Black Currant Marshmallows (Printable)

Fluffy marshmallows infused with tart blackcurrant purée for a unique sweet treat with vibrant color and balanced flavor.

# What You 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 (21 g) 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 up to 1 week.

# Expert Advice:

01 -
  • These marshmallows taste nothing like the stale grocery store versions—they're pillowy soft and genuinely worth the effort.
  • The black currant flavor is tart enough to feel sophisticated but sweet enough that everyone reaches for a second one.
  • Once you've made these, you'll realize homemade marshmallows are actually within reach and less intimidating than they seem.
02 -
  • Your candy thermometer is non-negotiable—too cold and your marshmallows will be dense, too hot and they'll be grainy and unpleasantly firm.
  • Room temperature black currant purée is essential because adding hot purée to your whipped mixture will deflate it immediately and ruin the texture.
  • The setting time really does need to be at least 4 hours; cutting into marshmallows too early results in a gooey mess rather than that satisfying pillow texture.
03 -
  • If you don't have a candy thermometer, a small amount of syrup dropped into cold water should form a firm ball that holds its shape—this soft-crack stage is what you're aiming for.
  • Don't skip the stand mixer; whisking by hand simply won't give you the volume and texture that makes these special, and it will exhaust you in the process.
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