While you can use plain water with these marshmallows, the addition of herbal tea adds digestive support to this sweet treat. The lemon balm and peppermint are calming while improving digestion and easing upset stomachs.
4 tablespoons of tapioca starch for dusting (divided)
1 cup of boiling water
1 tablespoon lemon balm, dried or 2 tablespoons fresh leaves
1 teaspoon peppermint leaves, dried or 1 tablespoon fresh leaves
3 tablespoons beef gelatin
1 1/2 cups of honey
¼ teaspoon Himalayan salt
1 teaspoon vanilla extract
Grease a 9 x 9 pan. Line the pan with parchment paper in two directions. Lightly dust the parchment paper with 1 teaspoon of tapioca starch.
Make herbal tea using boiling water and herbs. Allow to steep for 15 minutes.
Add ½ cup of herbal tea and gelatin to the mixing bowl. Whisk to combine the gelatin with the tea. Set aside to let the gelatin bloom.
Add the remaining ½ cup of herbal tea and honey to a saucepan. Bring to a boil over medium heat. Continue boiling until the honey reaches 240°F on a candy thermometer. Remove from heat.
Trickle hot syrup into the softened gelatin mixture while beating the syrup-gelatin mixture on low, being careful not to splash yourself with hot syrup.
Turn the mixer on high and beat for 10 minutes until the mixture is glossy and has the consistency of marshmallow cream.
Turn off the mixer. Transfer the marshmallow cream to the prepared pan. Smooth the top. Dust with more tapioca starch.
Allow the pan to sit at room temperature to set for 4 hours or overnight.
Dust cutting board with tapioca starch. Flip the marshmallows onto the cutting board and cut with a greased chef’s knife.
Store in an airtight container at room temperature. (Shelf life: 3 weeks)