Chocolate Raspberry Vanilla Bean Marshmallows
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!
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.
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?
Raspberry Vanilla Bean Marshmallows
adapted from Homemade Chocolate-Dipped Marshmallows
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
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.