FRESH BLUEBERRY MARSHMALLOWS

Fresh Blueberry Marshmallows | Club Narwhal
Blueberry season is my favorite part of summer. As a child, we used to spend a few weeks in Traverse City picking fresh berries to our hearts’ content. Of course, I don’t actually remember any of those idyllic summers of yore, but the pictures prove that I was a berry eater of the heroic kind (berry juice splattered all over my smug little face).

As a grown up, I still can’t get enough of fresh berries (Triple Berry Tarts, anyone?). It’s one of the most magical parts about living in Michigan–blueberries for miles. I can’t wait for the time when we can plant a few rows of blueberry bushes in our backyard. And some cherry trees. And an apple orchard. Dream big, right? Which brings me to these absolutely dreamy Blueberry Marshmallows.
Marshmallow Fluff | Club Narwhal
While I’m not a marshmallow fan generally speaking, if they are homemade I pretty much can’t stop stuffing my face. How can you resist fluffy clouds of marshmallows? I had a few pints of blueberries to eat my way through and I sacrificed one to make a gorgeous, vibrant blueberry simple syrup to marble over the gooey marshmallow goodness.
It was a good decision.
Fresh Blueberries | Club Narwhal
Making Blueberry Marshmallows
The gem-toned blueberries swirled so beautifully with the fluffy marshmallows. I took approximately one million photos of this pan. I would also be really into this if it were fabric. Just think of how cool a marbled skirt would look!
Marshmallows with Marbled Blueberries | Club Narwhal
Yep, just get all up in there. Don’t be shy.
Marshmallows with Marbled Blueberries | Club Narwhal
Marshmallow making can be a bit scary but I promise you that it is so worth it. Powdered sugar will be your new BFF. And it is kind of like magic, watching a bowl of grainy gelatin water become gorgeous pillows of marshmallows. I’m sure there’s, like, “science” behind the transformation but seeing it still blows my mind every time.
Marshmallows with Marbled Blueberries | Club Narwhal
I love that these marshmallows stand tall and proud. And my mind is whirring with possibilities–Nutella marbled marshmallows? Mango curd? Key lime pie marshmallows sprinkled with graham crackers?! Holy cow, I need those in my life so badly.
Fresh Blueberry Marshmallows | Club Narwhal
Obviously, the best way to eat these lovely blueberry marshmallows is melted with white chocolate and sandwiched between homemade lemon sugar cookies. Fancy S’mores are basically a requirement when it comes to these, right?
I’m sharing a fun recipe over on Cindy’s lovely blog, Hungry Girl Por Vida. She just had her first darling child so I’m pitching in to give her all the time in the world to snuggle with Casper. Hop on over to see how to make these Blueberry and White Chocolate Fancy S’mores!

 

Blueberry and White Chocolate Fancy S'mores | Club Narwhal

FRESH BLUEBERRY MARSHMALLOWS

Adapted from Ina Garten
  • 3 packages unflavored gelatin (usually found by the Jell-O boxes)
  • 1 cup cold water, divided in half
  • 1 1/2 cups granulated white sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • blueberry simple syrup (recipe below)
  • powdered sugar, for dusting
Dump gelatin packets in the bowl of a stand mixer and add 1/2 cup cold water (you can try using a hand mixer but I would halve the recipe so you don’t tire your mixer’s motor out). Let it sit so the gelatin softens.
Meanwhile, combine the sugar, corn syrup, and 1/2 cup water in a saucepan and cook over medium-high until the sugar dissolves (this takes about 2-3 minutes). Raise the heat to high and simmer for 3-4 minutes. Your candy thermometer should read 240 degrees. We don’t have a candy thermometer so we went by time.
Using the whisk attachment, turn the mixer on low and slowly pour the sugar syrup in the dissolved gelatin. Crank the mixture up to high and whip until mixture is thick and fluffy, about 15 minutes (see above photo of the whisk to get a feel for how things should look). Add vanilla and mix thoroughly.
Line a 9 x 13 pan with parchment paper and dust generously with powdered sugar. Pour the marshmallow fluff into the pan and smooth the top. Swirl with 1/2 cup blueberry syrup. To create a marbled look, dot the blueberry syrup across the pan and then drag a knife in vertical zig zags, then horizontal zig zags. Add more blueberry syrup for more marbling. Dust with more powdered sugar and set pan aside, uncovered, over night (or until they marshmallows dry out).
Lift marshmallows out of the pan and cut into squares (or use cookie cutters dusted with powdered sugar to create shapes). Dust cut sides with powdered sugar so they don’t stick together. Enjoy!
For the Blueberry Simple Syrup
  • 1 cup fresh or frozen blueberries
  • 1/2 cup granulated white sugar
Put blueberries and sugar in a medium saucepan. Bring to a boil, stirring frequently. Boil for 6-7 minutes, until mixture has thickened. Pour into a bowl and bring to room temperature (or refrigerate) until you are ready to marble the marshmallows.

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