Lavender Marshmallows: A DIY Sweet from Door County

When November settles over Door County, the evenings get long and the hot cocoa comes out. Bonfires crackle on the beach in Baileys Harbor, woodstoves warm the cottages in Ephraim, and a mug of something sweet feels like exactly the right reward after a cold walk along the shore. There is no better companion for that mug than a homemade marshmallow, and when you add a touch of lavender, it becomes something truly special.

Lavender marshmallows are soft, pillowy and lightly floral. They melt slowly into hot chocolate, toast beautifully over a fire and make a charming homemade gift for the holidays. At Wilder Farms, where we grow more than 20,000 lavender plants near Baileys Harbor, a little culinary lavender turns a simple treat into a Door County keepsake. Here is how to make them at home.

Why Make Marshmallows at Home?

Store-bought marshmallows are fine for a campfire, but homemade ones are a different experience entirely. They are softer, fluffier and more flavorful, with a delicate texture that almost melts on your tongue. Making them also lets you control the flavor. A gentle infusion of lavender gives them a floral note that store-bought marshmallows simply can't match.

The process may sound intimidating, but it is mostly a matter of patience and a good mixer. Once you have made one batch, you will wonder why you waited so long.

Choosing Culinary Lavender

The secret to great lavender marshmallows is using the right lavender in the right amount.

• Use culinary buds. Choose lavender grown and dried for food. Our Lavender Culinary Buds are a good choice for infusing syrups.
• Favor sweet English lavender. Varieties of Lavandula angustifolia, such as Hidcote, which we grow at Wilder Farms, have a sweet, soft flavor that suits desserts. Lavandins like Phenomenal are higher in camphor and better for sachets and bundles than sweets.
• Infuse, don't overload. Steeping lavender in water or syrup and straining it gives a clean, gentle flavor without bits of bud in the finished marshmallow.
• Never use essential oil. Essential oils are highly concentrated and are not meant to be eaten. Stick with dried culinary buds or a culinary extract.

Lavender Marshmallow Recipe

Makes about 36 marshmallows (an 8-by-8-inch pan)

Ingredients

For the lavender water:

• 1 cup water
• 1 1/2 teaspoons dried culinary lavender buds

For the marshmallows:

• 3 packets (about 2 1/4 tablespoons) unflavored powdered gelatin
• 1/2 cup cool lavender water (from above), for blooming
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon fine sea salt
• 1/2 cup lavender water (from above), for the syrup
• 1 teaspoon vanilla extract
• Optional: 1 to 2 drops natural purple food coloring

For coating:

• 1/2 cup powdered sugar
• 1/2 cup cornstarch

Instructions

1. Make the lavender water. Bring the water to a boil, remove from heat and add the lavender buds. Steep for 10 minutes, then strain through a fine-mesh sieve, pressing gently on the buds. Let it cool completely. You should have about 1 cup.
2. Prepare the pan. Lightly grease an 8-by-8-inch pan. Whisk together the powdered sugar and cornstarch, then dust the pan generously with some of the mixture.
3. Bloom the gelatin. Pour 1/2 cup of cool lavender water into the bowl of a stand mixer. Sprinkle the gelatin evenly over the top and let it sit while you make the syrup.
4. Cook the syrup. In a heavy saucepan, combine the sugar, corn syrup, salt and the remaining 1/2 cup lavender water. Stir over medium heat until the sugar dissolves, then stop stirring. Clip on a candy thermometer and cook until the syrup reaches 240°F, the soft-ball stage.
5. Whip. With the mixer on low, carefully pour the hot syrup down the side of the bowl into the gelatin. Gradually increase the speed to high and whip for 10 to 12 minutes, until the mixture is thick, glossy, nearly tripled in volume and lukewarm.
6. Flavor and color. Beat in the vanilla and, if you like, a drop or two of purple food coloring for a soft lavender hue.
7. Set. Scrape the mixture into the prepared pan and smooth the top with a greased spatula. Dust the top with more of the coating mix. Let it sit, uncovered, at room temperature for at least 6 hours or overnight.
8. Cut. Turn the slab onto a cutting board dusted with coating mix. Cut into squares with a greased knife or pizza cutter, then toss each piece in more coating to keep it from sticking.

Store in an airtight container at room temperature for up to two weeks.

Tips for Perfect Marshmallows

Marshmallows are forgiving, but a few simple habits make all the difference:

• Use a thermometer. Hitting 240°F is the key to the right texture. Too low and the marshmallows won't set. Too high and they turn chewy.
• Be careful with hot syrup. Sugar syrup is extremely hot. Keep kids and pets out of the kitchen while you pour.
• Whip long enough. Under-whipped marshmallows are dense. Keep going until the mixture is thick and holds its shape.
• Grease everything. Spatulas, knives and pans all benefit from a light coat of oil.
• Be patient. Letting the marshmallows rest overnight gives the cleanest cuts.

Flavor Variations

Once you have mastered the basic recipe, try a few twists:

• Lavender vanilla bean: Scrape the seeds from half a vanilla bean into the marshmallow mixture along with the vanilla extract.
• Lavender honey: Replace 1/4 cup of the corn syrup with honey for a warm, floral sweetness.
• Lemon lavender: Add 1 teaspoon of finely grated lemon zest at the end of whipping.
• Chocolate-dipped: Dip the bottom of each marshmallow in melted dark chocolate and let it set on parchment.
• Extra floral: For a stronger lavender note, add a few drops of a culinary lavender extract with the vanilla. Our Lavender Extract is made for drinks and desserts. Start small and taste.

How to Enjoy Lavender Marshmallows

These marshmallows are wonderful on their own, but they really shine with a few cozy pairings:

• Hot cocoa: Drop one or two into a mug of rich hot chocolate and watch them melt into a floral, foamy cap.
• S'mores: Toast over a beach bonfire or a backyard fire pit and sandwich between graham crackers and dark chocolate.
• Coffee: Float a marshmallow on a latte or mocha for an afternoon treat.
• Dessert boards: Arrange on a platter with shortbread, chocolate and dried fruit for a holiday gathering.

Lavender Marshmallows as Holiday Gifts

Homemade marshmallows make a thoughtful gift for neighbors, teachers and friends. Pack them in a clear jar or a small box lined with parchment, tie on a sprig of dried lavender with twine and add a tag with storage tips. Pair with a tin of cocoa mix for an easy hot chocolate kit.

If you need more gift ideas, browse our seasonal gifts collection for lavender treats, candles and body care.

Visit Us in Door County

Island Lavender by Wilder in Ephraim is open Tuesday through Sunday from 10 to 5, with culinary lavender and more than 160 lavender products. Call the shop at 920-737-1531 with any questions. Wilder Farms is at 9668 State Highway 57 in Baileys Harbor, WI 54202, where our fields reach peak bloom each July. If you are planning a getaway, The Wilder Inn in Ephraim (wilderinn.com) is a cozy place to warm up with a mug of cocoa after a day on the peninsula.