Homemade Berry Marshmallows
The bright orange glow of an open fire casts endearing light onto giggling faces. Low murmurs of delight can be heard in waves as rounds of melting sugar slowly turn golden-brown (and a few hopelessly burn beyond recognition). The pre-collected roasting stick is pulled back from over the fire, and the marshmallow on its tip is delicately slid between two graham crackers and a nice chunk of chocolate. The result is a gooey, sweet, beautiful mess that sticks to hands, covers mouths, and ultimately makes for a very happy evening!
Marshmallows from the grocery store are perfectly fine, but there’s nothing quite like eating a homemade marshmallow! This recipe is soft and billowy, with the right amount of texture and flavor. Homemade marshmallows are softer and gooier when roasted, and can easily accept any flavor your heart desires. My favorite to make are berry marshmallows, as they are the epitome of summer! Utilizing fresh berries from your own garden or the farmers market can make this recipe very special. I usually use a mixed-berry blend, but any berries will work beautifully!
You may be wondering why I choose to use white chocolate over milk or dark. White chocolate is simply the butter fat from the cocoa bean - it’s sweet and buttery, and not overpowering like other chocolates can often be, allowing the vanilla and berries in the marshmallow to shine through.
Homemade Berry Marshmallow Recipe
Yields 6-8 Marshmallows
- 3 packets of Knox unflavored gelatin
- ½ cup water
- 1½ cups granulated sugar
- 1 cup light corn syrup
- 1 Tablespoon pure vanilla extract
- ¼ teaspoon vanilla salt
- ¼ cup powdered sugar, for dusting
- ½ cup berries
In a small bowl, whisk together the gelatin and water. Let stand for 2-3 minutes. Place the corn syrup and sugar into a small saucepan and bring to a rolling boil, reaching 245°F. In a stand mixer, add the gelatin mixture. Slowly pour the hot sugar mixture into the gelatin with the mixer at medium high speed. When incorporated, increase to a high speed until the substance is very dense and sticky (approximately 15 minutes). Add the salt and vanilla extract, and beat until incorporated.
In a blender, puree the berries until smooth. Line an 8x8-in baking pan with parchment paper and dust it with the powdered sugar. Add the marshmallow crème, and pour the berry mixture onto the top. Swirl the berries into the marshmallow using the tip of a knife. Cover with a lid or plastic wrap and place in the refrigerator. Let the marshmallow firm and set overnight.
Cut into squares and strategically roast over an open flame. Serve with white chocolate
and Graham crackers. Happy roasting! 🙂