Lemon Lavender Marshmallows
Did you know marshmallows are super easy to make from scratch? I probably wouldn’t make plain marshmallows from scratch because I’m all about the easiest way possible, and it’s obviously easiest to buy plain ol’ regular marshmallows. For the record, I also hold this opinion about standard pie crusts. But with marshmallows made from scratch, you can make so many different flavors! And I can’t think of a better flavor for spring than Lemon Lavender Marshmallows! These are light and bright and are the perfect flavor to bring spring!
You’ll want a stand mixer or you’ll get a solid arm workout, and you’ll need a candy thermometer for this, but if you don’t have one you can get a good one for super cheap! I’ve been using this AcuRite thermometer recently and am loving it more than the ones you may see more often that have the round faces on top. Disclaimer: Please note that this is an affiliate link and I will earn a commission if you purchase through this link. I recommend this product because I use it in my own kitchen. Please let me know if you have any questions about it!
When you use a candy thermometer, you’ll want to make sure the metal tip is not touching the bottom of the pot, but otherwise you just clip it on to the side of the pot and it does all the work! And be careful when you remove it because it can get hot to the touch. I always use a potholder to take it off the pot.
These Lemon Lavender Marshmallows are light and fresh and so delicious. I have just been eating these straight out of the storage baggie, but let me know in the comments what you would do with these delicious treats!
Lemon Lavender Marshmallows
Ingredients
- 3 packages unflavored gelatin
- 1/2 cup water
- 1 1/2 cups sugar
- 1 cup corn syrup
- 1/2 teaspoon kosher salt Diamond Crystal
- 1/2 cup water
- 1 teaspoon lemon extract
- 1 tablespoon lavender
- 1/4 cup powdered sugar
- 1/4 cup corn starch
Instructions
- Put gelatin and first 1/2 cup of water into the mixing bowl of a stand mixer with the whisk attachment and set aside.
- Heat sugar, corn syrup, salt, and the other 1/2 cup water in a small to medium pot, covered over medium-high heat for approximately 4 minutes.
- Uncover and continue heating until mixture reaches 240 F. This could take 10 minutes or more.
- Remove from heat.
- Begin beating the gelatin mixture with the whisk attachment of the mixer and very slowly pour in the syrup mixture.
- Beat for an additional 12 minutes.
- Add in lemon extract and lavender, and beat for another minute.
- In a separate small bowl, combine powdered sugar and cornstarch.
- Spray an 8x8 pan with nonstick spray, and coat with approximately half of the powdered sugar/cornstarch mixture.
- Pour mixture into the pan and spread evenly with a greased spatula.
- Sprinkle most of the remainder of the powdered sugar/cornstarch mixture over top and let sit for 4 hours.
- Cut into cubes with a greased knife. Coat the sides of each cube with the powdered sugar/cornstarch mix and enjoy!
These pictures are beautiful! Love the flavors of lemon and lavender in these marshmallows
Thank you!! I thought it was about time for some bright, fresh flavors!