VERY CHERRY MARSHMALLOWS

I’ve been making marshmallows for years now.  I’ve been making candy with my family most of my life, but when I found out you could make marshmallows – well, I went a wee bit crazy. I’ve made everything from plain, butter, coconut, peanut butter & jelly to well… maraschino cherry. Over the years cherry and oddly butter have always been popular.

VERY CHERRY MARSHMALLOWS

These are cram packed with cherry flavor. Dip them in chocolate and you have a giant cherry cordial marshmallow. They are fun and at this time of year festive. Plus, you are making marshmallows – how cool is that?  It’s awesome and the idea that they can be made at home brings people a strange joy and awe in itself.

VERY CHERRY MARSHMALLOWS

VERY CHERRY MARSHMALLOWS

  • 3 packets of gelatin
  • 1 1/2 cups sugar
  • 1 cup corn syrup
  • 1/2 cup cold water
  • 1/4 teaspoon salt
  • 1 10 ounce bottle maraschino cherries, divided
    1/2 cup of syrup, iced – this is for gelatin mixture
    maraschino cherries, drained and chopped
    1/8 cup or the remaining syrup from bottle
  • 1/2 Tablespoon vanilla extract
  • 1/4 cup powdered sugar, for dusting candy
  • 1/4 cup corn starch, for dusting candy

Directions: 

Mix 1/4 cup of powdered sugar and 1/4 cup of corn starch together in a large bowl. Now to prep a dish for the marshmallows to set in: I use a 10 x 8 glass dish, but you can also use anything up to 13 x 9 inches, metal or glass. Use non-stick cooking spray to grease the dish and then add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use and set aside.  (the dish can be seen below in the second picture on the bottom left)

Candy Making - Heat Section

 

 

 

 

 

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of iced cherry syrup. Have the whisk attachment standing by.

In a small saucepan combine 1/2 cup water,  sugar, corn syrup and salt. Place over medium high heat,  cook for 3 to 4 minutes. Stir well to make sure there is no sugar in the corners of pan and clip a candy thermometer onto the side of the pan. Continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.  Turn the mixer on low-speed and, while running, slowly pour the hot sugar mixture down the side of the bowl into the gelatin mixture.

Candy Making - Fluff Section

Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla and cherry juice during the last two minutes of whipping, a Tbsp at a time. Quickly fold in chopped cherries before pouring into pan (if you dump them in the stand mixer they will all push to the bottom of the bowl.)
Candy Making - Setting
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. I always get the best results from overnight.
Candy Making - Coating
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a sharp knife dusted with the confectioners sugar mixture or lightly greased with oil. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

VERY CHERRY MARSHMALLOWS

VERY CHERRY MARSHMALLOWS

I encourage you to try making marshmallows if you haven’t, whether it be cherry, vanilla, or whatever flavor you can dream up! I have step-by-step pictures. If you need a full breakdown please just comment below and I’ll be glad to send out a full version.

Love, marshmallows, and all that squishy stuff,

ApronClad ❤
Happy Valentine’s from my kitchen to you.

**Note: If you only want lightly flavored cherry marshmallows exchange the 1/2 cup of cherry syrup for 1/2 ice-cold water (for the gelatin mix stage in the beginning). The flavor is more subtle, but still amazingly delicious. It also yields firmer marshmallows. That recipe can be found here: http://emeraldowl.wordpress.com/2011/02/13/very-cherry-marshmallows-♥/

3 Comments on “Maraschino Cherry Marshmallows

  1. So glad to have this recipe! Your marshmallows are always amazing and dipping one in chocolate?! Well, that just sounds heavenly! Thanks, Becky!

  2. These look like the ones my mom made several years ago. Would like to make for my grand kids. Please send me step by step directions

    • Shirley I apologize for the delayed response. Hope your family had a very Merry Christmas & you have a Happy New Year!! Here is a broken down list of the cherry marshmallow steps:
      1. Refrigerate your jar of cherries with syrup in advance of recipe so the juice will be cold for the gelatin. Drain the juice into a mixing cup and 1. Preparing cherries: Refrigerate your jar of cherries with syrup in advance of recipe so the juice will be cold for the gelatin. Drain the juice into a mixing cup and chop your cherries. I put my cherries on paper towels to drain so they would set nicely in the marshmallow mixture. (set aside until step 8)
      2. Prepare coating: Combine the ¼ cup confectioners’ sugar and ¼ cup cornstarch in a small bowl.
      3. Prepare pan (must be done in advance of making candy): Lightly spray a 10 x 8-inch glass dish (or metal baking pan) with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan.
      4. Return the remaining mixture to the bowl for later use.
      5. Prep gelatin: Combine the gelatin (3 packets) with 1/2 cup of the cold cherry syrup in the bowl of a stand mixer. Have the whisk attachment standing by.
      6. Prepare marshmallow syrup: In a small saucepan combine 1/2 cup water, sugar, corn syrup and salt. Place over medium high heat, cook for 3 to 4 minutes. Stir well to make sure there is no sugar in the corners of pan and clip a candy thermometer onto the side of the pan. Continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
      7. Combine gelatin and syrup to make marshmallow crème: Turn the mixer on low-speed and, while running, slowly pour the syrup mixture down the side of mixing bowl into the gelatin mixture. Once all the syrup has been added, increase speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.
      8. Add your flavorings: LIQUIDS – Add the ½ TBSP vanilla and 1/8 cup or the remaining (if less) cherry juice during the last two minutes of whipping, a Tbsp at a time.
      SOLIDS -At the END of this step: Quickly fold in chopped cherries before pouring into pan (if you dump them in the stand mixer they will all push to the bottom of the bowl.) I use all the cherries in a 10 ounce jar.
      9. Pour into prepared dish: When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
      10. Cutting and Dusting for Serving: Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or knife dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.
      11. Keeping and Eating: Store in an airtight container for up to 3 weeks.

      It’s a long process, but so worth it. As most candy making is… Happy Cooking!

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