Hi hi! I’m popping on today to share my homemade raspberry marshmallow recipe with you. It’s winter here in New Zealand, and I’ve been upping the hygge. Curling up with a good book and a mug of hot chocolate topped with raspberry marshmallows (made with real raspberries!) is maximum coziness, and really too blissful of an experience for me not to share!
These marshmallows are so divine – they taste like fresh raspberries, with an almost sherbet-y tartness, and they have a wonderful cloud-like texture. They’re delicious on their own, but even better once they’ve started to melt in a mug of hot chocolate! I suspect they’d also be excellent toasted in a s’more, and I’m definitely going to be trying that once the weather warms up. I also want to try this recipe with other kinds of berries – I think boysenberry marshmallows would be amazing.
These only keep for 4-5 days in a cool pantry, as they contain real raspberries and egg whites. But their short shelf life is entirely worth it, and you’ll have no trouble finding people to help you eat these marshmallows quickly!
I first learnt how to make marshmallows from The Flavor Bender, and I really recommend reading her incredibly detailed vanilla marshmallow recipe if you haven’t made marshmallows before. My recipe takes some inspiration from hers, but with several of my own adjustments to keep the light, fluffy texture while adding real fruit.
These are super fun and surprisingly easy to make, especially if you have a sugar thermometer. And they’re completely scrumptious. I hope you enjoy them too!
For the raspberry marshmallows:
- 300g frozen raspberries
- 5 tsp (20g) powdered gelatine
- 420g white sugar
- ¼ cup glucose/corn syrup
- 210ml water
- 2 egg whites
- Pinch of salt
For the marshmallow dusting powder:
- ¾ cup icing sugar
- ¼ cup cornflour
- Lightly grease a 22cm x 22cm baking tin (or roughly equivalent! This makes pretty chunky marshmallows, so you could use a larger tin for smaller mallows) and line with baking paper.
- Combine the icing sugar and cornflour to make the dusting powder, and lightly dust some of it into the baking tin.
- Heat the frozen raspberries in the microwave until defrosted and a bit warm. Mash using a potato masher or a fork, then strain with a sieve to remove the seeds.
- Add the gelatine into the raspberry juice, stir and set aside – the gelatine will bloom in the raspberry juice while we make our sugar syrup!
- Put the sugar, glucose syrup and water in a pot, and give it a stir.
- Heat over a medium-high heat, continuing to stir until the sugar syrup comes to a boil.
- Lower the heat to medium and cover the pot with a lid for two minutes. This creates condensation and prevents sugar crystals from forming.
- Remove the lid and insert a sugar thermometer. Cook the sugar syrup until it reaches about 118-121°C, or until it reaches the firm ball stage (see notes).
- Remove the pot from the heat. We’ll let the sugar syrup cool down just a little bit while we whisk the egg whites (gelatine won’t set properly if it gets too hot, so we don’t want to mix it into the sugar syrup immediately).
- Using a stand mixer with a whisk attachment, whisk egg whites and a pinch of salt until soft peaks form.
- Add the raspberry and gelatine mixture into the pot of sugar syrup. Stir to dissolve the gelatine.
- Gradually add the hot raspberry sugar syrup into the egg whites, while whisking continuously on medium-low speed.
- Increase speed to medium-high, and whisk for 3-5 minutes, until mixture has doubled in size and is fluffy and smooth.
- Increase speed to high, and whisk for a further 3-5 minutes, which will add more volume again, around triple the initial volume. Keep feeling the side of the bowl while you do this – don’t keep mixing if the mixture becomes cold, as this will give the marshmallows a denser texture.
- Pour the marshmallow into your baking tin and smooth the surface with a greased spatula.
- Sieve some dusting powder on top and leave to set (at room temperature) for six hours, or overnight.
- After six hours, dust a cutting board with the dusting powder, and turn the marshmallow out onto it. Grease a sharp knife and cut the marshmallow into squares. Dust each marshmallow with dusting powder.
- Store your raspberry marshmallows in an airtight container at room temperature – don’t put them in the fridge, they’ll go sticky! They keep for 4-5 days. Enjoy!
How to tell when your sugar syrup has reached the firm-ball stage:
- Drop a little bit of syrup in cold water and it will form a firm clump. Take it out of the water, and it should hold its shape but still be very malleable, like putty. This is the firm-ball stage, and it means your sugar syrup is done!
- If the clump is soft and flattens on its own after you take it out of the water, this is the soft-ball stage, and the sugar syrup needs to be cooked for longer. If the clump is hard and only slightly malleable with firm pressure, then the sugar syrup has been taken a bit too far!
- I personally always do the firm-ball test as well as reading the sugar thermometer.
You can make marshmallows without egg whites, but because the juice from the raspberries is quite thick, egg whites help to add lightness, and keep these mallows super soft and pillowy.
Most other marshmallow recipes I’ve seen have a 1:1 ratio of icing sugar to cornflour in the dusting powder, but I find that a lower amount of cornflour still stops the icing sugar dissolving into the marshmallow, and it tastes so much better!
I hope you have fun making these! If you do whip up a batch of raspberry marshmallows (or other fruit marshmallows? The sky is the limit!), I’d love to see! Tag me on Instagram @sarahalleyn if you like, and show me how they turned out for you ❤️ Talk to you soon lovely one! x