Save The first time I made these marshmallows, my kitchen smelled like someone had crushed an entire berry patch into a pot of simmering magic. That deep purple color staining my fingertips felt like a small price to pay for something so whimsically beautiful.
I brought a batch to a dinner party last winter, and watching adults get genuinely excited about marshmallows was unexpectedly delightful. Someone described them as eating tiny edible clouds that happened to taste like summer berries.
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Ingredients
- Blackcurrant Purée: Fresh or frozen blackcurrants blended and strained give you that intense tart flavor and stunning lavender hue. The strain step is worth the extra few minutes.
- Unflavored Gelatin: This is what creates that signature marshmallow structure. Bloom it properly and you will be rewarded with the fluffiest results imaginable.
- Granulated Sugar: The foundation of both the fruit reduction and the syrup base. Do not reduce the amount or the texture will suffer.
- Light Corn Syrup: Prevents sugar crystals from forming and keeps the marshmallows soft and chewy for days.
- Confectioners Sugar and Cornstarch: This dusting mixture is non negotiable. It keeps the marshmallows from sticking to everything and gives them that professional finish.
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Instructions
- Prepare Your Pan:
- Dust your parchment lined pan thoroughly with half the sugar cornstarch blend, getting into all the corners.
- Cook the Blackcurrant Purée:
- Simmer the purée with water and sugar until it thickens slightly. Let it cool completely before adding to the marshmallow base.
- Bloom the Gelatin:
- Sprinkle the gelatin over cold water in your mixer bowl and let it sit for 10 minutes until it looks like shattered glass.
- Make the Sugar Syrup:
- Cook the sugar, corn syrup, and water until it reaches 240°F. This temperature is crucial for achieving the right texture.
- Whip It Good:
- Pour the hot syrup into the gelatin with the mixer running, then whip on high for 6 to 8 minutes until glossy and tripled in volume.
- Add the Flavor:
- Fold in the vanilla, salt, and cooled blackcurrant purée. The mixture will turn the most beautiful soft lavender shade.
- Set and Rest:
- Spread into your prepared pan, dust generously with more sugar mixture, and let it sit uncovered for at least 4 hours.
- Cut and Coat:
- Turn onto a board, peel off the parchment, dust all sides, and cut with a sharp knife coated in the sugar blend.
Save These marshmallows have become my go to gift because they feel so special yet are made entirely from pantry staples plus one bag of frozen berries. The way they bob in hot cocoa is pure winter joy.
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Getting That Perfect Swirl
If you want a marbled look, reserve a tablespoon of the blackcurrant purée before adding it to the mixer. Drizzle it over the marshmallow in the pan and use a knife to gently swirl through. Do not overwork it or you will lose the definition.
Storage Secrets
These actually get better after a day or two as the flavors meld and the exterior develops a slight crunch. Keep them in a single layer with parchment between stacks if you need to store multiple layers.
Flavor Variations
Raspberry works beautifully here and creates a shocking pink color. Cherry makes for a deeper red and pairs wonderfully with a drop of almond extract in place of vanilla.
- Try adding a tablespoon of freeze dried fruit powder to the dusting mixture for extra flavor
- Dip half of each marshmallow in melted dark chocolate for a truly elegant finish
- Cube them and toss into homemade rocky road for the best chocolate bark you have ever made
Save There is something deeply satisfying about making something so playful from scratch. Watching the mixture transform from liquid glossy syrup to fluffy purple clouds never gets old.
Recipe FAQs
- → How long do black currant marshmallows take to set?
Allow the marshmallow mixture to sit uncovered at room temperature for at least 4 hours until fully set. This resting period is essential for achieving the proper texture and consistency.
- → Can I use frozen blackcurrants for the purée?
Absolutely. Frozen blackcurrants work perfectly for making the purée. Simply blend and strain them to achieve a smooth consistency before combining with water and sugar for simmering.
- → What temperature should the sugar syrup reach?
Cook your sugar syrup until it reaches exactly 240°F (115°C). Using a candy thermometer is crucial for achieving the right consistency in your final marshmallows.
- → How should I store these marshmallows?
Store your finished marshmallows in an airtight container at room temperature. They will remain fresh and fluffy for up to one week when properly stored.
- → Can I substitute other fruits for blackcurrant?
Yes. Blackberry, raspberry, or cherry purée make excellent alternatives. Each fruit will create its own unique flavor profile and beautiful color variation.
