Raspberry Marshmallows

Let me tell you, these Raspberry Marshmallows are a total game-changer! Imagine biting into a fluffy, pillowy cloud of sweetness, but with a pop of tart raspberry flavor that will make your taste buds do a happy dance. These homemade marshmallows are ridiculously easy to make, and the best part? They’re completely customizable. You can make them a little tangy with fresh raspberry puree or use raspberry extract for that delicious, fruity kick. They’re soft, melt-in-your-mouth good, and will seriously elevate any treat you’re making—whether it’s hot cocoa, s’mores, or even just as a snack on their own. Trust me, once you try them, you won’t want to go back to store-bought!

Why You’ll Love Raspberry Marshmallows

• Fluffy and Light: These marshmallows are like little clouds that melt in your mouth with every bite. Seriously, there’s nothing quite like a homemade marshmallow.
• Unique Flavor: The raspberry flavor adds a burst of fruitiness that takes marshmallows to a whole new level. It’s a subtle but perfectly sweet addition!
• Easy to Make: Even if you’re new to candy-making, this recipe is super approachable. With just a few simple ingredients and a little patience, you’ll have homemade marshmallows in no time.
• Perfect for Gifting: They make such a cute homemade gift for friends and family. Package them up in a little jar with a ribbon, and you’ve got a thoughtful, delicious present!

Ingredients

Here’s what you’ll need to make these delightful little marshmallows:

For the Marshmallows:

• Unflavored Gelatin: This is what gives marshmallows their signature fluffy texture.
• Sugar: For sweetness, of course! It’s what makes these marshmallows melt-in-your-mouth sweet.
• Corn Syrup: Adds the right amount of stickiness and gives the marshmallows their chewy texture.
• Raspberry Puree or Raspberry Extract: The star of the show! Puree gives a fresh fruity flavor, while extract gives a more concentrated raspberry taste. Both options work wonders!
• Water: To dissolve the sugar and gelatin and help everything come together.
• Vanilla Extract: For that classic marshmallow flavor.
• Powdered Sugar and Cornstarch: This mixture is for dusting the marshmallows so they don’t stick together once they’re cut.

Instructions

Step 1: Prepare Your Pan

Start by greasing an 8×8-inch baking pan or a similar-sized dish with cooking spray, then dust it with a light layer of powdered sugar and cornstarch to prevent the marshmallows from sticking. Set it aside.

Step 2: Bloom the Gelatin

In a small bowl, sprinkle unflavored gelatin over 1/2 cup of water. Let it sit for about 5 minutes so the gelatin can “bloom” and absorb the water. It should look a little thick and spongy when it’s ready.

Step 3: Make the Sugar Syrup

In a medium saucepan, combine 1 cup of water, sugar, and corn syrup. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves. Allow it to simmer for about 5 minutes, but do not stir once it starts simmering.

Step 4: Combine the Gelatin and Syrup

Once the sugar syrup is ready, remove it from the heat. Add the bloomed gelatin to the syrup, stirring until the gelatin is completely dissolved. This is when the magic happens! The syrup should be smooth and slightly thickened.

Step 5: Add the Raspberry Flavor

Now, stir in your raspberry puree or raspberry extract. If you’re using puree, feel free to strain it to remove the seeds for a smoother texture. Then add vanilla extract and give everything a good stir to incorporate the flavors.

Step 6: Whip It Up

Next, pour the syrup mixture into the bowl of a stand mixer (or a large mixing bowl if you’re using a hand mixer). Whip the mixture on high speed for about 10 minutes, or until it becomes thick, glossy, and forms stiff peaks. This is where the marshmallow fluffiness comes into play—watch as it transforms!

Step 7: Pour Into the Pan

Once it’s nice and fluffy, pour the marshmallow mixture into your prepared pan, using a spatula to smooth the top. Work quickly, as the mixture will begin to set up fast.

Step 8: Let Them Set

Let the marshmallows set at room temperature for about 4-6 hours, or until they’re firm enough to cut. If you’re in a hurry, you can pop them in the fridge for about 1-2 hours.

Step 9: Cut and Dust

Once the marshmallows are set, dust a clean surface with powdered sugar and cornstarch. Turn the marshmallow slab out of the pan and cut it into squares using a sharp knife. Coat each marshmallow piece in more powdered sugar and cornstarch to prevent them from sticking together.

Step 10: Enjoy!

Now comes the best part—enjoying your homemade raspberry marshmallows! You can snack on them as-is, or use them in your favorite desserts.

How to Serve Raspberry Marshmallows

• In Hot Chocolate: Drop a few raspberry marshmallows into your cup of hot cocoa for a fruity twist on the classic. It’s the perfect way to warm up on a chilly day!
• S’mores: Roast these marshmallows over an open fire for a gourmet take on s’mores. Raspberry marshmallows + chocolate = heaven.
• On Desserts: You can top cakes, cupcakes, or even ice cream with these fluffy marshmallows to add a little extra flavor and texture.

Additional Tips

• Adjust the Flavor: If you want a more intense raspberry flavor, add more puree or extract. Just be mindful of the balance—too much liquid could affect the texture.
• Make Them Ahead: These marshmallows keep well at room temperature for about 2 weeks in an airtight container, so you can make them ahead for parties or gifts.
• Go Wild with Toppings: After cutting them, you can roll the marshmallows in sprinkles, cocoa powder, or even crushed graham crackers for a fun twist!

FAQ Section

Q1: Can I use frozen raspberries for the puree?
A1: Yes, frozen raspberries work just fine! Just thaw and blend them before straining if needed.

Q2: Can I make these marshmallows without a stand mixer?
A2: Definitely! A hand mixer will work just as well. Just be prepared for a little more elbow grease—whipping the mixture to stiff peaks is key.

Q3: How long do homemade marshmallows last?
A3: Homemade marshmallows stay fresh for about 2 weeks if stored in an airtight container at room temperature. You can also freeze them for longer storage!

Q4: Can I add a different fruit flavor?
A4: Absolutely! You can swap the raspberry for other fruits like strawberry, blueberry, or even mango. Just make sure to adjust the amount of puree or extract for the right balance of flavor.

Q5: Can I make these marshmallows in advance for gifts?
A5: Yes! These marshmallows make a fantastic homemade gift. Just package them in cute jars or bags with ribbons for a thoughtful present.

Q6: Can I make these marshmallows without corn syrup?
A6: You can substitute corn syrup with honey or agave syrup, though the texture might be slightly different. Corn syrup gives the marshmallows their chewy, elastic texture.

Q7: How can I prevent the marshmallows from sticking?
A7: Dust them generously with a powdered sugar and cornstarch mixture. This keeps them from getting too sticky while you cut and store them.

Q8: Can I use gelatin alternatives?
A8: If you’re looking for a vegan alternative, you can use agar-agar in place of gelatin. Just follow the package instructions, as agar-agar sets up differently from gelatin.

Q9: How do I get the perfect texture?
A9: The key to perfect marshmallows is whipping the mixture to stiff peaks and letting it set long enough. Be patient—it makes all the difference!

Q10: Can I add chocolate to these marshmallows?
A10: Yes! You can dip the marshmallows in chocolate or mix in mini chocolate chips for a decadent treat.

Conclusion

If you’re looking for a fun and fruity twist on the classic marshmallow, Raspberry Marshmallows are a must-try. They’re fluffy, light, and bursting with sweet raspberry flavor, making them a perfect treat for yourself or to share with loved ones. Whether you’re adding them to hot cocoa, enjoying them on their own, or gifting them to someone special, they’re sure to bring a little extra joy to your day. Happy marshmallow-making!

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