Chocolate Lavender Marshmallows
Recipe type: Dessert Confection
Cuisine: French
Serves: 12
These chocolate lavender marshmallows are simply divine..So sweetly delicious, exquisitely soft, chocolaty floral yum-yummy culinary treats!! They are a perfect compliment added on top of your Valentines Day Hot Chocolate drink, or straight into your mouth...or in your Coffee~I'm drooling ;-)
  • 2½ Tbsp unflavored gelatin
  • ⅓ cup Organic Corn Syrup
  • 2 cups organic granulated sugar
  • ¼ tsp salt
  • ½ cup confection sugar
  • ½ cup cornstarch
  • 2 tsp real Vanilla
  • 4 Tbsp unsweetened Cocoa Powder
  • 2 tsp-1 Tbsp Culinary lavender (I would suggest 2 tsp if you want a light floral note of lavender)
  1. Line a 13 x 9-inch pan with foil, overlapping it about 2" over the sides. This will aid in lifting the cooled marshmallows out of the pan. Spray foil with nonstick cooking spray.
  2. I suggest that you begin this step 30 minutes prior to step 4, or do it the night before, because it needs ample time to cool.:-) Place ⅔ cup of water into a small sauce pan on stove, medium heat, add 2 tsp-1 Tbsp of culinary lavender and bring to a boil. Turn down to low and cover for 15 minutes. This will be your lavender infusion. Strain out lavender flowers with a fine strainer (I use a coffee filter) Cool this infusion before using.
  3. Place ½ cup of cooled lavender infusion into a large mixing bowl and sprinkle 2½ Tbsp gelatin gently into the water. Allow to bloom for 15 minutes.Now begin step 4.
  4. In another medium size pan add ½ cup water, ⅓ cup organic corn syrup, 2 cups granulated sugar (pouring carefully not to get any on the edges of the pan) and ¼ tsp salt. Bring to a boil over medium high heat, 3-4 minutes, gently stir. Now only Swirl the pan gently (do not stir anymore) Clip a candy thermometer onto the side of the pan, and continue to boil until mixture reaches 240 degrees, approx. 7-8 minutes. Remove from heat.
  5. Using whisk attachment on large mixer, mix bloomed gelatin on low speed for a few minutes. Then slowly add sugar mixture and gradually increase speed to high for 10-12 minutes. Add the vanilla during the last minute of whipping.
  6. While mixer is whipping marshmallows: in another small bowl combine ½ cup confection sugar, 2 Tbsp cornstarch and 4 Tbsp Cocoa Powder. Save for dusting the top of marshmallows.
  7. When 12 minutes are up.....Quickly pour the mixture into the prepared pan-work quickly-using a "lightly oiled spatula" smooth the top. Dust the top of the marshmallows with the Cocoa mixture to lightly cover. Save the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours or overnight.(I left mine overnight, covered with plastic wrap after 4 hours) If you choose to have plain lavender vanilla sugared marshmallows (mix ½ cup cornstarch and ½ cup confection sugar in a small bowl for dusting)
  8. Lift the marshmallows out of the pan by holding the sides of the foil, using it like a "sling" to aid in lifting it out. Set the foil with marshmallows on counter-top, and peel off foil. Dust with 2 Tbsp again and cut with an oiled knife into 1 inch long strips, then cut these strips into cubes. Working with a few of these marshmallows at a time, toss in bowl of Cocoa mixture. Place in a larger bowl, and place a few in Your Mouth :-) Drooling again thinking about it!!! Your delicious marshmallows can be saved in a zip-lock bag for 2 weeks...if they last that long!! Enjoy a hot cup of cocoa with you homemade chocolate lavender marshmallows! Happy Valentines Day!
  9. Recipe adapted from:American'sTestKitchen
Recipe by Lavender Lady - Hood River Lavender Farm at