Black Currant Marshmallows (Print Version)

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

# What You'll Need:

→ 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 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

# How to Make It:

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 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. 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.
08 - 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. Store in an airtight container for up to 1 week.

# Additional Tips::

01 -
  • Vibrant and tart blackcurrant flavor that balances the sweetness.
  • Incredibly soft and pillowy texture that melts in your mouth.
  • Beautiful lavender color achieved naturally from the fruit purée.
  • Gluten-free and nut-free, making them a safe choice for many dietary needs.
02 -
  • Use a candy thermometer to ensure the syrup hits exactly 240°F (115°C) for the best set.
  • Dust your knife frequently with the cornstarch-sugar mixture to ensure clean, non-stick cuts.
  • Give the marshmallows the full 4 hours to set uncovered at room temperature to prevent them from being too sticky.
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