It’s a dream come true, you can make your own marshmallow! In a single weekend afternoon, transform your kitchen into a sugar workshop, creating treats for yourself and, if there are children around you, ensure your lasting and unwavering popularity among them.
Variation: To make a different flavor marshmallow, replace the blackberry purée with strawberry, raspberry or red currant.
To make any fruit purée: Put one cup of the berries (of your choice) in a saucepan with a couple of tablespoons of sugar and heat very gently, stirring with a wooden spoon from time to time. When the mixture comes to a simmer, cook gently for another 5 minutes. Transfer to a blender or a food processor and whiz to a puree, then strain through a cheesecloth-lined strainer into a bowl. You will have extra purée, don’t worry, use for your morning pancakes or ice cream toppings))
You will need: 8×8-inch pan with parchment paper, a candy thermometer, and a stand mixer
Makes: 8 to 10 servings Resting time: 5 hours or overnight
- 1/2 cup water
- 3 Tbsp. gelatin (3 packets) I used Great Lakes Unflavored Beef Gelatin
- 2 cups organic sugar
- 1/2 cup blackberry purée
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup confectioners' sugar
- 1/4 cup potato starch
- Your favorite spice for dusting (optional)
Pour the water into the bowl of a stand mixer fitted with a whisk attachment. Sprinkle the gelatin on top, set aside while you prepare the syrup.
In a medium saucepan, combine the sugar, maple syrup, and blackberry purée, and cook over medium-high heat, stirring occasionally, until the mixture registers 240F on a candy thermometer. Add the hot mixture to the gelatin and beat on high speed until thick and fluffy, about 10 minutes. Add vanilla extract and mix until combined.
Using a lightly oiled spatula, scrape the mixture into the prepared pan and smooth out the top. Set aside to cool at room temperature for 5 hours or overnight.
Combine the confectioners' sugar and potato starch in a small bowl. When the marshmallow mixture has cooled, sprinkle a clean work surface with two-thirds of the starch mixture. Turn the marshmallow out onto the work surface and cut into 1-inch cubes. Toss the cubes of marshmallow with a remaining starch mixture to prevent them from sticking together. Dust with your favorite spice if you like and serve with a cup of hot cocoa.
Marshmallows will keep in an airtight container for up to 5 days. If you like your marshmallow to dry a little more, leave them on a tray for a day then pack them in an airtight container.
June BurnsJanuary 7, 2015 at 12:37 am
Oh wow those look gorgeous! Love the fresh blackberry flavor 🙂
Angie SchneiderJanuary 7, 2015 at 8:41 am
These look really great! I love that you used maple syrup instead of corn syrup. I am saving this for future reference. Thanks for sharing!
Rosa's Yummy YumsJanuary 7, 2015 at 12:03 pm
Beautiful and extremely tempting! It is good to see a recipe that doesn't contain corn syrup. I'll have to try it.
La Table De NanaJanuary 7, 2015 at 1:40 pm
I know..I have made with corn syrup..
Yelena..they are GORGEOUS.. and the pics..stunning.They look so nice on the baking sheet:)
AnonymousJanuary 7, 2015 at 10:13 pm
These look tasty Yelena and what an interesting flavour combination 🙂
Dominique AllmonJanuary 9, 2015 at 1:47 pm
Such a lovely recipe, Yelena. Something to try next weekend!
Hugs! – Dominique
Lynn | The Road to HoneyJanuary 14, 2015 at 11:37 pm
These would make a nice treat for Valentine's day. It's interesting how you subbed maple syrup for corn syrup.
Sian MuleAugust 20, 2015 at 11:21 am
i just made these and they were nice but SO overly sweet :(, is it possible to half the sugar or will that compromise the texture?
melangeryAugust 25, 2015 at 11:54 pm
Sian, you can experiment with the recipe, but I have a feeling it's not going to work with less sugar. Let me know if you try it!