Raspberry Marshmallows Raspberry Marshmallows

Raspberry Marshmallows | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Yvonne Duivenvoorden

Pretty in pink with a delightful sweet-tart taste, these marshmallows add a nice pop of colour to your holiday dessert table. Using frozen berries makes this recipe convenient and inexpensive.

  • Prep time 45 minutes
  • Total time 4 hours & 45 minutes



Grease 9-inch (2.5 L) square cake pan; line with parchment paper. Lightly grease paper; dust with some of the icing sugar. Set aside.

In saucepan, bring raspberries and 2 tbsp water to boil over medium-high heat, stirring, until raspberries begin to break down, about 5 minutes. Strain through fine-mesh sieve into glass measure, pressing on solids with back of spoon; discard solids. Stir in lemon juice and enough water to make 3/4 cup; return to pan.

Sprinkle gelatin over raspberry mixture. Let stand until absorbed, about 5 minutes. Cook over low heat, stirring, until gelatin is melted, 3 to 5 minutes.

Meanwhile, in separate saucepan, bring granulated sugar, corn syrup and 1/2 cup water to boil over medium-high heat, stirring until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 260°F (125°C) or 1 tsp mixture dropped in cold water forms hard ball, about 12 minutes. Remove from heat. Whisk in raspberry mixture (mixture will bubble up).

In stand mixer with whisk attachment, beat egg whites with salt until stiff peaks form. With machine running, gradually pour in sugar syrup, beating on high until increased in volume and cool, about minutes. Beat in vanilla.

Immediately scrape mixture into prepared pan. Using greased offset palette knife, smooth top. Dust with some of the remaining icing sugar. Let stand, uncovered, at room temperature until firm, about 3 hours.

Lift marshmallow out onto cutting board; using greased knife and cleaning and greasing knife between cuts, cut into 36 squares, trimming edges.

In bowl, toss marshmallows with remaining icing sugar to coat; dust off excess. Transfer to waxed paper–lined baking sheet. Let stand until dry, about 1 hour. Using dry pastry brush, brush off excess icing sugar. (Make-ahead: Cover loosely with plastic wrap; store at room temperature for up to 7 days.)

Tip from The Test Kitchen: Wrap these marshmallows loosely with plastic wrap to keep them fresh. Putting them into an airtight container will seal in the moisture and make them sticky.

Makes 36 marshmallows.

Nutritional facts per marshmallow: about

  • Fibre 0 g
  • Sodium 8 mg
  • Sugars 1 g
  • Protein 1 g
  • Calories 48.0
  • Total fat 0 g
  • Potassium 11 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 12 g


  • Vitamin C 2.0
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Baking & Desserts

Raspberry Marshmallows