Pour 1/2 cup dandelion petal tea into a stand mixer. Sprinkle the vegan gelatin over the top and allow it to “bloom” for about 10 minutes.

While the gelatin is blooming, add honey, salt, and the remaining 1/2 cup of dandelion petal tea to a saucepan. Cook over high heat for 8-10 minutes until it reaches 240°F (soft ball stage on a candy thermometer).

When the honey syrup reaches the correct temperature, turn the stand mixer on low to break up the gelatin.

Slowly pour the hot honey syrup into the stand mixer, keeping it running on low to incorporate the syrup into the gelatin.

Gradually increase the mixer speed (to avoid splattering) and let it run on high for 6-10 minutes until the marshmallow batter forms stiff peaks and becomes pale white.

Grease a 9×9 baking pan and dust it with powdered sugar or arrowroot powder. Use a greased spatula to spread the marshmallow batter into the pan.

Let the marshmallows set for 4-6 hours, or overnight.

Flip the pan over, slice marshmallows, and dust all sides with more powdered sugar or arrowroot powder.

Store in a tightly sealed container for 1-2 days, or freeze for up to 1-2 months