Chamomile Marshmallows

Unleash your confectionary dreams with a sweet, fluffy, soft pillow of dreamy chamomile marshmallows. Chamomile's natural, earthy sweetness was a perfect pairing with these floral tea marshmallows.

My daughter has two favorite hot drinks: chamomile tea and hot chocolate. I believe her fondness for hot chocolate is due to the presence of marshmallows. To fulfill her dreams, I decided to combine chamomile and marshmallows in one treat.

Fortunately, it turned out to be a great idea. For one, the flavor was unbelievable. The beautiful flavor of chamomile + my homemade vanilla extract in these homemade marshmallows were addictive. While I was photographing them, my kids wouldn't stop sticking their hands in my shoot to sneak another one.

And these chamomile marshmallows came to my rescue. The following afternoon, my daughter had a rough day at school. They were a perfect soothing and uplifting treat for her. I was grateful that I had made these special marshmallows and promised her a cup of cocoa. We spent some quality time together, we put her hair in curlers (her request), we made clay bead bracelets, and I listened to her as she shared her feelings. I assured her that it was normal to feel that way and that everything would be just fine. It was a special moment, and I hope she remembers it fondly.

Making marshmallows at home:

The process of making marshmallows is so marvelously fun. It isn't difficult by any means, but requires some patience as they come with a long mixing and curing time. They are nothing like the store-bought marshmallows you're used to. These are so much better. Worth the wait.

History of marshmallows as medicine:

The history of marshmallow has always interested me. "Nineteenth century doctors extracted juice from the marsh mallow plant's roots and cooked it with egg whites and sugar, then whipped the mixture into a foamy meringue that later hardened, creating a medicinal candy used to soothe children's sore throats.

Eventually, advanced manufacturing processes and improved texturing agents eliminated the need for the gooey root juice altogether. Unfortunately, that eliminated the confection's healing properties as a cough suppressant, immune system booster and wound healer." - Quote directly from Thought.co

So we wound up with a completely useless spongey confectionary treat, and I'm here for it. 

Ingredients:

• unflavored gelatin - gelatin is the setting agent for marshmallows.
• cold water, divided in half
• granulated sugar
• light corn syrup -corn syrup is used in marshmallows to prevent crystallization of the sugar syrup. When the sugar is melted and boiled to the point where it has 0% water, the syrup can revert back to its crystallized state. Possible substitutions include agave syrup maple syrup or honey, however this recipe was developed using corn syrup.
• salt
• vanilla extract, you can use other flavors here if you prefer like our Rose and Lavender Extract 
• dried chamomile flowers
• powdered sugar to sprinkle on top - this will be the dusting powder to help you handle the marshmallows, they are very sticky.

Let's make them!

1. Line the bottom and sides of a 9x9-inch square baking pan with parchment paper. Lightly grease with nonstick cooking spray and using a fine mesh sieve, generously dust the pan with powdered sugar. Set aside.
2. Pour the gelatin over ½ cup of the cold water in the bowl of a stand mixer fitted with a whisk attachment; whisk to combine. Let the mixture sit to allow the gelatin to thicken and "bloom".
3. Meanwhile, combine the sugar, dried chamomile, corn syrup, salt, and the remaining ½ cup water in a small saucepan. Cook over medium-high, stirring often until the sugar is dissolved, about 3 minutes. Continue cooking, stirring occasionally, until the sugar syrup registers 240° (soft-ball stage) on a candy thermometer. This takes approximately 10 minutes. Remove from heat.
4. Immediately turn the mixer to medium-low speed and carefully pour in the syrup. Once all of the syrup is combined, gradually increase the mixer speed to high, and beat until the mixture is very thick and fluffy, 10 to 12 minutes. Add in the vanilla. 
5. Pour the marshmallow mixture into the prepared pan and quickly smooth the top. Sprinkle the top with powdered sugar. Let marshmallows sit at room temperature overnight before cutting into them.
6. Cut marshmallows into squares or use cookie cutters to cut shapes.

The next step seems obvious. Use in a dreamy cup of chamomile or lavender hot chocolate and enjoy in some chamomile strawberry s'mores, of course.