We're heading into the summer months and it feels like the perfect time for these 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're looking for other marshmallow recipes, check out these Strawberry Pink Marshmallows and Coconut Chocolate Dipped Marshmallows. These marshmallows are also great as part of a Dessert Charcuterie Board!
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Ingredients
There are a few key ingredients that you'll need to make these marshmallows. There are also some easy substitutions that can be made, which we'll get into later!
- Blackberries: I suggest using fresh blackberries, but this recipe could also easily be made with frozen blackberries.
- Granulated sugar: This is the base of the marshmallow. I like to think it goes without saying but do not try to make marshmallows without granulated sugar.
- 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.
- Powdered sugar: The last step is to toss the marshmallows in powdered sugar, which will help keep them from sticking together. You can also skip this step if you prefer!
See full recipe below for detailed directions.
Instructions
As long as you have a candy thermometer and watch the temperature closely, you can absolutely make these Blackberry Marshmallows! Below are the steps you'll need to follow.
Add the blackberries, 2 Tablespoons granulated sugar and lemon juice in a small saucepan. Stir until sugar is dissolved.
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.
Combine the chilled berry mixture and cold water in the bowl of a stand mixer. Sprinkle the gelatin on top to let bloom.
Combine granulated sugar, water and corn syrup in a medium-sized saucepan. Stir until the sugar is dissolved, then bring to a boil.
Boil the mixture until a candy thermometer reaches 240 degrees F, swirling the pan occasionally. It's important the mixture reach this temperature exactly!
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 8-10 minutes until the mixture is stiff and a pale purple color.
Work quickly to pour the marshmallow mixture into a greased 9x9-inch baking pan. Use a spatula to help spread and flatten the marshmallow.
Let the marshmallows firm at room temperature for 4 hours or in the refrigerator for 2 hours. Once firm, remove the marshmallows from the pan and place on a work surface sprinkled with powdered sugar.
Cut into 16 pieces with a sharp knife.
Toss the marshmallows in powdered sugar to coat on each side (this will keep them from sticking to each other).
Hint: It will be sticky when you're cutting the marshmallows. Spray the knife with cooking spray in between each cut to prevent it from sticking. If there is excess cooking spray left on the marshmallows, you can dab it away with a paper towel.
Substitutions
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.
- Substitute for gelatin: To make these marshmallows vegan, use agar agar in a 1:1 substitute for the powdered gelatin.
- If you are concerned about the seeds in the blackberries, you can purée the blackberry compote after it has cooled.
Variations
Using a berry compote in this recipe gives a lot of room for variation! This recipe works well with other fruits as well.
- Try these Strawberry Pink Marshmallows for a strawberry version of this recipe.
- Blueberries or raspberries: Use fresh blueberries or raspberries in place of the blackberries for this recipe.
- You can also use ½ cup of your favorite jam instead of making your own compote for this recipe.
Equipment
There are a few crucial pieces of equipment to make marshmallows. I highly recommend using a stand mixer (I use a KitchenAid 5-Quart Stand Mixer). There is a lot of mixing (8-10 minutes), and while it can physically be done with a hand-held mixer, you'll be in for a challenge!
You'll also need a small skillet or saucepan to make the compote, and a medium saucepan (I like the Saucy from Great Jones) for melting the sugar mixture.
When melting the sugar mixture, use a larger pan than you think you need. You want to have room to easily swirl (instead of stirring) the mixture without spilling over the edges of the pan.
You will also need a candy thermometer (this is not optional!). I recommend using a 9x9-inch baking pan and you'll also want a few spatulas on hand.
Troubleshooting
Making candy of any kind is a challenge as it needs to be precise. I'm often asked if this is a good recipe to make with kids, and it wouldn't be my first recommendation. The molten sugar is very hot and splashes will cause burns. Also, the temperature needs to be very precise. I think if you're making these with older kids or teens, they might really enjoy the challenge.
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. 8-10 minutes of whipping until stiff peaks form (similar to whipping egg whites) is the key! Your mixing bowl should also feel cool (or nearly cool) to the touch, rather than hot from when the hot mixture was poured in. This doesn't need to be as precise as the temperature of the sugar mixture, but it's something to keep an eye on!
- 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
Store Blackberry 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 (we've all left those Easter Peeps on the counter before!) you can leave them out of the container (still at room temperature) to harden. These marshmallows do not need to be stored in the refrigerator.
Marshmallows can be kept for up to several weeks if stored properly!
Top tip
Making sure the melted sugar mixture reaches 240 degrees F is the key to success with this recipe! Once it hits that number, work quickly (and carefully) to pour the mixture into the stand mixer with the gelatin and berry compote. If you let the sugar mixture cool before it reaches the stand mixer, the marshmallows will not whip properly.
Recipe FAQ
Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here
I highly recommend using a stand mixer. The marshmallows will be whipping for 8-10 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.
To make these marshmallows vegan, use agar agar in a 1:1 substitute for the powdered gelatin.
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!
Good news: sugar melts in water! Fill the pan and bowl with warm water and let it sit - the sugar will melt right off. No scrubbing needed!
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.
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.