Author: Emma Chapman - www.abeautifulmess.com
First steep the lavender buds in 1 cup hot water for 3-5 minutes. Taste and see if the lavender flavor is strong enough for you, if not, steep longer.
Strain with a fine mesh strainer. In the bowl of a mixer (with the whisk attachment on), combine 1/2 cup of the lavender water with the gelatin packets. Allow this to set for 10 minutes.
In the meantime, in a pot combine the sugar, corn syrup, honey, salt and the remaining 1/2 cup lavender water. Cook over high heat, stirring to dissolve the sugar. Heat until the mixture reaches 240°F (you will need a candy thermometer).
Turn your mixer (with the gelatin in it) on low and CAREFULLY pour the hot sugar mixture into the mixer as it runs. Once you've added all the sugar mixture, turn your mixer on high and beat until white and fluffy (7-10 minutes).
While that runs, whisk together the powdered sugar and corn starch. Spray a baking pan (rectangular or square depending on how fluffy you want your finished marshmallows to be) with nonstick cooking spray. Sprinkle on 3/4 of the powdered sugar mixture.
Once the marshmallow batter is ready, pour into the prepared pan and dust the surface with the remaining 1/4 of the powder sugar mixture. Allow to set overnight.
The next day, simply remove your marshmallows from the pan and use a pizza cutter (or cookie cutters if you want to do shapes) to cut up your marshmallows.
Serve in hot chocolate or try making fancy s'mores. Enjoy!