raspberry marshmallows;
Originally posted October 20, 2023. Updated February 2, 2024 for content and clarity.
It’s officially cold weather season and to me, that means s’mores galore! And these raspberry marshmallows add a delicious new flavor with homemade fluffy, soft, and pink marshmallows. Homemade marshmallows are easier than you think if you have the right tools and ingredients.
The key here is two tools: a candy thermometer and a stand mixer, or at least an electric hand mixer. Most recipes I share an electric mixer is optional, and you can do it with a spoon and a little elbow grease. But for marshmallows, you will simply not get the air and fluff that makes these raspberry marshmallows their mallow-y goodness if you try mixing with a spoon. You need to whip tons of air into the mallows. We’re talking 6-10 minutes of high-speed mixing.
The key here is two tools: a candy thermometer and a stand mixer, or at least an electric hand mixer.
Secret to success
The fun thing about marshmallows is that once you know how to make a mallow, adding flavorings is really only a mild tweak. To get the flavor without compromising your marshmallow, you need a pretty concentrated flavor. So look for flavoring oils and extracts. We’re not messing with purées or even fresh fruits here. Added moisture and bulk will flatten your marshmallows to a measly height and weigh them down with liquid and seeds.
For this batch of raspberry marshmallows, I used Boyajian raspberry flavoring that my sister gave me a long while ago. However, for slightly more accessible options, you might try McCormick raspberry extract or LorAnn Oils. And there’s plenty of other brands out there as well. McCormick has a lot of your basic flavors covered and LorAnn has a ton of different flavors to experiment with.
Look for flavoring oils and extracts. We’re not messing with purées or even fresh fruits here.
Secret to success
I do find that adding extracts and add-ins like with my brownie batter marshmallows, it can take away from the sheer height of your marshmallow as compared to the original vanilla recipe. I actually think this 1/2-3/4” height makes for the perfect s’mores size, especially when you cut large squares. They’ll fit your graham crackers perfectly and then you get raspberry marshmallows in every perfect bite of your s’more!
We got a small fire pit for our deck over COVID-19 since we spent a lot of time outdoors just to do something and get outside the house. And my favorite thing is to roast s’mores for a little treat and soak in the warmth on a chilly fall evening. It was a great investment!
Homemade raspberry marshmallows toast up so wonderfully over a fire. The powdered sugar on the outside gets nice and charred but the inside stays melty and gooey and pours over the side of your s’more perfectly. The raspberry flavor is enough to remind you these aren’t your average marshmallows but not so much it overpowers the rest of the s’more.
Homemade raspberry marshmallows toast up wonderfully over a fire for s’mores. But they also go great in hot chocolate or eating straight!
Secret to success
Of course, don’t limit your enjoyment to s’mores. These go great in hot chocolate or just popping them straight into your mouth! These raspberry marshmallows melt so silkily into hot chocolate and you can make any cup of chocolate have a pop of raspberry flavor. Because what’s hot chocolate without marshmallows?
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Check out these recipes to pair with your raspberry marshmallows! Hot chocolate bombs, truffles, and more~
- Once you’ve mastered one marshmallow recipe, you can master any flavor! Try brownie batter mallows for a chocolatey option, or churro marshmallows for a sweet cinnamon take. Or try birthday cake mallows or just stick to your classic vanilla bean marshmallows—perfect for s’mores!
- Of course, marshmallows are a perfect pie with hot chocolate—so make your own hot chocolate bombs and use your homemade raspberry marshmallows for a made-from scratch gift!
- If you’re looking for more of that chocolate raspberry flavor combo, then look no further than these raspberry chambord truffles! They’re decadent and one of my favorite truffles by far (and trust me—I’ve tried a lot)
- I posted these strawberry shortcake truffles with a strawberry flavor, but it would be just as easy and delicious to use raspberries in this easy, no-bake recipe.
raspberry marshmallows;
Equipment
- stand mixer OR electric hand mixer
- digital thermometer strongly recommended
Ingredients
birthday cake marshmallows;
- 2 Tbsp unflavored gelatin (3 envelopes, 21g)
- 1 tsp vanilla bean paste (or replace w ith 2 tsp vanilla extract)
- 1½ tsp boyajian raspberry flavoring (use ½ tsp if using LorAnn oil)
- 1 cup cold water (divided)
- 2 cups white sugar
- ½ cup light corn syrup
- ¼ tsp salt
- unflavored cooking spray (to grease the pan; can also use lard, butter, or mild flavored oils like canola oil)
dusting powder;
- ⅛ cup cornstarch
- ¼ cup powdered sugar
embellishments;
- ½ tsp red food coloring (or to desired color)
- white chocolate (for drizzling)
Instructions
birthday cake marshmallows;
- Spray a 9"x13" pan lightly with unflavored oil to prevent sticking. You can also use butter, shortening, or any other unflavored fat.
- (Optional) For flat, smooth tops on your marshmallows, tear a piece of parchment paper or wax paper large enough to fit the surface of your 9"x13" pan. Spray or coat one side with unflavored oil and set aside.
- Add ½ cup cold water and add 1½ tsp raspberry flavoring, and 1 tsp vanilla bean paste to a stand mixer or large bowl.
- Add 2 Tbsp (3 envelopes, approx 21g) gelatin into the bowl as you whisk lightly to incoporate it so it doesn't clump.
- In a heavy saucepan, add the remaining ½ cup cold water with 2 cups white sugar, ½ cup corn syrup, and ¼ tsp salt. Cook over low heat, stirring gently until sugar dissolved.
- Increase heat to medium and boil without stirring until mixture reaches 240°F, about 12 minutes. As soon as it reaches the right temperature remove from the heat.
- Begin whisking the bloomed gelatin on slow speed. Pour the sugar mixture over the gelatin bloom stirring until dissolved evenly. Then add the remaining sugar mixture.
- Beat mixture on high speed until white, thick, and nearly tripled in volume. This should take approximately 6-8 minutes in a stand mixer, and roughly 10 minutes with a hand mixer.
- If using food coloring, add several drops of red food coloring and fold gently in. Continue until desired pink-ness is reached. Avoid overmixing, as this will deflate your marshmallow and make it denser.
- Working quickly, spread the mixture into the prepared baking pan (or pipe into molds if desired) and flatten with an oiled spatula or prepared parchment paper.
- Allow to stand, uncovered for at least 4 hours up to one day.
dusting powder;
- Mix together ¼ powdered sugar with ⅛ cup cornstarch. Turn out the marshmallows and using a pastry brush, coat with the sugar mixture.
- Cut into desired size, I like to trim the edges, and then cut into 5 columns. Cut each column into squares, makes roughly 25. Or cut into mini sizes, or cut out with sharp edged cookie cutters. Brush each individual marshmallow with the sugar mixture on all sides to prevent sticking.
- Eat straight up, or toast with graham crackers for s'mores, or fold into rice krispie treats. Enjoy!
