Raspberry Marshmallows Recipe – learn like a pro

Raspberry Marshmallows Recipe – learn like a pro: These naturally bright pink marshmallows are fluffy and sour, and they taste great with raspberry because they are made with fresh puree and freeze-dried berries. Making marshmallows at home is always, always worth the work.

Raspberry Marshmallows Recipe – learn like a pro

A lot of sugar and preservatives are used to make store-bought marshmallows last a long time, even the “gourmet” ones. They’re not very good because they are too sweet and very dry and firm. However, homemade ones that are made with the right amounts of ingredients are very soft and springy, and after trying them, no one would ever go back to store-bought ones.



For the sugar mixture:

  • 440g or 2 cups granulated sugar
  • 187g corn syrup or honey
  • 145g water
  • ½ teaspoon fine sea salt
For the gelatin mixture:

  • 130g raspberry puree (about half a 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 1/4 cup
  • 1 teaspoons pure vanilla extract
  • Organic powdered sugar for dusting


Also See:

Marbled Sour Cream Pound Cake Recipe



  • Get the raspberries ready. Use a food processor or blender to turn the freeze-dried into a fine powder. Use a fine mesh sieve to get rid of the seeds.
  • You can either use all of the powder right away or save some to mix with the powdered sugar that you will use for the dust.


  • Keep the dusting airtight if you do it early, because if you leave it open, it will gather. Put the frozen raspberries in a blender and blend them until they are smooth.
  • Then, use a fine mesh sieve to get rid of the seeds. Mix the raspberry puree, water, vanilla, and raspberry powder together in a bowl using a whisk.


  • Add the gelatin and mix it in with a whisk. Leave to get stiff. Put the sugar, corn syrup, water and salt in a deep pot. Clip a candy thermometer to the side of the pot.
  • Heat the food over medium-high heat until it reaches 250 F. That’s how long it should take.


  • Spray a 13-by-9-inch pan and a rubber spatula with an oil that doesn’t taste good to get them ready.
  • When the sugar mixture is done, put it in the bowl of a stand mixer that has a whisk attachment.


  • If you want to make it faster, start by whisking it on medium speed and work your way up to high speed. It takes about 10 minutes to whisk.
  • At first, the mallow fluff will be dark and liquid. As it rises, it will get thicker and lighter in colour.


  • If you want to be sure it’s really done, you can whip it for one more minute after it starts to pull away from the sides.
  • Spread the marshmallow fluff out in the pan. Cover with foil and leave out overnight or in the fridge for a few hours to set.


  • Spread powdered sugar out on a work surface and then drop the big marshmallow on it. Cover the top and sides with powdered sugar.
  • Use an oiled knife to cut the cake into cubes. For fun shapes, you can also use cookie cutters. Use the powdered sugar to cover all sides of the cut marshmallows. Put in a container that won’t let air in. They last three weeks.



  • Calories: 107 kcal
  • Carbohydrates: 27 g
  • Sodium: 10 mg
  • Potassium: 8 mg
  • Sugar: 24 g
  • Vitamin C: 0.9 mg
  • Calcium: 4 mg
  • Iron: 0.1 mg

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