Blueberry Marshmallows

a fluffy, sweet, and sour treat

Ever since I made marshmallows for the very first time (S’mores bar!), I’ve been interested in making a flavored marshmallow. Should I make peppermint? Honey? I decided on blueberry! But with a twist. I love sour candies and so I also added some citric acid to add a nice tart flavor. But marshmallows are a lot of work… and the cleaning… haha.

My stand mixer broke while making these marshmallows. Now I’m scrambling to find a way to fix it! I’m so sad… haha.

Ingredients
13”x18” baking sheet

Blueberry Syrup
2 cups (~300 grams) blueberries
4 tablespoons water
1/4 cup (50 grams) sugar
2 pinches salt
Squeeze of half a lemon
Marshmallows
Blueberry syrup
4 tablespoons + 3 teaspoons (6 envelopes) gelatin
604 grams (3 cups) sugar
2 cups light corn syrup
1 cup water
1/2 teaspoon salt
1 tablespoon blueberry emulsion, optional
Sugar Coating
1 cup freeze-dried blueberries
1 cup powdered sugar
2 teaspoons citric acid, optional

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Directions

1. Add 2 cups blueberries, 4 tbs water, 2 pinches of salt, and the juice from half a lemon to a pot. Heat over medium high heat until it comes to a boil. Then reduce it to a simmer and cook for around 5 minutes until the blueberries fully pop and break down. Strain this blueberry mixture through a sieve pushing down for all the juices. Let this cool down slightly. I ended up with around 1 1/3 cup.

2. Add your cooled down blueberry syrup to the bowl of a stand mixer fitted with a whisk attachment. Sprinkle 4 tbs + 3 tsp gelatin on top. Give it a slight mix and let it sit.

3. Add 604 g sugar, 1/2 tsp salt, 1 cup water, and 2 cups corn syrup into a pot. Cook over medium high heat. You don’t want to mix the sugar but you can swirl it around. Bring to a boil and keep boiling until it reaches 240 degrees F. Remove from heat.

4. With the mixer on low, carefully pour the hot syrup into your blueberry gelatin mixture until it is fully mixed. I also add 1 tablespoon blueberry emulsion to ensure the maximum blueberry flavor. Then turn the mixer to high and whisk until the marshmallow becomes very thick and opaque, around 10 minutes.

5. Spray your 13 x 18 inch rimmed baking sheet with cooking spray and generously sprinkle with a layer of powdered sugar. This will prevent the marshmallow from sticking to the baking sheet. Pour the marshmallow into the baking sheet. It should spread out naturally. Give it a few taps onto the counter to get rid of air bubbles. Then coat the top with sprinkles of powdered sugar. Let sit uncovered for at least 4 hours to overnight.

6. Next day. Grind a cup of freeze-dried blueberries. Sift 1 cup powdered sugar into the blueberries and add 2 tsp citric acid. Mix. This will be the sour topping for the marshmallows.

7. Use a pairing knife to loosen the edges of the marshmallow from the baking sheet. Unmold the marshmallows and coat with more powdered sugar. Cut the marshmallow into even pieces. I like using a pizza cutter. Generously coat the marshmallows in the sour blueberry sugar mix.Then enjoy!

Have you ever tried making homemade marshmallows? Do you even want to?? haha