I'm always looking for new and creative ways to use my herbs, and these Lavender Honey Marshmallows are perfect for all my lavender-loving kindred spirits out there.
They're light, they're fluffy, they're super simple to make, and they're all-natural.
Have Allergies?
Yes! They're allergy-friendly!
This Lavender Honey Marshmallow Recipe is:
- Gluten free
- Dairy free
- Egg free
- Soy free
- Nut free
- Non-high fructose corn syrup
Great for school lunchboxes, or for last-minute afternoon tea when a friend pops over. But you just can't beat toasting marshmallows above the campfire on the weekends.
The Fluff
Homemade marshmallows are such a delight! They're fluffier, airier and don't have that dry outer shell that store bought marshmallows usually have.
These particular homemade marshmallows are the perfect mix of light and fluffy, they've got the perfect amount of chew and yet melt in your mouth all at once.
But the best part of these magical homemade marshmallows isn't just that they're kissed that divine lavender flavour, it's that you can make them just the way you like them. You even get to choose the perfect size marshmallow, just for you.
Get Creative!
Don't limit yourself. Why not try making other flavoured marshmallows?
Calendula, rose or even juniper berry can all be made using this recipe, swapping them out for the lavender.
Lavender Honey Marshmallows (Thermomix & Stovetop Methods)
Equipment
- Thermomix + Butterfly Whisk (Thermomix Method)
- Saucepan + Beaters/Mixer + Kitchen Thermometer (Stovetop Method)
- Slice / Baking Pan
- Unbleached Parchment Paper / Baking Paper
- Kitchen Scissors
Ingredients
- 1 tbsp lavender flowers
- 250 ml boiling water
- 3 tbsp gelatine powder
- 150 g raw honey
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
Thermomix Method
- Steep the lavender buds in the boiling water for 5 minutes. If you like a strong lavender flavour you could steep a little longer.
- While you're steeping the lavender, lightly grease a square pan and line with a piece of parchment paper. It's helpful to leave extra parchment sticking up so you can easily lift your finished marshmallows out of the pan.
- Strain through a fine mesh strainer, and cool your homemade lavender extract to room temperature (this can be done in the freezer for a few minutes to save time) before adding to your thermomix bowl.
- Sprinkle the gelatine over the top of the lavender water being careful to avoid the blades. Let this sit for a few minutes to soften and then add the remaining ingredients.
- Insert butterfly whisk and cook for 8 minutes, at 50°C, speed 1, MC on, then allow the mixture to cool in the bowl to 37°C - This is the point at which your Thermomix heat lights will turn off.
- Once cooled, with the butterfly whisk still in place, mix 10 minutes, speed 4. If after this time soft peaks aren't forming (a bit like beaten egg whites), continue to mix for a further 5 minutes on the same settings.The marshmallow mixture should be light, fluffy, and slightly glossy. If not, mix a little longer to avoid your marshmallows being too dense or separating.
- Pour the thick, fluffy goodness into your prepared pan and refrigerate for a minimum of 1 hour.
- Once set, remove from the pan and cut with a sharp knife, scissors (my favourite) or a pizza cutter into delicious, mouthful-sized marshmallows.
Stovetop Method
- Steep the lavender buds in the boiling water for 5 minutes. If you like a strong lavender flavour you could steep a little longer.
- While you're steeping the lavender, lightly grease a square pan and line with a piece of parchment paper. It's helpful to leave extra parchment sticking up so you can easily lift your finished marshmallows out of the pan.
- Strain through a fine mesh strainer, and cool your homemade lavender extract to room temperature (this can be done in the freezer for a few minutes to save time) before placing 1/2 cup of the lavender water into a medium-sized bowl (or the bowl of a stand mixer) and sprinkle the gelatine on top to sit.
- Place all remaining ingredients (except vanilla) into a small saucepan, including the other 1/2 cup of lavender tea, and heat over medium heat while stirring. Using a kitchen / candy thermometer, bring to 115°C. This will take 6-8 minutes to get to the temperature. remove from heat when it does.
- Beat the cool gelatine and lavender tea mix on low speed with your beaters or whisk attachment on your stand mixer, then gently drizzle the hot syrup mixture into the mixing bowl.
- Once combined, add vanilla and increase speed to high. Beat for 15 minutes or until soft peaks form and the mix is light, fluffy, and slightly glossy. If not, mix a little longer to avoid your marshmallows being too dense or separating.
- Pour the thick, fluffy goodness into your prepared pan and refrigerate for a minimum of 1 hour.
- Once set, remove from the pan and cut with a sharp knife, scissors (my favourite) or a pizza cutter into delicious, mouthful-sized marshmallows.
Notes
- Lavender Honey Marshmallows will keep for up to 5 days in an airtight container in the fridge or 3 months in the freezer.
- They can be eaten straight from the freezer as they don't solidify but will also keep their fluffiness once thawed if you prefer.
- Natural food colouring (or even beetroot powder or super greens) can be added just before the whisking stage of the marshmallows to liven them up a bit.
- You may like to roll in coconut but I find these marshmallows aren't very sticky and as such the coconut falls off easily.
- Cozy up by the fire with a mug of hot chocolate and these honey lavender marshmallows, they're a real winner!
