Dandelion Honey Marshmallows are the recipe that made all three of us look at the bag of marshmallows in the pantry and wonder why we had ever bought them from a shop. Teresa made them one spring afternoon with her granddaughter who had arrived at the door with two fistfuls of dandelion heads she had picked from the garden path and an expression of intense purpose.
They made the petal tea together, steeped and strained, then watched the gelatin bloom in the stand mixer bowl while the honey heated in the saucepan and the kitchen filled with the most extraordinary warm floral fragrance. Ten minutes of whipping later and the bowl was full of something pale and cloudlike and completely magical.
Dandelion Honey Marshmallows are made with nothing but dandelion petal tea, good honey, gelatin, a pinch of salt, and powdered sugar for dusting. No corn syrup, no artificial flavors, no complicated equipment beyond a stand mixer and a candy thermometer.
The finished marshmallows are pale and pillowy and deeply honey-flavored with the gentle floral note of the dandelion tea woven through every bite in the most lovely and delicate way. They toast over a campfire beautifully. They melt into hot cocoa perfectly. And they taste completely extraordinary in a way that any marshmallow you have ever bought from a shop simply does not. Come follow us on Pinterest where we share beautiful and creative recipes like this one from our kitchen every single week.
Table of Contents
Why You Will Love This Dandelion Honey Marshmallows Recipe
This Dandelion Honey Marshmallows recipe is the homemade treat project that delivers something genuinely extraordinary with a very short active cooking time of under thirty minutes, plus a few hours of patient waiting while the marshmallows set. The gelatin is the structural ingredient that gives these marshmallows their cloud-like texture. It blooms in cold dandelion petal tea in the stand mixer bowl while the honey heats on the stove, which means both components are ready at exactly the same moment and the assembly happens seamlessly and efficiently.
Cooking the honey to exactly 240°F, the soft ball stage on a candy thermometer, is the precise detail that determines whether the finished marshmallows will hold their shape or remain too soft. At this temperature the honey has concentrated enough to set when whipped with the gelatin into a firm but yielding marshmallow. The ten minutes of whipping after combining transforms what looks like a thin amber liquid into something pale and billowing and completely remarkable. Our Dandelion Jelly makes the most natural and beautiful companion recipe alongside these marshmallows for a complete and extraordinary dandelion-inspired spring spread.
Ingredients Needed for This Dandelion Honey Marshmallows Recipe
- 1 cup Dandelion Petal Tea, divided into two half-cup portions (made from ½ cup fresh yellow dandelion petals steeped in 1 cup boiling water for 15 minutes then strained)
- 3 tbsp Powdered Gelatin (grass-fed beef gelatin recommended)
- 1 cup Good Quality Honey
- 1 pinch Salt
- 1 cup Powdered Sugar or Arrowroot Powder for dusting
How to Make This Dandelion Honey Marshmallows Recipe
Begin by making the dandelion petal tea. Place approximately half a cup of fresh yellow dandelion petals, green bases completely removed, in a small bowl or teacup. Pour 1 cup of boiling water over the petals and allow to steep for 15 minutes. Strain through a fine-mesh sieve, pressing the spent petals to extract all the liquid, and discard the petals. Allow the tea to cool to room temperature. You need 1 cup of finished dandelion petal tea total, divided into two half-cup portions.
Pour the first half cup of cooled dandelion petal tea into the bowl of a stand mixer. Sprinkle the gelatin evenly over the surface of the liquid and leave it completely undisturbed for about 10 minutes to bloom. The gelatin will absorb the liquid and swell into a thick rubbery mass. This blooming step is essential for the gelatin to activate properly during whipping.
While the gelatin blooms, combine the honey, pinch of salt, and the remaining half cup of dandelion petal tea in a medium saucepan over high heat. Clip a candy thermometer to the side of the pan and heat, stirring only occasionally at the beginning and then not at all as the mixture approaches temperature, until it reaches exactly 240°F which is the soft ball stage. This typically takes 8 to 10 minutes over high heat. Do not stir the honey syrup once it begins to simmer as stirring can cause crystallization. Watch the thermometer closely as it approaches 230°F because the temperature rises quickly from there to 240°F.
When the honey syrup reaches 240°F, remove from the heat immediately. Turn the stand mixer on to low speed to break up the bloomed gelatin. Immediately and carefully pour the hot honey syrup in a slow steady stream down the side of the mixer bowl into the gelatin while the mixer runs on low, cara mia. Pouring slowly down the side prevents the hot syrup from hitting the whisk attachment and splattering dangerously.
