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)

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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