Why You’ll Love This Recipe

If you’re looking for a unique twist on a classic treat, these Dandelion & Honey Marshmallows are a must-try! With the sweet, floral notes of dandelion and the natural sweetness of honey, these marshmallows offer a refreshing change from the usual. They’re soft, fluffy, and full of flavor, making them perfect for snacking or adding a homemade touch to your desserts. Plus, they’re a fun way to use dandelions, a wildflower with many health benefits, making this recipe a great option for those who love to experiment with nature’s bounty.

Dandelion & Honey Marshmallows

Ingredients

2 cups dandelion flowers (cleaned and petals removed)
1/2 cup honey
1 1/2 cups cold water, divided
3 tablespoons powdered gelatin
1 teaspoon vanilla extract
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Start by making dandelion infusion. In a small saucepan, add 1 cup of water and the dandelion petals. Heat the mixture gently over medium heat for 10-15 minutes to release the flavors of the flowers.
Strain the dandelion infusion into a separate bowl, discarding the petals. Set the infusion aside to cool slightly.
In a small bowl, sprinkle the gelatin over the remaining 1/2 cup of cold water. Let it bloom for about 5 minutes.
Pour the gelatin mixture into a saucepan, and then add the honey, a pinch of salt, and the dandelion infusion. Heat over low to medium heat, stirring constantly until the gelatin and honey dissolve completely. Do not let it come to a boil.
Once the mixture is fully dissolved, remove it from the heat and stir in the vanilla extract.
Using a hand mixer or stand mixer, whip the mixture on medium-high speed for about 10 minutes, or until it becomes light and fluffy.
Line a baking dish with parchment paper and lightly grease it. Pour the whipped marshmallow mixture into the dish, spreading it evenly.
Let the marshmallows set at room temperature for at least 4-6 hours or overnight until fully firm.
Once set, cut the marshmallows into squares or desired shapes. Dust with a little powdered sugar or cornstarch to prevent sticking.

Servings and Timing

Servings: Approximately 20-25 marshmallows
Prep time: 15 minutes
Set time: 4-6 hours (or overnight)

Variations

Add citrus zest: For a refreshing twist, add lemon or orange zest to the mixture when you’re whipping it.
Herbal infusion: Try using other edible flowers or herbs, like chamomile or lavender, in place of the dandelions for a different floral flavor.
Chocolate-dipped marshmallows: After the marshmallows have set, dip them in melted dark or milk chocolate for a decadent treat.
Vegan option: Substitute the gelatin with agar-agar and use maple syrup or agave nectar in place of honey to make these marshmallows vegan-friendly.

Storage/Reheating

Storage: Store your marshmallows in an airtight container at room temperature for up to 1-2 weeks. They can also be stored in the fridge for a longer shelf life.
Reheating: These marshmallows don’t need to be reheated. However, if you want to use them in hot chocolate or other recipes, simply drop them in the warm beverage, and they’ll melt beautifully.

FAQs

Can I use fresh or dried dandelions for this recipe?

You can use both fresh and dried dandelion petals, though fresh petals will offer a more vibrant flavor. If using dried petals, make sure they are food-safe.

How can I tell when the marshmallow mixture is ready to be whipped?

The mixture should be fully dissolved, and the texture should be smooth. Once you start whipping, it should become light and fluffy in about 10 minutes.

Can I use a different sweetener instead of honey?

Yes! You can replace honey with maple syrup, agave nectar, or any liquid sweetener of your choice, though the flavor will differ slightly.

What is the best way to cut marshmallows?

Once the marshmallows have set, use a sharp knife or kitchen scissors to cut them into squares or any shape you prefer.

Can I make marshmallows ahead of time?

Yes! Marshmallows can be made a day or two ahead of time and stored in an airtight container.

Are these marshmallows suitable for vegans?

To make this recipe vegan, replace the gelatin with agar-agar and use a plant-based sweetener like maple syrup.

Can I use store-bought dandelion syrup instead of making an infusion?

You can, but homemade dandelion infusion provides a more natural and fresh flavor. If using store-bought syrup, reduce the amount of honey to avoid overwhelming sweetness.

How do I prevent marshmallows from sticking together?

Dust the marshmallows with powdered sugar or cornstarch to prevent them from sticking together, especially when stored in a container.

What other uses do dandelions have in cooking?

Dandelions are edible and can be used in salads, teas, jellies, and even in baking. The leaves, flowers, and roots are all used for various recipes.

Can I use a different type of flower instead of dandelions?

Yes! You can substitute other edible flowers like chamomile, elderflower, or lavender, depending on the flavor profile you prefer.

Conclusion

These Dandelion & Honey Marshmallows are a delightful way to bring nature’s bounty into your kitchen. The floral dandelion infusion combined with the natural sweetness of honey creates a truly unique treat that’s perfect for any occasion. Whether you enjoy them as a snack, in hot cocoa, or as a gift, these marshmallows will definitely stand out with their one-of-a-kind flavor and soft, pillowy texture.