Blueberry Marshmallows are super fluffy homemade marshmallows marbled with blueberry syrup and topped with crushed graham crackers. I was going for a “Blueberry Cheesecake Marshmallow” and I think the addition of the graham crackers really works! The unique combination of flavors and textures elevates them (literally) to the level of gourmet marshmallows, making them a must-try for anyone who loves a sweet treat. Once you make and try homemade marshmallows, you will be hooked! (I even have a strawberry version!)
Ingredients & Substitutions
Blueberry Syrup: Both fresh and frozen (thawed) blueberries will work in the syrup. If you don’t have enough blueberries to make the syrup, you could use the store-bought syrup in a pinch. This is the homemade syrup I used in my Double Blueberry Muffins.
Gelatin: Gelatin is a must when making homemade marshmallows. I have heard that arrowroot and Xanthan Gum can be substituted, but if you are looking for a vegan recipe I would highly recommend googling that specifically. Be sure to let the gelatin sit in the cold water for a few minutes so the gelatin is completely hydrated. This will ensure that the marshmallows have a smooth texture with no lumps.
Corn Syrup: Corn syrup is an important ingredient when making marshmallows because it helps to prevent the sugar from crystallizing, which can lead to a grainy and unpleasant texture in the final product. If you would prefer to not use corn syrup in the recipe, I do have homemade marshmallows made with maple syrup.
Graham Crackers: Use graham cracker crumbs for the topping. I crushed 4 squares of graham crackers to sprinkle over the top. However, you could add as many as you prefer or leave them off if you don’t have any on hand.
Confectioners’ sugar & Cornstarch: Be sure to have plenty of this mixture on hand; it will come in handy to prevent sticking.
Why Does the Syrup Need to Cool to 212°F?
In the recipe, once the syrup mixture has been heated to 252°F (the ‘hardball stage’), it needs to be removed from the heat to cool to 212°F (the boiling point of water). Cooling the syrup is important when making marshmallows for a couple of reasons. If the syrup is too hot, it can break down the gelatin, resulting in flat and runny marshmallows. On the other hand, if it is too cool, it won’t mix with the gelatin, causing a lumpy texture.
Tips & Tricks for Making Perfect Marshmallows
There are a few ways to ensure your marshmallows turn out perfectly fluffy every time. Here are a few helpful tips:
- Use a candy thermometer to ensure that the sugar syrup reaches the right temperatures. This is essential for creating a stable, fluffy marshmallow mixture.
- Whip the marshmallow mixture for the right amount of time. Over-whipping can make the marshmallows tough and difficult to handle, while under-whipping can result in a runny mixture that won’t set properly.
- Dust the marshmallow surface (specifically the cut sides) with a mixture of cornstarch and confectioners’ sugar to prevent sticking.
- Allow the marshmallows to set for at least 4 hours, or overnight if possible. This will help them achieve the perfect texture and prevent them from becoming too sticky or soft.
- Use a sharp knife or cookie cutter to cut the marshmallows into your desired shapes. Be sure to dust the knife or cutters with the cornstarch and confectioners’ sugar mixture to prevent sticking.
How to Store Blueberry Marshmallows
Homemade blueberry marshmallows should be stored in an airtight container at room temperature or in the refrigerator. They are best enjoyed within 3-5 days.
Homemade Marshmallows are better than any you can buy at the store, and they can be made as big or as small, or in any shape, you want! Try my Homemade Marshmallows Dipped in Chocolate for another treat that is as fun to make as to eat! Homemade Marshmallows Not only do homemade marshmallows taste…
Blueberry Marshmallows are super fluffy homemade marshmallows marbled with blueberry syrup and topped with crushed graham crackers. I was going for a “Blueberry Cheesecake Marshmallow” and I think the addition of the graham crackers really works! The unique combination of flavors and textures elevates them (literally) to the level of gourmet marshmallows, making them a must-try for anyone who loves a sweet treat. I will show you step-by-step how easy it is!
- 1 cup (148 g) blueberries, fresh or frozen
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 1 ¾ cups ice-cold water, divided
- 5 packages (about ¼ ounces each) gelatin, unflavored
- 3 ½ cups (700 g) granulated sugar
- 1 ⅔ cups (568 g) light corn syrup
- 1 teaspoon vanilla extract
- 4 graham cracker squares, crushed
- ¼ cup confectioners’ sugar
- ¼ cup cornstarch
- In a small saucepan over medium heat, mix together the blueberries, sugar, and lemon juice. Heat until the sugar is dissolved and the blueberries are broken down, or about 5 minutes. You may need to break down the blueberries a little more with a fork. This will make about ¾ cup of syrup. Set aside to cool while you prepare the marshmallows
- Line a 9×13-inch baking dish with parchment paper and spray with nonstick cooking spray.
- In the bowl of a stand mixer, add 1 cup of cold water. Pour the gelatin into the water and whisk together. Place the bowl on the mixer with the whisk attachment. Let it rest for a few minutes to allow the gelatin to hydrate and bloom.
- Meanwhile, in a large, heavy bottom pot over high heat, pour in the remaining cold water, sugar, and corn syrup. Cook, stirring constantly until all of the sugar has dissolved. Once the sugar has dissolved, stop stirring and cook until the mixture reaches a temperature of 252°F on a candy thermometer.
- Remove the pot from the heat. Let the mixture cool to 212°F.
- Once cooled to 212°F, carefully pour the sugar mixture into the gelatin mixture, whisking on low speed for about 30 seconds, or until combined. When combined, increase the speed to high. Continue to whisk on high for 11-13 minutes, or until the mixture is very thick (doubled in size).
- Mix in the vanilla.
- Spray your tools with nonstick spray. Then, pour the marshmallow mixture into the prepared dish, spreading it out evenly.
- Pour the blueberry syrup over the top. Using a knife, marble the syrup into the marshmallows.
- Top with crushed graham crackers.
- Let the marshmallows sit out for at least 4 hours, up to overnight, until set and firm.
- When the marshmallows are ready, mix the confectioners' sugar with the cornstarch in a small bowl. Dust a pizza cutter with the mixture and cut the marshmallows into your preferred sizes.
- Once cut, dredge each cut side of the marshmallows in the confectioners' sugar mixture.
- Store in an airtight container at room temperature for up to 3-5 days.
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