Black Currant Marshmallows

These Black Currant Marshmallows are a delightful combination of sweet and tart. Fluffy and pillowy, they are delicately infused with a vibrant fruit purée that provides a stunning natural lavender color and a refreshing burst of flavor, offering a modern twist on a classic confectionery favorite.

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Creating marshmallows from scratch allows for a level of freshness and texture that store-bought versions cannot match. By simmering the blackcurrant purée until thickened and whipping it into a glossy gelatin syrup, you create a gourmet Modern European dessert that is as beautiful as it is delicious.

Ingredients

• Blackcurrant Purée: 2/3 cup (150 g) blackcurrant purée (fresh or frozen blackcurrants, blended and strained), 2 tbsp water, 2 tbsp granulated sugar
• Marshmallow Base: 3 packets (21 g) powdered unflavored gelatin, 1/2 cup (120 ml) cold water (for blooming gelatin), 1 1/2 cups (300 g) granulated sugar, 1/2 cup (120 ml) light corn syrup, 1/4 cup (60 ml) water (for syrup), 1/4 tsp salt, 1 tsp vanilla extract
• For Dusting: 1/2 cup (60 g) confectioners sugar, 1/4 cup (30 g) cornstarch

Instructions

Step 1

Prepare an 8x8 inch (20x20 cm) baking pan by lining it with parchment paper and lightly dusting with a mixture of confectioners sugar and cornstarch.

Step 2

In a small saucepan, combine blackcurrant purée, 2 tbsp water, and 2 tbsp sugar. Simmer over medium heat for 4–5 minutes, stirring until slightly thickened. Set aside to cool to room temperature.

Step 3

In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water and let bloom for 10 minutes.

Step 4

Meanwhile, 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 (115°C).

Step 5

With the mixer running on low, carefully pour the hot syrup into the gelatin mixture. Increase speed to high and whip for 6–8 minutes, until thick, glossy, and tripled in volume.

Step 6

Add salt, vanilla extract, and cooled blackcurrant purée. Whip another 1–2 minutes until fully incorporated and the mixture is a soft lavender color.

Step 7

Immediately pour the marshmallow mixture into the prepared pan, smoothing the top with a spatula.

Step 8

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.

Step 9

Turn the marshmallow slab onto a cutting board, peel away parchment, and dust all sides with the sugar-cornstarch mix. Cut into squares with a sharp knife dusted in the same mixture.

Step 10

Store in an airtight container up to 1 week.

Zusatztipps für die Zubereitung

Using a stand mixer with a whisk attachment is necessary to achieve the thick, glossy volume required for fluffy marshmallows. Be sure to use a candy thermometer to ensure the sugar syrup reaches exactly 240°F (115°C). Please note that this recipe contains gelatin and is not suitable for vegetarians or vegans.

Varianten und Anpassungen

If you wish to experiment with different flavors, you can substitute the blackcurrant with blackberry, raspberry, or cherry purée. The process remains the same, allowing for a variety of colorful and tart fruit marshmallows.

Serviervorschläge

These marshmallows are excellent when paired with dark chocolate or served inside a steaming cup of hot cocoa. For best results, store them in an airtight container for up to one week at room temperature.

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With their soft, pillowy texture and vibrant berry flavor, these homemade blackcurrant marshmallows are a sophisticated treat. Enjoy the process of creating these unique confections and the delightful flavor they bring to your dessert table.

Recipe FAQs

→ How long do blackcurrant marshmallows need to set?

Allow the marshmallow slab to sit uncovered at room temperature for at least 4 hours until completely firm. For best results, let them set overnight before cutting into clean, neat squares.

→ Can I use frozen blackcurrants instead of fresh?

Absolutely! Simply thaw frozen blackcurrants, then blend and strain them to create a smooth purée. The flavor and color work beautifully whether using fresh or frozen berries.

→ What temperature should the sugar syrup reach?

Cook the sugar syrup until it reaches exactly 240°F (115°C). Using a candy thermometer ensures proper marshmallow texture—too low and they won't set, too high and they become tough.

→ How should I store these marshmallows?

Keep them in an airtight container at room temperature for up to one week. Dust generously with the confectioners sugar-cornstarch mixture to prevent sticking, and layer between parchment paper if stacking.

→ Can I substitute other fruits for blackcurrant?

Yes! Blackberry, raspberry, or cherry purée work wonderfully as alternatives. Each fruit will create a slightly different hue and flavor profile while maintaining the same fluffy texture.

→ Do I need a stand mixer to make these?

A stand mixer with whisk attachment is highly recommended for achieving the proper volume and glossiness. The mixture needs 6-8 minutes of high-speed whipping to triple in volume and develop that signature pillowy texture.