Black Currant Marshmallows (Printable)

Soft, pillowy marshmallows infused with tart blackcurrant purée for a unique twist on a classic sweet treat.

# Ingredient List:

→ Blackcurrant Purée

01 - 2/3 cup blackcurrant purée (fresh or frozen blackcurrants, blended and strained)
02 - 2 tablespoons water
03 - 2 tablespoons granulated sugar

→ Marshmallow Base

04 - 3 packets (21 g) powdered unflavored gelatin
05 - 1/2 cup cold water for blooming gelatin
06 - 1 1/2 cups granulated sugar
07 - 1/2 cup light corn syrup
08 - 1/4 cup water for syrup
09 - 1/4 teaspoon salt
10 - 1 teaspoon vanilla extract

→ For Dusting

11 - 1/2 cup confectioners sugar
12 - 1/4 cup cornstarch

# How-To Steps:

01 - Line an 8x8 inch baking pan with parchment paper and lightly dust with a mixture of confectioners sugar and cornstarch
02 - In a small saucepan, combine blackcurrant purée, 2 tablespoons water, and 2 tablespoons sugar. Simmer over medium heat for 4–5 minutes, stirring until slightly thickened. Set aside to cool to room temperature
03 - In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water and let bloom for 10 minutes
04 - 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
05 - 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
06 - Add salt, vanilla extract, and cooled blackcurrant purée. Whip another 1–2 minutes until fully incorporated and the mixture reaches a soft lavender color
07 - Immediately pour the marshmallow mixture into the prepared pan, smoothing the top with a spatula. 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
08 - 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
09 - Store in an airtight container for up to 1 week

# Expert Advice:

01 -
  • They taste like the sophisticated candy version of blackcurrant jam, with that perfect balance of tart and sweet that catches people off guard.
  • Making marshmallows from scratch feels genuinely impressive, but the process is weirdly forgiving once you understand the rhythm.
02 -
  • Don't skip blooming the gelatin or rush the syrup temperature—both of these steps directly control whether your marshmallows are fluffy clouds or dense blocks.
  • If your blackcurrant purée is too thin, the marshmallows can absorb excess moisture and become sticky; simmering it down concentrates the flavor and prevents this problem.
03 -
  • If you want extra tartness, swirl in a little additional blackcurrant purée right before pouring into the pan—it creates a beautiful marbled effect and boosts the flavor.
  • Invest in a good candy thermometer and use it religiously; it's the difference between marshmallow perfection and disappointment.
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