Fluffy homemade marshmallows are sure to put a smile on anyone’s face. Raspberry puree and hibiscus tea give these marshmallows major flavor (and turn them a pretty pink color!)
I don’t usually make “cute” food but a few months ago I decided I wanted to make homemade raspberry hibiscus marshmallows. When I penciled them onto my calendar and saw that I’d be posting them in February, I figured it would be fun to cut them into hearts for Valentine’s Day.
I finally made them last weekend and the timing couldn’t have been better. I really needed some pink, sugary, heart-shaped goodness in my life. A lot of people do right now.
These last few weeks have been hard. Everyone is on edge. Stressed out. Fighting. It’s emotionally draining. (For those of us who have been marching and protesting it’s also physically draining.)
But these marshmallows? It’s almost impossible to feel stressed out when you’re eating them. They’re bouncy, fluffy, and have a great sweet-tart flavor. They’re deliciously pink and, cut into hearts, they’re a great reminder that, above all else, we need to love each other. Because we can all use a little more love right now.
Homemade marshmallows might seem intimidating, but they’re really easy to make. Promise! All you need is an electric mixer (a stand mixer or a hand mixer will work) and a candy thermometer. Check out my recipe for chocolate hazelnut marshmallows for some helpful marshmallow-making tips.
These raspberry hibiscus marshmallows have a ton of flavor, so they’re delicious on their own for a quick sweet treat. They also add a great pop of flavor to a mug of hot cocoa. If you really feel like getting fancy, they’d be amazing dipped in dark chocolate or melted s’mores style between two chocolate graham crackers.
- ¼ cup powdered sugar divided
- 2 envelopes unflavored gelatine
- 1 cup frozen raspberries thawed
- 1 teaspoon vanilla extract
- 1 cup water
- 2 hibiscus tea bags ex. Tazo passion
- 1 cup sugar
- ¼ cup light corn syrup or tapioca syrup
- Lightly cost the bottom of a 9 inch by 13 inch pan with powdered sugar. Set the rest of the powdered sugar aside.
- In a blender or food processor, puree the raspberries and vanilla until smooth. Pour into a mixing bowl. Sprinkle the gelatin over the raspberry puree; stir to combine.
- Add the water and tea bags to a medium pot and bring to a boil. Remove from hit and let sit 5 minutes. Remove and discard the tea bags.
- Return the pan to the stove and add the sugar and syrup. Heat to 240ºF (this will take 15-20 minutes), then pour over the fruit puree.
- Use an electric mixer to beat the mixture until tripled in size, about 10 minutes.
- Pour the marshmallow into the prepared pan. Sift a thin coat of powdered sugar over the marshmallows. Let sit at least 4 hours.
- Lightly coat a knife with cooking spray, then cut around the edge of the pan, then invert over a cutting board to remove the marshmallows. Cut into squares or use an oiled cookie cutter to cut into fun shapes.