Lavender Marshmallows

Lavender MarshmallowsIt’s interesting how your love for a particular cuisine, dish or ingredient could develop throughout your life. You might have hated something being a child but have felt in love with that later on. I’ve known a few people would gobble up some food in their childhood but abhor it having grown up.

There is another story. You might not have thought about something in the past, but all of a sudden you bumped into that gave it a try and started to love or if you’re lucky enough, to be obsessed. Exactly this happened to me a few years ago.

Lavender Marshmallows

For the most of my life I hadn’t cared about lavender. Indeed, I didn’t have a chance to give it a try!

I definitely remember some lavender perfume and cosmetics being sold when I was a child, but that wasn’t the same thing, right? At least, I wasn’t that curious to bite a bar of soap.

Lavender Marshmallows

Later on, when my passion for cooking and photography fully ignited, I saw a number of fabulous recipes which I would love to try but I couldn’t since I wasn’t able to find any lavender. Lavender?! I often wasn’t able to find any vanilla extract either.

Lavender Marshmallows

I’ve got to confess – that was the major reason for coming to Canada. Kidding, though. It was only the second one. However, my craving for lavender was satisfied. First, I got some dry lavender seeds and then a precious bottle with lavender extract.

As that usually happens, I’ve had – surprise, surprise! – a kick on using lavender. In the last couple of years I’ve incorporated lavender in ice cream, sorbet (I’ve made lavender, chocolate – lavender, and lavender – mango sorbets), macarons, cookies, donuts, lemonade, truffles, and even in a salad dressing. And I’m not ready to stop yet!

Lavender Marshmallows

This time I desperately needed to make lavender marshmallows since I had just a few remaining drops of my magic elixir lavender extract (I still cannot find it in the stores – I’ve got to order it on the Internet). It was such a solemn momentum. I was so touched by that moment that I was about to cry.

Lavender Marshmallows

Not only these marshmallows turned out super delicious, but they got the perfect texture (they had been the 3rd in a row by that time). Plus, they were fluffy, soft, with the delectable lavender flavor, basically as all marshmallows should look. And such a color, eh? They were just impeccable; kind of the perfect farewell to my lavender extract.

Do you love lavender folks and how do you use it? Inspire me!

Lavender Marshmallows

Lavender Marshmallows

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 4 hours, 25 minutes

Ingredients

  • 3 tablespoons unflavored gelatin
  • 2/3 cup cold water, divided
  • 1 cup corn syrup
  • 1,5 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 - 1 tablespoon lavender extract
  • food coloring, optional
  • 1/2 cup mixture of corn starch and powdered sugar or more if needed, for dusting
  • cooking spray, for greasing

Instructions

  1. In a small bowl combine the gelatin, vanilla extract, lavender extract, and 1/2 amount of the water. Set aside while preparing the syrup.
  2. In a large saucepan set up the thermometer. Combine the corn syrup, sugar, and the remaining water and bring the mixture to a boil. Continue cooking over medium heat until the thermometer reaches the "soft candy stage" or 238-240 degrees F. Immediately remove from heat.
  3. Working quickly, beat hot syrup into the gelatin mixture at slow speed.
  4. As soon as the syrup has incorporated, add the food coloring, if using, and increase speed to maximum. Beat until the mixture is thick (it should form gentle peaks), fluffy and glossy, for about 7-15 minutes.* While the mixture hasn't thickened yet, try and add more lavender extract, if necessary, continue beating.
  5. In a meanwhile, coat a baking pan (8x8 inch or larger) with the cooking spray. Generously dust the form with the mixture of the starch and sugar powdered.
  6. As soon as you have finished whipping the cream, pour it into the prepared pan and smooth the top with a spatula. Dust the top with the additional starch. Let it stand for at least 3-4 hours, until firm to a touch. Remove from the pan and slice into desired size cubes (I used a pizza knife).
  7. Enjoy!

Notes

* Time could vary - having made a number of marshmallows by now, I took just 7-8 minutes for one while up to 15 for other. havocinthekitchen.com

http://www.havocinthekitchen.com/lavender-marshmallows/

 

13 Thoughts on “Lavender Marshmallows

  1. What brand of extract did you use?

  2. Yum! I love lavender and marshmallows, so I can only imagine how delicious these taste! I am pinning this recipe to try later! Thanks for sharing!

  3. These marshmallows look awesome! Love the vibrant color! And my wife is totally obsessed with marshmallows, so I know she would be ridiculously happy if I made her a batch of these!

  4. These are so fun! I love any homemade marshmallows!

  5. I made my way through your whole post with my mouth hanging open! Not only does your use of lavender extract blow me away – but, dang – these marshmallows look wonderful! Growing up my mom made us homemade marshmallows, but I’ve never tried my hand at them – I do offer a taste-testing service though – just saying! :)

    • Haha, that’s hilarious. I don’t need a taste-testing service right now, but I may be extremely interested in it in November and December, just before Christmas when I get unstoppable with sweet stuff:) Thanks a lot!

  6. Ben, these lavender marshmallows are so pretty and I bet they taste amazing! I love lavender, especially in tea (Since you asked). As a little girl I stuck my nose in the air over asparagus… I never said I was a smart little girl. Lol. Now, of course I love it. (then again what is there not to love?) Thanks for sharing another wonderful recipe ;) Cheers, buddy!

    • Lavender in tea? Surprisingly, never tried! Thanks for all your kind words and and have a great week (isn’t ludicrous to wish a nice week when Monday is just started? It’s as weird as saying “good morning” at 7 am. on a business day…Anyways) :)

  7. spicedblog on May 3, 2015 at 1:51 pm said:

    What an intriguing (and awesome) flavor combination you have going on here, Ben! I’m just like you with the lavender, though. For the longest time, I was like ‘why do I want to eat something that reminds me of perfume or soap?’ But then I had a lavender scone that one of my wife’s coworkers brought us from her hometown bakery…and I was hooked! I made lavender scones, and they were quite awesome. (Of course, the first time I made them, I put WAY too much lavender in there.) It’s amazing how little is needed to produce the perfect amount of flavor. I bet these would be awesome in a mug of hot cocoa!

    • Thanks David! I’ve been working a lot with lavender recently. These marshmallows got really nice flavor, but I’ve seen somewhere on the Internet an idea of combining lavender and honey – it must be even better! Lavender scones sound amazing to me. Or should I add some lavender in banana bread?:) Sounds horrible though:)

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