Homemade marshmallow recipe made with real cherries and dipped in chocolate.
- 2 cups granulated sugar
- 3/4 corn syrup
- 3/4 cup cherry juice (blended cherries), divided into 1/2 cup & 1/4 cup cherry juice.
- 2 packets plain gelatin
- 1/4 cup cherry juice (blended cherries)
- 1 tsp vanilla
- dash of salt
- extra confectioners sugar for coating.
- 2 cups chocolate
- Spray a mixer bowl (or bowl and beaters) and whisk attachment with non-stick cooking spray. Add 1/4 cup cherry juice, vanilla, salt, and gelatin. Let sit while the sugar is cooking.
- In a medium saucepan attach a candy thermometer to the side and add granulate sugar, corn syrup, and 1/2 cup cherry juice. Mix it together in the saucepan and bring the mixture to a slow simmer at medium temperature until it reaches 240 degrees F. This may take 15-20 minutes, watch carefully and adjust burner temperature so that the mixture doesn’t over boil but slowly increases its temperature to 240 degrees F.
- Once the sugar mixture has reached temperature remove it from heat. Turn the mixer on low speed and slowly pour the hot sugar mixture into the mixer carefully while on low speed.
- Once all the sugar is added increase the mixer speed to high and leave to mix for 12 minutes.
- After 12 minutes the mixture will appear lighter and whipped up into a soft marshmallow. With a silicone spatula that is prepped with cooking spray scrape the marshmallow mixture into the desired pan that is coated with non-stick spray. Spread into the pan and with confectioners sugar, pat down into shape, and coat with additional confectioners sugar.
- Cover marshmallow so that it is airtight and let sit for 8 hrs or overnight.
- Once marshmallows have set, place the marshmallow on a cutting board or parchment paper that is coated with confectioners sugar and cut out into desired shapes.
- Melt chocolate and dip to coat each marshmallow and cut out into the chocolate and set on parchment paper to dry.
- Once the chocolate is set serve immediately or set in an airtight container for up to a few days.
Make sure that the candy thermometer attached to the medium saucepan is submerged into the sugar mixture but NOT touching the bottom of the saucepan.
All cherry juice in this recipe refers to the cherries blended into a juice.
If you don’t have a stand mixer and are using a handheld beater, you may need some help pouring in the sugar while someone holds the beaters on low speed.
Spraying the equipment with non-stick spray is optional. If you are gluten-free be careful, a lot of non-stick sprays contain gluten. If you omit this step I recommend lining the pan or dish you will set the marshmallow in with extra confectioners sugar.