Lavender Marshmallows
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Homemade lavender marshmallows made with ground culinary dried lavender and vanilla bean paste.
Why Make These Lavender Marshmallows?
If you’re a regular reader, you already know that I’m especially fond of two things: lavender recipes, and making homemade marshmallows.
While homemade marshmallows definitely require a bit more time and effort than just picking up a bag at the supermarket, I prefer to make my own because they offer endless room for experimentation. You can create fun flavors such as red wine; cookies and cream; and mint chocolate chip; or cut them into shapes like Valentine’s Day hearts or spooky Halloween ghosts.
I’ve found ways to add lavender to all kinds of drinks and desserts (this lavender whipped cream is a personal favorite!), but I’d never thought to combine my love of lavender with my affection for homemade marshmallows. Until now.
Subtly floral-tasting and soft purple in color, these lavender vanilla marshmallows capture the colors and flavors of an early summer afternoon. They make especially lovely favors for seasonal celebrations like weddings, bridal showers, or engagement parties, but taste just as great in a mid-winter mug of lavender hot chocolate too.
Lavender Marshmallow Recipe Ingredients
To make this lavender marshmallow recipe, you’ll need the following ingredients:
- Gelatin – I tested this recipe with powdered gelatin. If you prefer to use gelatin leaves or sheets, visit my blog post about gelatin conversions to learn more about the differences between gelatin leaves and powder.
- Granulated Sugar – Along with light corn syrup, granulated sugar gives homemade marshmallows their sweetness.
- Corn Syrup – Choose a light corn syrup such as Golden Barrel, or Light Karo Syrup. You can also use liquid glucose.
- Salt – A small amount of fine sea salt cuts the sweetness of the marshmallows.
- Gel Food Coloring – I added a few drops of Chefmaster’s Violet gel food coloring for a pretty purple color. Feel free to omit if you prefer a more natural shade.
- Dried Lavender – See my notes on selecting and working with culinary dried lavender, below.
- Vanilla Bean Paste – I recommend using a good-quality vanilla bean paste (such as Nielsen-Massey or Taylor & Colledge). Or, substitute the scrapings of one vanilla pod.
- Confectioner’s Sugar and Cornflour – Confectioner’s sugar (icing sugar, powdered sugar) and cornflour (cornstarch) create the powdery coating. If preferred, you can replace the cornflour with an equal amount of potato starch.
Working with Culinary Dried Lavender
Not all dried flower products are suitable for human consumption. When selecting dried lavender flowers, look for a product clearly labelled as edible, food-safe, or culinary grade. Do not use anything not labelled as such.
Some recipes (like my lavender simple syrup, or this spring simmer pot) call for whole dried lavender buds. To make these lavender vanilla marshmallows, you’ll start by grinding the buds into a fine powder. You can use a food processor, but for small quantities, I personally find it easier to use a standard household coffee grinder.
Recommended Tools and Equipment
Before getting started, I recommend gathering a few special tools: An 8×8-inch square tin (don’t use anything larger, or your marshmallows will be too thin); a coffee grinder or food processor (for grinding the dried lavender buds); a candy thermometer (for cooking the sugar syrup); and a hand or stand mixer, for mixing the marshmallow fluff.
You’ll also need a sharp tool for cutting the marshmallow slab into individual portions. I prefer a well-oiled chef’s knife, but you can also use a metal cookie cutter to create cute shapes, as I’ve done with these strawberry marshmallow hearts.
How to Enjoy Lavender Marshmallows
Stir homemade lavender marshmallows into a mug of lavender hot chocolate; dip them in hot cocoa dip or a dark chocolate fondue; make lavender s’mores; or turn them into lavender Rice Krispie treats. They’re also ideal for gifting or snacking!
Make-Ahead and Storage Suggestions
Homemade marshmallows do not require refrigeration. Store in an airtight container at room temperature for up to one month.
Other lavender recipes you might enjoy:
Lavender Hot Chocolate
Lavender Ice Cream
Sugar Cubes with Lavender
Lavender Simple Syrup
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Lavender Marshmallows
- Total Time30 minutes (+ setting time)
- Yield36 marshmallows 1x
Homemade lavender marshmallows made with ground culinary dried lavender and vanilla bean paste.
Ingredients
Marshmallows:
Nonstick spray
240 milliliters water (1 cup), divided
20 grams powdered gelatin (2 tablespoons; about 3 packets)
400 grams granulated sugar (2 cups)
200 grams corn syrup (1/2 cup)
1/4 teaspoon fine sea salt
Purple gel food coloring
2 grams culinary dried lavender (2 tablespoons), ground in a food processor or coffee grinder
1 teaspoon vanilla bean paste
Coating:
50 grams confectioner’s sugar (1/3 cup)
50 grams cornflour/cornstarch (1/3 cup)
2 grams culinary dried lavender (1 tablespoon) ground in a food processor or coffee grinder
Instructions
Marshmallows:
Line an 8 x 8-inch square tin with parchment, allowing a 1-inch overhang on all sides. Spray with nonstick spray.
Pour 120 milliliters water into a large mixing bowl (if using a hand mixer), or the bowl of a stand mixer. Sprinkle the powdered gelatin evenly over the water.
In a large, heavy-bottomed stock pot, combine granulated sugar, corn syrup, remaining water, and fine sea salt. Bring to a boil and boil, without stirring, until syrup reaches 240° F / 116° C on a digital thermometer.
Carefully pour hot syrup over gelatin mixture. Mix on high speed for 2-3 minutes, until mixture begins to thicken.
Add 1-2 drops of purple gel food coloring and continue to mix on high speed until very thick and voluminous, about 8-9 minutes more.
Mix in the ground dried lavender and vanilla bean paste.
With an oiled flexible rubber spatula, scrape marshmallow into prepared tin.
Loosely cover with a well-oiled sheet of aluminum foil. Allow to set at room temperature until firm, at least 4 hours or overnight.
Cutting and Coating:
In a small bowl, whisk together confectioner’s sugar and ground dried lavender.
Cover a large chopping board with a sheet of parchment, and dust generously with cornflour mixture. Turn marshmallow slab out onto dusted surface. Sift top of slab with more of the powder.
With a well-oiled chef’s knife, cut the slab into 6×6 rows, for 36 square marshmallows, or 8×8 rows, for 64 marshmallows. If desired, you can also use an oiled metal cutter to cut the slab into hearts, stars, or other shapes.
Toss the marshmallows in remaining cornflour mixture, coating all sides evenly.
Store lavender marshmallows in an airtight container at room temperature for up to 1 month.
- Prep Time: 30 minutes
- Setting Time: 4 hours
- Category: Candy and Confectionery
- Method: Stovetop
