There’s something magical about homemade marshmallows. These aren’t your run-of-the-mill, store-bought marshmallows. These are fluffy, pillowy clouds with a burst of fresh raspberry flavor that’ll have you swooning after the first bite. Trust me, once you make these, you’ll never go back to the pre-packaged kind. Perfect for gifting, snacking, or even elevating your s’mores game, these raspberry marshmallows are as delightful to eat as they are to make. Let’s dive in!
Why You’ll Love Raspberry Marshmallows
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re crafting a unique homemade treat for a special occasion or just indulging in a sweet project on a cozy weekend, these marshmallows are versatile enough to fit the bill. Here’s why they’re a favorite:
Versatile: These marshmallows are perfect for hot cocoa, gifting, or just snacking. Imagine dipping one into a steaming cup of cocoa or adding them to a dessert platter for a pop of color and flavor.
Impressive: They look and taste like something from a fancy candy shop. You’ll wow friends and family when you tell them they’re homemade.
Customizable: You can tweak the flavor to suit your preferences. Not a fan of raspberry? Swap it out for strawberry, blueberry, or even lemon!
Fun to Make: The process of whipping up marshmallows feels like science-meets-art in the best way possible. Plus, it’s a great project to do with kids.
Ingredients in Raspberry Marshmallows
Here’s the secret to these dreamy, fruity marshmallows simple ingredients that come together to create magic. Let’s break it down:
Raspberry Puree: The star of the show. Fresh or frozen raspberries are blended and strained to give these marshmallows their vibrant flavor and natural color.
Gelatin: This gives the marshmallows their signature fluffy texture. It’s the glue that holds everything together.
Granulated Sugar: The sweetness you know and love. It balances the tartness of the raspberries perfectly.
Light Corn Syrup: Helps prevent crystallization and keeps the marshmallows silky smooth.
Water: A simple yet essential ingredient to dissolve the gelatin and sugar.
Vanilla Extract: Adds a touch of warmth and rounds out the flavors.
Powdered Sugar and Cornstarch Mix: For dusting, so the marshmallows don’t stick to everything in sight.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these fluffy, fruity delights:
Prepare the Raspberry Puree: Blend fresh or thawed raspberries until smooth, then strain to remove seeds. Set the puree aside.
Bloom the Gelatin: In a small bowl, combine the gelatin and water. Let it sit for about 5 minutes to bloom this ensures the gelatin dissolves evenly.
Cook the Syrup: In a saucepan, combine sugar, corn syrup, and water. Heat over medium heat, stirring until the sugar dissolves. Stop stirring, and let the mixture reach 240°F on a candy thermometer.
Combine and Whip: In a stand mixer, combine the bloomed gelatin and hot syrup. Start on low speed, then gradually increase to high. Whip for about 8-10 minutes until the mixture is fluffy, white, and tripled in volume.
Add Flavors: Reduce the mixer speed to low and add the raspberry puree and vanilla extract. Mix until fully incorporated.
Prepare the Pan: Line a baking dish with parchment paper and dust generously with the powdered sugar-cornstarch mix.
Pour and Set: Pour the marshmallow mixture into the prepared pan. Smooth the top with a spatula and dust with more powdered sugar-cornstarch mix. Let it set at room temperature for 6-8 hours or overnight.
Cut and Coat: Once set, turn the marshmallow slab onto a cutting board. Cut into squares and toss in the powdered sugar-cornstarch mix to coat.
Serve and Enjoy: Your raspberry marshmallows are ready to be devoured! Store them in an airtight container for up to a week.
Nutrition Facts
Servings: 24 marshmallows
Calories per serving: 45
Preparation Time
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (plus setting time)
How to Serve Raspberry Marshmallows
In Hot Cocoa: Drop a few into a steaming cup of cocoa for a fruity twist.
As a Gift: Package them in clear bags with a pretty ribbon for a thoughtful homemade gift.
With S’mores: Take your campfire game to the next level by swapping traditional marshmallows with these.
On Desserts: Use them to top cakes, brownies, or sundaes for a pop of color and flavor.
Additional Tips
Prep Ahead: Make the raspberry puree in advance and refrigerate until ready to use.
Room Temperature is Key: Let the marshmallows set at room temperature no need to refrigerate.
