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Homemade raspberry marshmallows are pillowy from-scratch marshmallows whipped with real raspberry puree and freeze-dried strawberries for a bright, tangy-sweet flavor no store-bought bag can match. A honey-sweetened sugar syrup and bloomed gelatin give them their fluffy, cloud-like set. Dust them with powdered sugar and let them cure overnight for the softest texture.
I never really stopped to think about where marshmallows came from. They were just those squishy little pillows that showed up in hot cocoa and s’mores, always from a bag. Then I learned how simple they’re to make from scratch, and that you can fold real fruit right into them, and there was no going back.
The first time I pulled a slab of these raspberry marshmallows out of the pan and cut into that soft, fluffy interior, I was surprised at how good they were. Tangy from the raspberries, sweet and vanilla-forward, and so much softer than anything store-bought. They are lovely on their own, which isn’t something I can say about a bag of the jet-puffed kind.
If you’ve only ever had marshmallows in treat form, like my Biscoff marshmallow treats, making the actual marshmallow from scratch is a fun next step. The texture is a completely different world.
What Makes These Raspberry Marshmallows So Good
It is all about real fruit and texture. Blending fresh raspberries and grinding freeze-dried strawberries into a fine powder concentrates the berry flavor and gives the marshmallows their natural pink color, no artificial flavoring needed. The result is soft, fluffy, and just tangy enough to balance the sweetness.
They are also endlessly useful. Tuck a few into a mug with my hot cocoa bombs, thread them onto skewers for strawberry s’mores, or just eat them straight off the cutting board like I do.
How Do You Make Fruit-Flavored Marshmallows?
You make fruit-flavored marshmallows by blooming gelatin in real fruit puree, then whipping it with a hot sugar syrup until the mixture triples in volume and holds stiff peaks. The trick is using concentrated fruit, like raspberry puree strained of its seeds plus ground freeze-dried strawberries, so the flavor comes through without adding extra water that would keep the marshmallows from setting.
Is Raspberry Marshmallow Fluff Discontinued?
Raspberry marshmallow fluff has been notoriously hard to find, which is part of why making your own is such a win. These homemade raspberry marshmallows give you that same tangy raspberry-and-cream flavor in a fresh, fluffy form you control completely, no hunting store shelves required. It’s the same DIY spirit behind a from-scratch candy like my tanghulu.
Can You Make Marshmallows Without a Stand Mixer?
You can, but a stand mixer makes it far easier. The mixture needs a solid 10 minutes of continuous beating to reach stiff peaks, and doing that with a hand mixer is a real arm workout. I’ve made them with a hand mixer and it absolutely works, so if that is all you have, just be ready to commit to the burn.
Tips for the Best Raspberry Marshmallows
1. Strain the raspberry puree well
Push the blended raspberries through a fine mesh sieve to catch as many seeds as possible. You want smooth puree so the marshmallows are soft and not speckled with gritty seeds.
2. Grind the freeze-dried strawberries fine
A food processor turns them into a powder that adds concentrated flavor and color without any extra moisture. Save a little to sprinkle on top for a pretty finish.
3. Bloom the gelatin fully
Whisk the gelatin into the fruit puree and let it solidify before you start whipping. Fully bloomed gelatin is what gives the marshmallows a clean, springy set.
4. Beat all the way to stiff peaks
Don’t rush this. The mixture should roughly triple in volume and hold firm peaks, which can take a full 10 minutes. Under-whipped marshmallow won’t hold its fluffy shape.
5. Cure them overnight
Smooth the mixture into an oiled 9×13 pan, cover, and let it sit at room temperature overnight. This resting time sets the texture. Skipping it leaves the marshmallows too soft to cut cleanly.
Storage and Leftovers
Toss the cut marshmallows in plenty of powdered sugar to keep them from sticking, then store them in an airtight container at room temperature for up to 2 to 3 weeks. Layer parchment between them if you stack them. Skip the fridge, which draws out moisture and turns them sticky. For a fun variation, dip the finished marshmallows in chocolate, the way I do with my frozen berry yogurt clusters.
