Dandelion Honey Marshmallows

These Dandelion Honey Marshmallows are a dreamy, gelatin-free twist on the classic sweet treat. Infused with the delicate, floral notes of dandelion honey, they’re light, airy, and totally plant-based—perfect for those avoiding gelatin or looking for a natural marshmallow alternative.

Why You’ll Love This Recipe

These marshmallows skip the gelatin and instead use agar-agar, a plant-based alternative derived from seaweed. That means they’re vegetarian-friendly without sacrificing the fluffy texture you love. With a touch of dandelion honey, they bring a lovely floral flavor that pairs perfectly with tea, hot cocoa, or a cozy night by the fire.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1/4 cup dandelion honey

• 1/2 cup water, divided

• 1 tbsp agar-agar powder

• 1 cup sugar

• 1 tsp vanilla extract

• Powdered sugar for dusting

directions

1. In a small saucepan, combine 1/4 cup water with the agar-agar powder. Let it sit for 5 minutes to activate.

2. Place the saucepan over medium heat and stir until the agar-agar fully dissolves, about 2–3 minutes.

3. Add the remaining 1/4 cup water, sugar, and dandelion honey. Bring to a gentle boil, then simmer for 4–5 minutes, stirring frequently.

4. Remove from heat and stir in the vanilla extract.

5. Using a hand or stand mixer, whisk the mixture vigorously for 8–10 minutes until it becomes thick, glossy, and slightly increased in volume.

6. Pour the mixture into a greased or parchment-lined baking dish. Smooth the top and let it set at room temperature for about 1 hour.

7. Once set, dust with powdered sugar, cut into squares, and roll the sides in more powdered sugar to prevent sticking.

Servings and timing

Prep Time: 10 minutes
Set Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 marshmallows
Calories per serving: 100 kcal

Variations

• Coconut coating: Roll marshmallows in shredded coconut instead of powdered sugar.

• Citrus zest: Stir in lemon or orange zest for an added zing.

• Flavored swirl: Add a small swirl of natural fruit puree before pouring into the pan.

• Extra firm texture: Increase agar-agar to 1.5 tablespoons for firmer marshmallows.

• Herbal touch: Mix in dried lavender or mint for a refreshing flavor combo.

storage/reheating

Store these marshmallows in an airtight container at room temperature for up to 5 days. Avoid refrigeration to maintain their texture. Do not reheat—serve them as-is or lightly toast over a flame for a golden exterior.

FAQs

What is agar-agar?

Agar-agar is a plant-based gelling agent made from red algae, commonly used as a gelatin substitute.

Can I use agar flakes instead of powder?

Yes, but you’ll need about three times more flakes than powder. Be sure to dissolve them thoroughly.

How long do these marshmallows last?

They stay fresh for up to 5 days at room temperature in an airtight container.

Can I use another type of honey?

Yes, any light, floral honey such as clover or wildflower works if dandelion honey isn’t available.

Will these melt like traditional marshmallows?

They won’t melt quite the same way as gelatin-based ones but will soften slightly over heat.

Can I freeze them?

It’s not recommended, as freezing can alter the texture of agar-based confections.

Are these suitable for vegans?

They are vegetarian, but dandelion honey (if made with traditional honey) is not vegan. Use a fully vegan dandelion syrup if needed.

Why didn’t my marshmallows set?

The agar-agar may not have been fully dissolved or the ratio may have been off—be sure to measure accurately.

Can I make them in molds?

Yes, pour the mixture into silicone molds for fun shapes—just dust with powdered sugar after unmolding.

Are these safe for kids?

Absolutely! They’re free from artificial ingredients and gelatin, making them a fun and natural treat for all ages.

Conclusion

Dandelion Honey Marshmallows without gelatin offer a fresh take on a classic treat with a light floral flavor and soft, airy texture. Using agar-agar makes them perfect for anyone avoiding animal products while still enjoying the sweetness and charm of homemade marshmallows. Give them a try and enjoy a guilt-free indulgence that’s as unique as it is delicious.

Dandelion Honey Marshmallows

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Dandelion Honey Marshmallows (Gelatin-Free) are light, fluffy, and infused with a delicate floral sweetness. Made with agar-agar instead of gelatin, these vegetarian-friendly marshmallows are the perfect treat for those seeking a natural, plant-based alternative. Perfect in tea, cocoa, or on their own!

• Total Time: 1 hour 10 minutes
• Yield: 12 marshmallows

Ingredients

1/4 cup dandelion honey

1/2 cup water, divided

1 tbsp agar-agar powder

1 cup sugar

1 tsp vanilla extract

Powdered sugar, for dusting

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Instructions

• In a small saucepan, mix 1/4 cup water with agar-agar powder. Let it sit for 5 minutes to bloom.

• Heat the mixture over medium heat, stirring constantly, until fully dissolved (about 2–3 minutes).

• Add remaining 1/4 cup water, sugar, and dandelion honey. Bring to a gentle boil, then reduce to a simmer for 4–5 minutes, stirring frequently.

• Remove from heat and stir in vanilla extract.

• Using a hand or stand mixer, beat the mixture for 8–10 minutes until thick, glossy, and slightly increased in volume.

• Pour into a greased or parchment-lined baking dish and smooth the top.

• Let it set at room temperature for about 1 hour.

• Dust with powdered sugar, slice into squares, and roll edges in more powdered sugar to prevent sticking.

Notes

• These marshmallows are best enjoyed fresh within a few days.

• Increase agar-agar to 1.5 tbsp for a firmer texture.

• Use silicone molds for shaped marshmallows—perfect for gifts or parties!

• Author: Sophia
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: No-bake / Whipping / Set
• Cuisine: American / Plant-based
• Diet: Vegetarian