T'm just going to come out and say it- homemade marshmallows are 1000 times better than anything you can get from the store. I know making candy, especially marshmallows from scratch can seem a little daunting. I promise you, with a little patience and a few special kitchen tools, you will master this delightfully fluffy confection, too! These homemade raspberry marshmallows are the perfect little treat to celebrate heart day! read on to learn more about how they're made!
These marshmallows are
- chewy
- fluffy
- tart
- sweet
- way better than any store bought marshmallow
- a fun twist on the classic taste and shape
- a super fun treat for valentines day!
Ingredient list
You only need a few ingredients to make these homemade raspberry marshmallows. but, they most likely aren't already in your pantry. Here's what you need:
- freeze dried raspberries
- powdered sugar
- cornstarch or arrowroot
- unflavored gelatin
- maple syrup
- vanilla extract
- almond extract
- milk or dark chocolate for dipping (optional, but delicious!)
From these ingredients you will make the raspberry "dusting mix," homemade raspberry marshmallows and chocolate for dipping. While these treats need only a few ingredients, they do require some more specialized kitchen tools.
Special Kitchen Tools
- stand mixer with whisk attachment
- this will be whipping screaming hot syrup for about 10 minutes
- its safest to make this using a stand mixer
- medium sauce pan
- give plenty of room
- the maple syrup will bubble very high
- food processor or spice grinder
- you can also purchase the freeze dried raspberries in powder form
- small or medium mesh strainer
- sifts the raspberry powder to separate the seeds from the powder
- makes dusting the marshmallows MUCH easier
- candy thermometer
- you need this to check the temperature of the syrup
- I use this to help with curds, meringues, caramels, etc.
- 9X13 aluminum pan
- cut the recipe in ½ to fit a 8X8-9X9 pan
- this is the best size for cutting out marshmallow shapes
- spatula
- makes spreading the marshmallows quick and easy
- shaped cookie or biscuit cutter
- I have these and love them!
- parchment paper
- makes clean up a breeze when cutting the marshmallows
M's expert tips
- Read the full recipe and steps before starting.
- Get everything prepped and ready to go before you start
- Use a larger pot to boil the maple syrup than you think you will need.
- The syrup boils quite high and you DO NOT WANT TO STIR IT
- Use a pastry brush dipped in a little water to brush along the sides if needed
- Use a candy thermometer.
- Unless you are making candy professionally, you need this.
- Helps you know when the exact temperature is reached (aka, your marshmallows will turn out!).
- Lightly spray your hands or spatula with non stick spray before touching the marshmallows.
- This is messy and the marshmallows stick on everything.
- The easiest way to smooth it in the pan is with a lightly greased spatula.
- Let the marshmallows dry out.
- There's no need to cover them.
- They need at least 3-4 hours to set before cutting
- Use parchment paper.
- Make it larger than the surface of the marshmallows.
- Dust the parchment in the "dusting mix" (see recipe for what this is).
- Turn marshmallows out on this andclean up will be a breeze this way.
- Dip the cutters in the "dusting mix" every 3-4 cuts.
- This gets the cleanest cut.
- Wipe excess "dusting mix" from the cut marshmallows.
- This is really more for coating the sticky marshmallows.
- I highly recommend dipping these in milk chocolate
- This enhances and balances the tartness of the raspberry marshmallows and gives a fun texture contrast.
Easy substitutions for this recipe
- Maple syrup: you can use honey instead.
- Cornstarch: arrowroot works well, too.
- Freeze dried raspberries: any freeze dried fruit could work well here too!
- Pan size: reduce the recipe by ½ and use a smaller pan (8X8-9X9).
- Shaped cutters: these can be cut into any size using a knife.
More easy recipes to try!
- Fruity Pebbles Treats
- Double Chocolate Champagne Truffles
- Chocolate Swirled Meringues
- Caramelized White Chocolate
homemade raspberry marshmallows
these homemade raspberry marshmallows are made from maple syrup instead corn syrup and use freeze dried raspberries (both in and dusted on) to create that beautiful pink color! they're also perfect for dipping in chocolate for a fun take on chocolate dipped berries (aka, valentines ready candy)
Equipment
- medium sauce pan
- stand mixer with whisk attachment (preferred over hand mixer)
- food processor or spice grinder
- candy thermometer
- 9X13 pan
- non stick spray
- offset icing spatula
- small-medium mesh strainer
- knife, cookie or biscuit cutter
- parchment paper
Ingredients
marshmallow "dusting" mix
- ⅓ c (50g) powdered freeze dried raspberries (2) 1.2 oz. bags freeze dried raspberries, ground into a powder
- ½ c (60g) powdered sugar
- ¼ c (32g) cornstarch or arrowroot
homemade raspberry marshmallows
- ½ c (118ml) water
- 3 .25oz (7g) each unflavored gelatin envelopes (total weight 21g, .75oz.)
