Homemade Raspberry Marshmallows Recipe
Prep Time:
1 hour, 20 minutes
Cook Time:
10 minutes
Servings:
40 Marshmallows
Ingredients
  • ¾ cup freeze-dried raspberry powder (from about 2 ½ ounces freeze-dried raspberries)
  • ½ cup powdered sugar
  • 2 tablespoons cornstarch
  • 3 packets unflavored gelatin
  • 1 cup cool water, divided
  • 1 ½ cups white sugar
  • 1 cup light corn syrup
  • 2 ½ tablespoons raspberry syrup (optional)
  • Pinch salt
  • 1 tablespoon vanilla
Directions
  1. In a medium-sized bowl, whisk together raspberry powder, powdered sugar, and cornstarch. Set aside.
  2. Combine the gelatin and all but 2 tablespoons of the water in the bowl of an electric mixer fitted with the paddle attachment. Set aside.
  3. In a saucepan, combine the sugar, corn syrup, raspberry syrup, salt, vanilla, and remaining 2 tablespoons of water.
  4. Bring to a simmer and cook until the mixture reaches 240 F on a candy thermometer.
  5. With the mixer set on low speed, slowly pour the syrup into the softened gelatin before gradually increasing the mixer speed to high.
  6. Beat until the mixture is opaque and fluffy, about 7 minutes.
  7. While the marshmallow is beating, line a sheet pan with parchment paper and dust it with a layer of the raspberry powder mixture.
  8. Transfer the marshmallow to the prepared pan.
  9. Smooth the top, spreading the marshmallow to the edges.
  10. Dust the top with additional raspberry powder until fully coated.
  11. Let the marshmallow sit at room temperature for 1 hour.
  12. When set, cut the marshmallow into squares.
  13. Dust each square with additional raspberry powder until fully coated.
  14. Serve immediately or store in an airtight container.