Black Currant Marshmallows (Print Version)

Fluffy marshmallows delicately infused with tart blackcurrant purée for a unique sweet treat.

# Components:

→ 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 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

# Directions:

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 another 1 to 2 minutes until fully incorporated and the mixture achieves 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 mix. 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 -
  • You'll finally understand why homemade marshmallows taste nothing like the bagged versions—they're impossibly fluffy and melt on your tongue.
  • Black currants add a tart sophistication that makes these feel fancy enough for a gift box but easy enough to make on a regular Tuesday.
  • The whole process is weirdly satisfying, from watching syrup bubble to cutting those perfect squares and dusting them like you're plating at a restaurant.
02 -
  • Temperature matters more than timing with the syrup—240°F is not a suggestion, it's the difference between marshmallows that hold their shape and ones that collapse after a day.
  • Don't skip the dusting between steps; I once tried to be efficient and only dusted the pan, and I spent thirty minutes wrestling with a sticky cutting board.
  • The black currant purée must cool completely before adding it to the whipped mixture, or you risk deflating all those bubbles you just worked hard to create.
03 -
  • Use a stand mixer rather than hand-mixing; your arm will thank you, and the marshmallows will be genuinely fluffier because of the consistent, vigorous whipping.
  • Have everything prepped and within arm's reach before you start cooking—once the syrup hits temperature, you're moving fast and there's no time to hunt for the vanilla.
  • If marshmallows stick to your knife while cutting, dip the knife in the sugar-cornstarch mixture between each cut rather than wiping it off.
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