Black Currant Marshmallows (Printable Version)

Fluffy marshmallows infused with tart blackcurrant purée for a unique spin on a classic sweet treat.

# 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

# How-To Steps:

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 to 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, stirring until sugar dissolves. Insert a candy thermometer and cook without stirring until the syrup reaches 240 degrees Fahrenheit.
05 - With the mixer running on low, carefully pour the hot syrup into the gelatin mixture. Increase speed to high and whip for 6 to 8 minutes, until thick, glossy, and tripled in volume.
06 - Add salt, vanilla extract, and cooled blackcurrant purée. Whip another 1 to 2 minutes until fully incorporated and the mixture reaches a soft lavender color.
07 - Immediately pour the marshmallow mixture into the prepared pan, smoothing the top with a spatula. Sift a generous layer of the confectioners sugar and cornstarch mixture over the top. Let sit uncovered at room temperature for at least 4 hours or until fully set.
08 - Turn the marshmallow slab onto a cutting board, peel away parchment, and dust all sides with the sugar-cornstarch mixture. Cut into squares with a sharp knife dusted in the same mixture.
09 - Store in an airtight container for up to 1 week.

# Expert Advice:

01 -
  • That shocking blackcurrant tartness is the secret weapon that makes people stop mid-chew and ask what they're tasting.
  • You get the satisfaction of homemade candy without needing professional equipment or years of practice.
  • They're naturally gluten-free and nut-free, which means more friends can enjoy them without worry.
02 -
  • The candy thermometer is not optional; eyeballing the syrup will result in either gummy or hard marshmallows, and I learned this the hard way by ignoring the temperature and ending up with a batch that felt like rubber.
  • Do not skip the blooming step for gelatin or add hot syrup to dry gelatin, or you'll have lumps throughout your marshmallows that no amount of whipping will fix.
  • Humidity is your enemy; on very humid days, marshmallows take longer to set and may remain slightly sticky, so choose a dry day or use your oven with the light on as a drying chamber.
03 -
  • If your kitchen is humid or you're making these during rainy season, run your oven on the lowest setting with the door cracked open and place the pan inside for setting; the gentle warmth helps significantly.
  • For extra tartness and visual drama, swirl in a little additional blackcurrant purée right before pouring into the pan, and resist the temptation to fully blend it so you get pockets of intense flavor.
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