Blueberry Marshmallows

Total Time

6 hours

Prep Time

16 squares

These Blueberry Marshmallows are a fun and delicious way to elevate homemade marshmallows with a natural fruit flavor and a stunning purplish glow. Using Blueberry Spruits, this recipe gives the marshmallows a subtle berry sweetness without artificial coloring or flavoring. While the process moves quickly at first, the hardest part is waiting six hours for them to set before enjoying the soft, pillowy treats. Whether eaten on their own, toasted, or added to hot chocolate, these blueberry-infused marshmallows are a unique twist on a classic confection!

Tags:

Blueberry

Marshmallows

Spruits

Blueberry Spruits

Ingredients

1 package unflavored gelatin, about 7g or 2 1/2 tsp
1/2 cup water, divided into 1/4 cup each
1/2 cup granulated sugar
1/3 cup light corn syrup
1 tablespoon Blueberry Spruits
1/8 teaspoon salt
some confectioner's sugar for coating

Directions

Prepare Your Ingredients and Dish:

This recipe moves quickly, so it's important to pre-measure all your ingredients. Divide 1/2 cup of water into two separate 1/4 cup portions and set aside. In a large mixing bowl, sprinkle 1 package (7g) of unflavored gelatin into one of the 1/4 cups of water, but do not stir yet. Also, prepare a 5x5-inch dish by lightly greasing it or dusting it with confectioner’s sugar—this will prevent sticking later.
Make the Sugar Syrup:

In a small saucepan over medium heat, combine the remaining 1/4 cup of water, 1/2 cup granulated sugar, 1/3 cup light corn syrup, and 1/8 teaspoon salt. Stir continuously until the sugar dissolves and the mixture turns clear and slightly cloudy.
Heat to the Right Temperature:

Increase the heat to high and let the syrup boil until it reaches 235-250°F (113-121°C), also known as the "soft ball" stage. Use a candy thermometer to ensure accuracy.
Combine with Gelatin:

Remove the saucepan from heat. Quickly add the reserved 1/4 cup of water to the gelatin in the mixing bowl, stirring to dissolve. Immediately pour the hot sugar syrup into the gelatin mixture while mixing on low speed with a hand mixer.
Whip the Marshmallow Mixture:

After about 1-2 minutes, when the mixture starts to cool and looks slightly cloudy, stop the mixer and add 1 tablespoon of Blueberry Spruits. Gently mix with a spoon or on low speed, then increase the mixer to high speed for another 2-3 minutes. The mixture will become creamier and thicker—once the mixer starts to struggle slightly, it's ready.
Pour and Set:

Quickly transfer the marshmallow mixture into the prepared 5x5-inch dish, smoothing it out evenly. Let it sit uncovered for at least 6 hours to fully set.
Cut and Coat:

Once set, dust a surface with confectioner’s sugar and gently remove the marshmallow from the dish. Using a sharp knife, cut it into 1 1/2-inch squares, dusting each piece with confectioner’s sugar to prevent sticking.
Enjoy!

Your fluffy blueberry marshmallows are ready to enjoy! Store them in an airtight container, use them in s’mores, or drop them into a warm cup of hot chocolate for a fruity twist.

Ingredients

1 package unflavored gelatin, about 7g or 2 1/2 tsp
1/2 cup water, divided into 1/4 cup each
1/2 cup granulated sugar
1/3 cup light corn syrup
1 tablespoon Blueberry Spruits
1/8 teaspoon salt
some confectioner's sugar for coating

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Directions

Prepare Your Ingredients and Dish:

This recipe moves quickly, so it's important to pre-measure all your ingredients. Divide 1/2 cup of water into two separate 1/4 cup portions and set aside. In a large mixing bowl, sprinkle 1 package (7g) of unflavored gelatin into one of the 1/4 cups of water, but do not stir yet. Also, prepare a 5x5-inch dish by lightly greasing it or dusting it with confectioner’s sugar—this will prevent sticking later.
Make the Sugar Syrup:

In a small saucepan over medium heat, combine the remaining 1/4 cup of water, 1/2 cup granulated sugar, 1/3 cup light corn syrup, and 1/8 teaspoon salt. Stir continuously until the sugar dissolves and the mixture turns clear and slightly cloudy.
Heat to the Right Temperature:

Increase the heat to high and let the syrup boil until it reaches 235-250°F (113-121°C), also known as the "soft ball" stage. Use a candy thermometer to ensure accuracy.
Combine with Gelatin:

Remove the saucepan from heat. Quickly add the reserved 1/4 cup of water to the gelatin in the mixing bowl, stirring to dissolve. Immediately pour the hot sugar syrup into the gelatin mixture while mixing on low speed with a hand mixer.
Whip the Marshmallow Mixture:

After about 1-2 minutes, when the mixture starts to cool and looks slightly cloudy, stop the mixer and add 1 tablespoon of Blueberry Spruits. Gently mix with a spoon or on low speed, then increase the mixer to high speed for another 2-3 minutes. The mixture will become creamier and thicker—once the mixer starts to struggle slightly, it's ready.
Pour and Set:

Quickly transfer the marshmallow mixture into the prepared 5x5-inch dish, smoothing it out evenly. Let it sit uncovered for at least 6 hours to fully set.
Cut and Coat:

Once set, dust a surface with confectioner’s sugar and gently remove the marshmallow from the dish. Using a sharp knife, cut it into 1 1/2-inch squares, dusting each piece with confectioner’s sugar to prevent sticking.
Enjoy!

Your fluffy blueberry marshmallows are ready to enjoy! Store them in an airtight container, use them in s’mores, or drop them into a warm cup of hot chocolate for a fruity twist.