Raspberry and Red Currant Marshmallows

Raspberry and Red Currant Marshmallows


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This sweet treat is great all year long. It's made with homemade raspberry marshmallows that are topped with red currants.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

8 servings


  • 1 oz. freeze-dried raspberries
  • Nonstick cooking spray
  • 3/4 C granulated sugar
  • 1/3 C light corn syrup
  • Salt
  • 6 Tbs. water
  • 1 packet unflavored gelatin powder
  • 1/2 tsp. vanilla extract
  • 3/4 C powdered sugar
  • Red currants, for topping

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Create a raspberry powder by using a coffee grinder or food processor.

Line a pan with parchment paper and spray with nonstick cooking spray.

In a saucepan, stir granulated sugar, corn syrup, a pinch of salt and half of the water. Bring to a boil.

Add the other half of the water to a large bowl and add gelatin. Let it sit for a few minutes and do not stir.

Add the raspberry powder to the syrup mixture, and gradually add it to the gelatin. Beat it with a hand mixer for 10 minutes, or until stiff. Stir in vanilla extract until fully combined.

Pour the mixture into the pan. Let the mixture set uncovered for at least 3 hours.

When ready to cut, sprinkle the powdered sugar on a work surface. Place marshmallow on the sugar and slice. Drip the knife into the powdered sugar so all sides are covered.

Top squares with red currant.

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