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Hello everyone! The pink temptations of the day are these delicious homemade raspberry marshmallows made with fresh raspberries.
They make a beautiful gift for someone you love, or serve them to your guests. They are super easy to make!



Raspberry purée

  • 9 oz. (250 g) raspberries (or other fruits of your choice)
  • 1/2 cup (110 g) regular sugar

Raspberry marshmallows

  • 8 gelatine sheets (leaf gelatine)
  • 2/3 cup (150 g) regular sugar
  • 2/3 cup or 8 1/2 fl oz. (150 g) liquid glucose
  • 5 oz. (140 g) raspberry purée


Raspberry purée: In a small saucepan, combine the sugar and raspberries, then bring to the boil and cook for 2 minutes.

Remove from the heat and strain to remove the seeds, you should end up with approximately 5 oz. (140 grams) purée.


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Put the gelatine leaves into a bowl filled with cold water.



Put the 2/3 cup (150 g) sugar, half the glucose and half the raspberry purée into a saucepan. Bring to the boil and continue boiling until the mixture has reached a temperature of 230 °F (110 °C). It’s important to use a sugar thermometer here!

When the mixture has reached the correct temperature, take the pan off the heat.


Pick up the softened gelatine leaves from the cold water and squeeze out most of the water. Put into the boiled mixture and stir until the gelatine has dissolved.



Put the remaining half of the glucose and raspberry purée into a mixing bowl and start whisking on a medium speed.


Carefully pour the boiled mixture into the mixing bowl while still whisking. Whisk on high speed for about 4-5 minutes.






Line a 6 x 10-inch (15 x 25 cm) tray or pan with baking parchment and dust with powdered sugar.

Pour in the marshmallow mixture and smooth the surface.


Dust with some more powdered sugar and leave to rest for a couple of hours.


Dust a sheet of baking parchment with some powdered sugar. Cut the set marshmallow mixture into cubes.


Make sure all sides are covered in powdered sugar.



They make a super cute gift, don’t you agree?



I just love these marshmallows.


I hope you are inspired to make your own fruit marshmallows, just choose your favorite flavor! You could use passion fruit, lemon, orange.. just to name a few.


Have a great day everyone, hugs from me to you.




  1. Hi ! 

    Can I replace liquid glucose with something else i.e: golden syrup b/c I’m having hard to find in Poland liquid glucose 🙂 

    Thank You

    • Team Passion4Baking Reply

      Hello Michael, you could use corn syrup instead of liquid glucose here. 🙂

      -Team Passion4Baking

  2. Hello,
    Hope all’s great!
    Can I use gelatine powder instead of gelatine sheets and liquid glucose?
    Thank you:)

    • Team Passion4Baking Reply

      Hi LG, if you use gelatine powder instead the instructions for this recipe would have to be quite different. So for this exact recipe we recommend gelatine sheets and glucose.

      -Team Passion4Baking

  3. Amazon sells the brand of gelatin sheets shown in the photos for this recipe. For those who want to know the weight of each sheet, here’s the info about the product’s weight from Amazon: “Packet of 6 sheets, totalling 10 grams/0.33 ounces”. There is a useful site with a bit of information about substituting powdered gelatin for sheet gelatin, if you still wish to do so:http://www.davidlebovitz.com/2009/04/how-to-use-gelatin/. If you cannot use gelatin due to dietary restrictions, I believe there are products made from seaweed that you could try, which would be available in a well stocked vegetarian grocery resource. You will also want to heed the warnings about how certain ingredients such as pineapple will inhibit gelatin from thickening to form these lovely marshmallows. I can’t wait to try this recipe!

  4. Hello, is it possible to pour the mixture into heart or other shape molds? I am wondering if it can hold the shape.
    Thank you!

    • Team Passion4Baking Reply

      Hi Nienie. Yes, you can pour the mixture into other shape molds. Just make sure to grease them well with non-stick baking spray before filling, if not, the marshmallows will stick to the molds.
      Happy baking!

      -Team Passion4Baking

  5. Hi,
    Thanks for the lovely recipe. I have given this a try and it was successful 🙂
    However, the icing sugar I used to dust the marshmallow melted into the marshmallow causing it to be sticky. How can I prevent this?

    • Team Passion4Baking Reply

      Hi Esther, if this happes try to use a mixture of powdered sugar and corn starch/corn flour instead, about 50/50.
      Good luck!

      -Team Passion4Baking

  6. Er det mulig å lage disse uten på bruke bærpure? Så de blir vanilje/originale? <3

  7. Pingback: Real fruit marshmallows - Passion 4 baking :::GET INSPIRED:::

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