I’ll admit it: I have a marshmallow problem. I used to think they were so difficult to make, so I avoided them. I paid ridiculous prices for pretty little marshmallow cubes made at bakeries. There’s just somethin’ ’bout a square marshmallow, no? But once I discovered I could make them myself in about 15 minutes, I’ve made them dozens of times since. I started with vanilla bean marshmallows. Then, I went to chocolate marshmallows. Now? We’re at mixed berry marshmallows.
I was hoping these would come across a little more ‘red-white-and-blue’ for your Fourth of July festivities this weekend, but it really just came across as purple and white. And I’m okay with that because they taste so dang good. Sometimes, you even get a pocket of a whole juicy blueberry and I think that’s pretty close to Fourth of July.
We have a super busy Fourth of July. We have our entire family in town for Camille’s baptism! I can’t wait! I wish I had the energy to make a huge meal for everyone, but honestly, we’re having it catered. My energy level isn’t back to 100% yet, plus breastfeeding and pumping take up so many hours in my day. So, I had to settle for a catered lunch. HOWEVER, you better believe I’m making homemade desserts. I’ll have piles of these mixed berry marshmallows for making s’mores, and I also plan on making banana pudding. If you need me on Saturday, I’ll be making banana pudding in as many dishes as I can find in my house. I’m just going to keep stirring pudding and slicing bananas until all of the casserole dishes, bowls, and baking pans in my entire house are filled. You can never have enough banana pudding.
S’mores and banana pudding. It’s going to be a happy Fourth indeed! Stay safe, friends!
Save RecipeIngredients
- For the marshmallows:
- 1/3 cup fresh blueberries
- 3-4 strawberries
- 2 teaspoons lemon juice
- 3/4 cup granulated sugar, plus 2 teaspoons
- 1/3cup light (clear) corn syrup
- pinch of salt
- 6 tablespoons cool water
- 1 packet (2 1/2 teaspoons) unflavored gelatin powder
- 1/4 teaspoon vanilla extract
- 3/4 cup powdered sugar
- graham crackers
- 3 ounces of white chocolate squares
Instructions
- In a small sauce pan, cook the blueberries with the lemon juice and 1 teaspoon of the sugar until thickened, about 5 minutes.
- Meanwhile, mash the strawberries in a small bowl with the remaining tablespoon of sugar.
- Next, make the marshmallows: In a medium sauce pan, stir together the granulated sugar, corn syrup, salt, and 3 tablespoons of the water. Turn the heat to high and bring to a boil without stirring. Clip a candy thermometer to the edge of the pan, and boil until it reaches 238-degrees Farenheit.
- Meanwhile, add the remaining 3 tablespoons of water to a large bowl and sprinkle the gelatin on top. Let sit for a few minutes without stirring.
- When the sugar syrup reaches 238, slowly begin to stream it into the gelatin mixture while constantly beating with a hand mixer (not a stand mixer). Do not splash the syrup on the edges of the bowl, or it will harden immediately. Go slow, and take your time.
- Beat the mixture for a full 10 minutes.
- Stir in the vanilla extract or vanilla bean seeds and mix until combined.
- Spread the mixture into a 9 x 5" loaf pan that has been lined with parchment paper and greased very well with either cooking spray, butter or oil.
- Next, swirl the blueberry and strawberry mixture into the marshmallows with a knife. Try to avoid adding the liquid from the strawberries and just aim for the berry pieces.
- Let the mixture set uncovered for at least 3 hours.
- When ready to cut, sprinkle the powdered sugar on a work surface. Dump the marshmallows out on the surface, and slice while dipping the knife in powdered sugar between cuts. Roll all of the edges of the marshmallows in the powdered sugar.
- Store the marshmallows in an air-tight container at room temperature. They will keep for 2-3 days.
- To make the s'mores, heat the marshmallow over an open flame until toasted to your liking. Sandwich between two graham crackers, using white chocolate as the 'glue.' Serve immediately.
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