Black Currant Marshmallows

Fluffy, pillowy marshmallows delicately infused with vibrant and tart blackcurrant purée, these homemade treats are perfect for a unique twist on a classic dessert. With their soft lavender hue and sweet-tart profile, they offer a sophisticated flavor that far exceeds anything store-bought.

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Black Currant Marshmallows are surprisingly simple to make at home with a stand mixer and a candy thermometer. The process of blooming the gelatin and whipping the hot sugar syrup creates an airy, cloud-like texture that melts in your mouth.

Ingredients

• Blackcurrant Purée
  • 2/3 cup (150 g) blackcurrant purée (fresh or frozen blackcurrants, blended and strained)
  • 2 tbsp water
  • 2 tbsp granulated sugar
• Marshmallow Base
  • 3 packets (21 g) powdered unflavored gelatin
  • 1/2 cup (120 ml) cold water (for blooming gelatin)
  • 1 1/2 cups (300 g) granulated sugar
  • 1/2 cup (120 ml) light corn syrup
  • 1/4 cup (60 ml) water (for syrup)
  • 1/4 tsp salt
  • 1 tsp vanilla extract
• For Dusting
  • 1/2 cup (60 g) confectioners sugar
  • 1/4 cup (30 g) cornstarch

Instructions

Step 1

Prepare an 8x8 inch (20x20 cm) baking pan by lining it with parchment paper and lightly dusting with a mixture of confectioners sugar and cornstarch.

Step 2

In a small saucepan, combine blackcurrant purée, 2 tbsp water, and 2 tbsp sugar. Simmer over medium heat for 4–5 minutes, stirring until slightly thickened. Set aside to cool to room temperature.

Step 3

In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water and let bloom for 10 minutes.

Step 4

Meanwhile, 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 (115°C).

Step 5

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.

Step 6

Add salt, vanilla extract, and cooled blackcurrant purée. Whip another 1–2 minutes until fully incorporated and the mixture is a soft lavender color.

Step 7

Immediately pour the marshmallow mixture into the prepared pan, smoothing the top with a spatula.

Step 8

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.

Step 9

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.

Step 10

Store in an airtight container up to 1 week.

Zusatztipps für die Zubereitung

For extra tartness, swirl in a little additional blackcurrant purée before setting the mixture in the pan.

Varianten und Anpassungen

You can easily substitute the blackcurrant with blackberry, raspberry, or cherry purée if you prefer a different fruit profile.

Serviervorschläge

These marshmallows pair exceptionally well with dark chocolate or can be enjoyed floating in a steaming cup of hot cocoa.

Brew fresh coffee easily to enjoy with breakfast recipes, desserts, or while meal prepping.

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Whether you are making these for a special gathering or a cozy night in, these Black Currant Marshmallows bring a touch of Modern European elegance to your kitchen. Store them in an airtight container to keep them fresh and fluffy for up to a week.

Questions & Answers

→ Can I use frozen blackcurrants for the purée?

Yes, frozen blackcurrants work perfectly for making the purée. Simply blend the thawed berries and strain to remove seeds before cooking with water and sugar. The frozen variety maintains excellent flavor and tartness.

→ How long do homemade marshmallows stay fresh?

When stored in an airtight container at room temperature, these marshmallows remain fresh for up to one week. Keep them away from moisture and humidity to maintain their fluffy texture.

→ Can I substitute other fruits for blackcurrant?

Absolutely. Blackberry, raspberry, or cherry purée make excellent alternatives that provide similar tart profiles. Adjust sugar quantities based on the natural sweetness of your chosen fruit.

→ Do I need a stand mixer to make these marshmallows?

A stand mixer with whisk attachment is highly recommended as it whips the mixture for 6-8 minutes to achieve the proper volume and texture. A hand mixer may work but will require more time and effort.

→ What temperature should the sugar syrup reach?

The sugar syrup must reach exactly 240°F (115°C), which is the firm-ball stage. Using a candy thermometer is essential for accuracy. Undercooking results in sticky marshmallows, while overcooking makes them too firm.

→ Are these marshmallows suitable for vegetarians?

These marshmallows contain gelatin, which is not suitable for vegetarians or vegans. The gelatin provides the signature fluffy texture and structure that makes these marshmallows pillowy and light.