FEB
09

Chocolate Raspberry Vanilla Bean Marshmallows

Candies, Chocolate, Dessert, Holiday Recipes, Kid Friendly Recipes, Kitchen Gifts, Valentine's Day | 28 comments

Do you need a fun treat for Valentine’s Day? Or maybe something cute to do with the kids? These Homemade Marshmallows are so much fun! We’ve made them before as Chocolate Candy Cane Marshmallows for Christmas, but I thought it would be fun to dress them up as Valentine’s Day treats too!

homemade raspberry vanilla bean marshmallows

Still dipped in chocolate, but this time the vanilla bean marshmallows are flavored with crushed, freeze dried raspberries (such as Just Raspberries). The crushed, freeze dried berries give the treats a sweet pink hue and a nice fruity flavor. For a more pronounced color, use a bit of food coloring.

You can increase or decrease the amount of raspberry used depending on your personal taste preferences. Not a fan of raspberries? Try strawberries instead, or just omit that part.

homemade heart shaped marshmallows

Please note that you will have a small amount of seeds from the raspberries in the marshmallows, but they are much less prominent than fresh berries and we weren’t bothered by them.

Kids love to help cut out the marshmallows with cookie cutters and with dipping them in chocolate. Especially if they can get away with sneaking samples during the process!

What are some of your favorite treats to make for Valentine’s Day?

Pin It

Raspberry Vanilla Bean Marshmallows

Print Save Recipe

Ingredients:

2 tablespoons plus 2 1/2 teaspoons unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup cold water
1/2 cup light corn syrup
1/2 teaspoon salt
2 large egg whites
3/4 - 1 whole scraped vanilla bean
1/3 - 2/3 cup crushed, freeze-dried raspberries (such as Just Raspberries)
2/3 cup powdered sugar
6-8 ounces dark baking chocolate, for dipping (I like 70% Cacao Scharffen Berger Dark Chocolate

Directions:

Grease the bottom and sides of a 9x13 rectangular metal baking.

In a large bowl, sprinkle the gelatin over 1/2 cup cold water. Allow to stand and soften while you complete the next step.Combine the sugar, cold water, corn syrup, and salt in a heavy 3-quart saucepan. Cook mixture over low heat, stirring constantly, until the sugar has dissolved.

Bring mixture to a boil over medium heat without stirring. Cook until mixture registers 240 degrees F on a candy thermometer. This should take about 8-12 minutes.

Turn heat off. Pour sugar mixture over the gelatin mixture Cut the vanilla bean in half, then cut a slit down the middle in the half you are using. Use a knife or spoon to scrape out the beans. Add to the sugar and gelatin mixture. Beat on high speed (using either a hand mixer or a stand mixer) until it is tripled in volume, thick, and white – approximately 10 minutes if you’re using a hand mixer and 5 for a stand mixer.

Using a clean bowl and beaters beat the egg whites until they begin to hold stiff peaks. Add the whites and crushed raspberries to the sugar mixture and beat until combined. Pour the mixture into the prepared 9x13 – note: you will not be able to get all of the mixture out. Don’t worry! Smooth batter across the top using a greased spatula. Place the uncovered marshmallows in the fridge and chill for 3 hours, or until firm.

Loosen the marshmallows and invert over a large cutting board. Cut into one inch cubes using a large knife or cut out with a cookie cutter (leftover scraps can be cut into cubes). Place the cut marshmallows back in the baking pan, sift with powdered sugar, and toss until fully coated.

Remove the marshmallows from the pan, discard any excess powdered sugar and store in an airtight container or Ziploc back. Marshmallows keep for one week.

Melt 6-8 ounces baking chocolate per instructions on the packaging. (Sometimes I add a very small amount, like 1/2 teaspoon, of canola oil if i feel it need to be thinned for dipping) Cover a baking pan with parchment paper for your work station. Arrange the marshmallows and melted chocolate in separate containers next to the parchment paper.

Dip marshmallows in melted chocolate, place on the baking sheet until dry. You might have to reheat the chocolate throughout this process as it cools and thickens.

When finished, you can place the marshmallows in the fridge to speed the hardening. Store in an airtight container for about a week (if they last that long!).

Note: to crush the raspberries, place in a resealable bag and smash using a meat mallet or rolling pin. Or, pulse them in a small food processor until desired texture is achieved.

Katie

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

Email  Facebook  Twitter  Pinterest

28
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Shaina - February 09, 2011 @ 9:33 am

    These are so adorable! I love that you cut them into heart shapes. Perfect for Valentine’s Day.

    [Reply]

  • 2
    Lisa {Smart Food & Fit} - February 09, 2011 @ 9:35 am

    These look so pretty. Can you make homemade marshmellow’s without egg whites? My nephew has a food allergy to eggs, just wondering how they’d turn out w/out them. I’ll have to experiment and let you know. Thanks for the great idea!

    [Reply]

  • 3
    Tracy - February 09, 2011 @ 10:16 am

    Oh my gosh, these are SO lovely! The heart shapes make them perfect for Valentine’s Day. Love!

