You’ve eaten store-bought marshmallows, but we bet you’ve never had anything as good as these Homemade Raspberry Marshmallows. They’re silky smooth and super soft, basically the best marshmallows you’ve ever eaten. Yes, there’s a bit of legwork, but it’s absolutely worth it in the end!
For this recipe you will need an electric mixer and bowl attachment.
Method
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Make the raspberry puree by blending raspberries (fresh or thawed frozen) in a blender until smooth. Sieve to remove seeds and ensure the puree is chilled but not frozen.
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Place puree in bowl of electric mixer, sprinkle the gelatin on top. Use the electric mixer to whisk until combined. Set aside to soften for 10 minutes at a minimum.
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Line a baking tray (size 20cm x 30cm) with baking paper and lightly grease. In a bowl mix together the icing sugar and the arrowroot starch. Generously dust all the sides and the bottom with half of this mixture.
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In a medium-sized saucepan on a medium heat bring together the sugar, maple syrup and cold water. Bring to a boil and then reduce to medium heat. Using a candy thermometer (a must), bring the heat up to 115 degrees, stirring occasionally. This will probably take 8-10 minutes.
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Remove from the heat and carefully pour some of this mixture into your mixer bowl (where your raspberry and gelatin is) while mixing on low. This is hot, so take care.
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Gradually increase the speed to high and whisk for 13-15 minutes, or until the mixture is glossy, light and fluffy. It should have tripled in volume.
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Put the marshmallow mixture into your prepared baking tray immediately, using a greased spatula to spread it out. Dust with another 1-2 tbs of the icing sugar/starch mixture. Allow to set for 4-8 hours, or overnight.
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Turn the marshmallow block out onto a large cutting board and cut into square pieces. Roll the sticky edges in what remains of your icing sugar/starch mixture. Store in an airtight container, in the fridge, and eat within three days.
