Blackcurrant Fluffy Marshmallows (Printable)

Pillowy treats infused with tart blackcurrant purée offer a soft, fluffy texture and vibrant flavor.

# 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

# Directions:

01 - Line an 8x8 inch baking pan with parchment paper and lightly dust the surface 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 4-5 minutes, stirring frequently until slightly thickened. Remove from heat and allow to cool to room temperature.
03 - In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water and let bloom undisturbed 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 heat, stirring until sugar completely dissolves. Insert a candy thermometer and continue cooking without stirring until the syrup reaches 240°F.
05 - With the mixer running on low speed, carefully pour the hot sugar syrup into the gelatin mixture. Increase mixer speed to high and whip for 6-8 minutes until the mixture becomes thick, glossy, and has tripled in volume.
06 - Add salt, vanilla extract, and the cooled blackcurrant purée to the marshmallow mixture. Whip on high speed for an additional 1-2 minutes until fully incorporated and the mixture achieves a soft lavender color.
07 - Immediately pour the marshmallow mixture into the prepared pan, using a spatula to smooth the top into an even layer. Sift a generous coating of the confectioners sugar-cornstarch mixture over the entire surface.
08 - Allow the marshmallow to sit uncovered at room temperature for at least 4 hours or until completely set and firm to the touch.
09 - Turn the marshmallow slab onto a cutting board and carefully peel away the parchment paper. Dust all exposed surfaces with the sugar-cornstarch mixture. Using a sharp knife dusted in the same mixture, cut the marshmallow into uniform squares.
10 - Transfer cut marshmallows to an airtight container and store at room temperature for up to 1 week.

# Expert Tips:

01 -
  • They taste infinitely better than anything boxed, with a tender crumb that melts on your tongue.
  • The blackcurrant flavor is bold without being artificial—tart, slightly sophisticated, and completely craveable.
  • Making them at home means you control the sweetness and can play with the color and tartness to your exact preference.
02 -
  • The candy thermometer is non-negotiable; even 5 degrees off changes the texture dramatically, turning them either too soft or too firm.
  • Never skip cooling the blackcurrant purée—hot fruit breaks down the marshmallow structure and ruins the fluffiness you've worked so hard to create.
  • Work quickly once the syrup is added to the gelatin; the mixture sets faster than you'd expect, so have your pan ready and nearby.
03 -
  • If you want extra tartness, swirl in a tiny bit of additional blackcurrant purée right before pouring into the pan, folding it in just once or twice for marbled effect.
  • A stand mixer is really the way to go here; hand whisking for 6–8 minutes is possible but exhausting, and you won't achieve the same fluffy volume without consistent, vigorous beating.
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