Once all the syrup is added, gradually increase the mixer speed to medium and then to high over the course of 2 to 3 minutes to avoid splattering. Beat on high speed for 6 to 10 minutes until the marshmallow batter forms stiff peaks, turns a beautiful pale white color, and looks thick, fluffy, and cloudlike. The transformation from amber liquid to pale fluff is quite remarkable to watch.
Work quickly from this point. Generously grease a 9 by 9 inch baking pan with neutral oil and dust it completely with powdered sugar or arrowroot powder, coating the bottom and all four sides. Grease a silicone spatula with neutral oil or butter. This is not optional. The marshmallow batter is extraordinarily sticky and an ungreased spatula will become completely cemented to the batter within seconds. Scrape the marshmallow batter into the prepared pan and spread it as evenly as possible with the greased spatula. It does not need to be perfectly smooth. Dust the surface with a little more powdered sugar or arrowroot.
Allow the marshmallows to set completely at room temperature for 4 to 6 hours or overnight. When ready to cut, use a spatula to loosen the edges from the pan, then flip the pan over onto a surface dusted generously with powdered sugar or arrowroot. Use a sharp knife wiped with a little oil between cuts to slice into squares. Dust all cut sides generously with powdered sugar or arrowroot to prevent sticking.
How to Serve This Dandelion Honey Marshmallows Recipe
Serve these marshmallows immediately after cutting for the best texture and flavor. Toast them over an open campfire or over a gas burner for s’mores where the honey caramelizes on the outside in the most extraordinary way and the inside melts through completely within seconds.
They are equally wonderful floated in a mug of hot cocoa where they melt slowly into the warm chocolate and release all that honey and dandelion flavor in the most deeply comforting way. Serve on a small wooden board dusted with extra arrowroot and scattered with a few fresh dandelion petals for a beautiful spring presentation. Our Dandelion Bread makes a wonderful companion alongside these marshmallows for a complete spring dandelion-themed afternoon tea spread.
How to Store This Dandelion Honey Marshmallows Recipe
Store cut marshmallows in a tightly sealed airtight container at room temperature for up to 2 days. Because honey is hygroscopic and attracts moisture from the air, these marshmallows will begin to soften and become sticky on the surface after 48 hours at room temperature even in a sealed container.
For longer storage, freeze the cut and dusted marshmallows in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or airtight container and freeze for up to 1 to 2 months. Remove from the freezer 20 to 30 minutes before using to allow them to come to room temperature. They toast beautifully straight from the freezer over a flame and also float perfectly in hot cocoa while still slightly frozen.
Tips to Make This Dandelion Honey Marshmallows Recipe
Grease everything that will touch the marshmallow batter generously and without exception. The baking pan, the spatula, and the knife used for cutting all need to be coated in neutral oil or the marshmallow batter will stick with a tenacity that is genuinely remarkable. A quick spray of cooking oil on each tool before using saves a significant amount of frustration during both pouring and cutting.
Do not try to make these without a candy thermometer. The 240°F temperature for the honey syrup is not approximate. A syrup that is underheated will not give the marshmallows enough structure to set and you will end up with a sticky wet fluff that never firms. A syrup that is overheated will produce marshmallows that are too firm and dense. A candy thermometer is the only reliable way to hit the precise temperature that gives these marshmallows their perfect pillowy texture.
Helpful Notes for This Dandelion Honey Marshmallows Recipe
The dandelion petal tea for this recipe is brewed exactly as you would brew any herbal tea. The petals must be completely free of any green material before steeping as the green parts introduce bitterness that will carry through the finished tea and into the marshmallows. Steep for the full 15 minutes for the best color and flavor extraction from the petals. The finished tea will be a pale golden color with a very gentle and pleasant floral sweetness.
Any flavor of herbal tea can be substituted for the dandelion petal tea in this recipe if dandelions are not available. Chamomile tea makes an equally beautiful and delicately floral marshmallow. Lavender tea produces an extraordinarily fragrant result. Rose petal tea creates a mildly floral marshmallow with a beautiful blush tinge. Plain water works perfectly well too for a classic honey marshmallow without the herbal dimension.
Variation of This Dandelion Honey Marshmallows Recipe
Maria made a version using lavender petal tea in place of the dandelion tea and the finished marshmallows had the most beautiful pale purple tinge and a gently floral lavender fragrance that was completely extraordinary floated in hot lemon tea. Teresa tried adding a teaspoon of pure vanilla extract to the marshmallow batter during the last minute of whipping and the vanilla deepened the honey flavor into something even richer and more complex and completely wonderful.
For shaped marshmallows, allow the batter to set fully overnight, then use small flower-shaped or star-shaped cookie cutters dusted with powdered sugar to cut the marshmallows into shapes. These are completely beautiful and make the most thoughtful and unique gift alongside a jar of our Dandelion Jelly and a loaf of Dandelion Bread. Our Dandelion Muffins make a cheerful and delicious spring companion alongside these marshmallows for the most complete and joyful dandelion spring baking spread imaginable.
