Step-by-step method

At a glance

You're making luxuriously fluffy cherry marshmallows from scratch using professional confectionery ingredients that create an airy, springy texture with intense cherry flavor. The process involves heating sugar to a precise temperature, whipping it with gelatine and fruit paste until it's a firm foam, then letting it set overnight before cutting into cubes or fun shapes.

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Activating the gelatine

Sprinkle the powdered gelatine into a small bowl and pour over the measured water. Let it sit and bloom so it dissolves smoothly later in the hot syrup, giving the marshmallows just the right texture.

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7 gram
Powdered Gelatin (dry)

33 gram
Water
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Making the sugar syrup

In a small saucepan, combine the granulated sugar, water, and the first portion of invert sugar. Bring to a boil while stirring constantly, and keep heating until your thermometer reads exactly 110°C. Meanwhile...

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80 gram
Granulated Sugar

28 gram
Water

120 gram
Invert Sugar
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Whipping in the stand mixer

Place the remaining portion of invert sugar into the bowl of your stand mixer and start whisking on medium speed. Measure out your fruit paste. Once the syrup in the pan reaches 110°C, slowly and steadily pour it into the bowl.

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30 gram
Invert Sugar

30 gram
Fruit Paste

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Making the marshmallow mixture

Once the syrup is in the bowl, add the bloomed gelatine and the cherry paste. Keep whisking on the highest speed until the mixture whips up into a firm, stiff foam. Finally, add a pinch of food colouring and whisk briefly to blend in the colour.

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1 gram
Food Coloring
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Shaping the marshmallow mixture

Prepare a silicone mould or baking paper dusted with icing sugar. The mixture sets quickly, so work fast. You can simply smooth it out flat or transfer it to a piping bag to create shapes.

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50 gram
Powdered Sugar
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Setting overnight

Now let the marshmallows rest and set at room temperature, ideally until the next day. Patience pays off here, as they'll become beautifully springy and stable, and won't tear when you handle them afterwards.
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Final cutting and coating

Once the marshmallows have set, use scissors to cut them into small cubes, or use gingerbread cutters for shapes. You can lightly coat the marshmallows in icing sugar to keep them from sticking together. Enjoy!

Homemade Cherry Marshmallows

Name: Fluffy Homemade Cherry Marshmallows
Yield: 6
Cuisine: French
Ingredients: 80 gram Granulated Sugar; 150 gram Invert Sugar; 7 gram Powdered Gelatin (dry); 1 gram Food Coloring; 30 gram Fruit Paste; 61 gram Water; 50 gram Powdered Sugar

everydaybyyumsto

7 Ingredients

7 Steps

— Difficulty

Ingredients — what you'll need

You only need 7 ingredients

Adjust servings

About this recipe

Try the fluffiest cherry cloud that melts on your tongue! 🍒 Forget those rubbery, flavourless store-bought sweets – homemade cherry marshmallows are in a completely different league. Super light, gently springy, and bursting with an intense cherry flavour that's sure to surprise you. The secret to that perfect texture lies in professional confectionery ingredients – like invert sugar – which turn a simple process into a truly exceptional result. That's exactly why we've packed everything into one box, so you can enjoy the full experience ✨ Already have our homemade marshmallow box? Then you've got everything you need and can dive right in. If not, take a look – it's well worth it 🍒

Gluten-free Lactose-free Beef Pork Desserts For a sweet tooth

Step-by-step method

At a glance

Activating the gelatine

For this step

Making the sugar syrup

For this step

Whipping in the stand mixer

For this step

Homemade Cherry Marshmallows

Ingredients — what you'll need

About this recipe