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
- 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.
- 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.
- 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.
- After it has whisked together for 15 minutes, add your vanilla and raspberry extract and whisk together until the flavor is completely incorporated.
- Next, grease a baking dish on all sides. Pour in the marshmallow mixture and smooth out with the back of your spoon.
- 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.
- 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.
- 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.