Description
Raspberry Lemonade Marshmallows are fluffy, fruity confections made with real raspberry puree and fresh lemon juice and zest. Bright, tangy, and sweet, these homemade marshmallows bring a fun twist to the classic treat with a summery flavor profile.
Ingredients
- 2/3 cup raspberry puree
- 3 tablespoons (about 27 g) powdered gelatin
- 3/4 cup freshly squeezed lemon juice, strained
- 1 cup light corn syrup
- Pinch of salt
- 1 ½ cups granulated sugar
- 1 tablespoon finely grated fresh lemon zest
- ½ cup cornstarch
- 1 ½ cups confectioners’ sugar
- 1 bag (10 oz) frozen, no-sugar-added raspberries, thawed (for raspberry puree)
Instructions
- Lightly spray an 11 × 15-inch jelly-roll pan or 9 × 13-inch baking pan with non-stick spray, then rub with a paper towel to leave a sheer film. Lightly spray a large offset spatula and set aside.
- Combine raspberry puree and gelatin in a medium bowl and whisk until smooth. Set aside.
- In a 6-quart saucepan, combine lemon juice, corn syrup, salt, and granulated sugar. Heat over medium. Once boiling, brush down sides of pan with a moistened brush or cover for 2 minutes to dissolve crystals.
- Insert a thermometer and cook without stirring until syrup reaches 240°F (soft-ball stage). Remove from heat and stir in the raspberry-gelatin mixture.
- Pour mixture into a stand mixer bowl fitted with a whisk. Cover loosely with plastic wrap or towel. Gradually increase speed to high and whip for 12 minutes. Add lemon zest and whip 30 more seconds.
- Scrape mixture into prepared pan and smooth top with oiled spatula or damp hands. Let stand uncovered at room temperature for at least 4 hours or overnight.
- Before cutting, mix cornstarch and confectioners’ sugar in a large bowl. Cut marshmallows using an oiled knife or pizza cutter. Toss pieces in starch-sugar mixture to coat.
- Use a mesh strainer to shake off excess coating. Store in an airtight container with lid slightly ajar for up to 2 weeks.
Notes
- Don’t refrigerate — it can make the marshmallows sticky.
- Rinse and re-oil knife while cutting to prevent sticking.
- Cut into mini cubes to use as toppings or mix-ins.
- Coat in melted chocolate for a decadent finish.
- Swap raspberries with strawberries or blackberries for variety.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Candy
- Method: Whipping
- Cuisine: American
Nutrition
- Serving Size: 1 marshmallow
- Calories: 35
- Sugar: 6g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