Experiment with Shapes: Use cookie cutters to create fun shapes. Great for themed parties or holidays!
FAQ Section
Q1: Can I use other fruits instead of raspberries?
A1: Absolutely! Try strawberries, blueberries, or even mango for a fun twist.
Q2: Can I make these without a stand mixer?
A2: It’s possible with a hand mixer, but be prepared for a bit of a workout!
Q3: How do I store raspberry marshmallows?
A3: Store in an airtight container at room temperature for up to a week.
Q4: Can I freeze marshmallows?
A4: Yes, you can freeze them. Just make sure to coat them well in the powdered sugar mix to prevent sticking.
Q5: Do I have to use corn syrup?
A5: You can substitute it with honey or agave syrup, but the texture might vary slightly.
Q6: Can I make these vegan?
A6: Yes! Use a vegan gelatin substitute like agar-agar.
Q7: What size pan should I use?
A7: A 9×13-inch pan works perfectly for this recipe.
Q8: Why do I need a candy thermometer?
A8: The exact temperature ensures the right texture for your marshmallows.
Q9: Can I add food coloring?
A9: Sure! Add a few drops of pink or red food coloring for a more vibrant look.
Q10: Can kids help make these?
A10: Definitely! Just handle the hot syrup yourself and let them help with mixing and cutting.
Enjoy making these raspberry marshmallows a sweet treat that’ll brighten up any day!
Print
Raspberry Marshmallows
- Prep Time: 20 minutes (plus setting time)
- Cook Time: 20 minutes
- Total Time: 6-8 hours (including setting time)
- Yield: About 25–30 marshmallows 1x
- Category: Candy, Snack
- Method: Cooked
- Cuisine: American
- Diet: Vegetarian
Description
These homemade Raspberry Marshmallows are fluffy, fruity, and deliciously sweet. They’re the perfect treat for any occasion, and they make a fun, personalized gift!
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 cup raspberry puree (strained to remove seeds)
- 2 packets unflavored gelatin (about 2 tablespoons)
- 1/4 cup cold water (for blooming gelatin)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon raspberry extract
- Red or pink food coloring (optional)
- 1/4 cup powdered sugar (for dusting)
- 1/4 cup cornstarch (for dusting)
Instructions
Prepare the Pan:
- Line the Pan:
Line an 8×8-inch pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment paper with non-stick spray or a small amount of oil.
Bloom the Gelatin:
2. Bloom the Gelatin:
In the bowl of a stand mixer, combine the 1/4 cup cold water and the gelatin. Let sit for 5 minutes to bloom.
Cook the Syrup:
3. Make the Syrup:
In a small saucepan, combine the granulated sugar, corn syrup, water, and raspberry puree.
Heat over medium heat, stirring until the sugar dissolves.
Stop stirring, increase the heat, and bring the mixture to a boil. Heat until the syrup reaches 240°F (soft ball stage) on a candy thermometer.
Combine Syrup and Gelatin:
4. Pour Syrup into Gelatin:
With the mixer on low speed, carefully pour the hot syrup into the bloomed gelatin. Be cautious, as the syrup will be very hot.
Whip the Mixture:
5. Whip:
Increase the mixer speed to high and whip for 8-10 minutes, or until the mixture is thick, glossy, and fluffy.
Add the salt, vanilla extract, raspberry extract, and food coloring (if desired) in the last minute of whipping.
Spread into the Pan:
6. Pour and Set:
Pour the marshmallow mixture into the prepared pan and spread it evenly using a greased spatula.
Allow the marshmallows to set at room temperature for 6-8 hours or overnight.
Cut and Coat:
7. Cut and Coat:
In a small bowl, mix the powdered sugar and cornstarch.
Dust a clean surface with some of the mixture.
Lift the marshmallow block out of the pan and invert it onto the dusted surface.
Cut into squares or desired shapes using a greased knife or cookie cutter.
Toss each piece in the powdered sugar mixture to coat.
Notes
- The marshmallows are best left to set overnight for the perfect consistency.
- You can adjust the amount of raspberry extract and food coloring to suit your flavor and color preference.
Nutrition
- Serving Size: 1 marshmallow
- Calories: 70 kcal
- Sugar: 15 g
- Sodium: 5 mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18 g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg