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.

Dandelion Honey Marshmallows Easy No Corn Syrup Recipe

Name: Dandelion Honey Marshmallows The Most Beautiful No Corn Syrup Treat You Will Make
Prep time: 10 min
Cook time: 10 min
Total time: PT-497461H51M10S
Cuisine: American
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

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

Scale

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