Dress up your hot coco all winter long with these specalty marshmallows!
Nothing goes better with a warn cup of coco like marshmallows. This week we've got a great recipe for the holiday season, that brings together the comfort of tea and the classic tastes of this festive time of year. Keep reading to try out this treat!
1 cup of dandelion tea
1 cup of honey
3 tbsp of powdered gelatin
1 cup of powdered sugar
A pinch of salt
In a stand mixer, combine gelatin powder and 1/2 a cup of dandelion tea. Set aside.
In a large saucepan pour honey, salt, and the remaining 1/2 cup of tea. Cook over medium high heat for about 9 minutes, or until the mixture reaches the "Soft Ball" stage on a candy temp reader.
Turn your stand mixer on the low setting to help incorporate the gelatin and dandelion tea.
Slowly pour your honey and dandelion syrup into the mixer while it continues to run on the low setting.
As you see that the syrup and gelatin are gradually combining, incrimently increase the speed until your stand mixer is running on high. Once on the high level, let it run for 6 to 10 minutes, or until you see the marshmallow batter form peaks and appears white in color.
Dust a 9x9 greased baking pan with powdered sugar, and used a spatula to help spread your marshmallow batter into the pan.
Your pan of marshmallow will need to set up for at least 6 hours. Though, it's easiest to let them set up over night.
After your marshmallows have set up, flip your pan over to release from the bottom, cut into squares and dust all sides of marshmallow pieces with another layer of powdered sugar.
*Marshmallows will last for about 2 days in an airtight container, and about 2 months in the freezer.
These honey and dandelion marshmallows are not only a great coco topper, they can also be enjoyed all on their own. Add a drizzle of chocolate syrup, or some melted caramel to the top of your marshmallows for an extra special treat!