Years ago my friend Kimberly Gallagher told me that each year she likes to try something different with her favorite herbs. I immediately resonated with this inspiring idea and have tried to follow suit. There is truly no end to learning about plants!
Letting inspiration be my guide, I decided to focus on using marshmallow in a way I’ve never tried before.
Marshmallow is one of my favorite herbs! I love growing it in my garden and I like to use the leaves and flowers as well as the roots. Marshmallow root along with peppermint brings soothing relief for people experiencing painful digestive issues or it can be mixed with cinnamon for little ones with sore throats.
Right now my valley has a lot of forest fires that are filling the air with smoke. Marshmallow leaf in my daily nourishing infusions is helping to combat that dry smoky air that I am inevitably breathing in.
You can read more about making a marshmallow root infusion here.
You’ll often read that the marshmallow plant (Althaea officinalis) was once used to make marshmallows. That’s right, those spongy and sweet treats that are an essential ingredient to s’mores and hot chocolate had their roots in the herbal world!
For the past few weeks I’ve been trying to dig up those recipes and create my own version. I’ve even been getting tips from other herbalists like my friend Rebecca at Cauldrons and Crockpots and Mary at Sweet Roots.
I wanted to create something original so I added some color and rose hydrosol. Doesn’t chocolate rose s’mores sound elegant?! Maybe we can market them as marshmallows with a grown up taste.
I am very excited to share my recipe with you all!
How to make Rose & Marshmallow Root Marshmallows
- 1/2 cup rose hydrosol
- 1/2 cup water
- 1 Tablespoon marshmallow root powder
- 1-2 Tablespoons of hibiscus flowers (these make the marshmallows pink!)
- 1 cup honey
- 1 packet of unflavored gelatin
- 1 tsp vanilla extract
- Pinch of salt
You’ll also need…
- Hand mixer
- 8×8” pan
- Candy Thermometer
- Sauce Pan
Need any herbal ingredients? Click here to purchase marshmallow root, hibiscus flower and rose hydrosol.
Bring the water and rose hydrosol to a boil in a small saucepan. Add the marshmallow root and hibiscus flower and stir with a whisk. Simmer for five minutes and then place in the fridge until cool.
Strain the marshmallow and hibiscus decoction through a fine mesh sieve. Add enough water to equal a full cup.
Take half of the marshmallow mixture and place in a medium sized bowl and add gelatin to it. Set aside.
Take the other half of the mixture in a small saucepan along with the honey, vanilla extract and the salt.
Bring to a simmer. Place the candy thermometer in the mixture until it reaches 2400 (soft ball) then remove from heat.
Using a hand mixer begin to mix the marshmallow and gelatin mixture on low. Slowly add the hot marshmallow and honey mixture while continuing to mix.
Once the two mixtures have been combined continue to whip on high for another 5-10 minutes.
Pour the mixture onto an 8×8 pan lined with natural parchment paper that has been oiled.
Let these sit for a few hours until they are set up and firm.
Slice with a knife. These were a little sticky.
You could roll them in rose petal powder or powdered sugar if you wanted them less sticky.
Enjoy these marshmallows any way you would enjoy the store-bought variety. I decided to go above and beyond for you all and force myself to try them in my hot cocoa.
It’s a tough life being an herbalist! (And yes, they are delicious!)