Light, fluffy, moist, and delicious. These marshmallows are so easy to make it’s criminal.
If you like sweet lavender deliciousness, these are for you. I pretty much followed this Smitten Kitchen recipe, but I substituted lavender flower sugar for half the regular sugar to give them a lovely lavender flavor.
Here’s what ya need:
4 envelopes unflavored gelatin
1 cup of cold water, divided
1 cup granulated sugar
1 cup lavender flower sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 cup-ish of confectioners’ sugar, for dusting
Oil a 13×9 metal baking pan and sift a light covering of confectioners’ sugar all over sides and bottom.
In an electric mixer combine the gelatin and the first half cup of water. Let this stand while in a 3 quart saucepan you cook granulated and lavender sugar, corn syrup, second half cup of H2O, and salt over low heat, stirring until sugar is dissolved. Increase the temperature and bring to a boil until temperature comes to 240F. Remove from heat and add to gelatin mixture, stirring until combined.
Beat mixture on high until white, thick and about three times the volume. While you are doing this beat the egg whites in a separate bowl until stiff peaks form. Stir this into the gelatin mixture until just combined. Pour into your prepared pan and dust with confectioners sugar. Chill uncovered for at least three hours or up to a day.
Flip pan over and ease marshmallow onto your cutting board. Cut into desired shape and size. Eat immediately or store in airtight container for up to a week.
-Charleston Spice Co.