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!

Add to List Print Recipe Pin Recipe

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: 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.