Description
These Raspberry-passionfruit marshmallows are fluffy, soft, and homemade with a delightful fruity twist. Combining the tartness of passionfruit with the sweetness of raspberry, these egg-free marshmallows are coated lightly in cornstarch for a smooth texture and are perfect as a sweet treat or a fun candy to share.
Ingredients
Scale
Passionfruit Marshmallows
- 120g sugar
- 80g glucose syrup
- 50g water
- 12g gelatin
- 2g citric acid, diluted in 1/2 tsp water or 1/2 tsp lemon juice
- 35g passionfruit puree (100%)
- 20g water
Raspberry Marshmallows
- 120g sugar
- 80g glucose syrup
- 50g water
- 12g gelatin
- 2g citric acid, diluted in 1/2 tsp water or 1/2 tsp lemon juice
- 35g raspberry puree (100%)
- 20g water
Other
- Sunflower oil (for greasing the frame, approx. 18.5 x 18.5 cm metal frame)
- Cornstarch for coating
Instructions
- Soak Gelatin: Start by soaking the gelatin leaves in ice-cold water to soften them.
- Prepare Syrup Ingredients: In a medium saucepan, weigh and combine the glucose syrup, sugar, and 50g water. Set aside but do not heat yet.
- Dissolve Gelatin with Puree: In another small saucepan, combine the passionfruit or raspberry puree with 20g water and bring to a boil. Pour the hot puree over the squeezed gelatin in the mixer bowl and let it dissolve for about a minute.
- Boil Syrup: Place the saucepan with sugar mixture on medium-high heat and bring to a boil. Using a candy thermometer, monitor until it reaches 118°C (244°F). This is the correct temperature for the marshmallow syrup.
- Start Whipping Gelatin Mixture: When syrup reaches about 110°C (230°F), begin whipping the gelatin and puree mixture on high speed to start building volume.
- Combine Syrup and Gelatin Mixture: As soon as syrup hits 118°C, immediately remove from heat and pour it in a medium stream into the whipped gelatin mixture while continuing to whip at high speed.
- Whip Until Thick: Continue whipping for 10-15 minutes until the mixture becomes thick, glossy, and foamy, but not overwhipped to avoid difficulty in spreading.
- Set Passionfruit Marshmallows: Pour the passionfruit marshmallow mixture into the oiled metal frame. Spread evenly with a palette knife and set aside.
- Repeat for Raspberry Marshmallows: Repeat steps 3 to 7 exactly for the raspberry marshmallows, then pour the raspberry layer directly onto the set passionfruit layer, spreading gently and flattening with a palette knife.
- Rest Overnight: Let the combined marshmallows rest overnight at room temperature to set properly.
- Coat with Cornstarch: Dust the top and all sides of the set marshmallow block with cornstarch, rubbing it lightly to prevent sticking.
- Cut and Coat Again: Cut the marshmallows into 3.5 x 3.5 cm cubes and roll them again in cornstarch, shaking off excess.
- Store Properly: Store marshmallows in an airtight container or freeze them for 1-2 months for best freshness.
Notes
- Use a reliable candy thermometer to ensure accurate syrup temperature.
- Gelatin should be soaked in cold water before use to prevent clumping.
- Overwhipping marshmallows can make spreading difficult; stop whipping when mixture is thick and glossy.
- Coating marshmallows with cornstarch prevents sticking and improves handling.
- Use a well-oiled metal frame or pan with approx. 18.5 x 18.5 cm dimensions for best results.
- You can experiment with other fruit purees or flavorings for variety.
- Store marshmallows in an airtight container to maintain softness.
- Freezing extends shelf life up to 1-2 months without loss of quality.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Candy
- Method: Stovetop
- Cuisine: American
Keywords: homemade marshmallows, raspberry marshmallows, passionfruit marshmallows, egg-free marshmallows, fruity marshmallows, candy recipe, sweet treat
