Black Currant Marshmallows (Printable Version)

Fluffy marshmallows delicately infused with tart blackcurrant purée for a unique twist on a classic treat.

# Ingredient List:

→ Blackcurrant Purée

01 - 2/3 cup blackcurrant purée, fresh or frozen blackcurrants blended and strained
02 - 2 tablespoons water
03 - 2 tablespoons granulated sugar

→ Marshmallow Base

04 - 3 packets (21 g) powdered unflavored gelatin
05 - 1/2 cup cold water for blooming gelatin
06 - 1 1/2 cups granulated sugar
07 - 1/2 cup light corn syrup
08 - 1/4 cup water for syrup
09 - 1/4 teaspoon salt
10 - 1 teaspoon vanilla extract

→ For Dusting

11 - 1/2 cup confectioners sugar
12 - 1/4 cup cornstarch

# Directions:

01 - Line an 8x8 inch baking pan with parchment paper and lightly dust with a mixture of confectioners sugar and cornstarch.
02 - In a small saucepan, combine blackcurrant purée, 2 tablespoons water, and 2 tablespoons sugar. Simmer over medium heat for 4 to 5 minutes, stirring until slightly thickened. Set aside to cool to room temperature.
03 - In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water and let bloom for 10 minutes.
04 - In a medium saucepan, combine 1 1/2 cups sugar, corn syrup, and 1/4 cup water. Heat over medium-high, stirring until sugar dissolves. Insert a candy thermometer and cook without stirring until the syrup reaches 240°F.
05 - With the mixer running on low, carefully pour the hot syrup into the gelatin mixture. Increase speed to high and whip for 6 to 8 minutes, until thick, glossy, and tripled in volume.
06 - Add salt, vanilla extract, and cooled blackcurrant purée. Whip for another 1 to 2 minutes until fully incorporated and the mixture reaches a soft lavender color.
07 - Immediately pour the marshmallow mixture into the prepared pan, smoothing the top with a spatula.
08 - Sift a generous layer of the confectioners sugar-cornstarch mixture over the top. Let sit uncovered at room temperature for at least 4 hours or until fully set.
09 - Turn the marshmallow slab onto a cutting board, peel away parchment, and dust all sides with the sugar-cornstarch mixture. Cut into squares with a sharp knife dusted in the same mixture.
10 - Store in an airtight container for up to 1 week.

# Expert Advice:

01 -
  • They're pillowy soft with a delicate tartness that makes you want just one more—until the box is empty.
  • You'll feel like a candy maker in your own kitchen, and the process is genuinely fun to watch unfold.
  • Homemade marshmallows taste so much better than store-bought, and people will ask for your secret.
02 -
  • The candy thermometer is not optional—too low and your marshmallows stay sticky, too high and they become firm and dense.
  • Pour that hot syrup slowly and carefully; rushing it can cause splashing, and trust me, hot sugar hurts.
  • Let the blackcurrant purée cool completely before adding it, or you'll risk deflating all that beautiful whipped volume.
03 -
  • Dust your knife blade with the sugar-cornstarch mixture between cuts to keep everything clean and prevent sticking.
  • If you don't have a stand mixer, you can whip this by hand, but trust me, your arm will regret that decision about halfway through.
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