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–+ servings
homemade cherry marshmallows on a baking sheet on a marble counter.

Homemade Cherry Marshmallows

Mimi Council
Light, sweet, and pastel pink — these homemade marshmallows are so much better than store bought! Enjoy these Homemade Cherry Marshmallows in hot chocolate or just on their own.
5 from 4 votes
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Prep Time 15 minutes
Resting Time 1 day
Total Time 1 day 15 minutes
Course Dessert
Cuisine American
Makes 96 mini marshmallows
Calories 28 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • 9x13-inch Baking Pan
  • Parchment Paper Sheets

Ingredients
 
 

  • ½ cup cold water
  • 22 grams grassfed gelatin
  • 454 grams cane sugar
  • 312 grams light corn syrup
  • ½ cup warm water
  • ½ teaspoon fine sea salt
  • ½ teaspoon beet powder
  • 1 teaspoon cherry extract
  • olive oil cooking spray
  • powdered sugar (for dusting)

Instructions
 

  • In the bowl of a stand mixer fitted with the whisk attachment, add ½ cup of the cold water and gelatin. Immediately stir together with a spoon so it doesn’t clump. Set aside.
  • In a medium saucepan, add the cane sugar, corn syrup, the ½ cup warm water, sea salt, and beet powder. Put over medium/high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid.
  • Periodically stir the sugar mixture until it starts to boil, bubble and rise up. Remove from the heat and pour directly over the gelatin in the mixing bowl.
  • Start mixing on low and gradually increase the speed as the mixture starts to thicken. It will start out as an opaque color and slowly it will start to lighten in color as it thickens. Keep increasing the speed until you are at full speed.
  • Continue mixing on high until the mixture is a thick consistency and resembles marshmallow fluff. It should be sticky and hold its shape for a short period of time. The entire mixing time should be about 10 to 15 minutes. Last, add in the cherry extract and whisk to combine completely.
  • Place a piece of parchment paper in a 9 x13-inch pan. Let the parchment fold over the dish on two sides, but make sure the other sides are cut to fit the dish exactly, otherwise the corners of the marshmallows will not be perfectly square. You can use binder clips to hold it in place.
  • Grease the prepared parchment paper and two additional sides of the baking dish with olive oil spray. Immediately pour the marshmallow mixture into the pan. Let the marshmallow set overnight.
  • On a baking sheet with parchment paper, or a work surface, sift a generous amount of powdered sugar. Slowly pull at the ends of the marshmallow that are not against the parchment paper so it’s not stuck to the pan. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar. Sift more powdered sugar on top.
  • Using a pizza cutter (this is a great trick, but a sharp knife will do as well), cut into 24 squares (six by four). You can leave as large marshmallows or cut each square into four pieces for mini marshmallows.
  • If you want mini marshmallows, cut each square into 4. Roll each side in the powdered sugar to keep from sticking together. Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together.
  • Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together.
  • Store in an airtight container for up to 2 weeks.

Video

Notes

Tips
  • Always weigh ingredients for the best results.
  • When you add the cold water to the gelatin, stir it up immediately. This will prevent any clumps from forming. I do not bloom gelatin in the traditional way (which is just sprinkling gelatin on top of cold water and not touching it). This way is so much better and prevents any clumps from forming. I have taught so many people how to make marshmallows when I owned my bakery, and I found this method far exceeds the traditional method of blooming to reduce clumps.
  • If you don't want to use corn syrup, you can use raw honey in its place. It will give these a little honey flavor though.
  • It is very important to whisk the marshmallows until they are fairly stiff. If they are runny and fall off the whisk immediately, then they need more whisking! They should feel fluffy like a spreadable fluff consistency.
  • Coloring them is totally optional. I love making them pastel, and I use organic beet powder to do that.
  • If you want larger marshmallows, you can leave them at 24 large squares.
  • High Altitude — Follow the recipe as noted.

Nutrition

Calories: 28kcalCarbohydrates: 7gProtein: 0.2gFat: 0.02gSodium: 15mgPotassium: 0.2mgSugar: 7gCalcium: 1mgIron: 0.01mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!