Summer is the perfect time for these homemade Blackberry Marshmallows! They're ultra-fluffy and packed with blackberry flavors: a perfect treat on their own, dipped in chocolate, or as part of a s'more!
If you love these Blackberry Marshmallows, check out these recipes for Chocolate Marshmallows, Classic Vanilla Marshmallows, Strawberry Pink Marshmallows, and Candy Cane Marshmallows, too!
Why you'll love this recipe
- Homemade marshmallows are delicious and nothing like store-bought marshmallows! Once you try them, you'll never go back!
- This is a great way to use some of those fresh summer blackberries. You can also make a strawberry marshmallow version of this recipe!
- You can eat these on their own, roast them for a s'more, add them to a cup of hot chocolate, and more!
- You won't even need to turn on the oven to make this delicious dessert. In a candy mood? You might also love these Candied Orange Slices and Candied Lemon Slices.
- This is not a beginner recipe, but as long as you have a candy thermometer, a stand mixer, and can follow directions, you can make this candy!
Jump to:
Ingredients
There are only a few key ingredients that you'll need to make these homemade Blackberry Marshmallows.
- Blackberries: I suggest using fresh blackberries, but this recipe could also easily be made with frozen blackberries.
- Looking for other blackberry recipes? Try this Blackberry Simple Syrup and this Blackberry Old Fashioned!
- Light corn syrup: You'll bring the corn syrup and granulated sugar to a boil, which is then added to the berry compote and gelatin mixture.
- Powdered gelatin: The gelatin is what helps these marshmallows firm up and set. There are vegan alternatives shared in the substitutions section below.
See full recipe below for detailed directions.
Substitutions & Variations
There are a few easy substitutions you can make to these Blackberry Marshmallows to suit your dietary needs and tastes.
- Substitute for corn syrup: Instead of corn syrup, use agave nectar in a 1:1 substitution.
- A note on gelatin: There is not an easy substitute for gelatin to make these marshmallows vegan. I had previously recommended agar gar, but it is not as simple as making a 1:1 substitution.
- If you are concerned about the seeds in the blackberries, you can purée the blackberry compote after it has cooled.
- Use different berries: You can use any berry to make the compote. Try this recipe with blueberries or raspberries instead!
- Use pre-made jam instead of making your own compote.
How to Make Blackberry Marshmallows
As long as you have a candy thermometer and watch the temperature closely, you can absolutely make these Blackberry Marshmallows! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Add the blackberries, 2 Tablespoons granulated sugar and lemon juice in a small saucepan. Stir until sugar is dissolved.
- Step 2: Bring to a boil and simmer for 10 minutes, smashing the berries as they cook. Transfer to a bowl and chill in the refrigerator for at least 30 minutes.
- Step 3: Combine the chilled berry mixture and cold water in the bowl of a stand mixer. Sprinkle the gelatin on top to let bloom.
- Step 4: Combine granulated sugar, water, and corn syrup in a medium-sized saucepan. Stir until the sugar is dissolved, then bring to a boil.
- Step 5: Boil the mixture until a candy thermometer reaches 240 degrees F, swirling the pan occasionally. It's important the mixture reach this temperature exactly!
- Step 6: With the mixer on low speed, carefully pour the boiling sugar mixture into the stand mixer with the gelatin. Slowly increase the speed of the mixer (to prevent splashing) until it's at high speed. Mix for 10-12 minutes until the mixture is stiff and a pale purple color.
- Step 7: Pour the marshmallow into a greased 9x9-inch baking pan. Use a spatula to help spread and flatten the marshmallow.
- Step 8: Let the marshmallows firm at room temperature for 4 hours or in the refrigerator for 2 hours.
- Step 9: Cut the firm marshmallow into 16 pieces. Toss the marshmallows in powdered sugar to coat on each side (this will keep them from sticking to each other).
Common Marshmallow Challenges
Making candy of any kind is a challenge as it needs to be precise. There are a few things that will help make this recipe a success:
- Watch the temperature: The melted sugar mixture needs to reach exactly 240 degrees F. If the mixture is under that temperature, the marshmallows won't set properly and will feel mushy / wet. If the mixture is over that temperature, the marshmallows will be too tough (you'll notice right away when you're trying to spread them in the pan).
- A candy thermometer is a necessity for this recipe.
