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RECIPE: Lavender and Honey Marshmallows

Lavender and Honey Marshmallows via abeautifulmess.com

1/3 cup powdered sugar
1/3 cup corn starch
1 cup water
1 teaspoon lavender buds
3 packets of gelatin (each packet contains 1/4 ounce)
1 1/2 cups sugar
3/4 cup light corn syrup
1/4 cup honey
1/4 teaspoon salt

Directions:

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.

View original post on abeautifulmess.com

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