Lavender Marshmallows with Marshmallow Root
Lavender marshmallows made with marshmallow root powder are a delightful twist on the traditional marshmallow recipe. This easy recipe combines the soothing benefits of marshmallow root and lavender to create a treat that not only satisfies your sweet tooth, but also can support your overall health.
This is a delicious and easy recipe for Lavender Marshmallows with Marshmallow Root! Get ready to savor the sweet and floral notes of lavender in every bite!
I was actually very intimidated to make this homemade marshmallow recipe at first, but it ended up being way easier than expected.
Marshmallows Came from Actual Marshmallow Root!
Marshmallows have a long history that can be traced back to ancient Egypt, where a sweet confection made from the sap of the mallow plant (althaea officinalis) was used in medicinal and religious ceremonies. The word marsh is added because mallow plants grow in marshes!
The exact origin of the modern marshmallow is unclear, but it is thought to have been invented in France in the mid-19th century.
Over time, the use of marshmallow root in the confection was replaced with gelatin and other ingredients, making it easier and more cost-effective to produce marshmallows on a larger scale.
Today, most commercial marshmallows are made with gelatin, corn syrup, and sugar (not to mention preservatives and blue dye!), and the use of marshmallow root has become less common.
I think we can do better! Let’s go back to the “roots” to make our homemade marshmallows!
Health Benefits of this Recipe
To be clear, this is not a healthy recipe, it is totally a dessert. However, I think it’s important to still include the benefits of marshmallow root and grass-fed beef gelatin. If you are going to have a treat, might as well have some benefits too!
Health Benefits of Marshmallow Root
- Soothing mucous membranes: Known for its ability to soothe mucous membranes in the respiratory and digestive tracts, making it useful for conditions such as dry cough, sore throat, and digestive discomfort. If you drink marshmallow tea on its own, you’ll notice it’s almost slimy.
- Anti-inflammatory effects: Can reduce inflammation and swelling in the body (especially in the digestive tract).
- Skin health: Can improve skin health by reducing inflammation and moisturizing.
Benefits of Grass-fed Beef Gelatin
- Improved nutrient profile: Grass-fed animals have a more diverse and nutrient-rich diet compared to grain-fed animals, which can result in a higher quality and nutrient-dense gelatin.
- Higher levels of antioxidants: Antioxidants are compounds that protect the body against damage from free radicals. Grass-fed animals tend to have higher levels of antioxidants in their diets, which can result in higher levels of antioxidants in grass-fed gelatin.
- Higher levels of anti-inflammatory omega-3 fatty acids: Omega-3 fatty acids are important for reducing inflammation in the body. Grass-fed animals have a higher ratio of omega-3 to omega-6 fatty acids compared to grain-fed animals, which can result in higher levels of anti-inflammatory omega-3 fatty acids in grass-fed gelatin.
- Improved gut health: Gelatin is a type of protein that is important for maintaining gut health. Collagen in grass-fed gelatin can help to heal and repair the gut lining, improving overall gut health and reducing inflammation.
Lavender Marshmallows with Marshmallow Root Recipe
To be clear, this is my first time ever making this! Undoubtedly, that just goes to show how easy it is!
I went down a rabbit hole after seeing marshmallow bath melts on the internet. I have been incredibly into herbs lately, so I figured I would try to make real marshmallows that I could eat! Subsequently, that led me to an edible recipe by Grow, Forage, Cook, Ferment (one of my faves). I decided to adapt the recipe with what I had at home.
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Ingredients:
- 2TBSP marshmallow root powder
- 1 cup cold water, divided
- 3 TBSP unflavored gelatin (grass fed)
- 1 cup raw honey (raw organic honey or local honey, maple syrup is an alternative)
- 1/4 tsp. salt
- 2 tsp. dried lavender buds, divided (for a little color and light lavender flavor)
- 1 tsp. vanilla extract (homemade vanilla extract is best!)
- 1/4 cup corn starch, divided (you can also use arrowroot powder 1:1)
Note: Do not use lavender essential oil instead of real lavender. I will never recommend ingesting essential oils.
My favorite place to order herbs online is Starwest Botanicals! Click below to shop (affiliate links).
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Supplies:
- Small pot
- Big mixing bowl
- Hand mixer or stand mixer
- Spatula
- Cutting board
- Parchment paper
- 9X13 Pan
- Big knife
Instructions:
1. Line a 9×13 inch pan with parchment paper and put about 1/8 cup cornstarch down so the marshmallows don’t stick.
2. In a large mixing bowl or bowl of a stand mixer, sprinkle the gelatin over 1/2 cup of cold water. Let sit for 10 minutes to allow the gelatin to soften.
3. In a small saucepan, combine the honey, salt, 1/2 cup of the cold water, and marshmallow root powder over medium heat.
4. Cook over low heat, stirring constantly, for 5-7 minutes until the mixture is about 230°-240°F (use candy thermometer). Remove from heat and set aside.
5. Next, whisk the gelatin at a low speed for a few seconds to evenly distribute.
6. Slowly pour the honey mixture into the bowl with the softened gelatin.
7. Using an electric mixer, come to high speed slowly to avoid a hot honey splatter. Beat on high speed for about 10 minutes until the mixture has thickened and become white and fluffy.
