Experience a burst of tart-sweet joy with these Pillowy Soft Homemade Cranberry Marshmallows. Far superior to any store-bought alternative, these delightful treats are crafted using real cranberry juice, giving them a vibrant natural color and an authentic fruity tang that cuts through the sweetness perfectly. This simplified 5-ingredient recipe strips away the corn syrup and artificial dyes, leaving you with a cloud-like texture that melts on your tongue. Whether you’re dropping them into a cup of hot cocoa, gifting them in a pretty jar, or enjoying them as a light snack, these artisanal marshmallows are a testament to how professional-grade sweets can be easily recreated in your own kitchen.
Cranberry Marshmallow
Cranberry Marshmallows are soft, fluffy, and full of fruity flavor — a fun twist on the classic marshmallow made with real cranberry juice. These light pink treats are not only eye-catching but also slightly tangy, making them perfect for both kids and adults who enjoy a balance of sweet and tart.Homemade marshmallows are much easier to make than you might expect, and this version is naturally flavored and colored without artificial ingredients. You can enjoy them as a snack, use them in hot chocolate, or wrap them up as edible gifts during the holidays.Whether you’re looking for a fun kitchen project or a unique treat to share, these cranberry marshmallows are a fluffy and flavorful delight.
Equipment
- Hand Mixer
- Container
- Sieve
Ingredients
- 180 c.c. cranberry juice
- 100 g castor sugar
- 2 leaf gelatin
- 1 tablespoon lemon juice
- 25 g cornflour
- 25 g icing sugar
Instructions
- Soak gelatin in cold water for 5~6 minutes. Once soft, lift from the cold water.
- Add cranberry juice, lemon juice and castor sugar in another bowl. Heat the sugar syrup until reach 240°F (115°C), then remove from the heat.
- Pour the sugar syrup into the softened gelatin. Whisk the sugar syrup gently to let the gelatin dissolve evenly.
- Beat the syrup mixture with a hand blender on low speed for 1 minute. Then turn the speed to high to mix for 5~7 minutes until smooth. (You can see the base start to pull away from the sides as thick strings.)
- Combine cornflour and icing sugar. Mix well and shift on the prepared container (or pan). Pour the marshmallow mixture into the container and shift the cornflour mixture again on the marshmallow mixture surface. Allow to set in the fridge for about 1~2 hours.
- Cut the marshmallows into individual portions with an oiled knife and dust with cornflour mixture.
- Serve the cranberry marshmallows. Finish and enjoy
Notes
- You can use any kind of juice you like.
- This recipe only can be made with gelatin. Agar doesn’t suit this recipe.
- Store the marshmallows in an airtight container. Normally you don’t need to store it in the fridge. But if your country has a warm and wet climate, I suggest storing it in the fridge.
Cooking & Storage Tips
- You can use any juice you like.
- This recipe can only be made with gelatin. Agar doesn’t suit this recipe.
- To get those perfect professional-looking cubes, rub a little bit of neutral oil (like vegetable oil) or dusting powder on your knife before each cut. This prevents the sticky marshmallow from tearing and ensures sharp, clean edges.
- Store the marshmallows in an airtight container. Normally, you don’t need to store it in the fridge. But if your country has a warm and wet climate, I suggest storing it in the fridge.
Tools & equipment you may need
Hand Mixer
Container
Last Updated on 2026-04-29