Look, I’ll be honest: once you make marshmallows from scratch, the bagged stuff becomes completely obsolete. And when you can walk into your garden and snip fresh chamomile for the recipe? Game over.

Here’s a fun fact: ancient Egyptians made marshmallows from actual mallow plant roots and reserved them for royalty. Fast forward to today, and we’re working with gelatin, honey, and those gorgeous chamomile flowers that keep volunteering in my herb patch every summer.

The process is surprisingly straightforward. You steep your dried chamomile (I harvest mine in July and hang-dry it) until the water takes on this beautiful golden color with that distinctive apple-honey aroma. That infused tea becomes the base that blooms your gelatin while you heat honey to exactly 240 degrees–this is where a candy thermometer earns its keep.

Then comes the satisfying part: watching your stand mixer transform liquid honey and chamomile tea into glossy white fluff. We’re talking serious volume increase here. The texture you’re aiming for is thick enough to hold stiff peaks, with a sheen that catches the light.

Pro tip: Grease those spatulas generously before you start. This stuff sets fast, and you’ll want to work quickly getting it smoothed into your prepared pan.

After an overnight rest, you’ll cut into squares that have this incredible tender bounce–completely different from commercial marshmallows. The chamomile adds a subtle floral note that’s sophisticated without being perfume-y, perfect for adult hot chocolate or gifting to friends who appreciate homemade treats.

My daughter and I harvest chamomile together each summer specifically for this recipe. There’s something satisfying about turning those tiny flowers into something this indulgent. Plus, they make excellent holiday gifts when wrapped up in cellophane bags.

How to Make Homemade Marshmallows with Chamomile

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Once you learn how to make Homemade Marshmallows with Chamomile with a few simple ingredients, you’ll never go back to the bagged stuff!

• Author: Amanda MacArthur
• Prep Time: 30 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Desserts

Ingredients

• 2 tbsp dried chamomile
• 1/3 cup boiling water
• 2 tbsp gelatin
• 1 cup real honey
• 1 pinch salt
• Confectioners sugar for dusting
• Coconut oil for greasing

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Instructions

1. Boil water, and pour ⅓ cup into a small glass. Put dried chamomile in a tea bag or cheesecloth. Let steep in hot water for 10 minutes, then let cool completely. 
2. Remove tea bag (squeeze out the extra water in it), and pour cooled tea into the bottom of a stand mixer. Sprinkle gelatin over the top and let “bloom” for 5 minutes.
3. In the meantime, bring honey to a simmer over low heat in a small non-stick pan and add salt. It will begin to bubble up, and at that point, it’s likely reached the ideal 240 degrees, but you can also use a candy thermometer to be sure. This should only take a couple minutes of heating. 
4. Turn your stand mixer on its lowest speed with whisk attachment on, then start slowly pouring the honey in. Once it’s all in, turn to high and watch the magic happen.
5. In the meantime, prepare one or two spatulas and grease them with coconut oil (preferred) or olive oil. Prep an 8×8” square baking dish with parchment paper and a dusting of confectioner’s sugar.
6. Within about 5 minutes, your fluff should be about ready. It will be bright white and thick, easily forming stiff peaks if you try to remove the whisk attachment. The thicker your honey, the faster it will happen. 
7. Turn off the mixer, open it up, remove the whisk and tap it on the edge of the bowl to get the excess marshmallow out, then quickly use one of your greased spatulas to scoop the marshmallow out into your baking dish, trying to smooth it in evenly. You may need your second spatula once the first gets sticky, to make the top extra smooth and even. Do this all fairly quickly, as the marshmallow will begin to set as soon as it stops being whisked.
8. Once smoothed into a baking dish, let sit out overnight, then in the morning, bring out another piece of parchment dusted with confectioner’s sugar, and flip your marshmallows onto it. Cut the marshmallows up into squares and toss them in the extra sugar so the sides aren’t sticky and they can store more easily. 
9. Enjoy in hot chocolate, alone, or wrap up as gifts!

Bottom line: If you’re growing chamomile anyway, this recipe is absolutely worth the minimal effort! Plus, you can make a little extra tea to sip, and it will be perfectly cooled by the time you’re done!

If you make this Homemade Marshmallows with Chamomile recipe, let me know what you think!