Raspberry Lemon Marshmallows

pink raspberry lemon marshmallows on a plate

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5 from 1 vote

Soft, homemade marshmallows with a tangy raspberry lemon flavor.

Prep Time30

Resting time4

Total Time4 30

Course: Dessert

Cuisine: American

Keyword: candy, lemon, marshmallows, raspberry

Servings: ~1½" cubes

Calories: 96kcal

Author: Kimberly Salem

Equipment

Stand mixer with whisk attachment
8"x8" pan
Medium saucepan
Cooking thermometer

Ingredients

1 tablespoon lemon juice (½ oz)
3 tablespoon freeze-dried raspberry powder (not raspberry "juice" powder)
21 g gelatin powder (3 packets, or 2 ⅓ Tbsp)
1 cup water, divided in half
298 g sugar (2 cups)
312 g corn syrup (1 cup)
¼ teaspoon fine grain salt
30 g cornstarch or arrowroot powder (¼ cup)

Instructions

Prepare

Prepare a pan with baking spray and line it with two parchment slings, one in each direction. You can use an 8"x8" or 9"x13" pan, depending on how thick you want the marshmallows. I prefer to use 8"x8".
Fit a stand mixer with the whisk attachment. (You can make these with an electric hand mixer, but it is harder to add the hot syrup.)

Gelatin

Combine the lemon juice and raspberry powder in a bowl and mix until it forms a paste.
1 tablespoon lemon juice, 3 tablespoon freeze-dried raspberry powder
Add the paste to the bowl of a stand mixer along with ½ cup of water.
1 cup water, divided in half
Sprinkle the gelatin on top of the water and paste and stir a little bit to combine.
21 g gelatin powder
Let the mixture bloom for 10 minutes while you prepare the sugar.

Sugar Syrup

In a saucepan, combine the sugar, syrup and salt along with the other ½ cup of water.
1 cup water, divided in half, 298 g sugar, 312 g corn syrup, ¼ teaspoon fine grain salt
Put the saucepan over medium high heat and bring to a boil.
Using a cooking thermometer, bring the mixture up to 240°F, and then immediately remove it from the heat.

Make the Marshmallow Fluff

Turn on the stand mixer to low speed. While it's running, slowly drizzle the hot syrup down along the inside of the mixing bowl into the gelatin mixture.
Once the syrup is all added, turn the mixer onto high speed. After several minutes, the mixture will become fluffy and increase in volume. Whip until it is cool to the touch.

Cure & Cut

Add the marshmallow fluff into the prepared pan and smooth the top with a spatula until it is level.
Dust the top generously with cornstarch. You could also use powdered sugar to dust instead.
30 g cornstarch or arrowroot powder
Cover the pan with a hand towel and allow to set for at least 4 hours.
Once they are set, remove from the pan using the parchment sling. On a cutting board, cut the marshmallows into squares, cleaning the knife between cuts. Dust with more cornstarch so they don't stick together.

Notes

NOTE: When you pour the sugar syrup into the running stand mixer, be sure to aim for the side of the bowl. You don't want the hot sugar syrup to hit the moving whisk, or you risk getting a burn.

Adapted from King Arthur Flour and My Paleo Patisserie by Jenni Hulet

Nutrition