Why You’ll Love This Recipe
These Dandelion Honey Marshmallows are a delightful twist on the classic marshmallow, infused with the delicate, floral flavor of dandelions. A perfect balance of sweetness from honey and a refreshing touch of dandelion flavor, these marshmallows are a fun and unique treat for any occasion. They’re fluffy, homemade, and packed with unexpected flavors that will wow your guests. Whether you’re looking for a conversation starter or a fun project, these marshmallows are sure to impress!
Ingredients
For Dandelion Infused Water:
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2 cups fresh dandelion flowers (yellow petals only, rinsed well)
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4 cups water
For Marshmallows:
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1 cup Dandelion Infused Water (from above)
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3 tablespoons powdered pectin
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3 cups granulated sugar
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1 cup light corn syrup
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¼ teaspoon salt
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2 large egg whites, room temperature
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1 teaspoon vanilla extract
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½ cup powdered sugar, for dusting
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½ cup cornstarch, for dusting
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Dandelion Infused Water
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Carefully pick the yellow petals from the dandelion heads, discarding any green parts. Rinse the petals thoroughly to remove dirt or insects.
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In a medium saucepan, combine the dandelion petals and 4 cups of water. Bring to a boil over medium-high heat.
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Once boiling, reduce the heat to low and simmer for about 20-30 minutes, allowing the dandelion flavor and color to infuse into the water. The water should turn a vibrant yellow.
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Remove from heat and let it cool slightly. Strain through a fine-mesh sieve or cheesecloth, pressing gently on the petals to extract as much liquid as possible. Discard the petals. You should have about 2 cups of infused water.
2. Prep the Pan
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Lightly grease a 9×13 inch baking pan with cooking spray, then dust with a mixture of powdered sugar and cornstarch to prevent sticking. Tap out any excess mixture.
3. Bloom the Pectin
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In a small bowl, whisk together the powdered pectin and ½ cup of dandelion-infused water. Set aside for at least 5 minutes to allow the pectin to bloom (hydrate and dissolve properly).
4. Cook the Sugar Mixture
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In a large, heavy-bottomed saucepan, combine the granulated sugar, corn syrup, salt, and the remaining ½ cup of dandelion-infused water. Stir until the sugar is mostly dissolved.
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Bring the mixture to a boil over medium-high heat. Attach a candy thermometer and cook the sugar mixture until it reaches 240°F (115°C), also known as the soft-ball stage (this will take about 10-15 minutes). Keep an eye on the thermometer and brush down any sugar crystals from the sides of the pan using a wet pastry brush.
5. Whip the Egg Whites
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While the sugar mixture is cooking, place the egg whites in a clean, grease-free bowl of a stand mixer. Beat on medium speed until soft peaks form (about 2-3 minutes). Be careful not to overwhip, as this can make the marshmallows tough.
6. Combine the Sugar and Egg Whites
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Once the sugar mixture reaches 240°F (115°C), remove from heat.
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With the mixer running on low speed, slowly pour the hot sugar mixture into the whipped egg whites in a thin, steady stream. Be careful, as the sugar mixture is very hot.
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After all the sugar mixture is added, increase the mixer speed to medium-high and beat for about 5 minutes until the mixture becomes thick, glossy, and almost triples in volume.
7. Add Vanilla and Pectin Mixture
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Add the vanilla extract and the bloomed pectin mixture to the marshmallow mixture. Beat on medium speed for another minute to combine everything thoroughly. The mixture should be very thick and sticky.
8. Pour Into Pan
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Immediately pour the marshmallow mixture into the prepared pan, spreading it evenly with a greased spatula. Work quickly, as the mixture will start to set as it cools.
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Dust the top with the remaining powdered sugar and cornstarch mixture to prevent a skin from forming and make it easier to cut.
9. Set and Cut
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Allow the marshmallows to set at room temperature for at least 4-6 hours, or preferably overnight, to ensure they firm up.
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Once set, loosen the edges of the marshmallows from the pan with a knife or spatula. Invert the pan onto a large cutting board dusted with powdered sugar and cornstarch.
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Cut into desired-sized squares using a sharp knife or pizza cutter.
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Dust each marshmallow square generously with the powdered sugar and cornstarch mixture to prevent them from sticking together.
10. Serve and Store
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Store the marshmallows in an airtight container at room temperature for up to 2 weeks. For best texture, enjoy them within the first few days.
Notes
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A candy thermometer is essential: This ensures the sugar mixture reaches the correct temperature, which is crucial for the marshmallow’s texture.
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Don’t overmix the egg whites: Beat them to soft peaks, but no further, to prevent the marshmallows from becoming tough.
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Chill the marshmallow mixture: Work quickly once the sugar mixture is added to the egg whites to prevent the marshmallows from setting too early.
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Customize the flavor: You can add different extracts, flavorings, or mix-ins like cinnamon or chopped nuts.
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Use pesticide-free dandelions: If you’re picking your own dandelions, ensure they are free from pesticides or herbicides.
Conclusion
These Dandelion Honey Marshmallows are a creative and sweet treat that’s sure to impress. The dandelion flavor brings a unique twist, while the honey adds natural sweetness. Whether you’re looking to make homemade marshmallows for a special occasion or simply want to try something new, this recipe delivers a fun and memorable treat. Enjoy these marshmallows on their own, in s’mores, or added to your favorite desserts!
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Dandelion Honey Marshmallows
- Total Time: ~6 hours (includes setting)
- Yield: About 40 marshmallows
Description
These Dandelion Honey Marshmallows are light, fluffy, and infused with the delicate floral flavor of fresh dandelions, balanced with natural sweetness from honey. A unique twist on classic marshmallows, they make an unforgettable treat for s’mores, hot cocoa, or gifting.
Ingredients
For Dandelion Infused Water:
2 cups fresh dandelion flowers (yellow petals only, rinsed well)
4 cups water
For Marshmallows:
1 cup dandelion infused water (from above)
3 tbsp powdered pectin
3 cups granulated sugar
1 cup light corn syrup
¼ tsp salt
2 large egg whites, room temperature
1 tsp vanilla extract
½ cup powdered sugar (for dusting)
½ cup cornstarch (for dusting)
Instructions
- Make Dandelion Water – Boil petals in water, simmer 20–30 min until yellow. Strain, pressing petals; reserve 2 cups liquid.
- Prep Pan – Grease a 9×13″ pan, dust with powdered sugar/cornstarch mix.
- Bloom Pectin – Mix pectin with ½ cup infused water; rest 5 min.
- Cook Sugar Syrup – Combine sugar, corn syrup, salt, and remaining ½ cup infused water in saucepan. Bring to boil, cook to 240°F (soft-ball stage).
- Whip Egg Whites – Beat to soft peaks in a clean bowl.
- Combine – Slowly stream hot syrup into egg whites while mixing on low. Increase to medium-high, beat until thick and glossy (about 5 min).
- Add Flavor & Pectin – Mix in vanilla and bloomed pectin; beat 1 min.
- Set – Spread mixture in pan, dust top with sugar/cornstarch mix. Let set 4–6 hours or overnight.
- Cut & Coat – Cut into squares, dust with sugar/cornstarch to prevent sticking.
Notes
- Use pesticide-free dandelions.
- A candy thermometer ensures correct texture.
- Work quickly once syrup is added; marshmallows set fast.
- Flavor variations: swap vanilla for almond, or add cinnamon.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
