‘Tis the season… for all things red, pink, and sugar-y! These Raspberry Fluff Marshmallows aren’t anywhere close to my normal low-sugar type recipe, but they’re a much better alternative to the store-bought kind. No red dye here… just the natural color of frozen raspberries… and they’re just fun! Who doesn’t love homemade marshmallows?!
What do you do for Valentine’s Day?
I’ll admit, I’ve never been a big Valentine’s Day fan. (I know, I’m a total Valentine’s scrooge.) I was always in the camp of “let’s boycot this sugar-laden man-made holiday, and all say we’re not celebrating it”. And my husband and I both tend to be super practical people, so the idea of going on a big elaborate date just never appealed to us, so we agreed early on in our relationship that we’d just do cards and call it a day.
But… if you know me at all, you know I love any excuse to celebrate an occasion with food. So while we don’t go all out, I’ve always tried to fix a special meal at home. And since our girls were born, I have loved doing fun desserts with them (like these Raspberry Fluff Marshmallows), and making some fun non-candy themed valentines for their friends.
So, whether you have kids at home to entertain, or just want a low-key fun surprise for your significant other, these are perfect!
The gorgeous pink color on these comes from frozen raspberries… both the raspberries themselves, and the “juice” after they’re thawed. And their naturally delicious flavor really shines through in these… they’re not overly sweet, so that signature tart-sweet raspberry punch is the first thing to hit your taste buds.
But enough about how amazing they taste, let’s chat some nutrition facts…
And frozen raspberries, are processed and frozen right at the peak of their freshness, meaning the final product that ends up in your freezer is at its peak nutritional state. These Raspberry Fluff Marshmallows are a great way to use frozen raspberries, but the possibilities are really endless… like these Raspberry Yogurt Muffins and my Raspberry Chia Jam .
Raspberry Fluff Marshmallows
- 1 12 oz. package frozen raspberries thawed
- 2 packages unflavored gelatin
- 3/4 cup coconut sugar
- 1/2 cup organic brown rice syrup
- 1/4 tsp sea salt
- Coconut oil
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- Carefully pour the thawed frozen raspberries into a mesh strainer, making sure to collect the raspberry juice/liquid in a bowl. Using a fork or rubber spatula, begin to mash the raspberries in the strainer, simultaneously breaking down the raspberries and draining them. Measure out 1/4 cup raspberry juice and set aside. You can discard the rest. Then measure out 1/2 cup of the mashed, drained raspberries. Save the rest for making jam, or other yummy frozen raspberry desserts.
- Combine the 1/2 cup mashed raspberries and the gelatin in the bowl of a mixer. Using the whisk attachment, mix them together on low for 10-15 seconds.
- In a small saucepan, combine the coconut sugar, brown rice syrup, 1/4 cup raspberry juice, and sea salt. Bring the mixture to a boil over medium high heat and let boil for 5-6 more minutes. (You can use a candy thermometer here or just eyeball it. Let it boil until it almost becomes jiggly and bubbly, or wait until a candy thermometer reads 240 degrees (F).
- Remove the sugar mixture from the stove. Start the mixer (with the mixed mashed raspberries and gelatin in the bowl) on medium speed and slowly add in the sugar mixture. Once it has all been added, turn the speed up to high, and whisk for 15-16 minutes.
- While the mixer is running, line a loaf size pan with foil and rub or spray with coconut oil. Combine the powdered sugar and cornstarch in a small bowl and stir to combine. Dust the foil with about half of the powdered sugar/cornstarch mixture, and shake off any excess.
- Once the marshmallow mixture has turned a dull light pink, turn the mixer off and use a greased rubber spatula to transfer the mixture to the loaf pan. Top with the remaining powdered sugar mixture, spreading to cover it.
- Let the marshmallows sit out on the counter overnight. Slice the next morning. Rub all exposed sides with extra powdered sugar and store in an airtight container at room temp for up to 3 days. Enjoy!