Black Currant Marshmallows (Printer-friendly)

Pillowy treats infused with vibrant blackcurrant purée, offering a tart and sweet balance in every bite.

# Ingredient List:

→ 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

# How-To Steps:

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 another 1 to 2 minutes until fully incorporated and the mixture is 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 up to 1 week.

# Expert Suggestions:

01 -
  • These taste nothing like store-bought—the real blackcurrant flavor is bold and bright, not artificial or cloying.
  • They're surprisingly easy once you understand the rhythm of the mixer and that candy thermometer, and honestly, the hardest part is waiting for them to set.
  • They look stunning on a dessert board or tucked into a gift box, with that soft purple hue that makes people ask what they are before tasting.
02 -
  • If your syrup doesn't reach 240°F, your marshmallows will be too soft and collapse; if it goes much higher, they become tough and dry, so that thermometer is genuinely your best friend here.
  • The blackcurrant purée must be completely cooled before adding it to the whipped mixture, or it'll deflate all that beautiful volume you just created—learned that lesson the sticky way.
  • Dusting your knife between every single cut makes the difference between clean squares and a marshmallow-covered blade; it's a small ritual that saves your hands and your sanity.
03 -
  • If you want extra tartness, swirl in additional blackcurrant purée just before pouring into the pan—don't fully mix it in so you get those gorgeous ribbons of deeper color and flavor.
  • Keep a small bowl of your sugar-cornstarch mixture nearby while cutting; it's easier to dust your knife frequently than to fight sticky mixture on the blade.
Go Back