Raspberry Swirl Marshmallows {Made With Fresh Raspberries}

Raspberry Swirl Marshmallows

There are some things in this world that just go together. Hot cocoa and marshmallows. Raspberries and chocolate. Raspberry marshmallows and hot chocolate. You see where I’m going with this?

I’m not usually a big proponent of hallmark holidays, but the romantic in me just couldn’t resist using Valentine’s Day as an excuse to cut swirling pink marshmallows into hearts, drizzle them with chocolate, and plop them into hot cocoa.

You see, one of The Husband’s favorite treats is hot chocolate. He’s had one almost every evening recently, and lately he’s been topping them with whipped cream… a sweet, creamy reminder of how long it’s been since I’ve made marshmallows.

Clearly, something had to be done.

Raspberry Swirl Marshmallows

Raspberry Swirl Marshmallows

I’m always a little surprised by how much I like fresh, homemade marshmallows. They aren’t the sort of thing I ever would have thought could win me over, but win me over they did. In fact, this is the fourth time (yes, really, the fourth time) I’ve written about them here on the blog, and every single time I say the same thing: I can’t believe how good they are.

When I first started poking around for ideas on how to incorporate raspberries into my ‘mallow, I found a lot of recipes which simply called for raspberry flavored gelatin. I don’t know about you, but the thought of red dye and artificial flavors did not whet my appetite (yes, I really do find the “raspberry flavored” part to be worse than the “gelatin” part — regular marshmallows require gelatin and it doesn’t bother me a bit. Feel free to point out how weird I am.)

The thing is, even when we’re talking about marshmallows (basically pure sugar), I don’t want to skimp on ingredients. So instead, I went with fresh raspberries, and I am so glad I did. Out of season, yes, but well worth the splurge. Raspberry jello doesn’t even begin to compare to the bright, fresh flavor these marshmallows have. Dunked in hot cocoa and allowed a few minutes to melt, they begin to flavor the entire mug. It’s like getting raspberry kisses with every sip.

Raspberry Swirl Marshmallows

My plan with these was to surprise The Husband with them. To have him walk in the door, and be greeted by a big mug of cocoa with a heart on top. Instead, my plans got foiled and he ended up being home when I made them. And photographed them. And complained about getting marshmallow goo in my hair. And chocolate all over my face. (True story.)

It wasn’t the picture-perfect ending I had hoped for, but in a way, it was still perfect. Because some things just go together. Like chocolate and my face. Marshmallows and my hair. And The Husband and my crazy self.

