Black Currant Marshmallows (Print Version)

Fluffy marshmallows infused with tart blackcurrant purée create a unique, pillowy treat perfect for desserts or gifting.

# 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 (21 g) 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

# How to Make It:

01 - Line an 8x8 inch baking pan with parchment paper and lightly dust 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 until slightly thickened. Set aside to cool to room temperature.
03 - In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water and let bloom 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 dissolves. Insert a candy thermometer and cook without stirring until the syrup reaches 240°F (115°C).
05 - With the mixer running on low speed, carefully pour the hot syrup into the gelatin mixture. Increase speed to high and whip for 6–8 minutes, until thick, glossy, and tripled in volume.
06 - Add salt, vanilla extract, and cooled blackcurrant purée to the marshmallow mixture. Whip for another 1–2 minutes until fully incorporated and the mixture turns a soft lavender color.
07 - Immediately pour the marshmallow mixture into the prepared baking pan, smoothing the top with a spatula.
08 - Sift a generous layer of the confectioners sugar-cornstarch mixture over the top. Let sit uncovered at room temperature for at least 4 hours or until fully set.
09 - Turn the marshmallow slab onto a cutting board, peel away parchment paper, and dust all sides with the sugar-cornstarch mixture. Cut into squares with a sharp knife dusted in the same mixture.
10 - Place marshmallows in an airtight container and store for up to 1 week.

# Expert Tips:

01 -
  • They taste like a sophisticated dessert but feel dangerously easy to eat by the handful.
  • The tartness of blackcurrant cuts through the sweetness in a way that makes these feel less cloying than traditional marshmallows.
  • Homemade marshmallows are so much more tender and cloud-like than anything store-bought could ever dream of being.
02 -
  • Do not skip the candy thermometer—hitting exactly 240°F is the difference between marshmallows that set properly and ones that stay gummy or crystallize.
  • The blackcurrant purée must be completely cool before folding in, or it can partially cook the egg-white-like foam you've worked so hard to build.
03 -
  • Have all ingredients measured and ready before you start; once that sugar syrup hits temperature, you need to move fast.
  • If your marshmallow mixture starts to set before you've poured it, you've taken too long—work efficiently and the texture will reward you with clouds rather than gumminess.
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