Oh my gosh, you have to try these cranberry marshmallows! They’re my absolute favorite holiday treat – that perfect balance of sweet and tangy that makes your taste buds dance. I first made them years ago when I wanted something festive but different from the usual peppermint overload. Now they’re my signature gift every Christmas!
The magic happens when tart cranberry juice meets fluffy homemade marshmallow. Trust me, once you’ve had these pillowy pink squares, store-bought marshmallows just won’t cut it anymore. They’re fantastic in hot chocolate, perfect for cookie swaps, and make adorable edible gifts wrapped in pretty cellophane bags. Plus, that gorgeous rosy color? Total holiday showstopper!
Why You’ll Love These Cranberry Marshmallows
Let me tell you why these cranberry marshmallows became my holiday obsession:
- That unbeatable flavor: Sweet meets tangy in the most delightful way – like winter captured in a fluffy bite!
- Foolproof to make: Seriously, if I can handle boiling sugar without burning my kitchen down, you’ve got this.
- Instant holiday vibes: That gorgeous pink hue makes everything feel festive – I swear they make hot cocoa taste better.
- Total crowd-pleaser: Friends always ask for the recipe after one taste. Bonus? Kids go crazy for them too.
- Perfectly giftable: Stack them in mason jars with ribbon – cutest homemade present ever!
See? Magic marshmallows that check all the boxes!
Ingredients for Cranberry Marshmallows
Here’s what you’ll need to make these fluffy, tangy marshmallows:
- 3/4 cup cranberry juice: Freshly squeezed is best for that bright, tart flavor, but store-bought works too.
- 3 packets unflavored gelatin: This is the key to that perfect marshmallow fluff.
- 1 cup granulated sugar: Sweetens things up just right.
- 1/2 cup light corn syrup: Keeps the texture smooth and chewy.
- 1/4 tsp salt: Balances the sweetness.
- 1 tsp vanilla extract: Adds a hint of warmth.
- Powdered sugar for dusting: Keeps things from sticking and adds a pretty finish.
That’s it! Simple ingredients, but they come together in the most magical way.
How to Make Cranberry Marshmallows
Okay, let’s get to the fun part! Making these cranberry marshmallows is like conducting a sweet little science experiment in your kitchen. Don’t worry – I’ve messed up enough times to give you all the foolproof tips!
Preparing the Pan and Gelatin
First, grab your favorite 8×8 baking dish and line it with parchment paper (trust me, you’ll thank me later when they pop right out). Now here’s my secret – dust that paper generously with powdered sugar. Like, really go for it! This keeps your marshmallows from sticking like crazy.
For the gelatin, pour your cranberry juice into your mixer bowl and sprinkle the gelatin packets over the top. Let it sit for 5 minutes – this “blooms” the gelatin and makes it dissolve properly. I always set a timer because I’ll totally forget otherwise!
Cooking the Sugar Syrup
Now for the slightly scary but totally doable part – the sugar syrup. In a medium saucepan, combine sugar, corn syrup, salt, and that 1/4 cup water. Heat it over medium until the sugar dissolves completely – no gritty bits left!
Once it’s clear, crank up the heat and bring it to a boil. This is where your candy thermometer becomes your best friend. You’re waiting for it to hit 240°F (that’s the soft-ball stage for you candy nerds). No thermometer? The syrup should form a soft ball when dropped in cold water. But really, get a thermometer – they’re cheap and save so much guesswork! Learn more about candy thermometers.
Mixing and Setting
Here comes the magic! With your mixer on low, slowly pour that hot syrup into your bloomed gelatin. Once it’s all in, turn that mixer up to high and let it go for a full 10 minutes. I know it seems long, but this is what gives you that perfect fluffy texture. You’ll see it transform from thin liquid to thick, glossy marshmallow cream – it’s honestly mesmerizing!
Add your vanilla right at the end, give it one last quick mix, then pour it into your prepared pan. Smooth the top (a wet spatula helps), dust with more powdered sugar, and walk away for 4 hours. I know, the waiting is torture, but it’s so worth it when you cut into those perfect pink squares!
Tips for Perfect Cranberry Marshmallows
After making dozens of batches (and yes, a few flops!), here are my can’t-live-without tips for cranberry marshmallow success:
- Fresh juice matters: That bottled stuff works, but freshly squeezed cranberry juice gives the brightest, tangiest flavor. Worth the extra effort!
