Introduction

These Raspberry Marshmallows are a delightful twist on the classic treat, bursting with natural raspberry flavor and a light, fluffy texture. Perfect for snacking, gifting, or adding to hot drinks, they offer a fresh and fruity sweetness that’s easy to make at home.

The image shows three containers filled with light pink marshmallows. There are two heart-shaped white bowls lined with white paper, filled with roughly 10-12 cubes each. The marshmallows have a soft, slightly textured surface with specks of darker pink on top. Below, a small round speckled plate holds about 15 smaller marshmallow cubes, some scattered around it. There is a blue cloth under the heart-shaped bowls, and a small bowl of crushed bright pink powder with a wooden spoon on the white marbled surface. Some bright pink powder is sprinkled around the containers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

440g (2 cups) granulated sugar
187g corn syrup or honey
145g water
½ teaspoon fine sea salt
130g raspberry puree (about ½ cup; from about 2 cups thawed frozen raspberries, seeds removed)
34g freeze-dried raspberries (processed into a powder and sifted to remove seeds)
4 packets gelatin (1 oz or 28g)
85g water (¼ cup)
1 teaspoon pure vanilla extract
Organic powdered sugar (for dusting)

Instructions

Step 1: Prepare the raspberries. Process freeze-dried raspberries in a food processor or blender until fine powder; sift to remove seeds. You may save some powder to mix with powdered sugar for dusting.
Step 2: Blend frozen raspberries until pureed and press through a fine mesh sieve to remove seeds.
Step 3: In a bowl, whisk together raspberry puree, 85g water, vanilla extract, and raspberry powder. Add gelatin and whisk to combine. Set aside to allow gelatin to stiffen.
Step 4: In a deep pot, attach a candy thermometer and combine sugar, corn syrup (or honey), 145g water, and salt. Cook over medium-high heat until temperature reaches 250°F (about 10 minutes).
Step 5: Spray a 13 x 9-inch pan and a rubber spatula with flavorless oil to prevent sticking.
Step 6: Pour the hot sugar mixture into the bowl of a stand mixer fitted with the whisk attachment. Let cool for one minute, then add the gelatin mixture. Whisk on medium speed, increasing to high, for about 10 minutes until the mixture thickens, lightens in color, and pulls away from the sides.
Step 7: Pour the marshmallow fluff into the prepared pan and smooth the surface. Cover with foil and let set at room temperature overnight or refrigerate for a few hours until firm.
Step 8: Dust a workspace with powdered sugar and turn the marshmallow out onto it. Dust the top and sides with powdered sugar and cut into cubes with an oiled knife. Dust all sides of each marshmallow piece to prevent sticking. Store in an airtight container for up to 3 days.

Tips & Variations

Using honey instead of corn syrup adds a subtle floral note but may affect the texture slightly.
Save some raspberry powder mixed with powdered sugar for a vibrant pink dusting on your marshmallows.
Try adding a teaspoon of lemon juice to the raspberry puree for a touch of brightness.
If you prefer a firmer marshmallow, increase the gelatin by half a packet.

Storage

Store the marshmallows in an airtight container at room temperature for up to 3 days. Avoid excess moisture to keep them from becoming sticky. If refrigerated, bring to room temperature before serving for the best texture. They are best enjoyed fresh but can be frozen for longer storage.

How to Serve

The image shows many small pink cubes with a soft, powdery texture, some stacked inside a white speckled round bowl and others scattered around it. A few pieces of crushed red raspberries lie near the cubes on a white marbled surface. On one side, a blue cloth is partly visible. The cubes look airy and light with a slightly rough surface, and the pink color varies subtly across them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, you can use fresh raspberries. Puree and strain them as you would with frozen raspberries to remove seeds. Fresh raspberries may alter the flavor slightly but will still yield delicious marshmallows.

How do I make sure my marshmallows don’t stick together?

Coating the marshmallows thoroughly with powdered sugar, or a mixture of powdered sugar and raspberry powder, helps prevent sticking. Also, store them in an airtight container and avoid humidity.