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
Scale
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
Instructions
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.