5.0 from 2 reviews
Raspberry Swirl Marshmallows {Made With Fresh Raspberries}
Serves: 50-100 marshmallows, depending on size
  • Raspberry syrup:
  • 9 oz. fresh raspberries (about 1½ half-pint containers, or 2 heaping cups)
  • 2-3 TBSP granulated sugar, depending on how sweet the berries are
  • 2 tsp. fresh lemon juice
  • Marshmallows:
  • 3 packets unflavored gelatin (1/4oz each, or approx. 2½ TBSP)
  • ½ cup raspberry syrup, plus 2 TBSP for swirling in at the end
  • 1½ cups granulated sugar
  • 1 cup light corn syrup
  • ½ cup water
  • pinch of salt
  • 1 tsp. vanilla extract
  • For dusting:
  • ½ cup confectioner's sugar + ½ cup corn starch, sifted together
  • non-stick cooking spray
  1. For the raspberry syrup:
  2. In a small saucepan, mash together the berries, sugar, and lemon juice. Place over medium heat, and bring to a simmer. Let cook for 4-5 minutes, to dissolve the sugar and thicken the syrup slightly. Pass the syrup through a fine mesh strainer to remove the seeds, and refrigerate until completely cooled. You should have about about ½ cup plus 2-3 TBSP syrup. If you don't have enough, you can add a small amount of water. If you have more than that, reserve the rest for spooning over ice cream.
  3. For the marshmallows:
  4. Begin by sifting together the confectioner's sugar and corn starch. I call this "marshmallow dust" and it will keep the marshmallows from sticking to everything. Lightly grease a 9x13 inch baking dish with cooking spray (this will make fairly thick marshmallows, for thinner ones I suggest using a rimmed baking sheet), then sift the dusting mixture thoroughly over the entire bottom and sides of the pan. It should look like a fresh blanket of snow, with no gaps showing. Also, grease a flexible rubber spatula. Set the pan and spatula aside for later.
  5. In the bowl of your mixer, combine ½ cup raspberry sauce with the gelatin, and let sit for a minimum of 5-10 minutes to allow the gelatin to bloom. Have your mixer plugged in and ready to go. Meanwhile, prepare the sugar syrup.
  6. In a hi-sided sauce pan, combine the granulated sugar, corn syrup, water, and salt. Cover, and place over medium-high heat. Let cook for 3-4 minutes, then remove the lid and clip on a candy thermometer. Let the mixture cook until it reaches 240 degrees F. -- do not stir, swirl, or shake the pan while the syrup is cooking.
  7. Once the sugar reaches 240 degrees F., turn the mixer on to low speed, and remove the pan from the heat. Carefully(!) pour the hot sugar mixture into the bowl with the gelatin, while mixing. If you're using a stand mixer, be sure to have the spatter-guard in place. If you're using a hand mixer, try to pour the syrup near one side of the bowl, while keeping the beaters on the other side of the bowl, so they don't fling hot syrup all over the place. A second set of hands can be a big help.
  8. Once all of the sugar syrup is poured in, increase the mixer speed to medium-high, and beat for 7-10 minutes (with a stand mixer) or 10-12 minutes (with a handheld mixer). At first it will look thin and frothy, then it will begin to thicken. After several minutes, it will look like marshmallow fluff — keep beating for the full time. In the last minute or two, add the vanilla extract.
  9. Remove the beaters, and add an additional 1-2 TBSP raspberry syrup. Using the spatula you greased earlier, stir the mixture 1-2 times to just barely incorporate the raspberry syrup, while leaving a swirled, streaky look.
  10. Pour the marshmallow fluff into your prepared pan, and use the spatula to spread the mixture to the edges. If you find the swirls have gotten too mixed in, you can dot the top of the marshmallow with a few more drops of raspberry syrup, and use just the edge of the spatula to swirl them around. You want to be sure there are no puddles of syrup sitting on top of the marshmallow when you're done, but also be careful not to over mix, or the swirled effect will be lost.
  11. Let the marshmallow rest for 40-50 minutes, then sift more of the dusting powder on top. Let the marshmallows finish setting up for a minimum of 4-5 hours, or overnight. Once the marshmallows have fully set, you can cut them into shapes using cookie cutters (I used a small heart-shaped cutter for mine), or invert the pan over a cutting board and cut them into squares (I find a pizza cutter makes easy work of this). I like to dust whatever cutter I use in the dusting powder to keep it from getting sticky.
  12. Toss the cut marshmallows in more of the dusting powder to coat all sides thoroughly, then shake off any excess (I like to add a handful of marshmallows to a mesh strainer and shake it back and forth to get extra dust off), then seal them in a zip-top baggie. Finished marshmallows can be dunked or drizzled with chocolate, or stored just as they are. Can be kept in a cool dry place for about 1-2 weeks.
These marshmallows are perfect in regular or white hot chocolate, or eaten all on their own like candy. I dipped / drizzled some of mine in chocolate (simply melted in the microwave -- again, white chocolate would work well, too), and have been snacking on those none stop. They would be the perfect gift wrapped in a little cellophane and given alongside some hot cocoa mix. You can find my recipe for homemade cocoa mix here: https://www.willcookforfriends.com/2012/12/homemade-hot-cocoa-mix-with-peppermint-marshmallows-made-for-sharing.html

One of my favorite parts of homemade marshmallows is that they can be made in nearly any flavor you can imagine. You can find my recipe for orange zest marshmallows here, along with tips on how to change up the flavor even more: https://www.willcookforfriends.com/2013/12/chocolate-dipped-orange-zest-marshmallows-fak-friday.html


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17 Responses to Raspberry Swirl Marshmallows {Made With Fresh Raspberries}

  1. Lynn | The Road to Honey February 10, 2015 at 8:30 pm #

    What a welcomed addition to any cup of hot chocolate (I’m sure your hubby will agree).

