• Follow the directions provided above but skip the step of making tea and simply use 1 cup of cold water, divided. Let the gelatin dissolve in the one half, and make your syrup the same as above with the second half.
• Scrape 2/3 of the whipped mixture into your prepared pan and top with a thick layer of caramel sauce to cover and swirl gently with a wet butter knife. Scrape the other third of your marshmallow mixture on top. Smooth with a wet spatula.
• Let set, 4 hour to over night. Turn out and dust as instructed above.
• Alternative Swirling Method: After the vanilla has been incorporated to the fully whipped fluff, reduce speed to lowest setting and add 1 cup of caramel sauce (or your desired amount), quickly, shutting off machine as soon as you are done to just swirl.

Dipping Marshmallows in Chocolate

• Melt 4-5 oz chopped dark chocolate in the microwave in 30 second intervals, stirring in between until smooth. To do as I do, producing a very handmade result, haphazardly dip marshmallows into chocolate using fingers or tooth picks and lie on wax paper lined baking sheets. Top with fleur de sel, a few tea leaves or lavender buds, or other decorations if desired. Place in fridge to harden, and remove from fridge about 10 minutes before serving. You could certainly get fancy and temper your chocolate, but I’ve yet to learn that skill. Yet.