    [Reply]

  • 4
    Amanda - February 09, 2011 @ 11:01 am

    THese look absolutely amazing. Great job!

    [Reply]

  • 5
    Jen @ My Kitchen Addiction - February 09, 2011 @ 11:13 am

    These marshmallows are incredible! I never think to make marshmallows, but they are such a fun treat. Adding these to the list to make very soon!

    [Reply]

  • 6
    *Just Fran* - February 09, 2011 @ 11:37 am

    I have never made homemade marshmallows. Yours look so wonderful.

    [Reply]

  • 7
    brandi - February 09, 2011 @ 12:01 pm

    Those look like such a fun kitchen project!

    [Reply]

  • 8
    Sharlene - February 09, 2011 @ 12:59 pm

    Mmm I love the addition of actual raspberries to this!

    [Reply]

  • 9
    Jennifer - February 09, 2011 @ 1:05 pm

    What a great idea. And nothing goes together better than chocolate and raspberries, unless it’s chocolate and cherries, or chocolate and strawberries… okay pretty much anything with chocolate is amazing. Thanks for sharing.

    [Reply]

  • 10
    naomi - February 09, 2011 @ 2:04 pm

    ADORABLE!! I love the heart shape of them.

    [Reply]

  • 11
    Jamie | My Baking Addiction - February 09, 2011 @ 2:54 pm

    I have never made homemade marshmallows, but these are compelling me to change that very soon. So pretty and lovely photos!

    [Reply]

  • 12
    Wenderly - February 09, 2011 @ 3:48 pm

    So cute Katie! And I love the jars! What a cute gift.

    [Reply]

  • 13
    Laurel - February 09, 2011 @ 5:22 pm

    These marshmallows sound SO GOOD! I’d love for you to submit this to the M&T Spotlight: http://www.makeandtakes.com/spotlight

    [Reply]

  • 14
    Sylvie @ Gourmande in the Kitchen - February 09, 2011 @ 6:14 pm

    I’ve been wanting to try using crushed, freeze dried raspberries like the Just Raspberries for a while now. I think that’s such a great idea to add natural color and flavor to desserts.

    [Reply]

  • 15
    sonia - February 09, 2011 @ 6:55 pm

    supercute marshamllows. will surely try it fort my son…. !

    [Reply]

  • 16
    Maryea {Happy Healthy Mama} - February 10, 2011 @ 4:53 am

    These are just too cute. Love it!

    [Reply]

  • 17
    Happy When Not Hungry - February 10, 2011 @ 8:00 am

    These are too cute! What a great gift!

    [Reply]

  • 18
    Amber | Bluebonnets & Brownies - February 10, 2011 @ 8:17 am

    These are absolutely beautiful. A great treat for Valentine’s Day, for sure!

    [Reply]

  • 19
    Lauren from Lauren's Latest - February 10, 2011 @ 2:51 pm

    These are so adorable! Perfect treat for Valentine’s Day!

    [Reply]

  • 20
    Kristen - February 11, 2011 @ 10:17 am

    Simply beautiful!

    [Reply]

  • 21
    Peggy - February 12, 2011 @ 12:06 pm

    Aren’t homemade marshmallows the best?! Thanks for the great idea/reminder!! You know I think freeze dried peaches would be awesome as well as using almond extract instead of the vanilla.

    [Reply]

  • 22
    Geri - February 14, 2011 @ 12:15 pm

    Never made homemade marshmallows, this is a must try and I think my grand-daughters will enjoy helping!!!

    [Reply]

  • 23
    Jessica - February 15, 2011 @ 8:26 pm

    Yum. I hope your valentines day was as wonderful as your food. Thanks.

    [Reply]

  • 24
    Ann - February 16, 2011 @ 8:37 am

    I have been reading your blog for quite some time now….I must say, I just love it! Great recipes, lovely photos…

    I am buying a new camera …a dslr now….Can I ask you, what kind of camera/lens do you use? Or what do you recomend? I would use my camera for shooting food and other home stuff…:)

    Thank you. Keep up the good work. We love it.
    ;)
    ann

    [Reply]

  • 25
    aimee - February 11, 2012 @ 9:28 am

    Those little jars are ADORABLE.

    [Reply]

  • 26
    TidyMom - February 12, 2012 @ 9:48 am

    I just love these Katie!

    Thanks for linking up! I featured your post in my wrap up http://tidymom.net/2012/valentine-treats-and-boxes/
    Have a great rest of the weekend

    [Reply]

    • Katie

      Katie replied: — February 12th, 2012 @ 12:48 PM

      Thanks so much, Cheryl! xo

  • 27
    thelittleloaf - February 13, 2012 @ 6:53 am

    What an absolutely gorgeous idea. I’ve always thought making my own marshmallows was more effort than it was worth, but I’d absolutely love to be able to make these – they’re simply stunning!

    [Reply]

Leave a Comment