Fruity Marshmallows

If you can boil water, beat egg whites or read a thermometer, you can make marshmallows. Soft, fluffy pillows that melt in your mouth, they taste nothing like their commercial counterparts. Be creative by infusing flavor, or keep it simple with classic vanilla. Once you’ve tasted a homemade marshmallow, they’ll be no going back to the ones on your grocers’ shelf.
Recipe for Raspberry and Passionfruit Marshmallows
3 T. unflavored gelatin
1/2 cup cold fruit purée, strained if there are seeds
1-1/2 cup granulated sugar
1 cup light corn syrup
1/2 cup water
pinch salt
confectioners’ sugar
Makes about 40 marshmallows
Spray a 9″ square pan with Pam. With a paper towel, wipe off excess and dust with confectioners’ sugar.
In the bowl of an electric mixer, combine the fruit purée and gelatin. Set aside for 10 minutes.
Meanwhile, make the sugar syrup. Combine the sugar, corn syrup, 1/2 cup water and salt in a saucepan. Stir gently over medium heat until the sugar dissolves, then raise the heat to medium high and attach a candy thermometer. Boil until the temperature reaches 240F, then remove from heat.
Attach the whisk to the mixer, and on low speed, slowly pour the sugar syrup into the gelatin. Increase the speed to high and whip until the mixture becomes very thick, about 8-10 minutes.
Using a rubber spatula, scrape the marshmallow mixture into the prepared pan. It will be sticky so work quickly. Smooth the top and dust with confectioners’ sugar. Allow to set uncovered overnight at room temperature.
TIP: Marshmallow making is sticky business, but cleanup is easy using hot
Next day, release the marshmallow mixture from the pan by running a knife along the edges and then turning it out onto a cutting board dusted with confectioners’ sugar.
Using kitchen shears, cut into long strips. I found shears work much better than a knife or pastry cutter.
Cut the strips into squares. Dip the cut ends in confectioners’ sugar to keep them from sticking.
Or use cookie cutters to make fun shapes.
Store in an airtight container for about 2 weeks.


12 thoughts on “Fruity Marshmallows

  1. Love the heart shaped ones….perfect for valentines day.
    Will share this recipe with someone at work who loves marshmallows.
    Thanks again for another great recipe.

  2. To make vanilla, I would omit the fruit puree and add a little vanilla. Anything else? I am sure the grandkids would love these, but they can be picky about flavors, so I will start with vanilla ones. Love the idea of using cookie cutters for fun shapes.

  3. Very nice! I have a super important question. Did you make the puree with fresh passion fruit or did you buy a pre-made puree? I don’t often see passion fruit so I’ve been looking online to buy a puree and they’re all ridiculously expensive! I have my heart set on making passion fruit gelees.

  4. I have never made marshmallows before but new year, new challenge! It thickened much faster than I thought it would and I couldn’t get it to smooth in the pan but after cutting them up no one noticed because they tasted soooo good 🙂 What do you think about using a dry spice for flavoring? I was thinking something like cardamom or nutmeg and cinnamon

    • Yes, they do set up rather quickly, so you have act fast. I’m glad it all worked out in the end. Marshmallows are a perfect vessel for flavorings. I’ve never used dry spice, but can’t imagine it wouldn’t work. Sounds interesting.

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