I've made everything from peanut butter honeyspun marshmallows to whisky bacon, my favorite though are these simple raspberry ones. They're an ethereal fruity tart cloud burst which pairs perfectly with both dark and white hot cocoas.
With little more than freeze dried organic raspberries, honey, gelatin, and vanilla, a bit of time, and whipping power from a stand up mixer, homemade marshmallows are easier than you think, and so fluffy soft.
This recipe is basically the standard Vanilla HoneySpun Marshmallows with the addition of freeze dried raspberries for natural pink color and fruity tart flavor.
It is worth buying organic freeze dried fruit as they are literal highly concentrated versions of fresh fruit. So, whatever preservatives were used or not used on the berries will be stronger in a dried form and you can't wash it off, as the purpose of the freeze dried fruit is to have a dry powder and not add any additional moisture.
6 packets gelatin or a scant 1/2 cup
Cold Water (2 cups)
2 cups honey, you want a mild honey that is liquid, not whipped or opaque and firm
1/2 tsp vanilla extract or vanilla bean paste
1 1.3oz or 70gram bag of freeze dried raspberries, if you prefer less tartness, the same amount of freeze dried strawberries works beautifully too and will give a super strawberry flavor and also soft pink color
1/2 arrowroot powder, or cornstarch
To make place 1 cup of cold water in the bowl of your mixer and sprinkle the gelatin on top to soften or bloom.
While it is blooming make freeze dried berry dust or powder by whizzing your dried berries in a food processor until fine. Then sieve through to remove any seeds, so you are left with a vibrant red flavorful powder. Place in a bowl and set aside.
In a large pot on the stove (as this will be tempted to boil over) add 1 cup water and 2 generous cups of honey, as honey is a sticky thing to measure and it is the only sugar in here. Bring to a boil and then turn down a bit to keep at a medium boil for about 12 min or until it reaches 240F on a candy thermometer. (I never use a thermometer so if not having one causes any stress, really just pay attention ... gentle boil for over 10 min yet less than 15.)
Then, turn your standup mixer on, with the whisk attachment, so it is already on low as you carefully pour your honey mixture into the bowl with the gelatin- starting slowly mix on low for about 1 full min - this is pipping hot so take your rime here. At this moment your mixture will look nothing like a fluffy white magic cloud. It will look like beige liquid, this is completely normal. Gradually increase the speed bit by bit until its on high. Add your vanilla and beat on high for about 8-10 min until your bowl is full of wonder. Fold in about 2/3 of the reserved berry powder.
In a 9x13inch pan that has been greased with your cooking spray and dusted with 2-3 tablespoons of the arrowroot powder (or cornstarch) pour your marshmallow fluff out, you will be tempted to eat it as is and by all means you can spread it on bread as a take on the classic peanut butter and honey sandwich, only honey fluff, or dollop in your hot coco fresh as can be. Yet, to be able to cut them, and store them, they’ll need to rest on your counter over night and firm up ...
The next morning, take the remaining few tablespoons of arrowroot or cornstarch and the remaining 1/3 of the berry powder and mix them together in a large bowl. Turn your marshmallows out onto a large cutting board, carefully cut and then toss the squares with the remaining arrowroot powder so they don't all stick in one clump. I usually spray a knife with a bit of cooking spray here because these are sticky soft, yet this does make the knifer slippery if not careful, so use a lot of caution here and best not to let children cut theses. They can pick up the cubes and toss them in the arrowroot powder to taste test them instead.
You can store these in an airtight container on the counter for 1-2 weeks although they will not last that long.