Description
These homemade raspberry marshmallows are a delightful, fruity twist on the classic treat. With a smooth and fluffy texture, they offer a perfect balance of sweet and tart raspberry flavor. They make a great snack on their own, or can be added to hot cocoa, desserts, or even as a cute gift!
Ingredients
Scale
- Prepare the raspberry puree:
- Blend the raspberries until smooth. Use a fine mesh sieve to strain the puree and remove seeds. You should have around 1/2 cup of raspberry puree.
- Bloom the gelatin:
- In a small bowl, sprinkle the gelatin over 1/2 cup of cold water and let it sit for 5-10 minutes to bloom (absorb the water).
- Heat the raspberry mixture:
- In a saucepan, combine the raspberry puree, the remaining 1/2 cup water, sugar, and lemon juice (if using). Heat over medium heat while stirring until the sugar dissolves and the mixture is heated through. Remove from heat.
- Dissolve the gelatin:
- Stir the bloomed gelatin into the warm raspberry mixture until completely dissolved.
- Whip the mixture:
- Pour the raspberry-gelatin mixture into a stand mixer or large bowl. Add vanilla extract and salt. Whip at medium-high speed for about 10-15 minutes, or until the mixture becomes thick, fluffy, and forms stiff peaks.
- Set the marshmallows:
- Line an 8x8-inch square baking pan with parchment paper, or lightly grease it. Pour the marshmallow mixture into the pan and spread evenly. Let the mixture set at room temperature for at least 4 hours, or overnight.
- Cut and coat the marshmallows:
- Once set, dust a clean surface with powdered sugar. Turn the marshmallow block out onto the surface and cut it into squares. Coat each marshmallow in powdered sugar to prevent sticking.
- Serve and enjoy:
- Enjoy your raspberry marshmallows on their own, in hot cocoa, or as part of your favorite desserts!
Instructions
- Prepare the raspberry puree:
- Blend the raspberries until smooth. Use a fine mesh sieve to strain the puree and remove seeds. You should have around 1/2 cup of raspberry puree.
- Bloom the gelatin:
- In a small bowl, sprinkle the gelatin over 1/2 cup of cold water and let it sit for 5-10 minutes to bloom (absorb the water).
- Heat the raspberry mixture:
- In a saucepan, combine the raspberry puree, the remaining 1/2 cup water, sugar, and lemon juice (if using). Heat over medium heat while stirring until the sugar dissolves and the mixture is heated through. Remove from heat.
- Dissolve the gelatin:
- Stir the bloomed gelatin into the warm raspberry mixture until completely dissolved.
- Whip the mixture:
- Pour the raspberry-gelatin mixture into a stand mixer or large bowl. Add vanilla extract and salt. Whip at medium-high speed for about 10-15 minutes, or until the mixture becomes thick, fluffy, and forms stiff peaks.
- Set the marshmallows:
- Line an 8×8-inch square baking pan with parchment paper, or lightly grease it. Pour the marshmallow mixture into the pan and spread evenly. Let the mixture set at room temperature for at least 4 hours, or overnight.
- Cut and coat the marshmallows:
- Once set, dust a clean surface with powdered sugar. Turn the marshmallow block out onto the surface and cut it into squares. Coat each marshmallow in powdered sugar to prevent sticking.
- Serve and enjoy:
- Enjoy your raspberry marshmallows on their own, in hot cocoa, or as part of your favorite desserts!
Notes
- Straining the puree: Make sure to strain the raspberry puree to remove seeds for a smooth texture.
- Gelatin: For extra fluffy marshmallows, you can increase the gelatin to 2 tablespoons.
- Storage: Store marshmallows in an airtight container at room temperature for up to a wee
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Candy
- Method: No-Bake, Whipped
- Cuisine: american