Prepare the dandelion infusion:
Start by preparing the dandelion infusion. If you’re using fresh dandelion petals, wash them thoroughly. In a small saucepan, bring 1/2 cup of water to a simmer. Add the dandelion petals and let them steep for about 5-10 minutes. Strain the petals out and set the infused water aside to cool.

Bloom the gelatin:
In a separate mixing bowl, add 1/2 cup of cold water and sprinkle the gelatin over the surface. Let it sit for about 5 minutes to bloom, allowing the gelatin to absorb the water and soften.

Prepare the syrup:
In another saucepan, combine the remaining 1 cup of water, granulated sugar, and honey. Place over medium heat and stir until the sugar dissolves completely. Bring the mixture to a gentle boil and let it cook for 5-7 minutes until it reaches 240°F (115°C) on a candy thermometer. If you don’t have a thermometer, drop a small amount of the syrup in cold water; if it forms a soft ball, it’s ready.

Combine the gelatin and syrup:
Once the syrup reaches the correct temperature, remove it from the heat. Stir in the bloomed gelatin and the cooled dandelion infusion. Stir until the gelatin is completely dissolved.

Whip the mixture:
Transfer the syrup and gelatin mixture into a stand mixer bowl. Add the vanilla extract and a pinch of salt. Using the whisk attachment, whip the mixture on high for about 10-12 minutes until it becomes fluffy and forms stiff peaks. The mixture should be glossy and thick.

Pour into the pan:
Lightly grease an 8×8-inch square baking dish or line it with parchment paper. Dust the bottom of the dish with powdered sugar to prevent the marshmallows from sticking. Pour the whipped marshmallow mixture into the pan, spreading it evenly with a spatula.

Let it set:
Allow the marshmallows to set at room temperature for 4-6 hours or until firm. For faster setting, you can place them in the fridge for about 2 hours.

Cut and serve:
Once set, dust the top of the marshmallows with powdered sugar. Turn the marshmallow slab out onto a cutting board and use a sharp knife to cut it into squares or any shape you prefer. Dust each marshmallow with more powdered sugar to keep them from sticking together.

Store:
Store your Dandelion & Honey Marshmallows in an airtight container at room temperature for up to a week.