9 x 13-inch baking dish. Let the parchment fold over the dish on the two longer sides, but make sure the other sides are cut to fit the dish exactly, otherwise the corners of the marshmallows will not be perfectly square.
In the bowl of a stand mixer fitted with the whisk attachment, add the 1/2 cup cold water and gelatin. Immediately stir together with a spoon so it doesn’t clump. Set aside.
In a medium saucepan, add the cane sugar, honey, the remaining 1/2 cup water, sea salt, blue dye, and pink dye. Put over high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid. Periodically stir the sugar mixture until it starts to bubble and rise up. Remove from the heat and pour directly over the gelatin in the mixing bowl.
Start mixing on low and gradually increase the speed as the mixture starts to thicken. It will start out as an opaque color and slowly it will start to lighten in color as it thickens. Keep increasing the speed until you are at full speed.
Continue mixing on high until the mixture is a thick consistency and resembles marshmallow fluff. It should be sticky and hold its shape for a short period of time. The entire mixing time should be about 10 to 15 minutes. Last, add in the lavender extract and whisk to combine completely. Grease the prepared parchment paper and two additional sides of the baking dish with canola oil spray. Immediately pour the marshmallow mixture into the pan. Let the marshmallow set overnight.
On a baking sheet with parchment paper, or a work surface, sift a generous amount of powdered sugar. Slowly pull at the ends of the marshmallow that are not against the parchment paper so it’s not stuck to the pan. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar. Sift more powdered sugar on top.
Using a pizza cutter (this is a great trick, but a sharp knife will do as well), cut into 24 squares (six by four). Then from there, cut each square into 4 so you have 96 mini marshmallows.
Roll each side in the powdered sugar to keep from sticking together. Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together.
Store in an airtight container for up to 2 weeks.
High Altitude - Follow the recipe as noted.
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