How to Make Raspberry Marshmallows
These Raspberry Marshmallows have a beautiful color thanks to the raspberry powder and are perfect for Valentine’s day. Cut them into adorable heart shaped homemade marshmallows with a cookie cutter and dip the marshmallows in melted dark chocolate for a special treat.
Making these Raspberry Marshmallows
Do you need a fun treat for Valentine’s Day? Or maybe something cute to do with the kids? These Homemade Marshmallows are so much fun!
We’ve made them before as Chocolate Candy Cane Marshmallows for Christmas, but I thought it would be fun to dress them up as Valentine’s Day treats too!
Still dipped in chocolate, but this time the vanilla bean marshmallows are flavored with crushed, freeze dried raspberries (such as Just Raspberries).
The crushed, freeze dried berries give the treats a sweet pink hue and a nice fruity flavor. For a more pronounced color, use a bit of food coloring.
You can increase or decrease the amount of raspberry used depending on your personal taste preferences.
Kids love to help cut out the marshmallows with cookie cutters and with dipping them in chocolate. Especially if they can get away with sneaking samples during the process!
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Tools Needed to Make Homemade Marshmallows with Raspberries
You’ll need a few different tools to prepare these homemade raspberry marshmallows. Here’s what I recommend having on hand before getting started:
- 9×13 inch Baking Dish – the marshmallow mixture will harden in the pan before you cut them into shapes.
- Measuring Cups and Spoons – to measure the ingredients.
- Small Saucepan – to heat the marshmallow ingredients.
- Large Bowl or Bowl of a Stand Mixer – to combine the ingredients for the marshmallow mixture.
- Wooden Spoon – to stir the mixture while it cooks.
- Candy Thermometer – to monitor the hot sugar mixture as it cooks.
- Stand Mixer or Hand Mixer – to beat the egg whites.
- Offset Spatula – to spread the raspberry marshmallow mixture into the baking pan.
- Cutting Board and Knife or Cookie Cutters – to cut the marshmallows into smaller pieces.
- Fine Mesh Strainer – to use for dusting the marshmallows with confectioners’ sugar.
What is in this Raspberry Marshmallows Recipe
Most marshmallow recipes require pretty basic ingredients. Here’s what you’ll need to make these raspberry marshmallows:
- Unflavored Gelatin
- Cold Water
- Granulated Sugar
- Light Corn Syrup
- Salt
- Egg Whites
- Vanilla Bean or Vanilla Bean Paste
- Freeze-Dried Raspberries
- Powdered Sugar
- Dark Baking Chocolate
For the complete ingredient list and detailed instructions to make this recipe, scroll to the bottom of this post for the FREE printable recipe card.
Tips for Making this Recipe
To crush the raspberries, place in a resealable bag and smash using a meat mallet or rolling pin. Or, pulse them in a small food processor until desired texture is achieved.
When finished, you can place the marshmallows in the fridge to speed the hardening.
You can add a small amount of canola oil or shortening to the melted chocolate if it needs thinning for dipping. Alternatively, try this tutorial for how to temper chocolate.
Raspberry Marshmallows Recipe FAQ
Got questions about how to make these homemade marshmallows? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Will there be Raspberry Seeds in the Raspberry Marshmallows?
You will have a small amount of seeds from the raspberries in the marshmallows, but they are much less prominent than fresh berries and we weren’t bothered by them.
However, you can strain the raspberry powder with a fine mesh strainer to remove any seeds before adding the raspberry powder to the marshmallows if you would like.
Can I Use a Different Freeze-Dried Fruit?
I haven’t personally experimented with any other freeze dried fruits, but I don’t see why you couldn’t! Strawberries or blueberries would be especially great.
Can I Make this Recipe without the Raspberries?
Yes! Just omit them completely. No other changes needed. Without the raspberry powder added, you’ll have vanilla bean marshmallows.
What Can I Use in Place of Corn Syrup in this Marshmallow Recipe?
You could substitute honey, however you’ll have a slight honey flavor to your raspberry marshmallows. If that doesn’t bother you, then go for it!
What Size Should I Cut the Marshmallows?
1-inch squares or similarly sized cookie cutters work well for homemade marshmallows, but feel free to cut them in whatever size you prefer!
How Long Do Homemade Marshmallows Last?
If you don’t use all of the marshmallows up right away, leftovers will last for about a week when stored properly.
How Do You Store Homemade Marshmallows?
These homemade marshmallows with raspberries should be stored at room temperature in an airtight container.
How to Use these Raspberry Marshmallows
You can use raspberry marshmallows like you would other homemade marshmallows – add them to a mug of hot chocolate, use them for s’mores, or even just eat them like candy.
For candy, we like to dip them in dark chocolate. You can cover them completely, or just dip them halfway.
Try this Raspberry Marshmallows Recipe!
Next time you’re looking for a cute sweet treat to make, give these raspberry marshmallows a try!
