This post may contain affiliate links. Please read our disclosure policy.
If you’ve never tasted raspberry marshmallows made from real fruit puree, you’re in for a treat. These fluffy, fruity squares are nothing like the store-bought kind. They are light, soft, and bursting with fresh raspberry flavor.
I first started making peppermint marshmallows to switch things up on my holiday cookie trays, but now I make them year-round. They’re easy, surprisingly fun to make, and incredibly versatile.
Why These Raspberry Marshmallows Are Worth Making
There’s no artificial flavoring or coloring here. Just real raspberry puree and a little kitchen magic.
Homemade marshmallows roast beautifully, making them an incredible addition to s’mores. I like to cut them into perfect squares to match graham crackers, then sandwich with dark chocolate. It’s next level. If you check out my strawberry marshmallow recipe, you’ll see photos of the s’mores in action.
They also make fantastic homemade gifts, work beautifully in rice krispie treats, and even taste great straight from the freezer. (Yes—they’re soft enough to eat frozen!)
Tips for Success
These marshmallows are simple to make, but a few small tips can make the process smoother:
- Use a candy thermometer to make sure the sugar syrup hits 240°F. This is the key to the right texture.
- Prep your pan well. A mix of powdered sugar and cornstarch keeps the marshmallows from sticking.
- Let them set overnight for best results when slicing.
How to Store Homemade Marshmallows
Once cut and coated, store marshmallows in an airtight container at room temperature for up to a week, or freeze them for longer storage.
I like to keep a stash in the freezer. No thawing needed, just pop one out and enjoy.
Easy Homemade Candy Recipes
If you make these marshmallows and find out great they are, you might want to try making my chocolate marshmallows too!
Since they are pretty easy to make, you might also be interested in my Microwave Fudge or my Microwave Peanut Butter Fudge recipes.
If you’re not intimidated by using a candy thermometer, homemade Salted Mocha Caramels or Salted Vanilla Bean Caramels always make a fantastic gift idea!
Pin this now to save it for later
Pin ItHomemade Raspberry Marshmallows
Ingredients
- 1/2 ounce unflavored gelatin
- 1/2 cup raspberry puree seeds removed (from about 1 cup of fresh raspberries makes 1/2 cup puree)
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- pinch kosher salt
- 1/4 cup water
- Nonstick spray
- 3 tablespoons powdered sugar
- 3 tablespoons cornstarch
Instructions
- To make the raspberry puree, wash raspberries and then blend on low speed until a smooth puree forms. Press through a fine mesh sieve.
- In the bowl of a stand mixer, combine the 1/2 ounce unflavored gelatin with 1/2 cup raspberry puree and give it a swirl to ensure the gelatin doesn't clump. Let sit.
- In a small saucepan, combine 3/4 cup granulated sugar, 1/2 cup light corn syrup, pinch kosher salt, and 1/4 cup water. Heat on medium-high with the lid on for a few minutes to bring it to a boil. Then, remove the lid and heat over high heat until a candy thermometer reads exactly 240℉. This can take 4-8 minutes. As soon as it reaches temperature, remove it from the heat.
- With the whisk attached to the stand mixer, start mixing the gelatin and puree on low speed. Slowly pour the hot sugar mixture into the bowl. Once all of the hot sugar mixture has been added, turn the speed to high and continue to mix until you get a beautiful pale pink marshmallow mixture that is just warm to the touch, about 13-14 minutes.
- While you're mixing the marshmallow, combine 3 tablespoons cornstarch and 3 tablespoons powdered sugar in a separate bowl. Spray an 8×8 inch baking dish well as a rubber spatula with Nonstick spray. You can line your dish with foil ahead of time if you wish and then spray the foil. Add about 1/3 of the sugar and corn starch blend, then shake the pan to evenly coat the bottom and sides. Use the spatula to transfer the finished marshmallow mixture from the bowl to the baking dish and spread into an even layer. Top with half of the remaining sugar and cornstarch mixture, and spread it across the top to cover. Allow the marshmallows to sit uncovered 4-10 hours (I let mine sit overnight).
- Lift the marshmallows out of the pan and transfer to a cutting board. Cut into desired shapes and then roll each individual marshmallow in remaining sugar and cornstarch mixture to coat all sticky sides.
- Store in air tight container. They can also be frozen if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Boiling sugar is scary stuff! I also received a decent burn from molten sugar (I was making homemade salted caramel) and I’m still unsure if I want to go near the stuff again. But these marshmallows looks so good – and I didn’t realise they were so easy to make – that perhaps I will conquer my boiling sugar fear too!