Black Currant Marshmallows (Printer View)

Pillowy homemade marshmallows with vibrant blackcurrant flavor and a soft lavender hue.

# Components:

→ 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
06 - 1 1/2 cups granulated sugar
07 - 1/2 cup light corn syrup
08 - 1/4 cup water
09 - 1/4 teaspoon salt
10 - 1 teaspoon vanilla extract

→ For Dusting

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

# Method:

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 4–5 minutes, stirring until slightly thickened. Transfer to a bowl and cool to room temperature.
03 - In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water and let bloom undisturbed 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 heat, stirring until sugar completely dissolves. Insert a candy thermometer and continue cooking without stirring until the syrup reaches 240°F.
05 - With the stand mixer running on low speed, carefully pour the hot syrup into the gelatin mixture. Increase speed to high and whip for 6–8 minutes, until the mixture becomes thick, glossy, and has tripled in volume.
06 - Add salt, vanilla extract, and cooled blackcurrant purée to the whipped mixture. Continue whipping for 1–2 minutes until fully incorporated and the mixture achieves a soft lavender color.
07 - Immediately pour the marshmallow mixture into the prepared pan and smooth the top with a spatula. Sift a generous layer of the confectioners sugar-cornstarch mixture over the top. Leave uncovered at room temperature for at least 4 hours until completely set.
08 - Turn the marshmallow slab onto a cutting board and peel away parchment paper. Dust all sides with the sugar-cornstarch mixture. Cut into squares using a sharp knife dusted with the same mixture.
09 - Place finished marshmallows in an airtight container. Store at room temperature for up to 1 week.

# Expert Advice:

01 -
  • You get that magical moment when hot syrup transforms into fluffy clouds right before your eyes, and it never gets old.
  • Blackcurrant adds a sophisticated tartness that cuts through the sweetness in the best way, making these feel fancy enough to gift but casual enough to keep hidden in your pantry.
  • Once you nail this technique, you can swap in any fruit purée and become the person who makes marshmallows for every gathering.
02 -
  • The syrup temperature is non-negotiable—I learned this by making batches that stayed sticky because I misjudged the heat, and now I obsessively monitor with my thermometer.
  • Don't skip the cooling step for the blackcurrant purée; I once tried to use it warm and the gelatin seized into weird grainy bits that no amount of whisking could fix.
  • The dusting mixture is your secret weapon against stickiness and also makes the marshmallows look professionally finished, so don't skimp on coating every surface.
03 -
  • Use a stand mixer with a whisk attachment; hand-whisking this volume will exhaust you and won't incorporate enough air to get the proper texture.
  • If you live somewhere humid, make these on a dry day and keep them sealed immediately after the setting period; moisture is the enemy of marshmallow texture.
  • A candy thermometer attached to the side of your saucepan at an angle lets you monitor the syrup without touching it, which is essential for accuracy and safety.
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