- Whip the marshmallows long enough: It's crucial to whip the marshmallows long enough to make sure they're aerated and will set firmly. If the marshmallows are under-whipped, they won't set completely and may appear "wet" even after you've let them rest. If the marshmallows are over-whipped, they'll become flat.
- Setting time: Don't skimp on the setting time! If you're rushing to cut the marshmallows, they won't be fully firmed yet. If you cut the marshmallows and they seem like they're too soft, let them rest and firm up (ideally overnight) to see if they just needed some extra time.
Storage
Room Temperature Storage: Store homemade marshmallows in an airtight container at room temperature, using a piece of wax paper or parchment paper between layers to keep the marshmallows from sticking together.
If you like your marshmallows a little harder and dried out, leave them out of the container (still at room temperature) to harden. These marshmallows should not be stored in the refrigerator. Marshmallows can be kept for up to several weeks if stored properly!
Recipe FAQs
Yes, I highly recommend using a candy thermometer to make marshmallows. It's very important that the sugar mixture reaches 240 degrees (F) in order for the marshmallows to firm up correctly.
I highly recommend using a stand mixer. The marshmallows will be whipping for 10-12 minutes and that is a very long time to be holding a hand-held mixer. Can it be done? Yes. Will it be hard with a higher chance for error? Yes.
Instead of corn syrup, use agave nectar in a 1:1 substitution.
I would not recommend it. I have not tried to make this recipe with a sugar substitute, but I would be concerned about it firming up correctly and potentially having an odd aftertaste.
Yes! They're fairly soft, so you'll want to make sure to put them on a sturdy fork or stick, but they roast wonderfully over an open flame. Great for s'mores!
More Homemade Marshmallow Recipes
If you tried these Blackberry Marshmallows or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Blackberry Marshmallows
Ingredients
For the compote
- 1 cup fresh blackberries halved
- 2 Tablespoons granulated sugar
- 1 Tablespoon lemon juice
For the marshmallows
- 1 cup cold water divided
- 3 envelopes unfalvored gelatin about 7 ½ teaspoons
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract
- ¼ cup powdered sugar optional
Instructions
Make the compote
- In a small skillet or saucepan over medium heat, combine the blackberries, 2 Tablespoons granulated sugar and lemon juice. Stir until sugar is dissolved. When the mixture boils, reduce heat to low and simmer for 10 minutes, stirring occasionally and mashing the blackberries.
- Transfer the compote to a bowl and chill in the refrigerator for at least 30 minutes*. The mixture should be fully cooled before using for the next step.
Make the marshmallows
- Grease a 9x9-inch baking pan with cooking spray and set aside.
- In the bowl of a stand mixer, combine blackberry compote and ½ cup cold water. Sprinkle with gelatin and let bloom.
- In a medium saucepan over medium-high heat, combine granulated sugar, corn syrup, salt and ½ cup water. Stir until sugar is dissolved. Bring the mixture to a boil, swirling the pan occasionally, until the mixture reaches exactly 240°F on a candy thermometer (about 10-12 minutes). Immediately remove from heat.
- With the stand mixer on low speed, slowly and carefully pour the melted sugar mixture into the gelatin mixture. Add the vanilla extract.
- Slowly (to avoid splashes) increase the speed to high and whip until the mixture is stiff and pale purple, about 8-10 minutes. When you remove the whisk, stiff peaks should form that take a few seconds to fall back into the marshmallow mixture. Working quickly, pour the mixture into the prepared baking pan and use a spatula to help spread.
- Let the marshmallows firm for at least 4 hours at room temperature or 2 hours in the refrigerator.
- Lightly sprinkle your work surface with powdered sugar. Run a butter knife around the edges of the pan, then turn the marshmallow out onto the work surface. You may need to pry it out at a corner. Use a sharp knife to cut the marshmallow into 16 pieces. If needed, spray the knife with cooking spray to help prevent sticking. If there is excess cooking spray on your marshmallow from the knife, dab with a paper towel to remove.
- If using, roll each marshmallow in powdered sugar on each side to prevent sticking, then serve.
Christi HALL says
Did you strain the black berry syrup to get the seeds out?
Jessica Vogl says
I did not (it didn't seem needed), but you could if you wanted to make sure it was really smooth!
Natalie K. says
Very tasty and great for summer! The berry flavor is on the subtle side but I found as the marshmallows set up the flavor intensified a bit.