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Home » Grain-Free

Raspberry Marshmallows

Jan 26, 2025 · Leave a Comment

Raspberry Marshmallows

In honor of a person I love very much, and the fact that his birthday is two days before Valentine's Day, I present to you raspberry marshmallows.

I infuse and coat my original marshmallow recipe with a combination of fresh and freeze-dried raspberries to create a sweet treat that has a subtle berry flavor, rosy color, and some vitamin C.

If you don't have fresh raspberries, you can use about ¼ cup of freeze-dried raspberries and crush them into a powder. I get my freeze-dried raspberries from Trader Joe's but you can find them in other markets and online.

I use a coffee bean grinder to turn the freeze-dried raspberries into a powder and then separate out any remaining seeds from the powder. The raspberry syrup doesn't tint the marshmallows pink so if you want a more pronounced color to the marshmallows add a few drops of red food coloring when you are just beginning to whisk the honey gelatin mixture. Enjoy!

Raspberry Marshmallows
Raspberry Marshmallows
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Raspberry Marshmallows

If you don't have fresh raspberries, you can use about ¼ cup of freeze-dried raspberries and crush them into a powder. Separate out any seeds from the powder. Add the powder when you are just beginning to whisk the honey gelatin mixture.
If you want a pink color to the marshmallows, add a few drops of food coloring when you are just beginning to whisk the honey gelatin mixture.
Servings: 25 marshmallows
Calories: 46kcal

Ingredients

  • 1 cup warm water
  • 3 tablespoons gelatin Knox or other
  • ½ cup fresh raspberries
  • 1 cup honey divided into ¼ cup and ¾ cup
  • 1 teaspoon vanilla extract
  • ¼ cup freeze-dried raspberries

For dusting the marshmallows

  • 2 tablespoons coconut flour or a starch such as arrow root, tapioca, or powdered sweetener
  • 2 tablespoons raspberry powder
US Customary - Metric

Instructions

  • Line an 8 inch x 8 inch baking pan with parchment paper, covering the sides and the bottom.
  • Place the gelatin in the bowl of a standing mixer with a whisk attachment (or hand mixer).
  • Pour ½ cup of the water over the gelatin and put it aside for a few minutes to absorb the water.
  • Add ¼ cup of honey and ½ cup of fresh raspberries to a saucepan and simmer for about 6 minutes. Stir and gently break up the raspberries while simmering using the back side of a spoon.
  • Turn the heat off, cool for a bit and then pour the raspberry mixture through a fine-mesh strainer over a small bowl. Use the back of a spoon to press the juice through the strainer to get as much raspberry syrup into the bowl.
  • Clean the saucepan of any leftover raspberry seeds and then add the raspberry syrup back to the saucepan.
  • Add the ½ cup of the remaining water and the ¾ cup of honey to a saucepan and place it on a medium heat.
  • Bring to a steady boil without letting it foam over the saucepan. Boil the honey mixture for about 15 minutes, or use a candy thermometer to bring it to about 240℉.
  • Slowly pour the hot honey mixture over the gelatin and then add the vanilla extract.
  • Start whisking the mixture and slowly increase the speed to medium-high and let it go for about 10 minutes.The mixture will go from dark honey to creamy white and become lighter and creamy when ready. 
  • Soon after you stop the mixer, use a spatula to transfer the marshmallow creme to your prepared pan.
  • Cool and let the marshmallows set for about 6 hours at room temperature. When you can move the marshmallow edges away from the parchment paper, you're ready to slice up the marshmallows.
  • Add the freeze-dried raspberries to a coffee or spice grinder and process into a powder. Remove any remaining seeds.
  • Life the parchment paper out of the pan. To slice the marshmallows, either grease the edge of a sharp knife with oil and dust it with the raspberry powder and some coconut flour. You'll have to repeat a few times as you slice them. 
  • Serve immediately or store in an airtight container for a few weeks at room temperature or in the refrigerator. I layer them with parchment paper and coat them with coconut flour before storing them.

Video

Nutrition

Calories: 46kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.02g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 3mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg
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Erica in kitchen

Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

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