Homemade marshmallows – made without corn syrup! Yes, absolutely no corn syrup. Thea and I were discussing some spring recipes and I told her I’d been wanting to make honey marshmallows for a while so that we could share a recipe without corn syrup. She asked if I would make honey lavender ones, and with Easter coming up, I admittedly said yes because I knew I’d be able to get the perfect lavender color and they would be really cute. (For those of you who don’t know me well, lavender is not my favorite so I usually make anything but lavender things!)
And I was right, these little cloud like pillows of mallow are such a cute dessert for spring. I used natural food dyes, made with vegetables and absolutely no corn syrup. This is probably the healthiest marshmallow recipe you can find. These mallows are the perfect Easter treat to make for your family this weekend, get the recipe below.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Honey Lavender MarshmallowsDifficulty: Easy
This marshmallow recipe is made without corn syrup, and instead I use honey with a hint of lavender for a sweet treat.
1/2 cup cold water
22 grams (2 tablespoons plus 1/2 teaspoon) gelatin
2 cups (454 g) cane sugar
312 grams organic raw honey
1/2 teaspoon fine sea salt
1/2 cup water
1/2 teaspoon ColorKitchen Blue Dye
1/2 teaspoon ColorKitchen Pink Dye
1/4 teaspoon lavender extract
Organic canola oil spray
Organic powdered sugar for dusting
- Place a piece of parchment paper in a 9 x 13-inch baking dish. Let the parchment fold over the dish on the two longer sides, but make sure the other sides are cut to fit the dish exactly, otherwise the corners of the marshmallows will not be perfectly square.
- In the bowl of a stand mixer fitted with the whisk attachment, add the 1/2 cup cold water and gelatin. Immediately stir together with a spoon so it doesn’t clump. Set aside.
- In a medium saucepan, add the cane sugar, honey, the remaining 1/2 cup water, sea salt, blue dye, and pink dye. Put over high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid. Periodically stir the sugar mixture until it starts to bubble and rise up. Remove from the heat and pour directly over the gelatin in the mixing bowl.
- Start mixing on low and gradually increase the speed as the mixture starts to thicken. It will start out as an opaque color and slowly it will start to lighten in color as it thickens. Keep increasing the speed until you are at full speed.
- Continue mixing on high until the mixture is a thick consistency and resembles marshmallow fluff. It should be sticky and hold its shape for a short period of time. The entire mixing time should be about 10 to 15 minutes. Last, add in the lavender extract and whisk to combine completely.
- Grease the prepared parchment paper and two additional sides of the baking dish with canola oil spray. Immediately pour the marshmallow mixture into the pan. Let the marshmallow set overnight.
- On a baking sheet with parchment paper, or a work surface, sift a generous amount of powdered sugar. Slowly pull at the ends of the marshmallow that are not against the parchment paper so it’s not stuck to the pan. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar. Sift more powdered sugar on top.
- Using a pizza cutter (this is a great trick, but a sharp knife will do as well), cut into 24 squares (six by four). Then from there, cut each square into 4 so you have 96 mini marshmallows.
- Roll each side in the powdered sugar to keep from sticking together. Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together.
- Store in an airtight container for up to 2 weeks.
- High Altitude — Follow the recipe as noted.
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