Super Fruit Marshmallows with Blueberry and Pomagranite

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Hello, everybody!

I love marshmallows! They are just so puffaliciously¬†delicious! Homemade marshmallows are, of course, the best. If you have never had homemade marshmallows before then I urge you to try them. They are much easier to make than you might think and they taste way better than purchased mallows. These Super Fruit Marshmallows are a perfect marshmallow recipe to start with. They are made with blueberry and pomegranate juices so the have super fruits in them… Healthy and Delicious, I mean we all know that marshmallows are a fat-free food right! Not sugar-free, but fat-free ūüėČ

Okay, so the first batch of these Super Fruit Marshmallows tasted terrible! No, really they were bad. Like, slight sweetness with a vomit aftertaste bad. After tasting them, they went in the trash and I went back to the drawing board. The original recipe didn’t have any other flavorings in it other than the fruit juice so the second time around I added vanilla extract and a bit of butter flavoring. The resulting second batch was WAY better, all vomit flavor = gone. I think that the vomit flavor was just from the pure juice flavor combined with the gelatin, either way, once I added vanilla and butter flavoring it was way better and everyone who ate them loved them. So, I’d say that this recipe was a win after all. It just goes to show that a bit of vanilla and butter can go a long way.

First, we are going to thoroughly butter a 9×13-inch cake pan.

Next, place sugar, pomegranate juice, and corn syrup in a medium saucepan.

Cover the saucepan with a tight lid and turn on the heat.

Meanwhile, place pomegranate juice and gelatin in the bowl of an electric mixer and stir together.

Once, the steam is freely rolling from the covered saucepan remove the lid and pop a candy thermometer into the mixture.

Cook until the temperature reads 240F or reaches soft ball stage.

Begin to whip the gelatin in your mixer, carefully pour the mixture from the saucepan into the running mixer. Try to pour is so that it is falling somewhere between the side of the mixing bowl and the whip attachment.

Continue to whip on high speed for 8 minutes. Then add the vanilla extract and butter flavoring. an additional 2 minutes of until it is doubled in volume from when you first started the whipping.

Pour the marshmallow into the buttered pan and spread it into an even layer.

Now, you have two options: you can either just do one layer or you can add a blueberry flavor to the top of the pomegranate layer! If you want to do a second layer do it exactly the same as the first only this time use blueberry juice for the pomegranate juice and spread the blueberry marshmallow over the pomegranate layer in the prepared pan.

Allow the mallows to sit overnight, uncovered, at room temperature before cutting the mallows into pieces. It works best to cut the marshmallows with a buttered knife.

From here you can either cover the marshmallows in a dusting of powdered sugar or cover them in melted chocolate. The chocolate will add some fat to the marshmallows, so just be aware of that. It does make them particularly delightful, though.

Well, there you have it Super Fruit Marshmallows! If this is your first time to make homemade marshmallows I hope you absolutely love them and make a habit of making them lots and lots! They are so good and with the added benefits of the antioxidants and things in blueberries and pomegranates you can’t miss.

Have you ever made homemade marshmallows before?

Super Fruit Marshmallows with Blueberry and Pomagranite
Super Fruit Marshmallows with Blueberry and Pomegranate: This is a two layer marshmallow made with super fruit juices! Super delicious and a bit healthy.
  • For the Pomagrante Layer:
  • 2c. sugar
  • ¾c. pomegranate juice
  • 1c. corn syrup
  • ½c. pomegranate juice
  • 3 envelopes unflavored gelatin
  • ½t. pure vanilla extract
  • ¼t. butter flavoring
  • For the BlueberryLayer:
  • 2c. sugar
  • ¾c. blueberry juice
  • 1c. corn syrup
  • ½c. blueberry juice
  • 3 envelopes unflavored gelatin
  • ½t. pure vanilla extract
  • ¼t.¬†butter flavoring
  1. Thuroughly butter a 9x13-inch cake pan. Set aside.
  2. *In a medium saucepan place 2c. sugar, ¾c. fruit juice, and 1c. corn syrup. Heat the mixture with a tightly fitting lid on top until steam comes freely.
  3. Meanwhile, place the ½c. fruit juice and 3 envelopes gelatin in the bowl of an electric mixer and stir them togehter.
  4. Once the steam in coming freely form the covered saucepan remove the lid and place a candy thermomter in the mixtre. Cook utnil soft ball stage is reached, 240F.
  5. Turn the mixer with the gelatin on to about medium-high. Carefully pour the mixture from the saucepan into the gelatin mixture running mixer.
  6. Whip at high speed for 8 minutes, then carefully add the ½t. vanilla and ¼t. butter flavor. Whip an additional 2 minutes until the mixtreu has doubled in volume from the time that it went into the mixer.*
  7. Spread the marshmallow out into the buttered pan.
  8. Repeat instructions from * to * using the other flavor fruit juice. Spread this layer over the previous layer.
  9. Allow to sit uncovered at room temperature overnight. Cut into pieces with a buttered knife. Cover with powdered sugar or melted chocolate.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)