Double Raspberry Marshmallows


Double Raspberry Marshmallows

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    Think of how good these raspberry marshmallows would be over a steaming cup of hot cocoa. Yum. Raspberry not your thing? Give these other flavors a try: Pomegranate Blueberry Dark Chocolate, Triple Chocolate, Vanilla Bourbon, and Salted Caramel Marshmallows.

    Watch Chef Elizabeth create her personal favorite flavor of marshmallows, Triple Chocolate Marshmallows, in her Homemade Marshmallow episode.

    Get all of Chef Elizabeth’s recipes on

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    Servings and Ingredients

    Serves 60
    6 package(s) unflavored gelatin
    2 c. water, cold
    3 c. Hy-Vee granulated sugar
    2 c. Hy-Vee light corn syrup
    ½ tsp. kosher salt
    2 tbsp. raspberry extract
    2 c. freeze-dried raspberries, crushed
    Red, pink, and/or purple food coloring, if desired
    4 c. Hy-Vee powdered sugar

    Things To Grab

    • 9X13-inch glass baking dish
    • Hy-Vee nonstick cooking spray
    • Strand mixer
    • whisk attachment
    • Large deep stockpot
    • Candy thermometer
    • Large sharp knife


    1. Spray a 9x13-inch glass baking dish with nonstick cooking spray; set aside. Place gelatin into the bowl of a stand mixer fitted with a whisk attachment. Stir in 1 cup cold water; set aside.

    2. In a large deep stockpot, combine remaining 1 cup water, granulated sugar, corn syrup, and kosher salt over medium-high heat. Stir until just combined. Clip a candy thermometer onto the side of the pan and allow the mixture to reach 240 degrees, about 10 to 15 minutes; do not stir. Remove stockpot from heat.

      Hyvee Culinary Expert Tip
      When making marshmallows, you’re making a homemade candy. It’s important not to stir the mixture or scrape the sides of the pan as the candy mixture can crystallize. Instead of stirring, dip a silicone pastry brush into water and brush the sides of the pan occasionally.
      HSTV the braided apronChef Elizabeth, The Braided Apron HSTV Personality
    3. Pour the candy mixture into the gelatin and water mixture. Turn the mixer on low speed and gradually increase speed to high. Whip until mixture has lightened in color and becomes thick, approximately 15 minutes. Beat in raspberry extract and freeze-dried raspberries. If desired, add food coloring during the last minute of whipping.

    4. Pour marshmallow mixture into prepared pan. Allow the marshmallows to sit, uncovered, at room temperature for at least 4 hours or overnight.

    5. Lightly dust a work surface with powdered sugar. Turn the marshmallows out onto work surface. Using a large knife, cut marshmallows into 1-inch squares. Once cut, lightly dust all sides of each marshmallow with additional powdered sugar. Store in an airtight container for up to 3 weeks.

    Nutrition facts


    90 Calories per serving

    Amounts Per Serving

    • Total Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 25mg
    • Total Carbohydrates: 22g
    • Protein: 1g

    Daily Values

    Iron 0%
    Calcium 0%
    Vitamin D 0%
    Potassium 0%