FAQs About This Dandelion Honey Marshmallows Recipe
Do I need a stand mixer to make these marshmallows?
A stand mixer is very strongly recommended for this recipe. The marshmallow batter needs to be whipped continuously on high speed for 6 to 10 minutes while the hot honey syrup is first added and then while the mixture transforms into a thick fluffy batter. A hand mixer can technically work but requires holding it in place continuously for that full time which is tiring. A stand mixer allows you to walk away and monitor without holding anything. The bowl and whisk attachment must be very clean and completely free of any grease before starting as any fat in the bowl will prevent the marshmallow from whipping properly.
Why did my marshmallows not set after 6 hours?
The most common cause is honey syrup that did not reach 240°F before being added to the gelatin. If the syrup is underprepared the marshmallows will remain too soft and sticky and will not set to a cuttable consistency even after overnight waiting. The second most common cause is gelatin that was not allowed to bloom for the full 10 minutes in the cold liquid before the hot syrup was added. Always use a candy thermometer and always bloom the gelatin fully before beginning the syrup.
Can I use a different sweetener instead of honey?
This recipe is specifically designed around honey and the hygroscopic properties and cooking behavior of honey at the soft ball stage are integral to the recipe working correctly. Other liquid sweeteners like maple syrup or agave may reach similar temperatures but behave differently during whipping and setting. We have not tested this recipe with other sweeteners and cannot guarantee results with substitutions. Honey is what gives these marshmallows their extraordinary flavor and we recommend using it as specified.
Conclusion
These Dandelion Honey Marshmallows are the spring treat that makes every backyard campfire more extraordinary, every mug of hot cocoa more special, and every afternoon spent picking dandelions with small children feel genuinely worthwhile and purposeful in the most joyful way. Fluffy, honey-golden, and completely unlike anything you have ever made from a bag. We hope they bring the same wonder and the same cloudlike delight to your kitchen that they brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
Dandelion Honey Marshmallows The Most Beautiful No Corn Syrup Treat You Will Make
- Total Time: 20 minutes plus 4 to 6 hours setting
- Yield: 24 marshmallows 1x
Description
The most beautiful and fluffy Dandelion Honey Marshmallows made with no corn syrup, just dandelion petal tea, good honey, and gelatin whipped into the most extraordinary cloud-like homemade marshmallows with a gentle floral honey flavor that toasts beautifully and melts perfectly into hot cocoa.
Ingredients
1 cup Dandelion Petal Tea divided into two 1/2 cup portions
3 tbsp Powdered Gelatin grass-fed recommended
1 cup Good Quality Honey
1 pinch Salt
1 cup Powdered Sugar or Arrowroot Powder for dusting
Instructions
1. Make dandelion petal tea by steeping 1/2 cup yellow petals in 1 cup boiling water for 15 minutes. Strain and cool completely.
2. Pour first 1/2 cup of cooled dandelion petal tea into stand mixer bowl. Sprinkle gelatin evenly over surface. Let bloom 10 minutes.
3. Combine honey, salt, and remaining 1/2 cup dandelion petal tea in a saucepan over high heat.
4. Heat to exactly 240°F on a candy thermometer. Do not stir once simmering begins.
5. Turn stand mixer to low. Pour hot honey syrup slowly down the side of the bowl into the bloomed gelatin.
6. Gradually increase mixer speed to high over 2 to 3 minutes.
7. Beat on high speed 6 to 10 minutes until marshmallow batter forms stiff peaks and turns pale white.
8. Grease a 9×9 inch pan and dust with powdered sugar or arrowroot.
9. Use a greased spatula to spread marshmallow batter into the pan. Dust top with more powdered sugar.
10. Set at room temperature 4 to 6 hours or overnight until firm.
11. Flip onto a dusted surface. Cut into squares with an oiled knife.
12. Dust all cut sides with powdered sugar or arrowroot. Store or freeze.
Notes
Grease the pan, spatula, and knife generously with oil before use. The marshmallow batter is extremely sticky.
Always use a candy thermometer. 240°F is precise and cannot be estimated.
Bloom gelatin for the full 10 minutes in cold tea before adding hot syrup.
Store at room temperature up to 2 days or freeze up to 2 months.
Honey is hygroscopic and will cause marshmallows to soften after 48 hours at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack, Candy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 marshmallow
- Calories: 65
- Sugar: 16g
- Sodium: 4mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: dandelion honey marshmallows, homemade marshmallows no corn syrup, honey marshmallows recipe, dandelion marshmallows
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