Did you think making homemade marshmallows was easy and fun? Leave a comment below and give it a review for others to see what you thought of this delicious recipe.
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Have you ever made homemade marshmallows?
Raspberry Marshmallows
Do you need a fun treat for Valentine’s Day? Or maybe something cute to do with the kids? These Homemade Marshmallows are so much fun!
Ingredients
- 2 tablespoons plus 2 1/2 teaspoons unflavored gelatin
- 1 cup cold water, divided
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 2 large egg whites
- 3/4 - 1 whole scraped vanilla bean
- 1/3 - 2/3 cup crushed, freeze-dried raspberries (such as Just Raspberries)
- 2/3 cup powdered sugar
- 6-8 ounces dark baking chocolate, for dipping (I like 70% Cacao Scharffen Berger Dark Chocolate
Instructions
- Grease the bottom and sides of a 9x13 rectangular metal baking.
- In a large bowl, sprinkle the gelatin over 1/2 cup cold water. Allow to stand and soften while you complete the next step.
- Combine the sugar, cold water, corn syrup, and salt in a heavy 3-quart saucepan. Cook mixture over low heat, stirring constantly, until the sugar has dissolved.
- Bring mixture to a boil over medium heat without stirring. Cook until mixture registers 240 degrees F on a candy thermometer. This should take about 8-12 minutes.
- Turn heat off. Pour sugar mixture over the gelatin mixture Cut the vanilla bean in half, then cut a slit down the middle in the half you are using. Use a knife or spoon to scrape out the beans. Add to the sugar and gelatin mixture.
- Beat on high speed (using either a hand mixer or a stand mixer) until it is tripled in volume, thick, and white – approximately 10 minutes if you’re using a hand mixer and 5 for a stand mixer.
- Using a clean bowl and beaters beat the egg whites until they begin to hold stiff peaks. Add the whites and crushed raspberries to the sugar mixture and beat until combined.
- Pour the mixture into the prepared 9x13 – note: you will not be able to get all of the mixture out. Don’t worry! Smooth batter across the top using a greased spatula. Place the uncovered marshmallows in the fridge and chill for 3 hours, or until firm.
- Loosen the marshmallows and invert over a large cutting board. Cut into one-inch cubes using a large knife or cut out with a cookie cutter (leftover scraps can be cut into cubes).
- Place the cut marshmallows back in the baking pan, sift with powdered sugar, and toss until fully coated.
- Remove the marshmallows from the pan, discard any excess powdered sugar and store in an airtight container or Ziploc back. Marshmallows keep for one week.
- Melt 6-8 ounces baking chocolate per instructions on the packaging. (Sometimes I add a very small amount, like 1/2 teaspoon, of canola oil if i feel it need to be thinned for dipping) Cover a baking pan with parchment paper for your work station.
- Arrange the marshmallows and melted chocolate in separate containers next to the parchment paper.
- Dip marshmallows in melted chocolate, place on the baking sheet until dry. You might have to reheat the chocolate throughout this process as it cools and thickens.
- When finished, you can place the marshmallows in the fridge to speed the hardening. Store in an airtight container for about a week (if they last that long!).
- Note: to crush the raspberries, place in a resealable bag and smash using a meat mallet or rolling pin. Or, pulse them in a small food processor until desired texture is achieved.
Notes
Adapted from Homemade Chocolate-Dipped Marshmallows
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 310Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 45mgCarbohydrates: 28gFiber: 6gSugar: 17gProtein: 6g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
thelittleloaf says
What an absolutely gorgeous idea. I’ve always thought making my own marshmallows was more effort than it was worth, but I’d absolutely love to be able to make these – they’re simply stunning!
TidyMom says
I just love these Katie!
Thanks for linking up! I featured your post in my wrap up http://tidymom.net/2012/valentine-treats-and-boxes/
Have a great rest of the weekend
Katie says
Thanks so much, Cheryl! xo
aimee says
Those little jars are ADORABLE.
Ann says
I have been reading your blog for quite some time now….I must say, I just love it! Great recipes, lovely photos…
I am buying a new camera …a dslr now….Can I ask you, what kind of camera/lens do you use? Or what do you recomend? I would use my camera for shooting food and other home stuff…:)
Thank you. Keep up the good work. We love it.
😉
ann
Jessica says
Yum. I hope your valentines day was as wonderful as your food. Thanks.
Geri says
Never made homemade marshmallows, this is a must try and I think my grand-daughters will enjoy helping!!!
Peggy says
Aren’t homemade marshmallows the best?! Thanks for the great idea/reminder!! You know I think freeze dried peaches would be awesome as well as using almond extract instead of the vanilla.
Kristen says
Simply beautiful!
Lauren from Lauren's Latest says
These are so adorable! Perfect treat for Valentine’s Day!
Amber | Bluebonnets & Brownies says
These are absolutely beautiful. A great treat for Valentine’s Day, for sure!
Happy When Not Hungry says
These are too cute! What a great gift!