Save The first time I made homemade marshmallows, I was convinced something had gone terribly wrong—the mixture kept growing and growing in the stand mixer, transforming from syrup into this billowing cloud of sweetness that seemed almost alive. I'd grabbed a bottle of blackcurrant purée on a whim at the market, drawn to its deep jewel color, and decided to swirl it into the batch on a quiet Sunday afternoon. When I bit into one hours later, the tartness hit first, then melted into pure pillowy softness, and I understood why people obsess over making these from scratch.
I made a batch for my sister's book club, tucking them into a vintage box with tissue paper, and watched three women literally pause mid-conversation to eat one. That small moment of someone discovering homemade marshmallows for the first time—that slight surprise followed by genuine delight—is honestly why I keep doing this.
Ingredients
- Blackcurrant Purée: The star of the show, bringing both color and a subtle tartness that balances the sweetness; I always strain mine to remove seeds because they catch between your teeth.
- Powdered Unflavored Gelatin: This is your structure, your backbone; blooming it in cold water first prevents lumps and ensures silky, even distribution throughout.
- Granulated Sugar and Corn Syrup: Together they create the syrup that, when whipped with the gelatin, traps thousands of tiny air bubbles and gives marshmallows their signature texture.
- Candy Thermometer: Not negotiable—this ensures your syrup hits exactly 240°F, the sweet spot where everything comes together.
- Confectioners Sugar and Cornstarch Mixture: The coating that prevents stickiness; I've learned that equal parts work better than either ingredient alone.
- Vanilla Extract and Salt: Small amounts that round out the flavor and make the blackcurrant sing without competing with it.
Instructions
- Prep Your Pan with Care:
- Line an 8x8 inch baking pan with parchment paper and dust it generously with the confectioners sugar and cornstarch mixture; this prevents your finished marshmallows from sticking and becoming a frustrating mess when you try to turn them out.
- Make the Blackcurrant Reduction:
- In a small saucepan, combine the blackcurrant purée, water, and sugar, then simmer for 4–5 minutes until it thickens slightly and deepens in color. Let it cool completely because hot purée will seize the gelatin and ruin everything.
- Bloom Your Gelatin:
- Sprinkle the gelatin over cold water in your mixer bowl and walk away for exactly 10 minutes; this hydrates the gelatin so it dissolves smoothly rather than forming clumps.
- Create the Syrup:
- Combine sugar, corn syrup, and water in a saucepan and heat over medium-high, stirring only until the sugar dissolves, then stop touching it. Insert your candy thermometer and cook without stirring until it reaches 240°F—this hard-ball stage is crucial for the right texture.
- The Big Transformation:
- Turn your mixer on low and slowly pour the hot syrup into the gelatin, pouring steadily to avoid splashing because that syrup is genuinely dangerous. Once it's in, crank the speed to high and watch for 6–8 minutes as it transforms into a thick, glossy, tripled-in-volume cloud of pale sweetness.
- Add the Blackcurrant Magic:
- Fold in the salt, vanilla, and cooled blackcurrant purée on medium speed for just 1–2 minutes until the color is even and soft lavender throughout; overmixing can deflate all that air you just whipped in.
- Set and Settle:
- Pour immediately into your prepared pan, smooth the top with a spatula, and dust generously with the sugar-cornstarch mixture. Leave it uncovered at room temperature for at least 4 hours, where it will firm up from the outside in.
- Release and Cut:
- Once fully set, turn the whole slab onto a cutting board, peel away the parchment, and dust all exposed sides with more of the coating mixture. Use a sharp knife dusted in the sugar-cornstarch blend to cut clean squares without sticking.
Save My neighbor knocked on my door once because she smelled something amazing and wanted to know what I was making; when I handed her a marshmallow, she laughed and said it was almost too pretty to eat. That's the thing about making these from scratch—they become a small gesture that says someone was worth the effort.
The Science Behind the Fluff
What's actually happening when you whip syrup and gelatin together is that you're incorporating air—hundreds of tiny bubbles get suspended in the mixture, each one surrounded by gelatin that sets and holds the structure. The higher you whip it, the more air you trap, and the lighter and more pillowy your marshmallows become. I used to wonder why mine never looked quite as voluminous as store-bought ones until I realized I was stopping the mixer too early; those last few minutes of whipping make all the difference.
Why Blackcurrant Matters
Blackcurrants have this distinctive tartness that's almost impossible to replicate, and when you pair them with the sweetness of a marshmallow, something magical happens on your palate. The flavor isn't shy or subtle—it shows up and announces itself, which is why I love it; there's no confusion about what you're eating. Most fruit-flavored marshmallows feel generic, but blackcurrant has personality and edge.
Variations and Substitutions
While blackcurrant is my favorite, this recipe is forgiving enough to work with whatever tart fruit purée appeals to you on any given day. I've made batches with blackberry, raspberry, and even cherry, and each one brought its own character to the table. The technique stays exactly the same; you're just swapping one flavor for another and watching the color shift to match.
- If tartness isn't your thing, reduce the fruit purée and add a touch more vanilla to lean into sweeter territory.
- For extra drama, swirl an additional spoonful of blackcurrant purée just before setting so you get pockets of concentrated flavor.
- Store your finished marshmallows between parchment layers in an airtight container so they don't clump together from humidity.
Save Making marshmallows is one of those kitchen projects that feels elaborate but rewards you with something genuinely special, and blackcurrant elevates the whole experience into something you'll want to repeat again and again. These are the kind of treats that remind you why homemade matters.
Recipe Guide
- → Why do I need a candy thermometer for making marshmallows?
A candy thermometer ensures your sugar syrup reaches exactly 240°F (115°C), which is the soft-ball stage. This precise temperature creates the perfect texture—too low and your marshmallows won't set properly, too high and they'll become tough and chewy.
- → Can I make black currant marshmallows without a stand mixer?
While a stand mixer makes whipping easier, you can use a hand mixer with a whisk attachment instead. Just be prepared for a longer whipping time (8-12 minutes) and be extra careful when pouring the hot syrup. Work quickly once you start mixing to prevent the gelatin from setting too soon.
- → How do I know when the marshmallow mixture is whipped enough?
The mixture is ready when it has tripled in volume, appears thick and glossy, and forms soft peaks when you lift the whisk. The color should be a uniform soft lavender from the blackcurrant purée. This usually takes 6-8 minutes on high speed.
- → Can I substitute fresh blackcurrants if I can't find purée?
Absolutely. Simmer fresh or frozen blackcurrants with a splash of water until soft, then press through a fine-mesh sieve to remove seeds. You'll need about 1 cup of berries to yield the required 2/3 cup of purée. The same method works with blackberries, raspberries, or tart cherries.
- → Why do my marshmallows stick to the knife when cutting?
This happens if the marshmallow isn't thoroughly dusted with the confectioners sugar-cornstarch mixture. Generously coat your knife in the dusting mixture before each cut, and dust all sides of the marshmallow slab before cutting. Wipe and re-dust the knife frequently for clean edges.
- → How long do homemade marshmallows last?
Stored in an airtight container at room temperature, these marshmallows will stay fresh for up to 1 week. Avoid refrigerating them as the moisture can make them sticky. For longer storage, you can freeze them for up to 3 months, though the texture may become slightly denser.