Blueberry Marshmallows Recipe

Blueberry Marshmallows: A Gourmet Delight

Blueberry Marshmallows are an exquisite treat that combines the fluffy, airy texture of homemade marshmallows with the vibrant, tangy flavor of blueberries. This gourmet recipe elevates the classic marshmallow by incorporating a rich blueberry syrup and a delightful topping of crushed graham crackers. The result is a dessert that is not only visually stunning but also irresistibly delicious. In this detailed guide, we will walk you through each step of creating these delectable marshmallows, ensuring that you achieve perfect results every time.

Ingredients

Before diving into the process, gather all your ingredients. For the blueberry syrup, you’ll need:

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

For the 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

For the topping:

• 4 graham cracker squares, crushed

For the dusting powder:

• ¼ cup confectioners’ sugar
• ¼ cup cornstarch

Step-by-Step Instructions

Making the Blueberry Syrup

1. Combine Ingredients: In a small saucepan, combine 1 cup of blueberries, 1 tablespoon of granulated sugar, and 1 tablespoon of lemon juice.
2. Heat and Stir: Place the saucepan over medium heat, stirring occasionally. As the mixture heats, the blueberries will begin to break down. Continue heating until the sugar is completely dissolved and the blueberries are soft and bursting, about 5 minutes. If necessary, use a fork to further break down the berries.
3. Cool: Remove the saucepan from the heat and set it aside to cool. This will yield approximately ¾ cup of blueberry syrup.

Preparing the Marshmallows

1. Line the Pan: Line a 9×13-inch baking dish with parchment paper and spray it with nonstick cooking spray. This will ensure easy removal of the marshmallows later.
2. Bloom the Gelatin: In the bowl of a stand mixer, combine 1 cup of cold water with the gelatin. Whisk them together briefly and then let the mixture sit for a few minutes to allow the gelatin to bloom and hydrate.
3. Cook the Sugar Mixture: In a large, heavy-bottomed pot, combine the remaining ¾ cup of cold water, 3 ½ cups of granulated sugar, and 1 ⅔ cups of light corn syrup. Place the pot over high heat and stir constantly until the sugar has dissolved completely.
4. Heat to Specific Temperature: Once the sugar is dissolved, stop stirring and allow the mixture to heat until it reaches 252°F on a candy thermometer. This step is crucial as it ensures the right texture and consistency for your marshmallows.
5. Cool the Mixture: Remove the pot from the heat and let the mixture cool to 212°F before proceeding to the next step.
6. Combine and Whisk: Carefully pour the cooled sugar mixture into the bowl with the bloomed gelatin. Start the mixer on low speed to combine the ingredients. After about 30 seconds, increase the speed to high and whisk for 11-13 minutes, or until the mixture is thick and has doubled in size.
7. Add Vanilla: Add 1 teaspoon of vanilla extract to the marshmallow mixture and mix briefly to combine.

Assembling the Marshmallows

1. Prepare Your Tools: Spray your spatula and any other tools with nonstick spray to prevent sticking.
2. Pour the Mixture: Pour the marshmallow mixture into the prepared baking dish, using the spatula to spread it out evenly.
3. Add Blueberry Syrup: Drizzle the cooled blueberry syrup over the top of the marshmallow mixture.
4. Create the Marble Effect: Use a knife to gently swirl the blueberry syrup into the marshmallows, creating a marbled effect.
5. Top with Graham Crackers: Sprinkle the crushed graham crackers evenly over the top of the marbled marshmallows.
6. Let Set: Allow the marshmallows to sit at room temperature for at least 4 hours, or overnight, until they are fully set and firm.

Cutting and Finishing

1. Prepare the Dusting Powder: In a small bowl, combine ¼ cup of confectioners’ sugar with ¼ cup of cornstarch.
2. Cut the Marshmallows: Once the marshmallows are set, use a pizza cutter dusted with the sugar-cornstarch mixture to cut them into your desired sizes.
3. Coat the Marshmallows: Dredge each cut side of the marshmallows in the confectioners’ sugar mixture to prevent them from sticking together.
4. Store Properly: Place the finished marshmallows in an airtight container and store them at room temperature. They will keep for up to 3-5 days.

Tips for Success

• Consistency is Key: When heating the sugar mixture, use a candy thermometer to ensure precise temperature control. This will help achieve the perfect marshmallow texture.
• Blooming Gelatin: Allowing the gelatin to bloom properly is crucial for the structure of the marshmallows. Be patient during this step.
• Nonstick Tools: Spraying your tools with nonstick spray will make handling the sticky marshmallow mixture much easier.
• Patience: Allow ample time for the marshmallows to set. Rushing this process can result in marshmallows that are too soft and sticky.

Serving Suggestions

Blueberry Marshmallows can be enjoyed in a variety of ways:

• On Their Own: These marshmallows are delightful as a standalone treat, showcasing their unique blueberry flavor and fluffy texture.
• In Hot Cocoa: Add a few marshmallows to a cup of hot cocoa for a luxurious twist on a classic drink.
• In Desserts: Use them as a topping for ice cream, yogurt, or cakes for an added burst of flavor and texture.
• S’mores: Elevate your s’mores game by using blueberry marshmallows instead of regular ones. The combination of blueberry, chocolate, and graham crackers is heavenly.