Save Experience the delight of fluffy, pillowy marshmallows delicately infused with vibrant and tart blackcurrant purée. These homemade treats offer a unique twist on a classic confection, boasting a soft lavender hue and a perfectly sweet-yet-tart flavor profile that elevates any dessert spread.
Pin it Perfect for gifting or enjoying as a personal indulgence, these marshmallows bring Modern European elegance to your kitchen. With a yield of 24 marshmallows, they are simple to prepare despite the medium difficulty level, requiring just 35 minutes of active work before setting into a cloud-like consistency.
Ingredients
- Blackcurrant Purée: 2/3 cup (150 g) blackcurrant purée (fresh or frozen blackcurrants, blended and strained), 2 tbsp water, 2 tbsp granulated sugar
- Marshmallow Base: 3 packets (21 g) powdered unflavored gelatin, 1/2 cup (120 ml) cold water (for blooming), 1 1/2 cups (300 g) granulated sugar, 1/2 cup (120 ml) light corn syrup, 1/4 cup (60 ml) water (for syrup), 1/4 tsp salt, 1 tsp vanilla extract
- For Dusting: 1/2 cup (60 g) confectioners sugar, 1/4 cup (30 g) cornstarch
Instructions
- Step 1
- Prepare an 8x8 inch (20x20 cm) baking pan by lining it with parchment paper and lightly dusting with a mixture of confectioners sugar and cornstarch.
- Step 2
- In a small saucepan, combine blackcurrant purée, 2 tbsp water, and 2 tbsp sugar. Simmer over medium heat for 4–5 minutes, stirring until slightly thickened. Set aside to cool to room temperature.
- Step 3
- In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water and let bloom for 10 minutes.
- Step 4
- Meanwhile, 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 (115°C).
- Step 5
- With the mixer running on low, carefully pour the hot syrup into the gelatin mixture. Increase speed to high and whip for 6–8 minutes, until thick, glossy, and tripled in volume.
- Step 6
- Add salt, vanilla extract, and cooled blackcurrant purée. Whip another 1–2 minutes until fully incorporated and the mixture is a soft lavender color.
- Step 7
- Immediately pour the marshmallow mixture into the prepared pan, smoothing the top with a spatula.
- Step 8
- 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.
- Step 9
- Turn the marshmallow slab onto a cutting board, peel away parchment, and dust all sides with the sugar-cornstarch mix. Cut into squares with a sharp knife dusted in the same mixture.
- Step 10
- Store in an airtight container up to 1 week.
Zusatztipps für die Zubereitung
For extra tartness, swirl in a little additional blackcurrant purée before setting. It is important to let the cooked purée cool to room temperature before adding it to the whipped gelatin to maintain the marshmallow's structure.
Varianten und Anpassungen
If you prefer different berry flavors, you can substitute blackcurrant with blackberry, raspberry, or cherry purée. This recipe is naturally gluten-free and nut-free, but always check your ingredient labels for potential cross-contamination.
Serviervorschläge
These vibrant marshmallows pair exceptionally well with dark chocolate for a rich treat, or they can be enjoyed floating in a warm mug of hot cocoa for a fruity twist on a classic comfort drink.
Pin it Once cut, ensure each square is well-coated in the dusting mixture to keep them from sticking together. Store them in an airtight container to maintain their pillowy texture for up to one week.
Frequently Asked Questions
- → How long do homemade marshmallows need to set?
Allow the marshmallows to set uncovered at room temperature for at least 4 hours, though overnight is ideal for the best texture and easiest cutting.
- → Can I use frozen blackcurrants?
Yes, frozen blackcurrants work perfectly. Simply blend them while still slightly frozen, then strain to create a smooth purée before cooking with sugar and water.
- → What temperature should the sugar syrup reach?
The sugar syrup needs to reach exactly 240°F (115°C), known as the soft-ball stage. A candy thermometer is essential for accuracy to ensure proper marshmallow texture.
- → Can I make these without a stand mixer?
While a stand mixer makes the process much easier, you can use a hand mixer. Just be prepared for a longer whipping time (10-12 minutes) and ensure your bowl is stable.
- → How should I store these marshmallows?
Store in an airtight container at room temperature for up to 1 week. Keep them dusted with the sugar-cornstarch mixture to prevent sticking. Avoid refrigeration as they can become too firm.
- → Can I substitute other fruits?
Absolutely! Raspberry, blackberry, or cherry purée work beautifully as substitutes. Adjust sugar slightly based on the fruit's natural tartness to maintain balance.