Nothing says “love” like a sweet treat whipped up in your own kitchen. Sure, traditional Valentine’s Day confections range from cookies, cupcakes, and anything chocolate, but this year we wanted to think outside of the [bakery] box and do something different- MARSHMALLOWS! These sweet, fluffy, pillows of heavenly goodness are pure nostalgia in a bite, and who doesnt L-O-V-E marshmallows?!
For my son’s school Valentine’s Day party we whipped up a batch of these raspberry marshmallows and paired them with graham crackers and Hershey’s Kisses – a fun remix on the classic s’more. Each little package was tied with a red ribbon and finished off with a cute Valentine’s card we made that says: “sending you s’more kisses”. Our kiddo is excited about them; hopefully his classmates love them too!
Making marshmallows at home may seem intimidating, but fear not, it’s surprisingly simple. The most difficult part is trying to be patient and let them sit overnight without sampling the sweet yumminess! Ive put together a step by step photo tutorial below to guide you through the steps. We made raspberry marshmallows but you could skip the berries and make plain vanilla instead (or get creative and come up with something totally different- endless possibilities).
Homemade Raspberry Marshmallows
3 packets of unflavored gelatin
3 cups of sugar
1 cup, plus 2 Tbs water
2 cups granulated sugar
½ light corn syrup
½ tsp salt
1 tsp pure vanilla extract
1 cup fresh raspberries
Generous amounts of superfine sugar
Butter for preparing pan & plastic wrap
- In the bowl of an electric mixer fitted with a whisk, add ½ cup of the water and sprinkle with the 3 packets of gelatin. Set aside to let the gelatin soak in.
- In a saucepan over medium high heat, add ½ cup of water, granulated sugar, corn syrup, and salt. Bring to a rolling boil, and maintain for 1 minute. Gently stir while bringing mixture to a boil, careful not to burn the sugar.
- Return to stand mixer and turn on to low speed to mix gelatin 2 or 3 times.
- With mixer still on low speed, carefully pour hot sugar mixture down the side of the mixing bowl.
- Turn the mixer up to high speed and whisk mixture for 10-12 minutes, until it triples in size and becomes thick.
- Meanwhile, place raspberries and remaining 2 Tbs of water in a blender. Pulse on highest speed for 10-15 second intervals until they are broken down into a smooth puree.
- Use a fine mesh sieve to remove seeds from the raspberry mixture.
- Once the marshmallow batter is ready, reduce mixer speed to low and slowly mix in the vanilla extract and raspberry mixture. Then return speed to high and whisk for 1 minute.
- Prepare either a 99 pan (for thick, square marshmallows) or a 913 pan (for thinner marshmallows to be shaped with a cookie cutter), and a sheet of plastic wrap with a light butter coating.
- Pour the marshmallow batter into the pan, using a rubber spatula to spread it evenly. Work quickly because once the batter begins to set, it is harder to work with.
- Gently press the buttered side of the plastic wrap down onto the batter to form a smooth tight seal.
- Let mixture sit out overnight to become firm. It will be tempting to sample it before then, but try to resist because the final product is worth the wait!
- Coat your work surface with a generous amount of superfine sugar.
- Use a knife to gently run around the edges of the pan. Carefully invert the pan onto the sugar coated work surface.
- Use cookie cutters, a knife, or a pizza cutter to cut desired shapes out of marshmallow batter.
- Carefully roll each cut marshmallow in superfine sugar so that they are evenly coated.
- Store in an airtight container.