I have talked before about my love for making Marshmallows. I was meant to make them. It’s a calling. But I only mentioned two varieties I had made…you didn’t really think that was all I had up my sleeve, did you?! No, no, no!
One of my favorite concessions has been these subtly berrylicious (how embarrassed are you for me for saying that?) beauties that fluff up to be the prettiest, lightest shade of lavender and are equally at home plopped into your morning coffee as they are taking a quick dip in white chocolate and eaten on their own.
This blueberry marshmallow recipe is actually one I shot a long time ago for the last patriotic holiday, Memorial Day. I had dreamed up the idea and envisioned them being more of a light blue than they turned out. In this dream, I was going to dip them in white chocolate, then die my white chocolate red, and give the ‘mallows a second dip in the red for a little red, white, and blue action. Plans get derailed. In this case it was the whitish purple hue that made me reconsider the marshmallow’s choice of wardrobe. Rolling with the punches, I dipped then in plain old white white chocolate and sprinkled them with purple sugar. Nobody was mad about it, that’s for sure.
I got to the party we were going to, plopped a box of these on the crowded buffet, and then scampered off to do my thing. About an hour later, someone gave them a try. Then another. Then another. I didn’t realize any of this was happening until my pool floating was welcomely interrupted by people excitedly yelling “Who made these homemade marshmallows?!” That would be your’s truly! Cooks live for moments like that haha. Blueberry Marshmallows for the win!
Anyways, as always, with the right equipment these are quite easy! I hope you give them a try soon!
Makes about 30, depending on how you cute them
One 8×8 or 9×9 inch pan, throughly oiled and coated with powdered sugar
2 packets unflavored gelatin
1 1/4 cup granulated sugar
1/3 cup blueberry jam (I melted and strained mine to remove all the whole berries before using)
1/3 cup light corn syrup
pinch of salt
about 1 cup of powdered sugar, for dusting
white chocolate for dipping (optional)
- In the bowl of a stand mixer, combine 1/3 cup water with the 2 packets of gelatin and set aside
- Over medium high heat, combine 1/4 cup water, sugar, jam, blueberry jam, corn syrup and salt in a small saucepan. Bring the mixture to a boil.
- As soon as the mixture boils, insert a candy thermometer and allow to boil until the mixture reaches 240 degrees, then immediately remove from heat
- Turn the stand mixer with the whisk attachment on to low and slowly pour the hot syrup mixture into the gelatin
- Gradually increase the speed of the mixer to high and allow the mixture to whip for 8-10 minutes, until a thick ribbon forms when the whisk is lifted
- Using a rubber spatula dipped in water, scrape the mixture into the prepared pan
- Rewet the spatula and use it to smooth the top of the mixture. Allow the marshmallows to set for at least 5 hours, or preferably over night
- Once set, pull the marshmallows out of the pan onto a cutting board dusted with powdered sugar
- Cut the marshmallows into cubes in your desired size and coat each cube in powdered sugar to coat
- Store marshmallows at room temperature in an airtight container for up to a week!