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.