Fruit Flavor Marshmallows
Delight your taste buds with these luscious Fruit Flavor Marshmallows, a homemade twist on the classic treat that combines fluffy, melt-in-your-mouth texture with vibrant fruity flavors. Infused with your choice of fresh, strained fruit purée—like strawberry, raspberry, or mango—these marshmallows stand out with their natural sweetness and eye-catching hues. This recipe guides you through creating perfectly soft marshmallows from scratch, using simple pantry staples like unflavored gelatin, sugar, and corn syrup, with a touch of vanilla for added depth. Perfect for snacking, gift-giving, or dressing up hot cocoa, these marshmallows are as versatile as they are delightful. Plus, with a stunning glossy finish and customizable shapes, they're sure to impress at any gathering. Learn the art of crafting your own fruit-flavored confections to elevate any dessert experience!
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Light corn syrup
- 0.5 cup Water (divided)
- 3 packets Unflavored gelatin powder
- 0.5 cup Fruit puree (strained for a smooth consistency; e.g., strawberry, raspberry, or mango)
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Confectioners' sugar
- 0.5 cup Cornstarch
Instructions
Prepare a 9x13-inch baking dish by greasing it lightly and dusting it with a mixture of confectioners' sugar and cornstarch. Set aside.
Place 0.5 cups of water in the bowl of a stand mixer. Sprinkle the gelatin evenly over the water and let it bloom for 10 minutes.
In a medium saucepan, combine granulated sugar, corn syrup, fruit puree, and salt. Attach a candy thermometer to the side of the pan to monitor the temperature.
Heat the mixture over medium heat, stirring until the sugar dissolves. Stop stirring once the sugar is dissolved completely, and let the mixture reach a temperature of 240°F (soft-ball stage). This should take 8-10 minutes.
Once the sugar mixture has reached 240°F, immediately remove it from the heat.
With the stand mixer on low speed, slowly pour the hot sugar mixture into the bloomed gelatin. Be cautious as the mixture will be very hot.
Once all the sugar syrup is in, increase the mixer speed to high and whisk for 8-10 minutes, or until the mixture becomes thick, glossy, and has tripled in volume. Add the vanilla extract during the last minute of mixing.
Pour the marshmallow mixture into the prepared baking dish, spreading it evenly with a greased spatula.
Dust the top with more of the confectioners' sugar and cornstarch mixture. Let the marshmallows set at room temperature for at least 6 hours or overnight.
Once set, use a greased knife or cookie cutters to cut the marshmallows into desired shapes.
Dust all cut edges with the confectioners' sugar and cornstarch mixture to prevent sticking.
Store the marshmallows in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 686.5 g | 250% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 654.8 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
