Chamomile Marshmallows
Unleash your confectionary dreams with a sweet, fluffy, soft pillow of dreamy chamomile marshmallows. The natural, earthy sweetness of chamomile was a perfect pairing in these floral tea marshmallows.
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Ingredients
- 3 packages unflavored gelatin 21 grams
- 1 cup cold water 8 oz, divided in half
- 1 ½ cups granulated sugar 298 grams
- 1 cup light corn syrup 312 grams
- ½ teaspoon salt
- 1 tablespoon vanilla extract 14 grams
- 2 tablespoons dried chamomile flowers finely ground into a powder
- powdered sugar to sprinkle on top
Instructions
- 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.
- 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".
- Meanwhile, combine the sugar, dried chamomile, corn syrup, salt, and the remaining ½ cup water in a small saucepan. Cook over medium-high, often stirring 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.
- 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.
- 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. Cut marshmallows into squares or use cookie cutters to cut shapes.
Nutrition
Serving: 1g | Calories: 40kcal | Carbohydrates: 10g | Fat: 0.03g | Sodium: 39mg | Potassium: 1mg | Sugar: 10g | Calcium: 0.2mg | Iron: 0.01mg
Servings: 30 marshmallows
Calories: 40kcal