Making marshmallows is quick, easy and even fun, with the added bonus of having a confection which is so superior to the store bought variety. I only recently began to experiment with different flavours, beginning with maple, honey, and spices. Then it occurred to me to flavour them with flowers from my garden and so I began with lilac. I look forward to other flavours as they come in season – honeysuckle, peony, elderflower and Queen Anne’s lace to name a few.
The process is simple. The basic one for standard white marshmallows would be made with one cup sugar and one cup water. Heat the syrup allowing to simmer for a few minutes, then pour it gradually onto gelatine softened with a little water. I use the powdered Knox gelatine which comes in one-Tbsp packages. Originally I was using three packets per cup of syrup and this made a pretty stiff and stretchy marshmallow. For this recipe, I used only 2 Tbsp. which I prefer but the marshmallows are less robust and a little softer than the others.
As you pour the hot syrup over the gelatine, mix on high speed with a hand mixer. This will take about 10 minutes. If using three packets it is easy to over mix and the mixture will start to set before pouring it into a pan if you’re not careful.
Pour the mixture into any shape of pan you like – I used a 12 inch square dish. Chill in the fridge for about an hour until they are well set.
Lilac Marshmallows
1 cup lilac syrup
2 Tbsp powdered gelatine
5 Tbsp cold water (substitute a little colouring such as grape or blueberry preserve or juice)
Heat the syrup while the gelatine is dissolved in water. Gradually pour the syrup over the gelatine and beat on high speed. The colour will lighten as the mixture puffs up, so if you want a stronger colour, add more juice to the water. When thick and forming peaks, pour it into a pan and set in fridge to cool. Cut into squares and serve.
Related Posts: Lilac Ice Cream; Lilac Fizz; Lilac Pavlova
Linked to: Fiesta Friday #226; Jhuls at The Not so Creative Cook.
Along the Grapevine 
June 1, 2018 at 12:58 pm
These sound so good. I bet the lilac syrup gives a wonderful taste to the marshmallows. Such a creative idea, Hilda. Thanks for joining Fiesta Friday party! So happy to see you!
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June 2, 2018 at 12:31 am
Thanks Jhuls, for your comment and for co-hosting Fiesta Friday this week.
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June 8, 2018 at 2:45 am
Making homemade marshmallows has been on my to do list for a very long time. I need to just do! Unfortunately, my lilac syrup got moldy. I forgot to put it in the refrigerator! Maybe I can make lavender syrup instead.
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June 8, 2018 at 5:36 pm
I used to make marshmallows when our children were little, but now I make even better ones for grandchildren. I would be careful with lavender as a little goes such a long way, but I would think any floral syrup or flavoured sugar would work fine. And I’m sure yours will be beautiful too!
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August 27, 2018 at 4:56 pm
I don’t eat gelatine anymore but you are so creative! ooh yes!
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August 28, 2018 at 11:36 am
I did make another batch of wild grape and lavender marshmallows using agar agar for a vegan version, but I still haven’t mastered that yet. On the other hand, they made the best rice krispie squares I’ve ever had.
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