Homemade Raspberry Hibiscus Marshmallows
Fluffy homemade raspberry hibiscus marshmallows are a delightful, homemade treat that brightens any occasion. Ripe raspberry puree and fragrant hibiscus tea combine to give these marshmallows a sweet-tart flavor and a pretty pink hue. They’re perfect as a cozy hot cocoa topper, a Valentine’s Day gift, or a simple sweet to lift your spirits.
Making marshmallows at home might sound intimidating, but the process is straightforward and very rewarding. With a candy thermometer and an electric mixer, you can turn a few pantry staples into light, airy marshmallows bursting with raspberry and hibiscus flavor. These marshmallows are bouncy, tender, and hold up well whether cut into squares or pressed into heart shapes for a festive touch.
Why You’ll Love This Raspberry Hibiscus Marshmallows Recipe
This recipe balances sweetness with bright fruitiness. The raspberry puree provides natural fruit flavor while the hibiscus tea adds floral, slightly tart notes that enhance the overall taste. You can serve them plain, melt them into hot chocolate, sandwich them between graham crackers for a gourmet s’more, or dip them in dark chocolate for an elegant treat.
Recipe Summary
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes (plus setting time)
- Servings: about 30 marshmallows
- Calories: approximately 41 kcal per serving
- Author: Lauren Keating (recipe source)
Equipment
- Electric mixer (stand mixer or hand mixer)
- Candy thermometer
- Blender or food processor
- 9 x 13 inch pan
- Sifter or fine mesh sieve
Ingredients
- ¼ cup powdered sugar, divided
- 2 envelopes unflavored gelatine
- 1 cup frozen raspberries, thawed
- 1 teaspoon vanilla extract
- 1 cup water
- 2 hibiscus tea bags (for example, a passion hibiscus tea)
- 1 cup sugar
- ¼ cup light corn syrup or tapioca syrup
Instructions: How to Make Raspberry Hibiscus Marshmallows
- Lightly coat the bottom of a 9 x 13 inch pan with powdered sugar. Reserve the remaining powdered sugar for dusting later.
- Place the thawed raspberries and the vanilla extract into a blender or food processor and puree until very smooth. Pour the raspberry puree into a mixing bowl and sprinkle the gelatine over the puree; stir gently to combine and allow the gelatine to begin hydrating.
- In a medium saucepan, bring the water and hibiscus tea bags to a boil. Remove from heat and let steep for 5 minutes. Remove and discard the tea bags, leaving the infused hibiscus liquid.
- Return the hibiscus-infused liquid to medium heat. Add the sugar and the corn syrup (or tapioca syrup) and cook, stirring as needed, until the mixture reaches 240°F on a candy thermometer. This usually takes about 15–20 minutes.
- Carefully pour the hot sugar syrup over the raspberry and gelatine mixture. Using an electric mixer, beat the combined mixture on high until it triples in volume and becomes thick and glossy—about 10 minutes.
- Pour the whipped marshmallow mixture into the prepared pan and smooth the top with a spatula. Sift a thin layer of powdered sugar over the surface to prevent sticking. Let the marshmallows set at room temperature for at least 4 hours, or until firm.
- Lightly oil a knife or coat it with cooking spray. Run the knife around the edges of the pan, invert the marshmallow slab onto a cutting board, and remove the pan. Dust the top with additional powdered sugar, then cut into squares or use an oiled cookie cutter to cut fun shapes like hearts.
Serving and Storage
These raspberry hibiscus marshmallows are best enjoyed within a week when stored in an airtight container at room temperature. If you plan to use them as hot chocolate toppers, add them just before serving so they stay fluffy and maintain their texture.
Nutrition Notes
Estimated nutrition per serving: about 41 calories, 9 g sugar, and 2 mg sodium. Nutritional values are approximate and will vary with ingredient choices and portion size.
Homemade raspberry hibiscus marshmallows are a charming and rewarding sweet you can make in your own kitchen. The process is simple, and the results are much more flavorful than store-bought marshmallows. Whether you keep them classic or shape them into hearts for a special occasion, these marshmallows make a lovely, flavorful treat.