Raspberry Marshmallow Hearts Recipe
Raspberry Marshmallow Hearts are a delightful homemade treat featuring a smooth, fruity raspberry puree blended into fluffy marshmallows. These sweet, colorful confections are lightly dusted with powdered sugar and cut into charming heart shapes, perfect for gifting or special occasions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: About 24 marshmallow hearts 1x
- Category: Confectionery
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Fruit Purée
- 1 cup fresh raspberries
Sugar Syrup
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
Marshmallow Base
- 2 large egg whites
- 1 tablespoon gelatin powder
- 1 teaspoon vanilla extract
- Pinch of salt
Finishing
- Powdered sugar (for dusting)
Instructions
- Prepare raspberry purée: Wash the fresh raspberries thoroughly. Purée them in a blender or food processor until smooth, then strain the mixture with a fine mesh sieve to remove seeds, creating a smooth raspberry purée.
- Make syrup: In a medium-sized pot, combine granulated sugar, light corn syrup, and water. Heat over medium heat, stirring occasionally until the sugar dissolves. Continue heating until the syrup reaches 240°F (115°C) on a candy thermometer, indicating the soft-ball stage.
- Bloom gelatin: Place the gelatin powder into a small bowl with some cold water and allow it to bloom for about 5 minutes, until it softens and swells.
- Combine gelatin and syrup: Stir the bloomed gelatin into the hot sugar syrup until fully dissolved. Then add the raspberry purée, vanilla extract, and a pinch of salt into the mixture, stirring to combine evenly.
- Whip egg whites: Using an electric mixer, beat the egg whites until stiff peaks form. This will incorporate air and provide a fluffy texture to the marshmallows.
- Mix raspberry syrup with egg whites: Gradually add the warm raspberry-gelatin mixture to the whipped egg whites while continuously whisking. Continue beating the mixture until it becomes thick, glossy, and holds its shape.
- Set marshmallow: Grease an 8-inch square pan with a thin layer of oil or non-stick spray. Pour the marshmallow mixture evenly into the pan and smooth the top with a spatula. Let it set uncovered at room temperature for at least 4 hours to firm up.
- Finish and shape: Once set, dust the surface generously with powdered sugar to prevent sticking. Carefully invert the marshmallow slab onto a cutting board, peel off any lining, and use a heart-shaped cookie cutter to cut the marshmallows into heart shapes. Dust edges with more powdered sugar if needed.
Notes
- For seed-free purée, ensure thorough straining. If desired, strain twice.
- Make sure the syrup reaches 240°F to set marshmallows properly.
- Blooming gelatin is crucial for proper texture and stability.
- Use pasteurized or fresh eggs with caution if serving to vulnerable groups.
- Store marshmallow hearts in an airtight container at room temperature for up to one week.
Keywords: raspberry marshmallows, marshmallow hearts, homemade marshmallows, raspberry treats, Valentine’s Day dessert
