Lavender Marshmallow
Indulge in a dreamy delight with our Fluffy Lavender Marshmallows! These little bites of happiness are not infused with beautiful lavender create a blissful blend of flavor and aroma that tantalizes every sense. Imagine the magic as you savor each bite, bursting with blissful flavor and heavenly aroma that transports you to a serene garden in full bloom! Whether you're sipping hot cocoa or crafting the perfect s'mores, these elegantly crafted marshmallows elevate every experience. These Lavender Marshmallows, made with Suncore Foods® Lavender Flower Buds, are not just delicious; they’re wonderfully addictive!
Ingredients
Lavender Marshmallows:
1½ tablespoons gelatin
1½ cups cold water, divided
1½ cups granulated cane sugar
½ cup powdered sugar (for dusting)
¼ teaspoon salt
2 teaspoons vanilla extract
½ tablespoon Suncore Foods® Lavender Flower Buds
A peel of ½ a lemon
For Coloring the Marshmallows:
2 tablespoons Suncore Foods® Lilac Taro Yam Powder
1½ teaspoons Suncore Foods® Pink PItaya Powder (divided: 1 tsp + ½ tsp)
For Painting the Top:
1 teaspoon Suncore Foods® Lilac Taro Yam Powder
1 teaspoon Suncore Foods® Pink PItaya Powder
Water (about 1 teaspoon each for blending)
To Finish:
Extra Suncore Foods® Lavender Flower Buds for sprinkling
Powdered sugar for storage
Directions
1. Make the Tea — Start by boiling 1 1⁄2 cups of water. Pour it over Suncore Foods® Lavender Flower Buds and lemon peel in a heat-safe jar or bowl. Cover and let it steep for 10–15 minutes. Strain out the solids, then place the tea in the fridge or freezer to cool completely.
2. Bloom the Gelatin — Add ½ cup of the cooled lavender tea to a small bowl and sprinkle in the gelatin. Let it sit for about 10 minutes to bloom. It’ll get thick and gloopy—that’s exactly what you want.
3. Cook the Sugar Syrup — In a saucepan, combine the remaining 1 cup of lavender tea and the sugar. Stir gently until dissolved, then stop stirring and let it cook until it hits 240°F.
4. Whip the Fluff — Pour the hot syrup into your stand mixer bowl with the bloomed gelatin. Start mixing on low, then gradually turn to high and whip for about 8–10 minutes until fluffy and doubled in size.
5. Add Flavor — About halfway through whipping, add the vanilla and salt. Let it finish whipping until glossy and holding its shape.
6. Divide and Color — As soon as the marshmallow is whipped, move quickly: Keep ⅓ of the fluff white in the stand mixer bowl. Transfer the other ⅓ to a separate bowl and stir in 2 tablespoons Suncore Foods® Lilac Taro Yam Powder and 1/2 tsp of Suncore Foods® Pink PItaya Powder. In the final bowl, mix in 1 teaspoon Suncore Foods® Pink PItaya Powder and for a warm pink tone. (A hand mixer helps if the marshmallow starts setting too fast.)
7. Layer and Swirl — Scoop large spoonfuls from each bowl into a buttered and powdered-sugar-dusted loaf pan, alternating colors. Once everything’s in, use a butter knife to gently swirl the layers.
8. Paint the Top — In two separate dishes, mix 1 teaspoon Suncore Foods® Pink PItaya Powder and 1 teaspoon Suncore Foods® Lilac Taro Yam Powder each with about 1 teaspoon of water to make natural “paint.” Drip both over the top of the marshmallows and swirl again with a knife for a marbled finish.
9. Finish with Lavender — Lightly sprinkle dried Suncore Foods® Lavender Flower Buds over the top. Let the marshmallows sit uncovered at room temperature for 2–3 hours until firm.
10. Slice and Store — Once set, slice into squares. If you plan to store them, roll each marshmallow in powdered sugar so they don’t stick together—just note that the beautiful colors will get a little muted when coated.