Raspberry marshmallows

Raspberry-MarshmallowsDid you know that in your kitchen you can make your very own marshmallows? I find the idea of making these sweet, fluffy pillow like treats very inviting. I made an almost perfect batch of marshmallows yesterday flavoured with fresh raspberries and vanilla pods. It is like the taste of summer, raspberry sorbet and candy floss all squeezed in to one tiny little square sweet.

If you can make Italian meringue this recipe is a piece of cake. If you never had a go at meringue or marshmallows you are in for a bit of a rocky road, unless you’re a natural of course (I believe in you). There’s a few steps that require precision and some technical skills but there’s nothing like a good challenge right?

Some marshmallow recipes uses only gelatin, sugar and glucose. My recipe is very similar to an Italian meringue; hot sugar syrup is poured over beaten egg whites. To create the right texture and help the meringue set a lot of gelatin is added.

So when the next camping trip is coming up I suggest you pull out a few of these home made marshmallows. It will be a crowd pleaser around the camp fire. Add a couple of digestive biscuits and a few squares of chocolate and you will have the most delicious S’Mores.

Raspberry marshmallows
Prep time
Cook time
Total time
Recipe type: baking
Cuisine: American
  • 225g caster sugar
  • 100ml water
  • 50g raspberries
  • 1 egg white
  • 12g gelatin
  • ½tsp lemon juice
  • 1 vanilla pod
  • cornflour
  1. Bring sugar, water and raspberries to a boil.
  2. Strain through a fine sieve and put back in a pot on the stove.
  3. Split the vanilla pod in half and scrape out the seeds, add this to the sugar syrup.
  4. Bring the syrup to a boil.
  5. Soak the gelatin in cold water.
  6. When the sugar syrup comes to 125 C start beating the egg white and lemon juice to a stiff foam with a hand held electric whisk.
  7. When the sugar syrup comes to 127 C pour it over the egg whites while beating constantly.
  8. Melt the gelatin in a small bit of the water it was soaked in and pour this in to the egg white mix.
  9. Continue to beat for 5 minutes or until the mix starts to thicken and cool down a little.
  10. Dust a tray covered in baking parchment with cornflour. Spread the marshmallow mix on the tray and dust cornflour on top.
  11. Let set for at least 4 hours before cutting in to squares. Roll the squares in cornflour and store in an air tight container in room temperature.




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