Homemade Raspberry Marshmallows

Molly may be one of my biggest cheerleaders when it comes to just about anything “dessert”. I recently impressed her with this homemade raspberry marshmallow recipe. 

We transformed this marshmallow into a delicious s’more served on top of a homemade shortbread cookie and with a drizzle of white chocolate on top.

homemade raspberry marshmallows cooking information

• Yield: 5 cups of Marshmallows
• Prep Time: 30-40 Minutes
• Cook Time: 10-15 Minutes

homemade raspberry marshmallows ingredients

• 1 Cup Water
• 3 Packages Gelatin (unflavored, ¼-ounce packets)
• 2 Cups Sugar
• 2/3 Cup Corn Syrup
• Pinch of Salt
• 1 Tablespoon Vanilla
• 2 Tablespoons Raspberry Extract
• Powdered Sugar

homemade raspberry marshmallows instruction

1. Divide the cool water into half. Add ½ cup of the water into the bowl of a stand mixer with the powdered gelatin. Let sit and proof for at least 15 minutes.
2. As the gelatin proofs, add your sugar, corn syrup, ½ cup of water, and pinch of salt to a large sauce pot. Turn to high heat. Let the sugar melt and bring it all to a boil. Let it boil at 240 degrees for 8 minutes.
3. Once the concoction has cooked for 8 minutes, pour slowly over the proofed gelatin in the mixing bowl and with the whisk attachment on your stand mixer, whisk together for 15 minutes.
4. After it has whisked together for 15 minutes, add your vanilla and raspberry extract and whisk together until the flavor is completely incorporated.
5. Next, grease a baking dish on all sides. Pour in the marshmallow mixture and smooth out with the back of your spoon.
6. Let sit for a couple hours. Right before you chop the marshmallows, dust the top of the marshmallows with powdered sugar. Have extra powdered sugar nearby.
7. Cut the marshmallows into your favorite shapes and dust all exposing sides with extra powdered sugar to make sure they don’t all stick together.
8. Serve and enjoy!

homemade raspberry marshmallows tips and tricks

• Raspberry extract can be found in most candy, cake, and specialty kitchen stores. After adding the extract, taste the marshmallows. Add more flavoring if it isn’t potent enough for you.
• We served these marshmallows on top of a homemade shortbread cookie, blow-torched, and drizzled with white chocolate ganache for a fancy version of a s’more.