Equipment
- stand mixer
- blender
- food processor
- fine mesh sieve
- baking pan
Ingredients
- 2 cups granulated sugar
- 1/2 cup honey
- 1/2 cup water (plus 1/4 cup for the gelatin)
- 1/2 tsp sea salt
- 2 cups frozen raspberries, thawed
- 1/4 cup freeze-dried strawberries (plus extra for topping)
- 4 packets gelatin (about 3 tbsp powdered gelatin)
- 1 tsp Vanilla Extract
- powdered sugar, for dusting
- vegetable oil, for greasing the pan
How to Make Raspberry Marshmallows
- Thaw the raspberries and blend until smooth, then push the puree through a fine mesh sieve into a medium bowl to remove the seeds.
- Grind the freeze-dried strawberries to a fine powder in a food processor.
- Whisk the strawberry powder, 1/4 cup water, and vanilla into the raspberry puree, then whisk in the gelatin. Set aside to solidify.
- In a medium pot over medium heat, combine the sugar, honey, 1/2 cup water, and salt. Stir constantly with a silicone spatula until it bubbles up, then pour it into a stand mixer bowl.
- Let the syrup cool for a minute, add the solidified puree, and beat until the mixture fluffs up and holds stiff peaks, about 10 minutes.
- Lightly oil a 9×13 pan, pour in the marshmallow, and smooth the top. Cover and let it sit at room temperature overnight.
- The next day, dust a cutting board generously with powdered sugar, turn out the marshmallow, and coat it all over. Sprinkle with extra ground freeze-dried strawberries, cut into pieces, and enjoy.
If you whip up a batch of these raspberry marshmallows, leave a star rating on the recipe card below and tell me in the comments how they turned out. Your ratings help other marshmallow fans find the recipe. Want another fruity treat? My chocolate covered strawberries are just as easy to love.
Homemade Raspberry Marshmallows
- Total Time: 530
- Yield: about 24 marshmallows 1x
- Diet: Gluten Free
Description
These fluffy homemade raspberry marshmallows are made from scratch with real raspberry puree and freeze-dried strawberries for a tangy-sweet, cloud-soft bite.
Ingredients
- 2 cups granulated sugar
- 1/2 cup honey
- 1/2 cup water (plus 1/4 cup for the gelatin)
- 1/2 tsp sea salt
- 2 cups frozen raspberries, thawed
- 1/4 cup freeze-dried strawberries (plus extra for topping)
- 4 packets gelatin (about 3 tbsp powdered gelatin)
- 1 tsp Vanilla Extract
- powdered sugar, for dusting
- vegetable oil, for greasing the pan
Equipment
- stand mixer
- blender
- food processor
- fine mesh sieve
- baking pan
Get Recipe Ingredients
Instructions
- Make the raspberry puree. Blend the thawed raspberries until smooth, then strain through a fine mesh sieve to remove the seeds.
- Powder the strawberries. Grind the freeze-dried strawberries to a fine powder in a food processor.
- Bloom the gelatin. Whisk the strawberry powder, 1/4 cup water, and vanilla into the raspberry puree, then whisk in the gelatin and set aside to solidify.
- Cook the syrup. Combine the sugar, honey, 1/2 cup water, and salt in a pot over medium heat, stirring constantly until it bubbles up. Pour into a stand mixer bowl.
- Whip. Let the syrup cool a minute, add the solidified puree, and beat until fluffy with stiff peaks, about 10 minutes.
- Set overnight. Pour into an oiled 9×13 pan, smooth the top, cover, and rest at room temperature overnight.
- Cut. Turn out onto a powdered-sugar-coated board, coat all over, top with extra strawberry powder, and cut into pieces.
Notes
- Strain the raspberry puree well so the marshmallows stay smooth, not seedy.
- Freeze-dried strawberries add flavor and color without extra moisture; grind them fine.
- Let the gelatin bloom fully before whipping for a clean set.
- Beat to stiff peaks (about 10 minutes) or the marshmallows will not hold their shape.
- Cure overnight at room temperature; do not refrigerate, which makes them sticky.
- Prep Time: 40
- Cook Time: 10
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 marshmallow
- Calories: 70 kcal
- Sugar: 16g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg