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.
And, I’m sure you’ll plant more every year to enjoy the benefits of harvesting this amazing and utilitarian herb.
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.
This Honey and Lavender Marshmallows recipe and photography 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.
Fluff up these Lavender Marshmallows with Something Special in Your Pantry
No recipe is complete until you make it your own. That’s the joy in cooking! Simply add something here or there to these sweets, and you’ll have the perfect marshmallow for your cup of hot cocoa. Here’s 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 double boiler) for a special treatMake a batch of marshmallows with citrus zest or dried fruit powder instead of lavender
If you decide to try this recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Lavender Marshmallows with honey
- 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
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.