Description
These homemade Raspberry Marshmallows are soft, fluffy, and bursting with fruity raspberry flavor. With just a few simple ingredients, you can create a delightful treat that’s perfect for snacking, gifting, or adding a sweet touch to your favorite desserts. Sweet, tangy, and melt-in-your-mouth delicious!
Ingredients
Scale
- 1 cup fresh raspberries (or frozen, thawed)
- 1 cup granulated sugar (divided)
- 1/2 cup cold water (for the raspberry puree)
- 3 tbsp gelatin powder
- 1/2 cup cold water (for dissolving the gelatin)
- 2 large egg whites
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
Instructions
- Make the Raspberry Puree: In a blender or food processor, puree the raspberries with 1/2 cup cold water until smooth. Strain through a fine-mesh sieve to remove the seeds, leaving you with a smooth raspberry syrup. Set aside.
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin over 1/2 cup of cold water and let it bloom for 5-10 minutes, until it becomes thick and gelatinous.
- Heat the Raspberry Mixture: In a saucepan, combine the raspberry puree and 1/2 cup granulated sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture is heated through. Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Whisk the Egg Whites: In a separate bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar, a tablespoon at a time, and continue beating until stiff peaks form.
- Combine the Mixtures: Slowly pour the warm raspberry gelatin mixture into the beaten egg whites while continuing to beat on medium speed. Once fully combined, add the vanilla extract and beat for an additional 2-3 minutes until the mixture is thick, glossy, and has increased in volume.
- Set the Marshmallows: Grease a 9×9-inch square baking pan or a similar-sized dish and dust with powdered sugar. Pour the marshmallow mixture into the prepared pan, spreading it out evenly with a spatula. Allow the marshmallows to set at room temperature for 4-6 hours or overnight until firm.
- Cut and Serve: Once the marshmallows are set, dust a clean surface with powdered sugar and turn the marshmallows out of the pan. Use a sharp knife or kitchen scissors to cut the marshmallows into squares. Dust all sides of the marshmallows with powdered sugar to prevent sticking.
- Serve and Enjoy: Serve the raspberry marshmallows as a sweet snack, or use them as toppings for hot chocolate, desserts, or cakes.
Notes
- You can substitute fresh raspberries with frozen raspberries, just be sure to thaw and drain them before pureeing.
- For a fun twist, dip the marshmallows in melted chocolate or roll them in crushed graham crackers for a “s’mores” inspired treat.
- These homemade marshmallows are best enjoyed within a week, but they can be stored in an airtight container for up to two weeks.
- Prep Time: 20 minutes
- Cook Time: 4-6 hours (or overnight)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 marshmallow (out of 20)
- Calories: 50
- Sugar: 10g
- Sodium: 0g
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0g