Pour 1/2 cup dandelion petal tea into a stand mixer. Sprinkle 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 degrees or soft ball stage on a candy thermometer.

When the honey syrup is up to temp, 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 turn up the mixer speed and let the mixer run on high for 6-10 minutes until the marshmallow batter forms stiff peaks and is a pale white color.

Grease a 9x9 baking pan and dust it with either powdered sugar or arrowroot powder. Use a greased spatula to spread the marshmallow batter into the pan.

Allow the honey marshmallows to set up for 4-6 hours, or overnight. Flip the container over, slice marshmallows, and dust on all sides with more powdered sugar or arrowroot powder.

Store in a tightly sealed container for 1-2 days, or place in the freezer for up to 1-2 months.