Maple Sweetened Raspberry Marshmallows
This is such a simple, sweet treat for Valentine’s Day! We love them at my house!
I made this Raspberry variation of Maple Marshmallows for the first time last year at my birthday. I used it as the icing on my birthday cake (less gelatin). I made the Marshmallows again with homemade graham crackers and brought them up to the cottage for Smores… OMG they were amazing paired with chocolate! I will have to share the cracker recipe with you this summer.
When thinking about Valentine’s Day recipes, I knew this would be a wonderful time to share this perfectly pink raspberry marshmallow recipe with all of you.
Stay tuned later this week; I plan to share the perfect Chocolate Recipe to pair with these Marshmallows.
Once the Raspberry Marshmallows have set for a couple of hours, you can easily cut into them with cookie cutters. I just greased the cutter with coconut oil. I also used a bit of ground coconut to coat the marshmallows, so they would be easier to handle. I then dusted them with Arrowroot Flour. Arrowroot Flour is actually quite sweet and it worked perfectly here.
You can insert Lollipop sticks and turn them into Heart Shaped Marshmallow Pops.
- 1 pint fresh raspberries
- 1 tablespoon pure maple syrup
- 3 tablespoons of gelatin
- 2 cups of pure maple syrup
- ½ teaspoon creme of tartar
- pinch of salt
- coconut and/or arrowroot flour for dusting
- In a sauce pan, combine the raspberries and 1 tablespoon of maple syrup. Heat on Medium High heat until the raspberries have released all of their juice.
- Press the raspberry puree through a fine sieve to remove the seeds (approx. 1 cup of raspberry liquid)
- Place the raspberry liquid in the bowl of your stand mixer. Add the 3 tablespoons of gelatin, mix briefly with the whisk attachment, and set aside.
- Grease a 9×13 baking dish (I used glass) with coconut oil and dust it with a little coconut or flour.
- In a medium pot combine the 2 cups of maple syrup, creme of tartar and salt. Heat on Medium-High heat until the maple syrup reaches 250F (hard-crack stage) Be careful not to overflow or burn the maple syrup.
- Once the syrup is at the right temp, turn on your stand mixer with whisk attachment and start slowly stirring the raspberry again.
- Quickly and carefully add the HOT maple syrup.
- Whisk on high speed for about 10 minutes.
- Pour mixture into baking dish and let it sit in the fridge for a few hours until set firm.
- Cut with cookie cutters or into squares.