Lavender Marshmallows

Lavender Marshmallows are a special treat for winter. On Chesterhaven Beach Farm we have rows of lavender growing along our driveway, and I spend lots of life trying to figure out different things to do with it. Over time, I’ve learned all about growing lavender, and am now exploring making lavender-infused honey, a lavender tonic and lavender oil. If you love lavender as much as I do, you’ll find plenty of uses for it. I’m sure you’ll plant more every year to enjoy the benefits of harvesting this amazing and utilitarian herb.

Lavender Marshmallows are a perfect complement to Mexican Hot Chocolate and dairy-free hot cocoa seems Comfort food? Not sure. Just yummy.

During the winter, my Mexican Hot Chocolate and Dairy-Free Hot Cocoa are staples in the house. I love chocolate (who doesn’t?), so these recipes are perennial favorites. I also love lavender, so finding a way to work the two together was a delight. The floral notes of lavender pair well with rich dark chocolate, trust me! These Marshmallows aren’t too sweet or overly sticky like store-bought ones, and only require a handful of ingredients.

Dairy free hot cocoa, all of the pleasure, none of the guilt.

Dairy-Free Hot Cocoa

This cocoa recipe is a perfect alternative to traditional cocoa made with dairy milk. Try it with your favorite nut milk. You won't notice a difference.

Check out this recipe

This Honey and Lavender Marshmallows recipe was provided by “A Beautiful Mess” with permission by the creators. We always love working with other foodies, and creating our own special twist on recipes.

How to Make Lavender Marshmallows

The first thing to do is to gather up all of the ingredients necessary to make this recipe. You will need the following ingredients:

  • powdered sugar
  • corn starch
  • water
  • lavender buds
  • gelatin
  • sugar
  • light corn syrup
  • Waxing Kara honey
  • salt

Making Lavender Marshmallows

  • First steep the lavender buds in 1 cup hot water for 3-5 minutes. Taste and see if the lavender flavor is strong enough for you, if not steep for longer. Strain with a fine-mesh strainer. In the bowl of a mixer (with the whisk attachment on) combine the 1/2 cup of the lavender water with the gelatin packets. Allow this to sit for 10 minutes.
  • In the meantime, in a pot combine the sugar, corn syrup, honey, salt, and the remaining 1/2 cup lavender water. Cook over high heat, stirring to dissolve the sugar. Heat until the mixture reaches 240°F (you will need a candy thermometer). Turn your mixer (with the gelatin in it) on low and CAREFULLY pour the hot sugar mixture into the mixer as it runs. I always use my splash guard during this step, you don’t want to get hot sugar on you! Once you’ve added all the sugar mixture turn your mixer on high and beat until white and fluffy (7-10 minutes).
  • While that runs whisk together the powdered sugar and corn starch. Spray a baking pan (rectangular or square depending on how fluffy you want your finished marshmallows to be) with nonstick cooking spray. Sprinkle on the 3/4 of the powdered sugar mixture. Once the marshmallow batter is ready to pour into the prepared pan and dust the surface with the remaining 1/4 of the powder sugar mixture. Allow to sit overnight.
  • The next day simply remove your marshmallows from the pan and use a pizza cutter (or cookie cutters if you want to do shapes) to cut up your marshmallows. Serve in hot chocolate or try making fancy s’mores.

Fluff up these Marshmallows with something special in your pantry

No recipe is complete until you make it your own. That’s the joy of cooking! Simply add something here or there to these sweets, and you’ll have the perfect marshmallow for your cup of hot cocoa. Here are our suggestions:

  • Completely swap out the dried lavender blossoms for dried rose petals or dried mint
  • Drizzle the finished marshmallows with a little melted dark chocolate (from a bar, melted in a double boiler) for a special treat.
  • Make a batch of marshmallows with citrus zest or dried fruit powder instead of lavender

If you decide to try this fantastic recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!

bee inspired ad with registered trademark and waxing kara honey jars in a row
Lavender Marshmallows are a perfect complement to Mexican Hot Chocolate and dairy-free hot cocoa seems Comfort food? Not sure. Just yummy.

Lavender Marshmallows with honey

Course: Snack
Cuisine: American
Keyword: lavender marshmallows, marshmallows
Prep Time: 20 minutes
Cook Time: 20 minutes
Cool: 10 hours
Total Time: 40 minutes
Servings: 8
Calories: 309kcal
This Honey and Lavender Marshmallows recipe was provided by "A Beautiful Mess" with permission by the creators. We always love working with other foodies and creating our own special twist on recipes.

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Ingredients

  • 1/3 c powdered sugar
  • 1/3 c corn starch
  • 1 c water
  • 1 tsp. lavender buds
  • 3 packets gelatin each packet contains 1/4 ounce
  • 1 1/2 c sugar
  • 3/4 c light corn syrup
  • 1/4 c Waxing Kara Spring Honey
  • 1/4 tsp. salt

Instructions

  • First steep the lavender buds in 1 cup hot water for 3-5 minutes. Taste and see if the lavender flavor is strong enough for you, if not steep for longer. Strain with a fine mesh strainer. In the bowl of a mixer (with the whisk attachment on) combine the 1/2 cup of the lavender water with the gelatin packets. Allow this to set for 10 minutes.
  • In the meantime, in a pot combine the sugar, corn syrup, honey, salt and the remaining 1/2 cup lavender water. Cook over high heat, stirring to dissolve the sugar. Heat until the mixture reaches 240°F (you will need a candy thermometer). Turn your mixer (with the gelatin in it) on low and CAREFULLY pour the hot sugar mixture into the mixer as it runs. I always use my splash guard during this step, you don’t want to get hot sugar on you! Once you’ve added all the sugar mixture turn your mixer on high and beat until white and fluffy (7-10 minutes).
  • While that runs whisk together the powdered sugar and corn starch. Spray a baking pan (rectangular or square depending on how fluffy you want your finished marshmallows to be) with non stick cooking spray. Sprinkle on the 3/4 of the powdered sugar mixture. Once the marshmallow batter is ready pour into the prepared pan and dust the surface with the remaining 1/4 of the powder sugar mixture. Allow to set overnight.
  • The next day simply remove your marshmallows from the pan and use a pizza cutter (or cookie cutters if you want to do shapes) to cut up your marshmallows. Serve in hot chocolate or try making fancy s’mores.

Nutrition

Calories: 309kcal | Carbohydrates: 80g | Sodium: 83mg | Potassium: 5mg | Sugar: 75g | Calcium: 6mg | Iron: 0.1mg

About the Author

kara

Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

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4 thoughts on “Lavender Marshmallows

  1. love that you found the recipe from elsie, have been following her for years

    1. she is so cool

  2. What is the shelf life of these if sealed in an airtight plastic container?

    1. I would imagine that you would want to use these within a few weeks. I don’t know the actual shelf life.

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