Happy Marshmallow Monday!
This is post two of two celebrating those May flowers that April showers brought us. A couple of weeks ago I served up some Rose-Raspberry Marshmallows, and today it’s lavender-blueberry.
I’ve become pretty enthusiastic about this flavor combo, recently creating a blueberry-lavender dairy-free cream “cheese” that is amazing on pancakes. And now you can enjoy it in marshmallow form.
Like the rose-raspberry ones, I think these would be a really fun, sweet addition to a shower or brunch spread.
Hope you enjoy these ones!
Prep time: 50 min | Ready in: 7 hours, 35 min
- Cooking spray
- 3 packages unflavored gelatin (vegetarian substitutions)
- 2 cups granulated sugar
- 1 cup powdered sugar
- 1 4-ounce package blueberries
- 1 tablespoons dried lavender (find it in with bulk spices at your grocery store)
- A candy thermometer
- Tin foil
- 9×13-inch cake or jelly roll pan
- A fine-mesh strainer
- Use a mortar and pestle (or just the back of a spoon against a cutting board) to crush the lavender a bit, then pour into a mason jar. (Or, just something that has a lid.)
- In a blender, process blueberries and 1/4 cup of water for a few seconds.
- Pour blueberry mixture through a strainer into a bowl, using the back of a spoon to press juices through.
- Pour blueberry juice into a 1-cup measuring cup, then add water until liquid reaches the top.
- In a small saucepan, heat blueberry juice over medium heat until steaming. Pour blueberry juice into jar with lavender. (Just be sure the juice isn’t boiling when you pour it in.) Put the lid on the juice, and refrigerate until cool, about an hour. Once cooled, strain out the dried lavender.
- Line the inside of the pan with tin foil, then coat well with cooking spray.
- In a large mixing bowl, combine a 1/2 of a cup of the raspberry juice with the packets of gelatin and allow to sit until gelatin forms, about 15 minutes.
- In a medium saucepan on medium heat, combine the sugar and the remaining blueberry juice (measure to be sure it’s a 1/2 of a cup—add water if it’s a little short), then stir until sugar has dissolved—about 3 to 5 minutes. Increase heat to bring mixture to a low boil, and continue to boil until the temperature reaches 240 degrees F on a candy thermometer—about 12 to 15 minutes. Remove from heat.
- Slowly pour sugar mixture into the bowl with the gelatin, simultaneously using a mixer on low. Gradually increase speed to high and continue whipping until the mix is very thick, about 10 to 15 minutes—imagine the consistency of pourable taffy.
- Pour the mixture into the pan, smoothing the surface with a spatula. (Spray spatula with cooking spray as needed to keep it from sticking.) Let the marshmallow sit for about 6 hours, uncovered, until completely set.
- Cover a surface larger than the marshmallow slab with powdered sugar and flip the cake pan over so that marshmallow lands on the dusted surface.
- Cut marshmallows in whatever shapes you’d like. (It helps to continually coat the knife or cookie cutters with powdered sugar to keep them from sticking. A pizza wheel is great if you’re just cutting into squares or rectangles.)
- Dust all sides of marshmallow pieces with powdered sugar.
Try the Raspberry-Rose Marshmallows, too: