Raspberry and Honey Marshmallows

Freeze-dried raspberries add color and toasted honey adds richness to this homemade marshmallow recipe.

Raspberry and Honey Marshmallows
Photo: Caitlin Bensel
Hands On Time:
40 mins
Total Time:
2 hrs 40 mins
18 marshmallows

Sure, you can buy a bag of marshmallows at the grocery store, but these fluffy, fruity confections are extra-special in two ways. First, freeze-dried raspberries add beautiful color and a sweet-tart flavor. Second, honey takes the place of corn syrup, and when cooked it adds a rich, caramelized quality that will remind you of a fire-toasted marshmallow. Put these treats on a dessert board for a pop of color, float them on hot cocoa for a truly wow-worthy cup, or bag them up and gift them. No matter how you share them, you'll earn oohs and aahs for your efforts.


  • Cooking spray

  • 2 1.3-oz packages freeze-dried raspberries

  • 3 1/4-ounce envelopes unflavored gelatin

  • 1 cup honey

  • 1 ¼ cups granulated sugar

  • ¼ teaspoons kosher salt

  • ¼ cup confectioners' sugar

  • ¼ cup cornstarch


  1. Lightly coat a 9-inch square baking dish with cooking spray and line with parchment paper. Coat parchment paper with cooking spray.

  2. Place raspberries in a large zip-top bag and crush with a rolling pin into a fine powder. Transfer half of powder to a medium bowl; reserve remaining half. Add 1/2 cup cool water to a large bowl and sprinkle gelatin over water.

  3. Add honey to a large pot over medium-high; cook until fragrant and dark, 6 to 7 minutes. Whisk in granulated sugar, salt, and 1/2 cup cool water. Reduce heat to medium. Cook until syrup thickens (or reaches 245°F on a candy thermometer), 6 to 8 minutes.

  4. Pour syrup into gelatin mixture. Beat with an electric mixer on low speed until combined. Add reserved raspberry powder, increase mixer speed to medium-high, and beat until mixture has lightened in color, thickened, and become glossy, about 10 minutes. Pour into prepared baking dish; smooth top using a greased offset spatula or spoon. Refrigerate, uncovered, until firm, about 2 hours.

  5. Sift confectioners' sugar and cornstarch into raspberry powder in medium bowl. Whisk to combine. Pour mixture onto a large cutting board.

  6. Invert marshmallows in baking dish onto prepared cutting board. Cut marshmallows and roll in confectioners' sugar mixture. Store in an airtight container for up to 5 days.

Related Articles