Black Currant Marshmallows (Printable Page)

Soft pillowy marshmallows infused with tart blackcurrant purée for a unique lavender-colored treat

# What You 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 (0.75 ounce) 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

# 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°F.
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 for an additional 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-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 -
  • They taste like eating a cloud that decided to get sophisticated, with a tartness that keeps you reaching for another.
  • Once you nail the technique, making homemade marshmallows becomes addictive—and these look stunning enough to gift.
  • Black currants pack way more flavor than traditional vanilla, so every bite actually feels like something special.
02 -
  • Moisture is the enemy of set marshmallows—if you're in a humid climate, extend the setting time and store them with extra desiccant packets or uncooked rice in the container.
  • The candy thermometer is not optional; without it, your syrup might be undercooked (resulting in sticky marshmallows) or overcooked (resulting in brittle ones).
  • Don't be tempted to stir the syrup after the sugar dissolves; stirring causes crystallization and ruins the smooth texture you're working toward.
03 -
  • If you want extra tartness, swirl in a little additional black currant purée just before pouring, creating ribbons throughout the marshmallow.
  • This recipe scales up beautifully if you use a 9x13 inch pan and double everything—just allow extra setting time.
  • You can substitute the black currant with blackberry, raspberry, or cherry purée, though the flavor intensity will vary slightly.
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