Raspberry Marshmallows
These homemade marshmallows are a world away from the shop-bought version – you won’t believe the difference! They are soft, fluffy and with an irresistible raspberry, vanilla and caramelised honey flavour. Float these marshmallows on top of a hot chocolate, combine with my homemade chocolate covered oaty biscuits to make s’mores sandwiches, or simply enjoy them on their own.
Gelatine is an amino acid-rich ingredient and these are the components of protein. Gelatine is particularly packed with the amino acid glycine, which helps to heal the gut lining and has relaxation qualities. It is very soothing on an irritated and inflamed gut. See in the notes below how to use grass-fed beef gelatin powder, pork gelatin powder/sheets or vegan agar agar flakes.
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Raspberry Marshmallows
Equipment
- 1 Sugar thermometer (vital for this recipe)
Ingredients
- 200 g Raspberries (fresh or frozen)
- 1 tsp Vanilla Extract
- 20 g Gelatine (pork or beef gelatine sheets, and see other options in the notes below)
- 500 g Honey (clear, runny)
- 200 ml Water
- 2 Egg Whites
- 100 g Cornflour
- 100 g Icing Sugar (ideally unrefined)
- 50 g Dried Raspberry Powder
Instructions
- Line a 23cm square baking tin with baking paper.
- Put the raspberries into a small saucepan and cook over a medium heat until they are squishy and juicy. Tip into a sieve set over a bowl and press the cooked raspberries through with the back of a spoon to make a smooth juice without seeds. Stir through the vanilla extract and set aside for later.
- Put the gelatine leaves to soak in a large shallow dish of cold water. If using grass-fed gelatin powder or agar flakes follow the instructions on the packet and see the notes below.
- Put the honey and water into a deep saucepan and begin to warm over a low heat, then raise the heat to bring to a boil. Put a sugar thermometer into the liquid.
- Whisk the egg whites to stiff peaks using an electric hand whisk or stand mixer.
- Once the honey mixture reaches 125°C, remove from the heat and slowly pour it into the egg whites, whisking continuously.
- Squeeze any extra water out of the beef gelatine leaves and add to the mixture, continuing to whisk until completely combined.
- Add the reserved raspberry juice, and whisk for 10 minutes. The mixture should be thick, glossy and pale pink. Pour into the prepared tin.
- Leave to set at room temperature until firm, around 3 hours.
- When the marshmallow is set, whisk together the corn flour, dried raspberry power and icing sugar and tip into a large, shallow dish. Cut the marshmallow into squares and toss them in the corn flour mixture to coat them.
Notes
- If using grass-fed gelatin powder (which is usually beef or pork) or vegan agar agar flakes, stir the same weight as the sheets into the raspberry juice after you have sieved the raspberry seeds out whilst still warm and then stir well.
- You can buy dried raspberry powder as well as other flavoured freeze dried fruit powders online. These are also delicious added to smoothies, ice lollies and porridge.
- Egg-free – switch the egg white to ½ cup aquafaba (the liquid from a tin of chickpeas – ensure it is quite thick, so heat to thicken if needed) and ¼ teaspoon of cream of tartar – whip to soft peaks for 6-8 minutes using an electric whisk.
- Vegetarian – switch the gelatine to agar agar flakes
- Store the marshmallows between sheets of baking paper to prevent sticking, they will keep in an airtight container for up to 3 days.
Hi these look so yummy I can’t wait to try them – just a QQ though, is it supposed to say 50g honey instead of 500g? Thank you!
It is meant to be 500g of squeezy honey and this makes an enormous batch of 36 large marshmallows! They are sweet and are meant to be a treat without the e-numbers – you can probably reduce the amount of honey if you prefer.
Thanks so much! I just looked at it quickly and thought it looked a lot so thought it might have been a typo but I should have known it wasn’t, sorry!
They are indeed a delicious treat, my kiddoes loved them! Thank you