Homemade marshmallows with raspberry – a recipe for soft, homemade marshmallows with vanilla and freeze-dried raspberries. After I showed these marshmallows on my Instagram story, so many of you asked for the recipe. They are easy and delicious, and they keep for a couple of weeks in an airtight container at room temperature, which also makes them a lovely edible Christmas gift. You can flavour them with raspberry like mine, peppermint, liquorice powder, or keep them simple with vanilla.
Also try my Baileys marshmallows with liquorice caramel or use the marshmallows in hot chocolate bombs. Enjoy!
Homemade marshmallows with raspberry
Ingredients
Instructions
Homemade marshmallows
Soak the gelatine in cold water. Put water, sugar and vanilla in a pan and bring it to 110°C. This takes about 20 minutes. The sugar should be completely dissolved and bubbling. Take the pan off the heat. Squeeze the water out of the gelatine, add it to the pan and stir until melted. Let the syrup cool for about 10 minutes. Pour it into a stand mixer and whisk for 15 minutes until white and thick. For raspberry marshmallows like mine, add the freeze-dried raspberries and red food colouring while you keep whisking. Dust half of the icing sugar over a roasting tin and spread the marshmallow mixture out with a spatula. It is very sticky, so dip the spatula in a little water to make it easier. Dust the rest of the icing sugar on top and chill for 2 hours or until completely cool. Cut the marshmallows into small squares with scissors and keep them in an airtight container.
For extra luxurious marshmallows, coat them in dark chocolate and decorate with gold or pink edible dust. Enjoy!
Flavourings: Eg. freeze-dried raspberries and red food colouring, peppermint, liquorice powder, or just vanilla.
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