If you have never made marshmallows before, be sure to check out the photo tutorial showing how to make homemade marshmallows.
Yield: 1 8x8 pan of marshmallows
- 2 tbsp butter
- 1 tbsp sugar
- 1/2 cup graham cracker crumbs
- 1 cup cold water, divided use
- 1 tbsp unflavored powdered gelatin
- 1/2 cup granulated sugar
- 1/3 cup light corn syrup
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1/4 cup blueberry sauce (storebought, or use recipe below)
- candy thermometer
- Blueberry Sauce Ingredients
- 1 cup fresh or frozen wild blueberries
- 1/4 cup water, divided use
- 1/2 cup orange juice
- 1/3 cup sugar
- 1-1/2 tbsp cornstarch
- 1/2 tsp vanilla extract
- Dash cinnamon
1. If you have a good-quality blueberry sauce or blueberry preserves with whole blueberries, you can use that in this recipe. Otherwise, first prepare the blueberry sauce by combining the blueberries, 2 tbsp water, orange juice, and sugar in a medium saucepan over medium heat.
2. Bring the mixture to a boil, and while you wait for it to heat, combine the remaining 2 tbsp water and cornstarch in a small bowl. Mix them together until the cornstarch dissolves, and once the blueberries are boiling, stir in the cornstarch.
3. Continue to cook the blueberry sauce until it thickens and coats the back of a spoon, for about 3-5 more minutes. Once thick, remove it from the heat and stir in the vanilla extract and cinnamon. Let it cool while you prepare the rest of the marshmallows. You will get about 1cup of sauce from this recipe, and you only need 1/4 cup for the marshmallows, so reserve the rest for another use.
4. Line an 8x8 pan with foil and spray the foil with nonstick cooking spray.
5. Melt the butter in a small bowl, and once it is melted, add 1 tbsp of sugar and the graham cracker crumbs. Stir until everything is moistened and the crumbs are the texture of wet sand. Scatter the crumbs on the bottom of the prepared pan and press them into an even layer.
6. Place 1/2 cup of the cold water in the bowl of a large stand mixer, and sprinkle the gelatin on top. Whisk it briefly, then set it aside to let the gelatin absorb the water.
7. Combine the remaining 1/2 cup of water, the 1/2 cup of sugar, and the light corn syrup in a small saucepan. Stir until the sugar dissolves, then place the saucepan over medium-high heat and insert a candy thermometer.
8. Continue to cook the candy without stirring until it reads 240 degrees F (115 C) on the candy thermometer.
9. Once at the proper temperature, remove the pan from the heat. With the mixer running on low, slowly and carefully drizzle the hot sugar mixture into the gelatin. Once all of the sugar syrup is incorporated, slowly raise the speed of the mixture until it is on high.
10. Continue beating the marshmallow on high speed until it is thick, glossy, and opaque, about 15 minutes. Once the marshmallow is mixed, add the vanilla and beat it a few seconds longer, until it's incorporated.
11. Finally, add 1/4 cup of the blueberry sauce. The secret to getting great swirls is to not stir the marshmallow very much! Add the blueberry sauce to the bowl and give it a few turns with the spatula, but resist stirring it in and diluting the sauce. You want to see distinct purple swirls throughout the white marshmallow.
12. Scrape the marshmallow into the prepared pan and smooth it into an even layer. Let it sit at room temperature until firm, for at least 4 hours or overnight.
13. Once set, remove it from the pan using the foil as handles. Use a large sharp knife to cut it into small squares to serve. Store Blueberry Crisp Marshmallows between layers of waxed paper in an airtight container at room temperature.