Quick & Easy 2-Ingredient Pink Cranberry Marshmallows
Want a sweet treat that's fun, festive, and surprisingly simple? Then you definitely want to try your hand at these adorable Pink Marshmallows! Perfect for an on-the-go dessert, after-school snack, or even a playful addition to birthday parties, these marshmallows come together with just two ingredients and a touch of patience. Forget the store-bought bags of marshmallows and whip up this homemade version bursting with vibrant cranberry flavor. No fancy equipment is required – just some gelatin sheets, cranberry juice, and a whisk (or a stand mixer for an extra fluffy result). These marshmallows are perfect for any time of year, but their festive pink color makes them perfect for Valentine's Day celebrations or baby showers!
What Are 2-Ingredient Marshmallows?
Believe it or not, the idea of a 2-ingredient marshmallow isn't entirely new! While store-bought marshmallows today are a marvel of modern science, their history reveals a surprising connection to this simple recipe.
Marshmallows go all the way back to ancient Egypt (around 2000 BC). Back then, people used the extract of the marshmallow plant (Althaea officinalis) for its medicinal properties. They'd combine the sap with nuts and honey for a sweet treat, but of course, it wouldn't have resembled the fluffy pillows we know today.
The transformation to our modern marshmallow happened in 19th-century France. Confectioners swapped the marshmallow plant extract for gelatin, a more readily available ingredient. They also whipped the mixture with egg whites and sugar, creating a lighter and airier texture. This version was still quite different from the store-bought kind, but it was a big step in the right direction.
With the invention of corn syrup and the extrusion process in the 20th century, came the mass production of marshmallows. Gelatin remained a key ingredient, but the addition of corn syrup and other stabilizers made them shelf-stable and readily available.
While the classic store-bought marshmallow is loved all over the world, the 2-ingredient version using just gelatin and juice offers a fun twist, allowing you to make marshmallows with just a small number of ingredients.
Tips
- Always follow the package instructions for softening (blooming) the gelatin sheets in cold water. Don't skip this step! Properly bloomed gelatin ensures it dissolves evenly and sets the marshmallows correctly.
- Once the gelatin is softened, add it to the cranberry juice. Don't let the mixture boil, as this can weaken the gelatin's setting power.
- While a hand mixer with a whisk attachment can work, a stand mixer is ideal for whipping the marshmallow mixture. This allows for longer whipping time and creates a lighter, fluffier texture. Aim for at least 10-15 minutes of whipping at high speed.
- Resist the urge to peek! Once you pour the mixture into the pan, let it set undisturbed in the fridge for at least 3 hours, preferably overnight. This allows the gelatin to be fully set and the marshmallows to achieve the perfect texture.
- While cranberry juice creates a beautiful pink color, feel free to experiment with other fruit juices like strawberry, grape, or even a blend! Each will add a unique flavor twist.
- The cornstarch and powdered sugar dusting prevents the marshmallows from sticking to the pan and adds a nice finishing touch. Make sure to coat the bottom and sides of the pan generously.
- Once set, use a sharp knife dusted with cornstarch and powdered sugar to cut the marshmallows into your desired shapes. Hearts are perfect for Valentine's Day, stars for any occasion, or simply cut them into squares for a classic look.
- For an extra pop of flavor, consider adding a touch of vanilla extract or a pinch of salt to the whipped marshmallow mixture just before pouring it into the pan.
Can I Use Pre-Flavored Gelatin Instead Of Plain Gelatin?
Yes, you can use pre-flavored gelatin for a different flavor twist. However, keep in mind the color might not be as vibrant pink.
What Can I Use If I Don't Have Cranberry Juice?
You can substitute other fruit juices like grape, cherry, or even a mix! Just keep in mind the final color will change.
Is There A Vegan Alternative To Gelatin?
Unfortunately, gelatin is derived from animals. Agar agar, a seaweed-based product, can be used as a vegan substitute, but the setting time and texture might be slightly different.
My Marshmallows Aren't Setting Properly. What Went Wrong?
There could be a couple of reasons. Did you properly bloom the gelatin according to the package instructions? Make sure the gelatin dissolves completely in the warm juice before whipping. Also, ensure the mixture whips for at least 10-15 minutes to achieve the necessary air incorporation for setting.
Can I Use A Hand Mixer Instead Of A Stand Mixer?
Yes, you can use a hand mixer with a whisk attachment, but it will take longer to achieve the desired fluffy texture. Aim for at least 15-20 minutes of whipping on high speed.
Can I Add Anything Else To The Marshmallows For Extra Flavor?
Absolutely! Once the mixture is whipped, consider adding a splash of vanilla extract, a pinch of salt, or even a teaspoon of lemon zest for a flavor boost.
How Can I Color The Marshmallows Differently?
If you're not using cranberry juice, the juice itself will provide some color. Additionally, you can add a tiny drop of food coloring to the whipped mixture for a more vibrant hue.
How To Store Marshmallows
Store the homemade marshmallows in an airtight container in the refrigerator for up to a week.
Ingredients
How To Make 2-Ingredient Pink Marshmallows
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Soak the gelatin sheets in cold water until softened, following the package instructions. In a saucepan, heat the cranberry juice over medium heat. Once warm, add the softened gelatin and stir until completely dissolved. Don't let the mixture boil.
Soak the gelatin sheets in cold water until softened, following the package instructions. In a saucepan, heat the cranberry juice over medium heat. Once warm, add the softened gelatin and stir until completely dissolved. Don't let the mixture boil.
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Transfer the warm cranberry juice mixture to a stand mixer (or use a hand mixer with a whisk attachment) and whip on high speed until the mixture becomes thick and frothy, about 10-15 minutes.
Transfer the warm cranberry juice mixture to a stand mixer (or use a hand mixer with a whisk attachment) and whip on high speed until the mixture becomes thick and frothy, about 10-15 minutes.
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Line a baking pan with parchment paper. Dust the bottom and sides generously with a mixture of cornstarch and powdered sugar (icing sugar). Pour the whipped marshmallow mixture into the prepared pan.
Line a baking pan with parchment paper. Dust the bottom and sides generously with a mixture of cornstarch and powdered sugar (icing sugar). Pour the whipped marshmallow mixture into the prepared pan.
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Smooth the top and refrigerate for at least 3 hours, or ideally overnight, for the marshmallows to fully set.
Smooth the top and refrigerate for at least 3 hours, or ideally overnight, for the marshmallows to fully set.
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Once set, remove the marshmallow from the mold and dust with more cornstarch and powdered sugar.
Once set, remove the marshmallow from the mold and dust with more cornstarch and powdered sugar.
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Use a knife dusted with cornstarch and icing sugar to cut the marshmallows into your desired shapes.
Use a knife dusted with cornstarch and icing sugar to cut the marshmallows into your desired shapes.
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