Raspberry Lemonade Marshmallows
Transform your classic marshmallow experience with these irresistible Raspberry Lemonade Marshmallows, a sweet and tangy treat perfect for summer or any festive occasion. Made with fresh or frozen raspberries, zesty lemon juice, and a touch of pure vanilla, these marshmallows boast a vibrant fruity flavor and a pillowy soft texture. The process combines homemade candy-making techniques, like whipping up a glossy gelatin mixture and cooking syrup to the perfect soft-ball stage (240°F), ensuring a professional-grade result. A finishing coat of powdered sugar and cornstarch adds a delicate sweetness and keeps the marshmallows perfectly fluffy and non-sticky. Perfect as a party snack, hot chocolate topping, or a playful gift, these handmade marshmallows are a unique, flavorful twist on the traditional treat.
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Recipe Information
Ingredients
- 1 cup Frozen raspberries (thawed) or fresh raspberries
- 2 tablespoons Fresh lemon juice
- 3 packages Powdered gelatin
- 2 cups Granulated sugar
- 1 cup Light corn syrup
- 1.5 cups Cold water
- 1 teaspoon Pure vanilla extract
- 1 tablespoon Lemon zest (zest of one lemon)
- 0.25 teaspoon Salt
- 0.5 cup Powdered sugar
- 0.5 cup Cornstarch
Instructions
Grease a 9x9-inch pan lightly with nonstick cooking spray and line it with parchment paper. Then, lightly grease the parchment paper as well.
In a food processor or blender, puree the raspberries until smooth. Strain the puree through a fine mesh sieve into a bowl to remove seeds. Measure out 1/3 cup of the puree and set aside.
In the bowl of a stand mixer, combine the gelatin with 1/2 cup of cold water. Let it bloom (absorb the water and soften) while preparing the syrup.
In a medium saucepan, combine the granulated sugar, corn syrup, remaining 1 cup of cold water, and salt. Stir over medium heat until the sugar dissolves.
Increase the heat to medium-high and bring the mixture to a boil. Using a candy thermometer, cook the syrup until it reaches 240°F (soft ball stage). This should take about 10 minutes.
Once the syrup reaches 240°F, remove it from heat. With the mixer on low speed, carefully and slowly pour the hot syrup into the bloomed gelatin mixture.
Increase the mixer speed to high and whip the mixture for 10–12 minutes, until thick, glossy, and tripled in size.
Add the raspberry puree, lemon juice, lemon zest, and vanilla extract to the marshmallow mixture. Whip on high for an additional 1 minute to fully incorporate the flavors.
Pour the marshmallow mixture into the prepared pan and spread it evenly with a greased spatula.
Let the marshmallows set at room temperature for at least 6 hours or overnight.
In a small bowl, combine the powdered sugar and cornstarch. Remove the marshmallows from the pan and dust the top with some of the powdered sugar mixture.
Using a greased knife or pizza cutter, cut the marshmallows into squares. Toss each marshmallow in the powdered sugar mixture to prevent sticking.
Store the marshmallows in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 493.4 g | 179% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 460.0 g | ||
| Protein | 0.3 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 50 mg | 1% | |
*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.
