why make this recipe
Healthy Raspberry Marshmallows are a fun and tasty treat that you can enjoy without feeling guilty. They are made with natural ingredients and pack a punch of fruity flavor. Unlike store-bought marshmallows, these homemade versions are free from artificial flavors and preservatives. They are perfect for snacking, adding to desserts, or even enjoying on their own. Plus, making marshmallows from scratch can be a fun activity, especially if you’re cooking with friends or family!
how to make Healthy Raspberry Marshmallows
Ingredients:
- 1/2 cup frozen raspberries
- 1/2 cup freeze-dried raspberries
- 1/4 cup grass-fed gelatin
- 1 1/2 tsp vanilla extract
- 1/2 cup water (for blending)
- 1/2 cup water (for syrup)
- 1 cup honey or maple syrup
Directions:
- Line a 9×9 pan with parchment paper or use a silicone pan. Spray the paper with spray oil to prevent sticking. Don’t skip this step!
- In a blender, combine 1/2 cup water, the frozen raspberries, and freeze-dried raspberries. Blend until smooth.
- Press this mixture through a strainer into the bowl of your stand mixer to remove the seeds. Add the vanilla extract and gelatin. Mix well and let sit.
- In a small pot, add the 1/2 cup water and honey or maple syrup. Bring to a boil and let it bubble for about 10 minutes. If using a candy thermometer, aim for 220-240°F. If you don’t have one, boiling for 10 minutes at high heat usually works.
- Remove the pot from heat. Attach the bowl to your stand mixer with the whisk attachment. With the mixer on low, drizzle in the syrup mixture. Whip on high until it triples in size and becomes thick and fluffy. This takes about 2-3 minutes. Be careful not to over-whip, as it can become too thick.
- Once fluffy, use a spatula to pour the marshmallow mixture into the pan. You can press it in with the spatula or use your wet hands to smooth it out.
- Cover the pan and let it sit at room temperature for 30-60 minutes until firm. Cut into marshmallows (scissors work great for this!).
how to serve Healthy Raspberry Marshmallows
Healthy Raspberry Marshmallows can be enjoyed in many ways. You can eat them as they are, use them in hot chocolate, or even skewer them for a fun dessert. They also work well as a topping for yogurt or ice cream, adding a delightful fruity texture.
how to store Healthy Raspberry Marshmallows
To keep your Healthy Raspberry Marshmallows fresh, store them in an airtight container at room temperature. They will last for about a week. If you want to keep them longer, you can refrigerate them, but make sure to let them come to room temperature before serving for the best texture.
tips to make Healthy Raspberry Marshmallows
- Make sure to thoroughly spray the parchment paper or silicone pan to prevent sticking.
- Use fresh, high-quality ingredients for the best results.
- If your mixture seems too thick while whipping, stop the mixer and gently mix it with a spatula before retrying on low speed.
- When cutting marshmallows, wet your scissors regularly to make it easier.
variation
You can experiment with different fruit flavors by swapping raspberries for strawberries, blueberries, or any fruit you like. Just make sure to use the same amount.
FAQs
1. Can I use other sweeteners instead of honey or maple syrup?
Yes, you can use agave syrup or coconut sugar if you prefer.
2. Is it necessary to use freeze-dried raspberries?
While they add a concentrated flavor, you can omit them and use more fresh raspberries instead, but the texture may change slightly.
3. Are these marshmallows vegan?
No, they contain gelatin, which is an animal product. You can use a plant-based gelatin substitute to make them vegan, but it may affect the texture.
Healthy Raspberry Marshmallows
Ingredients
Method
- Line a 9×9 pan with parchment paper or use a silicone pan. Spray the paper with oil to prevent sticking.
- In a blender, combine 1/2 cup water, the frozen raspberries, and freeze-dried raspberries. Blend until smooth.
- Press this mixture through a strainer into the bowl of your stand mixer to remove the seeds. Add the vanilla extract and gelatin. Mix well and let sit.
- In a small pot, add the 1/2 cup water and honey or maple syrup. Bring to a boil and let it bubble for about 10 minutes, aiming for a temperature of 220-240°F.
- Remove the pot from heat. Attach the bowl to your stand mixer with the whisk attachment. With the mixer on low, drizzle in the syrup mixture. Whip on high until it triples in size and becomes thick and fluffy, about 2-3 minutes.
- Once fluffy, use a spatula to pour the marshmallow mixture into the pan. Smooth it out with a spatula or your wet hands.
- Cover the pan and let it sit at room temperature for 30-60 minutes until firm.
- Once firm, cut into marshmallows using scissors.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]