Healthy Raspberry Marshmallows
These fluffy, pillowy healthy homemade raspberry marshmallows are made without corn syrup and are sweetened naturally with maple syrup or honey! They come together effortlessly and quickly, require just a few wholesome ingredients, and are paleo-friendly! This post contains tons of tips on how to make homemade marshmallows, like how to make them with or without a candy/sugar thermometer!
Ingredients
Raspberry puree
- 1/2 cup frozen raspberries
- 1/2 cup freeze-dried raspberries
- 1/4 cup grass-fed gelatin
- 1 1/2 tsp vanilla extract
- 1/2 cup water
Syrup mixture
- 1/2 cup water
- 1 cup honey or maple syrup
Instructions
- Line a 9×9 pan with parchment paper or you can use a silicone pan. Spray the paper with spray oil. This ensures the mallows won’t stick – don’t skip this step!
- In a blender, combine 1/2 cup water, the frozen & freeze-dried raspberries, and blend until smooth. Press this mixture through a strainer into the bowl of your stand mixer, to remove all the seeds. Add the vanilla extract and gelatin. Give it a mix and let it sit while you make the syrup.
- In a small pot, add the water and honey or maple syrup. Bring the mixture to a boil and let it bowl for about 10 minutes. If you have a candy thermometer, you want it to reach between 220-240F. If you don’t have a thermometer, no stress. Letting it boil for 10 minutes at a high heat is usually enough!
- Remove the pot from the heat. Attach the bowl to your stand mixer with the whisk attachment. With it going on low, drizzle in the syrup mixture. Allow the mixer to whip on high until the mixture triples in size and gets super thick and fluffy. This usually takes 2-3 minutes. Be careful to not over-whip or it’ll thicken too much & turn into what looks like “brains”. The mixture should have tripled in size and stick to the whisk when you remove it while still being pourable.
- Once it’s done, use a spatula to pour the marshmallow mixture into the pan. You can use the spatula to press it in firmly and smooth them out, but i’ve found that wetting my hands with some water and using them is a bit easier.
- Cover the pan and let it sit at room temperature for 30-60 minutes until they’re firm. Then cut into marshmallows (I like to use scissors to make it easiest!).
Notes
Don't over-mix! You'll want to stop mixing once the marshmallows have tripled in size and forms stiff peaks when you lift the whisk from the bowl. If you beat it longer, it may be hard to spread and turn into what we call "brains" lol.
- Tips for cutting marshmallows: I’ve found it easiest to cut the mixture into marshmallows using scissors. Sometimes they can be difficult to cut with a knife.
- How to make marshmallows without a candy thermometer: Typically, you’d want to use a thermometer to make sure the sugar mixture reaches around 242°F, but they will also work if you can get the mixture around 220°F. This usually takes about 10 minutes of boiling. If you don’t have a thermometer, simply boil the mixture for at least 10 minutes, as this should be long enough to get them to temp!