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Homemade Raspberry Marshmallows

Homemade Raspberry Marshmallows

Delight in these Homemade Raspberry Marshmallows, capturing summer in a fluffy, fruity bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Setting Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 squares
Course: DESSERTS & TREATS
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marshmallow Base
  • 1 cup Granulated sugar This is the key ingredient that gives your marshmallows their structure and sweetness.
  • ½ cup Cold water Used to bloom the gelatin.
  • 2 tablespoons Unflavored gelatin powder This helps the marshmallows achieve their fluffy texture.
  • ½ cup Raspberry puree Opt for fresh or frozen for a burst of fruity flavor.
  • 1 teaspoon Vanilla extract Adds a warm aroma that complements the raspberry beautifully.
Dusting
  • 1 cup Powdered sugar Dust this on your marshmallows to prevent sticking.

Equipment

  • Stand mixer
  • Medium-sized Saucepan
  • 8×8-inch baking dish

Method
 

Preparation
  1. Gather your stand mixer, a medium-sized saucepan, and an 8×8 inch baking dish lined with parchment paper.
  2. In a small bowl, mix 2 tablespoons of unflavored gelatin powder with ½ cup of cold water. Allow it to sit for about 5 minutes.
  3. In the saucepan, combine 1 cup of granulated sugar and ½ cup of water. Heat over medium until the mixture boils and reaches 240°F (115°C).
  4. Pour the syrup slowly into the bloomed gelatin while mixing on low speed. Then, add the ½ cup of raspberry puree and 1 teaspoon of vanilla extract.
  5. Increase your mixer to high speed and whip the mixture for 10-15 minutes until it thickens and becomes fluffy.
  6. Carefully spread the marshmallow mixture into your prepared baking dish, using a spatula to smooth the top. Dust the surface with powdered sugar and let it sit at room temperature for at least 4 hours.
  7. Once set, slice the marshmallows into squares, dusting each piece with powdered sugar again.

Nutrition

Serving: 1squareCalories: 90kcalCarbohydrates: 22gSodium: 5mgSugar: 20g

Notes

Optional: Top with a drizzle of chocolate for an extra indulgent touch. Ensure that your gelatin is fully bloomed before adding it to the hot syrup for the right texture.

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