These lavender marshmallows are fluffy and soft, flavoured with real, edible lavender buds. They’re perfect to eat as they are and equally delicious in the customary festive hot chocolate or toasted and sandwiched between graham crackers.
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Marshmallows are one of the fluffiest, most decadent candy treats you can savour this time of the year! Especially because they go so well in hot chocolate. When you plop a few of these pillowy squares into your hot drink, they start to go molten and gooey, making your hot chocolate even more decadent! Now, you can most certainly use store bought marshmallows. But have you ever tried making them at home? They are absolutely a class apart and you would never ever go back to eating store-bought mallows ever again! Now we’ve all eaten the vanilla marshmallow and many moons ago, I’d also made these peppermint marshmallows without sugar! This time, however, to keep the festivities going but still add a quirky touch, I decided to make these fluffy, flavoursome lavender marshmallows.
I know that we tend to associate lavender as something that is used more in summer, but have you dropped these babies in a pool of hot chocolate? It just Melts away flavouring your hot cocoa with the herby, aromatic fragrance and taste. I’ve used real dried lavender buds in these lavender marshmallows. You need to make sure that these are culinary lavender buds, which simply means, they need to be edible.
You could skip the real buds and use lavender extract instead, but if you know me, you will also know that I prefer using as natural ingredients as I can. Infusing the lavender flavour from the buds is easier than you think. It’s very similar to brewing herbal tea; just add some lavender buds in a bowl and pour boiling hot water over it. I like to cover the bowl with aluminium foil, shiny side inside, as it helps with insulation, keeping the heat inside the bowl and infusing more of the beautiful, therapeutic lavender aroma! Let it steep for 5 minutes, strain and you have a beautiful lilac liquid full of lavender goodness.
Making these marshmallows couldn’t be simpler, you only need 4 ingredients! I know many recipes on the web call for glucose or corn syrup and the likes, but let me assure you, just plain old caster sugar does the trick just fine! You do need a candy thermometer to accurately gauge the temperature and make sure that the texture of these lavender marshmallows is just right.
I hope you make these fluffy pillows at home, they’re super easy and taste so good just by themselves or even in hot chocolate! You are going to love the chocolate + lavender combo! Mmmm! 🤤
- 2 tablespoons icing sugar
- 2 tablespoons cornflour
- 1 teaspoon edible dried lavender buds
- 180 grams water, boiling
- 24 grams unflavoured powdered gelatine
- 400 grams caster sugar
- Begin first by generously greasing a 9 inch x 9 inch tray with flavourless oil.
- Combine the icing sugar and cornflour together, give it a whisk and add to the tray. Shuffle it around collect the excess in a bowl for later use.
- In a bowl, add the lavender buds and pour the boiling hot water.
- Cover with aluminium foil and let it steep for 5 minutes.
- Drain the water and let it cool down to room temperature.
- In the bowl of a stand mixer, fitted with a whisk attachment, add 6 tablespoons of the steeped lavender water.
- Sprinkle the gelatine over it and let it bloom.
- Meanwhile, add the caster sugar and rest of the steeped lavender water in a saucepan and use a whisk to bring the mix to a boil on medium high heat.
- Once the sugar has dissolved completely, lower heat to medium and keep the whisk away.
- Fit the saucepan with a candy thermometer and let the mix cook away till it reaches a temperature of 240 degrees F, or the soft ball stage. This takes about 8 minutes.
- About 1 - 2 minutes before the sugar syrup reaches the desired temperature, start the stand mixer on slow speed to break the bloomed gelatine apart.
- Pour the hot sugar syrup in a steady stream along the side of the bowl.
- Once the syrup has been added, increase speed to medium (6 on stand mixer) and whisk for about 8 minutes.
- In the final minute, add purple food colour.
- Pour the prepared marshmallow mix into the tray and top with dried lavender buds while the mix is still wet.
- Dust with the rest of the cornflour and icing sugar mix.
- Cover with cling wrap touching the surface of the marshmallow
- Let it set overnight.
- The next day, dust a cutting board with cornflour and icing sugar mix.
- Plop the set mallow onto the board, grease your cutting knife generously and cut into 16 equal squares.
- Clean the knife and re-grease between each cut.