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Blackberry Marshmallows

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Light, fluffy homemade marshmallows infused with a sweet-tart blackberry compote, boasting a gorgeous purple hue and fruity twist on the classic treat.

Ingredients

1 cup fresh blackberries, halved

2 tbsp granulated sugar

1 tbsp lemon juice

1 cup cold water, divided

3 envelopes unflavored gelatin (about 7½ tsp)

1½ cups granulated sugar

1 cup light corn syrup

¼ tsp kosher salt

2 tsp vanilla extract

¼ cup powdered sugar (optional, for dusting)

Instructions

  1. In a saucepan over medium heat, combine blackberries, 2 tbsp sugar, and lemon juice. Stir until sugar dissolves, bring to a boil, then reduce heat and simmer for about 10 minutes, mashing berries as they soften.
  2. Transfer compote to a bowl and chill for at least 30 minutes until completely cool.
  3. Grease a 9×9-inch baking pan and set aside.
  4. In a stand mixer bowl, combine the chilled compote with ½ cup cold water. Sprinkle gelatin over the top and let bloom.
  5. In a saucepan over medium-high heat, combine 1½ cups sugar, corn syrup, salt, and remaining ½ cup water. Stir until dissolved, bring to a boil, and cook to 240°F (soft-ball stage) on a candy thermometer, about 10–12 minutes.
  6. With mixer on low speed, slowly pour hot syrup into the gelatin mixture. Add vanilla extract.
  7. Increase mixer speed to high and whip 8–10 minutes until stiff, pale purple peaks form.
  8. Quickly pour into prepared pan and smooth the top. Let set at room temperature at least 4 hours (or refrigerate 2 hours).
  9. Once firm, dust with powdered sugar if using, slice into squares, and coat each piece to prevent sticking.

Notes

Ensure compote is fully chilled before adding gelatin to avoid setting issues.

Use a candy thermometer for accurate syrup temperature.

Frozen blackberries can be used if thawed and drained.

Best made with a stand mixer for proper whipping.

Store in an airtight container with parchment between layers to prevent sticking.

Nutrition

Find it online: https://justsosavory.com/blackberry-marshmallows/