A few weeks back I got an itch to make some marshmallows. I’m not sure where the urge came from, but suddenly and very acutely, I wanted needed them. You see, homemade marshmallows are not like the kind you get from the store. Those marshmallows are not very enjoyable unless some sort of toasting or melting is involved. With homemade marshmallows, however, you can eat them plain and pop them in your mouth like popcorn without any heating needed to improve their texture. They are so absurdly and delightfully fluffy and soft that you can easily eat a dozen in a single sitting; no slightly tough exterior coating of any kind, it’s just all good, smooshy airy sweetness. This is both a wonderful and very dangerous thing.

I wanted to include some sort of freeze-dried fruit in them for flavor and color; I’d experimented with that once before for this insanely purple blueberry cream cheese frosting and loved how it turned out, so I started scouring markets for a fun freeze-dried fruit to try. On a recent trip to Seattle, I spotted some freeze-dried black currants in a tea shop, and immediately snatched them up. They were sold with the intent to mix them into dried loose leaf teas to add a fruity element, but I had more lofty, fluffy plans in store for them. I used a blender to break down the berries and dried lavender into a fine powder, and incorporated that into the marshmallow mixture.

Lavender Black Currant & Vanilla Bean Rose Homemade Marshmallows by Eva Kosmas Flores | Adventures in Cooking

For the vanilla bean & rose marshmallows, I used vanilla extract, vanilla bean paste, and a dash of rosewater. The black currant lavender marshmallows had the perfect balance of fruit and tang (black currants can be a bit tart), and the herbal notes of the lavender cut through the slightly sour fruitiness of the currants perfectly, plus it made for a gorgeous natural lavender hue. The vanilla bean & rose marshmallows were wonderfully sweet without being cloyingly so, and the floral flavors from the rose wound into the comforting warmth of the vanilla and created a marshmallow so good I started dropping one into my mug of tea each morning (they go particularly well with a strong earl grey).

Also, Carey and I just wrapped up our Asheville workshop and have decided we may never leave North Carolina. Everything here is so beautiful (we’re staying in town a few days post-workshop to do more exploring) and the folks are so friendly, plus the breweries make insanely good and cheap beer ($5 for a pint of Belgian microbrew? Please and thank you.) You can take a look at some of the photos from the weekend on my instagram, and I’ll be posting about it soon.

Lavender Black Currant & Vanilla Bean Rose Homemade Marshmallows by Eva Kosmas Flores | Adventures in Cooking
Lavender Black Currant & Vanilla Bean Rose Homemade Marshmallows by Eva Kosmas Flores | Adventures in Cooking
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Lavender Black Currant Marshmallows + Vanilla Bean Rose Marshmallows

Course Dessert
Keyword marshmallows
Servings 12 people
Calories 211 kcal

Ingredients

Lavender Black Currant Marshmallows

  • 3 1/4 ounce packets of unflavored gelatin
  • 3/4 cup cold water
  • 1/2 cup room temperature water
  • 1 1/2 cups granulated sugar
  • 3/4 cup light corn syrup
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 4 ounces freeze dried black currants
  • 1 tablespoon dried lavender
  • 2/3 cup powdered sugar

Vanilla Bean Rose Marshmallows

  • 3 1/4 ounce packets of unflavored gelatin
  • 3/4 cup cold water
  • 1/2 cup room temperature water
  • 1 1/2 cups granulated sugar
  • 3/4 cup light corn syrup
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon rose water
  • 2/3 cup powdered sugar

Instructions

  1. Grease a roughly 9 x 13-inch baking dish with vegetable oil (the pan should be at least 2-inches deep and the sides should be greased as well).
  2. If you're making the black currant & lavender marshmallows, place them in a blender or coffee grinder and blend until a fine powder forms. Take one tablespoon of the mixture and keep it separates from the rest of the powdered mixture. Set both aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment stir together the gelatin and cold water and let stand while you prepare the syrup.
  4. To prepare the syrup, bring the 1/2 cup room temperature water, sugar, corn syrup, honey, and salt to a simmer over low heat. When the sugar has dissolved completely, raise the heat to medium and bring the mixture to a boil without stirring. Bring the temperature of the syrup to 250 degrees Fahrenheit, using a candy thermometer to monitor the temperature.
  5. Once it reached 250 degrees, turn the stand mixer on low and remove the syrup pot from the heat. Gradually add the syrup to the stand mixer in a single stream of syrup. When all the syrup is added, increase the mixer's speed to medium and beat the mixture until it's fluffy, thick, and shiny, about 8-10 minutes.

  6. If you're making the black currant & lavender marshmallows, add the powdered mixture (except the tablespoon you set aside) during the last minute or two of mixing and continue mixing until they're evenly distributed throughout the mixture and it's and even shade of lavender.

  7. If you're making the vanilla bean & rose marshmallows, add the vanilla bean paste, vanilla extract, & rose water during the last minute or two of mixing and continue mixing until they're evenly distributed and there aren't any streaks of tan from the vanilla extract.

  8. Empty the mixture onto the greased baking dish and spread out with a greased spatula until it is relatively smooth on top and touches all sides of the pan. Grease a sheet of parchment paper with vegetable oil and gently press it on top of the sheet of marshmallows. Allow the mixture to cool for 3-4 hours (depending on the humidity & temperature of your kitchen).
  9. If you're making the lavender black currant marshmallows, toss the tablespoon of the powdered currants & lavender with the powdered sugar. If you're making the vanilla bean rosewater ones, you can just use normal powdered sugar.
  10. Peel the parchment paper off the top of the marshmallow sheet and turn the pan onto a clean flat surface generously dusted with powdered sugar. Lightly dust the top of the sheet with powdered sugar before cutting your marshmallows into roughly 2 x 2 inch cubes using a lightly greased pizza wheel.

  11. Toss them gently, a few at a time, in the bowl of powdered sugar, shaking excess powdered sugar off of them above the bowl before setting them aside. You can store them in an air-tight container for up to 2 weeks, just make sure not the expose them to free-flowing air for an extended period of time otherwise they will get stale and the texture won't be as nice and fluffy.

Recipe Notes

Adapted from Food & Wine

Nutrition Facts
Lavender Black Currant Marshmallows + Vanilla Bean Rose Marshmallows
Amount Per Serving
Calories 211
% Daily Value*
Sodium 112mg5%
Potassium 34mg1%
Carbohydrates 55g18%
Sugar 53g59%
Vitamin A 20IU0%
Vitamin C 17.2mg21%
Calcium 11mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Lavender Black Currant & Vanilla Bean Rose Homemade Marshmallows by Eva Kosmas Flores | Adventures in Cooking
Lavender Black Currant & Vanilla Bean Rose Homemade Marshmallows by Eva Kosmas Flores | Adventures in Cooking
Lavender Black Currant & Vanilla Bean Rose Homemade Marshmallows by Eva Kosmas Flores | Adventures in Cooking
Lavender Black Currant & Vanilla Bean Rose Homemade Marshmallows by Eva Kosmas Flores | Adventures in Cooking
Lavender Black Currant & Vanilla Bean Rose Homemade Marshmallows by Eva Kosmas Flores | Adventures in Cooking
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