- Don’t rush the bloom: Let that gelatin sit the full 5 minutes – it makes all the difference in texture.
- Beat it like you mean it: Under-beating leads to dense marshmallows. When you think it’s done, give it another minute!
- Hot syrup caution: Pour slowly and carefully – that sugar is lava-hot and splatters hurt!
- Patience pays off: Let them set the full 4 hours. Cutting too early makes sticky messes.
Follow these, and you’ll get pillowy-soft, perfectly tangy marshmallows every time!
Storing and Serving Cranberry Marshmallows
These cranberry marshmallows stay fresh for weeks if you store them right! I keep mine in an airtight container at room temperature with parchment between layers – they’ll last up to 2 weeks this way (though they rarely survive that long in my house). For gifting, pretty glass jars or cellophane bags tied with ribbon make them extra special.
Now for the fun part – eating them! My favorite way is plopping one (okay, three) into steaming hot chocolate. The tart cranberry flavor cuts through the richness perfectly. They’re also amazing crumbled over vanilla ice cream or sandwiched between cookies. Honestly? Sneaking them straight from the container works too – no judgment here!
Cranberry Marshmallows Variations
Want to mix things up? Try swapping cranberry juice for pomegranate or tart cherry juice – they give that same tangy kick with a different twist. For a citrusy vibe, add a teaspoon of orange or lemon zest to the mix. Feeling adventurous? A pinch of cinnamon or cardamom adds cozy holiday warmth. The possibilities are endless!
Cranberry Marshmallows FAQs
I get asked these questions all the time about my cranberry marshmallows – here’s everything you need to know!
Can I use frozen cranberry juice concentrate?
Absolutely! Just reconstitute it according to the package directions first. The flavor might be slightly more intense than fresh juice, which I actually love. Just don’t use it straight from the can – too strong!
Why didn’t my marshmallows set properly?
Oh honey, I’ve been there! Usually it’s one of three things: not blooming the gelatin long enough, under-beating the mixture (needs that full 10 minutes!), or cutting them before they’ve fully set. Patience is key!
Can I make these without corn syrup?
You can try honey or maple syrup, but the texture won’t be quite as perfect. Corn syrup gives that signature chewiness – it’s worth keeping in the recipe! Learn about corn syrup substitutes.
How do I prevent sticky fingers when cutting?
Dust your knife with powdered sugar between cuts – works like a charm! Or use kitchen scissors sprayed lightly with cooking spray.
Nutritional Information
Here’s the scoop on these sweet treats! Each fluffy cranberry marshmallow contains about 45 calories, with 10g sugar and no fat. (Nutrition varies based on ingredients – these are just estimates per serving!)
I’d love to see your cranberry marshmallow creations! Snap a pic and tag me when you make them – nothing makes me happier than seeing others enjoy this recipe. And hey, if you tweaked it with your own twist, spill the details! Did you add extra vanilla? Try pomegranate juice? I’m all ears for your delicious experiments.
Print3- Ingredient Cranberry Marshmallows That Will Amaze You
Homemade cranberry marshmallows with a sweet and tangy flavor. Perfect for holiday treats or gifts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 24 marshmallows 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3/4 cup cranberry juice
- 3 packets unflavored gelatin
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 tsp salt
- 1 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Line a baking dish with parchment paper and dust with powdered sugar.
- Pour cranberry juice into a bowl and sprinkle gelatin over it. Let it sit for 5 minutes.
- In a saucepan, combine sugar, corn syrup, salt, and 1/4 cup water. Heat over medium until sugar dissolves.
- Increase heat and boil until mixture reaches 240°F on a candy thermometer.
- Slowly pour hot syrup into gelatin mixture while mixing on low speed.
- Increase speed to high and beat for 10 minutes until thick and fluffy.
- Add vanilla and mix briefly.
- Spread mixture into prepared dish and let set for 4 hours.
- Cut into squares and dust with powdered sugar.
Notes
- Use freshly squeezed cranberry juice for best flavor.
- Store in an airtight container for up to 2 weeks.
Nutrition
- Serving Size: 1 marshmallow
- Calories: 45
- Sugar: 10g
- Sodium: 15mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
