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Pieces of Gourmet Blueberry Marshmallows On a White Surface and Cut into Squares.
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5 from 2 votes

Blueberry Marshmallows

Blueberry Marshmallows are super fluffy homemade marshmallows marbled with blueberry syrup and topped with crushed graham crackers.
Prep Time30 minutes
Resting Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Keyword: Blueberry Marshmallows
Servings: 32
Calories: 48kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Blueberry Syrup

  • 1 cup (148 g) blueberries, fresh or frozen
  • 1 tablespoon granulated sugar
  • 1 tablespoon lemon juice

Marshmallows

  • 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

Topping

  • 4 graham cracker squares, crushed

Dusting Powder

  • ¼ cup confectioners' sugar
  • ¼ cup cornstarch

Instructions

Syrup

  • 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
    Blueberry Syrup for Gourmet Blueberry Marshmallows.

Marshmallows

  • Line a 9x13-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.
    Blooming Gelatin.
  • 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.
    Making Syrup for Homemade Marshmallows.
  • 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).
    Adding Hot Syrup to Mixer to Make Homemade Gourmet Blueberry Marshmallows.
  • Mix in the vanilla.
  • Spray your tools with nonstick spray. Then, pour the marshmallow mixture into the prepared dish, spreading it out evenly.
    Adding Blueberry Sauce to Gourmet Blueberry Marshmallows.
  • Pour the blueberry syrup over the top. Using a knife, marble the syrup into the marshmallows.
    Swirling Blueberry Syrup Through Homemade 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.

Video

Nutrition

Serving: 1marshmallow | Calories: 48kcal