Step up your s’more game or add some WOW to your hot chocolate with our homemade Raspberry Swirl Marshmallows! This homemade marshmallow recipe using Oregon Raspberries makes a large batch so you can share as a gift or keep it all for yourself.
Raspberry Swirl Marshmallows
Ingredients
2 Cups frozen raspberries, thawed
3 Tablespoons sugar
½ Cup powdered sugar
½ Cup cornstarch
4 envelopes (3 T) powdered unflavored gelatin
2 Cups sugar
¾ Cup light corn syrup
¼ teaspoon fine sea salt
1 teaspoon vanilla
Preparation
Step 1
In a food processor combine berries and sugar. Pulse until berries are completely broken down and juicy. Strain through a fine-mesh sieve and discard seeds. You should have about ¾ cup berry puree.
Step 2
Spray a 9” square baking dish with cooking spray. In a medium bowl whisk together powdered sugar and cornstarch. Sift cornstarch mixture over baking dish to coat, shaking out excess. Reserve remaining mixture.
Step 3
In the bowl of a stand mixer fitted with the whisk, combine ½ cup raspberry puree and gelatin and let stand 5 minutes. Place mixer bowl over a pot of simmering water for 2-3 minutes, stirring until gelatin is dissolved.
Step 4
In a large saucepan combine sugar, corn syrup, salt, and ½ cup water. Bring to a simmer over medium heat, stirring constantly until sugar is dissolved. Increase heat to high and cook, without stirring, to 244℉ to 246℉.
Step 5
With mixer running on medium speed, slowly drizzle the hot syrup into the gelatin mixture in a thin stream, avoiding the whisk. When completely incorporated, increase mixer speed to high and beat until thick and fluffy, about 8 minutes. Beat in vanilla.
Step 6
Remove whisk and add 2 tablespoons berry puree to marshmallow mixture. With a spatula, stir 1 or 2 times to swirl it in. Scrape into prepared pan and spread evenly.
Step 7
Let marshmallows rest 1 hour, then dust with more cornstarch mixture.
Step 8
Cut into 16 pieces and toss with cornstarch mixture to prevent sticking. Store in an airtight container up to 2 weeks.