How do I store Raspberry Marshmallows?

Store the marshmallows in an airtight container at room temperature for up to five days. Keep them away from heat or humidity so they stay fluffy instead of sticky. If needed, place parchment paper between layers to prevent sticking.

Can I freeze Raspberry Marshmallows?

Yes, you can freeze them. Place the marshmallows in a sealed freezer-safe container with parchment between layers. Let them thaw at room temperature before serving for the best texture.

Can I use fresh raspberries instead of frozen?

Fresh raspberries work well if they are ripe and flavorful. You may need to adjust the blending slightly since fresh berries can contain less moisture than frozen ones. Straining the puree is still important to remove the seeds.

What can I serve with raspberry marshmallows?

These marshmallows are delicious in hot cocoa, melted into s’mores, or dipped in dark chocolate. They also make cute additions to dessert boards or homemade gift boxes. The berry flavor pairs especially well with coffee drinks and vanilla desserts.

Raspberry Marshmallows That Are Soft, Fruity, and Naturally Sweet

Raspberry Marshmallows Without Corn Syrup

Print Recipe

Raspberry Marshmallows turn into soft, berry-bright squares with real raspberries, gelatin, and honey or maple syrup.

Author: Sophia Mitchell
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 26 1x
Category: Dessert, Snack
Method: No-Bake
Cuisine: American

Ingredients

Scale

1/2 cup frozen raspberries
1/2 cup freeze-dried raspberries
1/4 cup grass-fed gelatin
1 1/2 tsp vanilla extract
1/2 cup water
1/2 cup water
1 cup honey or maple syrup

Instructions

Prepare a 9×9 pan with parchment paper, or use a silicone pan. Lightly coat the surface with spray oil so the marshmallows release easily.
Add 1/2 cup water, frozen raspberries, and freeze-dried raspberries to a blender. Blend until smooth, then strain the mixture into the bowl of a stand mixer to remove the seeds.
Stir the vanilla extract and grass-fed gelatin into the raspberry puree. Let the mixture rest while you cook the syrup.
Combine the remaining 1/2 cup water with the honey or maple syrup in a small saucepan. Bring it to a steady boil and cook for about 10 minutes, or until it reaches 220-240F on a candy thermometer.
Take the saucepan off the heat. Fit the stand mixer with the whisk attachment and turn it to low, then slowly stream in the hot syrup.
Increase the mixer to high and whip for 2-3 minutes, until the mixture triples in volume, looks thick and fluffy, and still pours from the bowl.
Spread the marshmallow mixture into the prepared pan. Smooth the top with a spatula or lightly damp hands.
Cover the pan and leave it at room temperature for 30-60 minutes, until the marshmallows feel firm enough to cut.
Slice into 26 pieces, using scissors for the cleanest and easiest cuts.

Notes

Stop whipping once the mixture has tripled in size and holds firm peaks on the whisk while still being spreadable.
Scissors make cutting easier because the finished marshmallows are soft and springy.
Without a candy thermometer, keep the syrup at a strong boil for at least 10 minutes to help it reach the right stage.

Keywords: easy healthy snacks, gut health gummies, gut healthy recipes, healthy dessert, paleo desserts, refined sugar free dessert

Find it online: https://thekitchenfinesse.com/2026/05/15/raspberry-marshmallows/