Homemade Lavender Black Currant & Vanilla Bean Rose Marshmallows

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Homemade Lavender Black Currant & Vanilla Bean Rose Marshmallows

PREPARE FOR MARSHMALLOW ROASTING SEASON WHILE SUPPORTING YOUR MENTAL HEALTH
*Vitamin C has long been thought to have the power to increase mental agility.*
*One of the best food sources of Vitamin C are blackcurrants.*

Homemade Lavender Black Currant & Vanilla Bean Rose Marshmallows

Lavender Black Currant Marshmallows

3 (1/4 ounce) packets of unflavored gelatin

3/4 cup cold water

1/2 cup room temperature water

1 1/2 cups granulated sugar

3/4 cup light corn syrup

1/4 cup honey

1/2 teaspoon salt

4 ounces freeze dried black currants

1 tablespoon dried lavender

2/3 cup powdered sugar

 

Vanilla Bean Rose Marshmallows

 

3 (1/4 ounce) packets of unflavored gelatin

3/4 cup cold water

1/2 cup room temperature water

1 1/2 cups granulated sugar

3/4 cup light corn syrup

1/4 cup honey

1/2 teaspoon salt

1 teaspoon vanilla bean paste

1/2 teaspoon vanilla extract

1/4 teaspoon rose water

2/3 cup powdered sugar

Grease a roughly 9 x 13-inch baking dish with vegetable oil (the pan should be at least 2-inches deep and the sides should be greased as well). 

If you're making the black currant & lavender marshmallows, place them in a blender or coffee grinder and blend until a fine powder forms. Take one tablespoon of the mixture and keep it separates from the rest of the powdered mixture. Set both aside. 

In the bowl of a stand mixer fitted with the whisk attachment stir together the gelatin and cold water and let stand while you prepare the syrup.

To prepare the syrup, bring the 1/2 cup room temperature water, sugar, corn syrup, honey, and salt to a simmer over low heat. When the sugar has dissolved completely, raise the heat to medium and bring the mixture to a boil without stirring. Bring the temperature of the syrup to 250 degrees Fahrenheit, using a candy thermometer to monitor the temperature.

Once it reached 250 degrees, turn the stand mixer on low and remove the syrup pot from the heat. Gradually add the syrup to the stand mixer in a single stream of syrup. When all the syrup is added, increase the mixer's speed to medium and beat the mixture until it's fluffy, thick, and shiny, about 8-10 minutes. If you're making the black currant & lavender marshmallows, add the powdered mixture (except the tablespoon you set aside) during the last minute or two of mixing and continue mixing until they're evenly distributed throughout the mixture and it's and even shade of lavender. If you're making the vanilla bean & rose marshmallows, add the vanilla bean paste, vanilla extract, & rose water during the last minute or two of mixing and continue mixing until they're evenly distributed and there aren't any streaks of tan from the vanilla extract.

Empty the mixture onto the greased baking dish and spread out with a greased spatula until it is relatively smooth on top and touches all sides of the pan. Grease a sheet of parchment paper with vegetable oil and gently press it on top of the sheet of marshmallows. Allow the mixture to cool for 3-4 hours (depending on the humidity & temperature of your kitchen).

If you're making the lavender black currant marshmallows, toss the tablespoon of the powdered currants & lavender with the powdered sugar. If you're making the vanilla bean rosewater ones, you can just use normal powdered sugar. 

Peel the parchment paper off the top of the marshmallow sheet and turn the pan onto a clean flat surface generously dusted with powdered sugar. Lightly dust the top of the sheet with powdered sugar before cutting your marshmallows into roughly 2 x 2 inch cubes using a lightly greased pizza wheel. Toss them gently, a few at a time, in the bowl of powdered sugar, shaking excess powdered sugar off of them above the bowl before setting them aside. 

You can store them in an air-tight container for up to 2 weeks, just make sure not the expose them to free-flowing air for an extended period of time otherwise they will get stale and the texture won't be as nice and fluffy.

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