Vanilla Chamomile Marshmallows
It might take a while to make, but the soft and sweet combination of Vanilla Chamomile Marshmallows is worth the wait!
- Author: Norann Oleson
- Prep Time: 10 minutes
- Additional Time: 5 hours
- Cook Time: 20 minutes
- Total Time: 5 hours 30 minutes
- Yield: Serves 4
- Category: Desserts
Ingredients
- 3/4 cup water
- 1/4 cup dried chamomile flowers or 1/2 cup fresh blossoms
- 1 tablespoon gelatin
- 1 cup sugar
- 2 tablespoons honey
- 1 pinch cream of tartar
- 1 tablespoon vanilla extract
- 1/2 cup confectioners’ sugar
- Brew chamomile tea by bringing water to boil in a small pot.
- Remove the pot from the heat and add the chamomile.
- Cover and let chamomile steep for 10 minutes.
- Strain the chamomile from the tea; chill tea in the refrigerator.
- Once tea is cool, put 1/4 cup of the tea into the bowl of a stand mixer.
- Sprinkle the gelatin over the tea and let it sit for 10 minutes.
- Combine the sugar, 3 tablespoons of the chamomile tea, honey, and cream of tartar in a pot on medium heat.
- Stir gently, until the sugar has dissolved completely.
- Continue heating the sugar mixture without stirring, until it reaches 234 degrees F on a candy thermometer.
- Turn on the stand mixer to its lowest setting.
- Pour a thin stream of the hot sugar mixture into the center of the bowl while the mixer is running.
- Once all the sugar mixture is in the mixing bowl, turn the mixer on high and let it run for 10 minutes. The mixture should double in volume.
- Line an 8×8-inch pan with parchment paper and spray it with cooking spray.
- One minute before you are ready to switch off the mixer, add the vanilla extract.
- Scoop the marshmallow into the prepared pan with a buttered scraper and pat down the surface with the scraper, or with buttered hands until the surface is smooth.
- Let the marshmallow cure for at least 4 hours.
- When the marshmallows are cured, prepare a cutting board with confectioners’ sugar and cornstarch.
- Turn out the marshmallow onto the cutting board.
- Using a very sharp knife dipped in hot water, make vertical cuts in the marshmallow, one inch apart.
- Cut the strips into one-inch cubes. Rinse the knife in hot water as needed.
- Coat each marshmallow in the sugar-cornstarch mixture and shake off the excess.
- Store in an airtight container for up to a week—if they last that long.
Notes
Note: because of the time you need to let the marshmallows cure, try making these early in the morning or the day before you want to serve them.