photo: Raspberry Marshmallows

Raspberry Marshmallows

We are preparing raspberry marshmallow! As it turns out, it is very easy to cook at home. Pamper your loved ones with a tasty and useful dessert. Their taste is amazing, crimson, not too sweet. I think, children and girls will be delighted with them. It is better to keep them in an open container, because if you close them in the first day, some walls may become wet, that is why they need to dry up for a while.


  • Sugar
    260 g
  • Gelatin
    8 pcs
  • Raspberry
    300 g
  • Corn syrup
    150 g


  • 1. First of all, raspberry puree. I took 300 g of frozen raspberries and 110 g of sugar. Mix everything in a saucepan and place it on the fire, cook for 2-3 minutes. Here you need to cook until the moment when the whole berry will fall apart and you will get a almost homogeneous sauce.
  • 2. Strain obtained mashed potatoes through a medium sieve, you need to get rid of pits. You need 140 g of raspberry puree.
  • 3. Soak 8 sheets of gelatin in cold water. For rapid soaking, I cut the gelatin sheets with scissors into 2 cm strips.
  • 4. Pour half of raspberry puree (70 g), half of corn syrup (75 g) and sugar (150 g) in a small saucepan.
  • 5. Put the saucepan on the stove and heat the mixture up to 110 degrees.
  • 6. Add the gelatin in the hot mixture and stir. It will dissolve in a minute and the mass will become homogeneous.
  • 7. Pour the remaining raspberry puree (70 g) and corn syrup (75 g) into a high bowl and whisk with a mixer for 2 minutes.
  • 8. Pour a thin trickle of syrup from the saucepan while continuing to whisk at high speed.
  • 9. When all the syrup is added, continue to beat it for 5-7 minutes. The mass will lighten and significantly increase in volume, moreover it will become very dense.
  • 10. Pour the mixture into a pre-prepared mold. To do this, lay it with film or parchment. I used a metal frame without a bottom measuring 18x18 cm.
  • 11. Smooth the mass in the mold and generously sprinkle with powdered sugar. Leave it at room temperature.
  • 12. Take the frozen mass out from the mold after 3 hours, gently release the side walls from the film or parchment and cut into the wanted squares. For this, I used a circular knife for pizza, but a simple knife would do, just flush the adherent marshmallow from the knife after each incision. Take each square carefully away from the parchment (I counterfeited from below with a knife). At first, it will seem that everything is back together. But in fact, the cubes will move very smoothly along the slice lines. Roll each segment in sugar powder at all sides. Shake off excess.
  • 13. You will get marshmallow cubes (depending on the size of the form).
  • 14. Outside, the marshmallow will be elastic, but soft, you know, like a rubber ball. And inside will be completely airy and tender.