    I love the marbled effect you were able to achieve with these marshmallows. It makes them look elegant and anything but store bought. Beautiful.

  2. Vicky February 11, 2015 at 1:05 am #

    What beautiful marshmallows! I’m so keen to try them after seeing these gorgeous photos. That stuff gets *everywhere* when I try to make them but it seems you managed to keep things tidy? (Apart from the hair! I related to that)

    • Willow Arlen February 11, 2015 at 10:15 am #

      Thanks, Vicky, I hope you try them! You know, I do make a mess with the powdered sugar… the marshmallow goo I can usually keep contained. Fortunately all of it cleans up really easily with hot water, so it isn’t too hard to get things tidy again. :)

  3. Hila February 12, 2015 at 4:26 am #

    HEY! can I use frozen frozen raspberries instead? unfortunately, there’s no fresh raspberries at this time of the year in my country…

    Thanks in advance,

    • Willow Arlen February 12, 2015 at 10:44 am #

      Sure, I don’t see why not! I usually find frozen raspberries to be not as sweet as fresh ones, so you may need to add a bit more sugar to the raspberry syrup. Other than that, they should work fine!

  4. shannon @ a periodic table February 12, 2015 at 5:14 pm #

    first of all, GORGEOUS, Willow: seriously really pretty, and this is coming from someone who has tried – and failed – several times making swirled marshmallows. seriously once i did it and i missed the ENTIRE. BOTTOM. HALF. OF THE PAN.

    secondly, i applaud you for making real raspberry syrup for these! i’ve always wondered if that would work in a marshmallow (stability issues, etc) but it obviously does and it looks wonderful! i’m with you: i think there’s no need to add a ton of artificial flavor to the mix here, and what’s prettier than real raspberry color? basically nothing.

    • Willow Arlen February 12, 2015 at 5:44 pm #

      Thanks you so much, Shannon! I was a little concerned about the syrup causing the marshmallows to get gummy, but it hasn’t seemed to effect them at all. I am assuming they will shorten the shelf life a bit, but considering how gosh darn tasty they are, I’m not sure it matters much. And I feel you on the swirl thing… there’s definitely an art to it, and I am not a natural — it took me a few tries to get it right (and yes, I have a LOT of marshmallows to show for it!). I think it’s definitely one of those things that gets easier with practice. Tasty, tasty practice!

  5. movita beaucoup February 14, 2015 at 8:15 am #

    Thanks for doing all this work for me. And your husband. I/we really appreciate it.

    • Willow Arlen February 16, 2015 at 12:51 pm #

      You’re welcome! The pleasure is mine. Really. I’ve had so many marshmallows. :P

  6. Millie August 21, 2015 at 5:21 am #

    Can the corn syrup be replaced for maple syrup or honey?

    • Willow Arlen August 21, 2015 at 2:55 pm #

      Hi Millie, that’s a great question. Maple syrup and honey are quite a bit sweeter than corn syrup (light corn syrup is actually less sweet than regular table sugar), and don’t behave quite the same way. I’ve seen some marshmallow recipes that include honey, but I would be hesitant to swap it for the corn syrup one for one in this recipe. Since I’ve never tried it, I can’t really say how it would turn out. If you give it a try, I’d love to know what you think of the results!

      Sorry I can’t be more help on this one,

  7. Carlee February 4, 2016 at 3:13 pm #

    How pretty are those?! I made marshmallows for the first time this year and now I’m hooked. I need to give these a try!

    • Willow Arlen February 4, 2016 at 3:15 pm #

      Thanks, Carlee! Aren’t homemade marshmallows the best? I hope you give these a try, they’re some of my favorites!

  8. Lo May 2, 2020 at 1:11 am #

    They came out perfect! Made the strawberry syrup this morning let it cool all day in the fridge. Worked perfectly! Couldn’t wait tried it as i dumped into container to set. Amazing! Looks awesome too. Thank you!!!

  9. Patti February 5, 2021 at 3:25 pm #

    I’ve made marshmallows once, and loved them. However…I stored them in air-tight jars for gifts, and they got a little ‘weepy’. What did I do wrong?!


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