Blueberry Marshmallows
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A recipe for fluffy homemade blueberry marshmallows, made with blueberry flavoring and real freeze-dried berries. Best served with a mug of homemade blueberry hot chocolate, or melted into blueberry Rice Krispie treats!
If you’re a regular reader, you already know how much I enjoy making homemade marshmallows. Rose marshmallows, cookies and cream marshmallows, even boozy marshmallows—I love them all. And I also really enjoy creating desserts with blueberries, like galettes, hand pies, and sorbets. Made with blueberry flavoring and real freeze-dried blueberries, these blueberry marshmallows combine my two loves. Dip them in tempered chocolate, make a batch of Rice Krispie treats, pop a handful into a mug of homemade blueberry hot chocolate, or package in pretty cello bags for a sweet, giftable treat.
Key Ingredients
- Gelatin – I tested this recipe with powdered gelatin because it’s cheaper and more readily available in the US. If you prefer to use leaves or sheets, refer to my post about gelatin conversions to learn more about the differences between gelatin leaves and powder, and how to make this recipe using either type of setting agent.
- Corn Syrup – When I’m in the US, I test most of my marshmallow recipes with Golden Barrel, or Light Karo Syrup. If you aren’t able to find corn syrup you can substitute another invert sugar, such as liquid glucose.
- Blueberry – To create the blueberry flavor, I’ve added a blend of blueberry flavoring and freeze-dried blueberries. For the flavoring, opt for a good-quality brand from a supplier like LorAnn Oils, rather than a cheap grocery store extract. (I find that these lack flavor, and you’ll end up using most of the bottle rather than a small amount of a better, more highly concentrated product.) For the berries, make sure you’ve chosen freeze-dried blueberries, not dried blueberries. The latter are too heavy and chewy, and won’t blend easily into the marshmallow fluff. And don’t use fresh blueberries; they contain too much moisture and will not remain shelf stable.
- Potato Starch and Confectioner’s Sugar – Potato starch and confectioner’s sugar (icing sugar) combine to form the signature powdery coating that you see and feel on store-bought marshmallows. This coating is critical because, without it, your marshmallows will stick together. If you aren’t able to find potato starch, you can substitute an equal quantity of cornstarch (cornflour) instead. Do not use straight cornstarch or potato starch, or the coating will taste too bitter.
Helpful Tips
- Taste and adjust. You can use any good-quality blueberry flavoring, but the amount needed will depend on the brand you’ve selected. I suggest adding the extract gradually, and tasting your marshmallow mixture along the way. 1/2 to 1 teaspoon of blueberry flavoring makes a good starting point.
- Line the tin. This important prep step (which I also use for many other candy recipes, like clotted cream fudge and cranberry jellies) prevents the gooey marshmallow fluff from sticking to the tin, and creates “handles” so you can lift and transfer the cooled and set slab to the chopping board with ease.
- Reach for a digital probe. Do not attempt homemade marshmallows without a candy thermometer. My favorite is this Taylor digital thermometer, but any good-quality candy thermometer will work. You might even opt to use a second thermometer to double-check your temps. And don’t walk away from the stove! Under- or over-cook the sugar syrup and your marshmallows will not set properly.
- Use plenty of nonstick spray. Marshmallows are sticky! To avoid a sticky situation (and a whole lot of frustration), generously coat your tin, your spatula, your chef’s knife, and the aluminum foil you use to cover the tin. If you opt to cut your marshmallows with a decorative cookie cutter rather than a knife, you’ll want to spray that, too.
Blueberry Marshmallows
- Total Time30-40 minutes (+ resting time)
- Yield36 marshmallows 1x
A recipe for fluffy homemade blueberry marshmallows, made with blueberry flavoring and real freeze-dried berries.
Ingredients
Marshmallows:
Nonstick spray, for greasing tin and knife
240 milliliters water, divided (1 cup)
20 grams powdered gelatin (3 1/4-ounce packets)
400 grams granulated sugar (1 cup)
160 grams corn syrup (1/2 cup)
1/2 to 1 teaspoon blueberry flavoring
10 grams crushed freeze dried blueberries (about 3 tablespoons)
Blue gel food coloring or purple gel food coloring, optional
1/4 teaspoon fine sea salt
Coating:
50 grams potato starch (1/3 cup)
50 grams confectioner’s sugar (1/3 cup)
Instructions
Line an 8 x 8-inch square tin with parchment, overlapping 2 sheets in a criss-cross pattern and allowing a 1-inch overhang on both sides. Coat generously with nonstick spray.
Pour 120 milliliters (1/2 cup) water into a large mixing bowl or the bowl of a stand mixer. Sprinkle gelatin evenly over the water.
In a large, heavy-bottomed stock pot, stir together granulated sugar, corn syrup, fine sea salt, and remaining water. Bring to a boil over medium-high heat and boil, without stirring, until syrup reaches 240° F / 116° C on a candy thermometer.
Pour hot syrup into gelatin bowl. Mix on high speed for 2-3 minutes, or until mixture begins to thicken.
Add blueberry flavoring and gel food coloring and continue to mix on high speed until very thick, about 8-9 minutes more.
Add crushed freeze-dried blueberries and mix on low for 15-30 seconds more.
With an oiled flexible rubber spatula, scrape marshmallow mixture into prepared tin.
Loosely cover with a well-oiled sheet of aluminum foil. Allow to set at room temperature until firm, at least 4 hours, or overnight.
Cutting and Coating:
In a small bowl, whisk together potato starch and confectioner’s sugar.
Generously dust a large chopping board with the potato starch and sugar mixture.
Turn marshmallow slab out onto dusted surface. Peel away the parchment, then sift more of the starch-sugar mixture over top of the slab.
With a well-oiled chef’s knife, cut the slab into 36 squares.
Toss cut marshmallows in additional starch-sugar mixture, making sure to coat all sides evenly.
Store in an airtight container at room temperature for up to 1 month. Do not refrigerate.
- Category: Candy and Confectionery
- Method: Stovetop
How to Enjoy Blueberry Marshmallows
Stir homemade blueberry marshmallows into a mug of blueberry hot chocolate; thread them onto fresh fruit skewers; dip them in hot cocoa dip or melted chocolate; make blueberry s’mores; or melt with butter to make blueberry Rice Krispie treats. Homemade marshmallows are also ideal for gifting, because they will stay fresh at room temperature for a month or longer. And since they’re pillowy-soft, marshmallows aren’t prone to breaking in transit. I suggest packaging your blueberry marshmallows in a blue cello bag, but a plain old food storage bag will also work in a pinch!
Other Marshmallow Recipes You Might Enjoy
Mint Chocolate Chip Marshmallows
Cookies and Cream Marshmallows
Rose Marshmallows
Strawberry Marshmallow Hearts
Matcha Marshmallows
Sparkly Star Marshmallows
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
These were so good in s’mores!
Yes!!! I’m actually working on developing a blueberry s’mores recipe using these marshmallows and my homemade blueberry compote.