8. Stir in the dried lavender and vanilla extract.
9. Pour the mixture into the prepared pan and smooth the top with a spatula.
10. Cover with remaining cornstarch and a sheet of parchment paper.
11. Let the marshmallows set overnight.
12. The next day, turn the marshmallows out onto a cutting board.
13. Using a sharp knife or pizza cutter dusted with cornstarch, cut the marshmallows into desired shapes.
14. Sprinkle with the dried herbs for added decoration.
Enjoy your homemade lavender marshmallows with marshmallow root!
Eat within 7-10 days.
Finally, store the lavender marshmallows in an airtight container at room temperature for up to a week. These marshmallows are perfect for adding to a cup of hot cocoa or tea, or as a topping for a bowl of hot cereal. They are also great for alleviating sore throats!
Remember, marshmallows made with marshmallow root are still a sweet treat, so it’s important to consume them in moderation as part of a balanced diet.
FAQs
Enjoy them in a cup of warm coffee or hot chocolate, alongside a comforting tea, or just eat them on their own!
They taste pretty darn good! My kids were not a huge fan of the lavender, but they like them plain or with cacao. They are honey-sweetened, so do not expect them to be as sweet as their store-bought counterparts.
You could make these with vanilla, cacao, pumpkin spice, or spice that your heart desires.
You can prepare a marshmallow root tea!
Making lavender marshmallows with marshmallow root powder is a great way to enjoy a sweet treat while also benefiting from the health benefits of this beneficial herb. Give it a try the next time you’re in the mood for something sweet and indulgent!
If you make this easy marshmallow recipe, snap a photo and tag me on Instagram! I would love to see!
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Lavender Marshmallows with Marshmallow Root
Sweet and delicious homemade marshmallows without all the sugar! Plus, the added benefits of real marshmallow and grass-fed gelatin!
Ingredients
- 2TBSP marshmallow root powder
- 1 cup cold water, divided
- 3 TBSP unflavored gelatin (grass fed)
- 1 cup raw honey
- 1/4 tsp. salt
- 2 tsp. dried lavender buds, divided
- 1 tsp. vanilla extract
- 1/4 cup corn starch, divided
Instructions
- Line a 9x13 inch pan with parchment paper and put about 1/8 cup cornstarch down so the marshmallows don't stick.
- In a large mixing bowl or bowl of a stand mixer, sprinkle the gelatin over 1/2 cup of cold water. Let sit for 10 minutes to allow the gelatin to soften.
- In a small saucepan, combine the honey, salt, 1/2 cup of the cold water, and marshmallow root powder over medium heat.
- Cook over low heat, stirring constantly, for 5-7 minutes until the mixture is about 230°-240°F (use candy thermometer). Remove from heat and set aside.
- Whisk the gelatin at a low speed for a few seconds to evenly distribute.
- Slowly pour the honey mixture into the bowl with the softened gelatin.
- Using an electric mixer, come to high speed slowly to avoid a hot honey splatter. Beat on high speed for about 10 minutes until the mixture has thickened and become white and fluffy.
- Stir in the dried lavender and vanilla extract.
- Pour the mixture into the prepared pan and smooth the top with a spatula.
- Cover with remaining cornstarch and a sheet of parchment paper.
- Let the marshmallows set overnight.
- The next day, turn the marshmallows out onto a cutting board.
- Using a sharp knife or pizza cutter dusted with cornstarch, cut the marshmallows into desired shapes.
- Sprinkle with the dried herbs for added decoration.
- Enjoy your homemade lavender marshmallows with marshmallow root!
Notes
Don't use lavender essential oil to replace lavender (don't ingest essential oils). Good alternatives are vanilla, strawberry, or cacao powder.
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About the Author:
I’m Brittany, totally modern and mainstream turned crunchy mama!
Read more here about how I went from a totally incompetent cook and hyper-consumer to striving to live a more meaningful life from scratch.
I can’t wait to share my modern homesteading journey with you and I hope I inspire you to join along!
I’ve been looking for a good marshmallow recipe since my favorite ones were discontinued. I’m going to give this a try! Thanks for sharing!
I hope you give it a try! I was shocked how sweet they were with only using honey to sweeten!
These look amazing! Cannot wait to try it out 🙂 Do you think arrow root can be used in place of the corn starch? I’m so sensitive to corn!
Yes, absolutely! You can replace with a 1:1 ratio 🙂
Saving this recipe as I have always been wanting to make “natural” marshmallows! Thank you!
I’ve always wanted to make homemade marshmallows but never got around to doing research to actually make them. I have several older Rose of Sharon planted in my yard and I’ve heard that Rose of Sharon and Hollyhocks can be used interchangeably with Marshmallow plants (the roots anyway) to make marshmallows. Do you know if that’s true and what the best method would be for digging part of the root out and powdering it up?
I am not sure about the rose but I think the Hollyhock could work! The seeds are actually the gummy part, so you would take the seeds to make the powder using a high power food processor, blender, or herb grinder (unless you want to get out some aggression and use a mortar and pestle!). Hollyhock also has similar medicinal benefits to marshmallow but it a little more harsh. I found that this recipe isn’t very fussy at all, so I think the swap will work pretty easily!
I love this. I will be subscribing as I am soon going to see my lavender plants blooming. Thank you.
I’m embarrassed at how much the introduction educated me on what marshmallows are made of. Not going to say what I had thought, but suffice it to say I was wayyyyy off. We have a small lavender plant that I might be able to convince my wife to let me use a bit of to experiment with my kids to do this.
It was surprisingly easy! and if you can’t get the kids on board with lavender, try cocoa powder instead!
These look so interesting! An experiment I think would be so fun to try
Yes! It was an experiment for me for sure! I can’t wait to try it with different flavors.