Black Currant Marshmallows (Printable)

Fluffy marshmallows infused with tart blackcurrant purée, creating a unique lavender-colored treat perfect for special occasions.

# What You'll Need:

→ 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 4-5 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 6-8 minutes, until thick, glossy, and tripled in volume.
06 - Add salt, vanilla extract, and cooled blackcurrant purée. Whip another 1-2 minutes until fully incorporated and the mixture reaches a soft lavender color.
07 - Immediately pour the marshmallow mixture into the prepared pan, smoothing the top with a spatula.
08 - 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.
09 - 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.
10 - Store in an airtight container for up to 1 week.

# Expert Hints:

01 -
  • They're naturally gluten-free and nut-free, making them a crowd-pleasing gift or dessert for guests with dietary restrictions.
  • The black currant flavor is tart and unusual enough that they feel special, yet the marshmallow base is comforting and familiar.
  • Once you master the technique, you'll realize you can swap in any fruit purée, turning one recipe into endless flavor possibilities.
02 -
  • If your syrup doesn't reach 240°F, your marshmallows will stay too soft and never set properly, so invest in a good candy thermometer and trust it.
  • Once you pour the marshmallow mixture into the pan, work quickly because it starts setting almost immediately, and any delay makes spreading it difficult.
  • The sugar-cornstarch dust is your best friend; use it generously on every surface that touches the marshmallow, or you'll end up with a sticky mess that's impossible to cut cleanly.
03 -
  • If you want extra tartness and aren't worried about the moisture content, swirl a little additional black currant purée into the mixture just before pouring it into the pan, creating a marbled effect that looks as good as it tastes.
  • Always dust your knife with the sugar-cornstarch mixture between cuts, not just before, because the coating wears off quickly and sticky marshmallow will cling to a bare blade.
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