These homemade raspberry swirl marshmallows are pillowy soft and packed with fruit flavor! They're delicious on their own, and they make for seriously impressive s'mores. This detailed recipe explains exactly how to make homemade marshmallows from scratch. Plus, this gourmet marshmallow recipe is made without corn syrup and is naturally flavored and colored using freeze-dried raspberries.
If you're looking for a fun end of summer baking project, this is it! Homemade marshmallows do take a little bit of time to make, but the result is so worth the effort. The soft, pillowy texture of homemade marshmallows blows classic store-bought marshmallows out of the water, and the flavor can't be beat! These homemade raspberry swirl marshmallows are brightly flavored and beautifully pink thanks to freeze-dried raspberries, and they make the most epic s'mores when toasted and stacked with dark chocolate squares on graham crackers.
What ingredients are in homemade marshmallows?
While ingredients will vary by recipe, there are four key ingredients when making marshmallows: water, gelatin, sugar, and air. This recipe is made without corn syrup and uses freeze-dried raspberries for both flavor and color. To make these homemade raspberry swirl marshmallows, you'll need:
- Water
- Unflavored gelatin
- I use Knox brand gelatin packets, which are sold in a box of 4. Gelatin can be found in the baking aisle at your local grocery store or online.
- Granulated sugar
- Honey
- Vanilla extract
- Freeze dried raspberries, crushed into a powder
- If your local grocery store does not carry freeze-dried fruits, I have been able to find freeze-dried raspberries at Trader Joe's, Target, and Amazon. A 1 oz. bag will provide enough freeze-dried raspberries for this recipe. To crush the berries into a powder, I place them in a zip-top plastic bag and roll a rolling pin over the bag several times.
- Confectioners sugar
- Cornstarch
How to make raspberry swirl marshmallows from scratch
Making marshmallows at home is not as difficult as you may think, though it does require some special kitchen tools. For this recipe you will need a stand mixer and a candy thermometer. This recipe includes detailed steps to guide you through making homemade marshmallows from scratch.
- Add water to the bowl of a stand mixer and sprinkle gelatin over the surface of the water. The gelatin will bloom, meaning that it will absorb the liquid and swell into a translucent blob. Leave the mixture to bloom without touching it for 10 minutes while you move on to the next step.
- Add sugar, honey, and remaining cup water to a medium saucepan and cook over medium heat, stirring until the sugar dissolves. Bring the mixture to a simmer and cook until a candy thermometer reads 240°F.
- Pour the sugar mixture into the gelatin mixture and beat on low speed until combined. Once combined, increase speed to high and beat until the mixture becomes thick and fluffy and triples in volume. Add the vanilla and beat again until combined.
- Lightly coat a spatula with cooking spray and use it to scrape half of the marshmallow mixture into an 8x8 pan lined with parchment paper coated with cooking spray. Spread the mixture so it fills the pan.
- Add the powdered freeze-dried raspberries to the other half of the marshmallow mixture and beat to combine. Add the raspberry marshmallow mixture on top of the vanilla marshmallow mixture already in the pan, spreading it to the edges of the pan. Lightly coat a butter knife with cooking spray and drag it through both layers of marshmallow to create a marbled/ripped effect. Cover the pan with plastic wrap and let the marshmallow set for 1 hour.
- Once set, remove the marshmallow from the pan and peel away the parchment paper. Lightly coat a carving knife or chef’s knife with cooking spray and cut the large marshmallow square into 5 rows and 5 columns to create 25 squares.
- In a small bowl, whisk together confectioners sugar and cornstarch. Dip each marshmallow square into the bowl and gently coat each side with the sugar mixture, tapping off any excess. This step keeps the marshmallows from being overly sticky.
How to store homemade marshmallows
Homemade marshmallows should be stored in an airtight container at room temperature. Place sheets of wax paper or parchment paper between stacked marshmallows to keep them from sticking to one another. Marshmallows do not need to be refrigerated.
When stored properly, homemade marshmallows will keep for up to a month.
Can homemade marshmallows be used to make s'mores?
I'm glad you asked because YES! Homemade marshmallows toast beautifully and make for extra gooey, super delicious s'mores! Just make sure they've had time to fully set before roasting them over a campfire. These raspberry swirl marshmallows are exceptionally awesome in s'mores when paired with dark chocolate.
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Recipe
Homemade Raspberry Swirl Marshmallows
Special Equipment
- 8x8 pan
- Saucepan medium sized
- Stand mixer
- Candy thermometer
Ingredients
- 1 ounce freeze dried raspberries*
- ¾ cup water, cool room temperature, divided
- 3 Tablespoons unflavored gelatin**
- 2 cups granulated sugar
- ¼ cup honey
- 1 Tablespoon vanilla extract
- ⅓ cup confectioners' sugar
- 4 teaspoons cornstarch
Instructions
- Place freeze-dried raspberries into a sealed plastic bag. Using a rolling pin, gently crush the raspberries into a fine powder. Measure ¼ cup of the powdered freeze-dried raspberries and set aside.
- Lightly coat an 8x8 pan with cooking spray. Line the pan with parchment paper and lightly coat the parchment with cooking spray. Set aside.
- Pour ¼ cup water into the bowl of a stand mixer. Sprinkle the gelatin over the surface of the water and leave the gelatin to bloom without touching it for 10 minutes while you move on to step 4.
- Add sugar, honey, and remaining ½ cup water to a medium saucepan. Cook over medium heat, stirring until the sugar dissolves. Bring the mixture to a simmer and cook without stirring until a candy thermometer reads 240°F, about 12-15 minutes.
- Pour the sugar mixture into the gelatin mixture and beat on low speed until combined. Once combined, increase speed to high (being careful not to cause any of the hot mixture to splash out of the mixer) and beat until the mixture becomes thick and fluffy and triples in volume, about 8-10 minutes. Add the vanilla and beat the mixture until combined.
- Lightly coat a spatula with cooking spray and use it to scrape half of the marshmallow mixture into the prepared pan. Spread the mixture so it fills the pan.
- Working quickly, add the powdered freeze-dried raspberries to the bowl of the stand mixture with the remaining half of the marshmallow mixture and beat to combine. Add the raspberry marshmallow mixture on top of the marshmallow that's already in the pan, using the coated spatula to spread the marshmallow to the edges of the pan and smooth the top (it’s okay if it isn’t totally even). Lightly coat a butter knife with cooking spray and drag it through both layers of marshmallow to create a marbled/ripped effect. Cover the pan with plastic wrap and let the marshmallow set for 1 hour.
- Once set, remove marshmallow from pan and peel away parchment paper. Lightly coat a carving knife or chef’s knife with cooking spray and cut the large marshmallow square into 5 rows and 5 columns to create 25 squares.
- In a small bowl, whisk together confectioners sugar and cornstarch. Dip each marshmallow square into the bowl and gently coat each side with the sugar mixture, tapping off any excess.
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