- 1 tsp (5ml) vanilla extract
- ½ c (118ml) water
- 2 c (473ml) pure maple syrup
- ¼ tsp salt
- ¼ tsp almond extract
- ⅓ c (50g) powdered freeze dried raspberries (2) 1.2 oz. bags freeze dried raspberries, ground into a powder
Instructions
prep
- Place 2 (1.2 oz.) bags freeze dried raspberries into a food processor. Process for about 45-60 seconds or until the raspberries are ground into a powder. Pour the ground raspberries into a mesh colander places over a medium mixing bowl. Using your hands or a small spatula, press the powder through until nothing remains in the colander but the raspberry seeds. Reserve seeds for topping.Sift the powdered sugar and cornstarch (or arrowroot) into the bowl with the powdered raspberries. Whisk together until very well mixed.
- Lightly spray a 9X13 non stick pan with non stick spray. Using your hands, pastry brush or clean paper towel, smooth out the spray to ensure all parts of the pan are lightly coated. Pour ⅓ of the "dusting mix" through the mesh colander, into the pan. Try to get as much of the pan covered as possible. If needed, turn the pan and bang the excess into any place that remains uncoated in the "dusting mix." Pour any excess "dusting mix" from the pan, back into the bowl with the remaing mix. Cover with plastic wrap and set aside.
- Place the remaining 2 (1.2 oz.) bags freeze dried raspberries into a food processor. Process for about 45-60 seconds or until the raspberries are ground into a powder. Pour the ground raspberries into a mesh colander places over a small mixing bowl. Using your hands or a small spatula, press the powder through until nothing remains in the colander but the raspberry seeds. Reserve seeds for topping (pour into the same bowl as the previous seeds).
homemade raspberry marshmallows
- Pour the gelatin, vanilla extract, almond extract and water into the mixing bowl of a stand mixer fitted with whisk attachment. Bloom for about 10-15 minutes (or while the maple sryup reaches the soft boil temperature)
- Pour water, maple syrup and salt into a medium sauce pan. The maple syrup will bubble up very high. Make sure to use a pan with high sides. Stir the ingredients well to combine.Heat the maple syrup mixture over medium high heat until a soft boil (240F/116C) is reached on a candy thermometer, about 12-15 minutes once a rolling boil is reached. Whatever you do, DO NOT STIR the mixture once it starts to boil. If needed, use a pastry brush to carefully brush water along the sides of the pan if it threatens to boil over.
- Once the maple syrup has reached the soft boil stage,immediately remove it from the heat.
- Turn the mixer on low. While on low, mix in a slow and steady stream of the hot maple syrup down the side of the mixing bowl. Be very careful as the liquid is extremly hot!Once all the hot maple syrup has been streamed in, turn the whisk up to the highest speed. Whisk on high until the mixture is lukewarm and fluffy, about 8-10 minutes. Add in the ⅓ c powdered raspberries (not used in the dusting mix). Mix on low to incorporate. Turn back up to high to fully beat/combine the raspberries until the marshmallow mixture is pink.
assemble the marshmallows (work quickly!!)
- Using a lightly greased large spatula or spoon, evenly scoop the marshmallow mixture into the prepared pan. Working quickly, smooth out the marshamallow mixture into the pan using a lightly greased spatula or offset icing spatula. Once the marshmallow mixture is spread into the pan, dust the top with ½ of the remaing "dusting mix." Allow the marshamallows to set/dry out for 3-4 hours at room temperature.
final step!
- Once the marshmallows have set, lay out a large piece of parchment paper. Dust the parchment paper with the remaining "dusting mix." Gently turn out the set/dried marshmallows onto the dusted parchment paper. Using a dusted knife (for regular cut marshmallows) or a dusted cookie or biscuit cutter, cut the marshamallows. Roll the sticky sides in the "dusting mix" to fully coat. Shake off any excess and set aside on a clean board or plate.
- To make chocolate dipped marshmallows:Melt 6 oz. of milk or dark chocolate in a bowl. Dip the coated/dusted off cut marshmallows into the melted chocolate. Gently shake off any excess. Place the coated marshmallows onto a parchment lined baking sheet or large plate. Sprinkle any toppings while the chocolate is still wet. For these, I used the left over raspberry seeds. You could also do festive sprinkles!Place the pan or plate with the dipped marshmallows into the fridge to set for 20 minutes.
- Marshmallows can be stored in the fridge or at room temperature in an airtight container for about 2 weeks.
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