Raspberry Marshmallows


Your eyes are not fooling you… you are finally looking at a new post on Butter Sugar Flour. It has been 3 months since I last uploaded anything and I know that is a really poor effort. I’m sorry! Thanks to all those lovely readers who sent me emails of concern asking how I was and where I have been (lots of: “are you okay?” “is everything okay?” “ARE YOU STILL ALIVE?!”). I’ve had a rather rough start to 2010 and things are much better, but there is still a lot that needs to improve! I am staying as positive as I can though, which is the only way to be! :)

Since this is my first post for 2010, I might as well share a few of my goals for this year. I wouldn’t say they are new year’s resolutions, but just things to strive for. They aren’t listed in order of importance:

To get out of Australia…

I don’t mean permanently as I do love my hometown of Melbourne very much, but I do want to begin travelling internationally this year (although I haven’t ruled out moving abroad in the coming years). I haven’t been overseas since I was 10 years old and thirteen years is a very long time to stay in the confines of my island country! I need to explore this wonderful earth of ours, see the sights of the world, experience different cultures and just have some fun! I am actually considering a two month holiday in the coming months, to USA and Europe. Hopefully it works out!

Potential disasters in the kitchen…

I aim to be more experimental in terms of food and baking this year. I don’t mean really crazy and wacky flavour combinations, but more so trying out more and more recipes (especially from my big cookbook collection) and to not be afraid in trying something, even though it looks very difficult and daunting… At the moment I have a list as long as my arm of recipes I want to try. Just to name a few: rhubarb and blueberry jam, chai creme brulee tarts and lemon curd crepe cake – yum!

Looking through the viewfinder…

I really want to improve on my photography this year and really grow into a specific style. I want to be a better photographer, I want to know the complete ins and outs of my beast of a camera and I am just really keen to keep on learning about anything and everything related to digital photography: lighting, composition, workflow, post processing, flash work – all of it. I carry my camera everywhere with me now, and although it gives me a sore shoulder, I never miss out on a photo opportunity! I have also recently joined the Beyond Snapshots team as a photography intern/assistant and am really excited to see what I will be able to learn from this role. A portfolio is in the works this year too…

Blog, what blog?

This blog needs some attention! I want to update more often (and I will) and it is in dire need of a makeover which needs to be done ASAP! The theme you are looking at now was meant to be a temporary fix for only a few weeks whilst I worked with several web designers, but due to timing and “creative differences”, nothing ever happened. I considered hiring another web designer to help me change the blog, but I’ve decided to tackle it on my own. It’s time to get my geek on! Wish me luck!

I have a few other personal and career goals on my “let’s do it in 2010” list, but I think they’d be pretty boring to share. What I will share with you is a recipe for raspberry marshmallows. It is the exact same recipe as the passionfruit marshmallows featured on this blog and are just as delicious. This recipe is so versatile, you could make any fruit-flavoured marshmallow you want, may strawberry, blueberry or peach. It is a foolproof recipe that I have made many, many times before.

Raspberry Marshmallows

300g raspberries

500g caster sugar

20g powdered gelatine

2 eggwhites

snow sugar, for dusting (Snow sugar is icing sugar with vegetable fat, cornflour and dextrose added to prevent the sugar from absorbing moisture and dissolving. Icing sugar/confectioner’s sugar is a suitable substitute if you can’t obtain snow sugar)

  1. Lightly grease and line a 17cm x 25cm shallow cake pan an dust base liberally with snow sugar.
  2. Place the raspberries in a small pan and cook over medium heat, smooshing them with a spatula. Cook until they fall apart, let cool and pass through a sieve. You should get around 200ml of puree. Combine the puree with gelatine in a bowl and set aside.
  3. Combine caster sugar and 1 cup water in a saucepan and coojk over low heat, stirring, until sugar dissolves, then increaseheat to medium and cook for 5-10 minutes or until syrup reaches 125C on a sugar thermometer. Remove from heat, add passionfruit mixture to syrup and stir until gelatine dissolves. Meanwhile, using an electric mixer, whisk eggwhites and a pinch of salt until frothy. Gradually add passionfruit mixture, whisking continuously on medium speed until mixture has doubled in size, then slowly decrease speed and mix until mixture is warm (about 40C). Pour into prepared cake pan, and using a lightly oiled spatula, spread evenly, then dust top liberally with snow sugar. Stand at room temperature for 3 hours or until firm. Using a sharp, serrated knife dusted with snow sugar, cut marshmallow into squares and roll in snow sugar to coat.

Store in an airtight container between sheets of baking paper at room temperature for up to two weeks.


39 Responses to “Raspberry Marshmallows”

  1. 1 Rosa

    Those marshmallows are perfect and must taste really good!



  2. 2 Chanel11

    Goodluck with your resolutions!

  3. 3 Ana

    If raspberry marshmallows don’t help you stay positive, I don’t know what will! What a fabulous colour too.

  4. Glad to see you are back and looking forward to seeing you rock that list for 2010.

  5. 5 dani

    glad to see you are back!!!

    come to canada if you are travelling :)

  6. 6 joey

    Nice to have you back :) Fantastic goals…good luck!

  7. wow 3 months of waiting! but it’s worth it :)
    hope everything works out for you?

  8. 8 dawn

    yay! you’ve been missed. that color is fabulous, i know i’m supposed to comment on the marshmallows, but that color is to die for.

  9. 9 elena

    Thanks for your new beautiful recipe!
    It`ll be very good if you`ll continue writing here! Good luck and all the best for you in all your beginings!

  10. Glad to see you back blogging! I have been thinking about making marshmallows for a while now and been collecting different recipe for it. I might change my plans now and make raspberry ones instead of basic white ones. Again, great to see a new post and hear that things are looking better. Wishing you all the things you hope for 2010!

  11. Welcome back! Those marshmallows have achieved a wonderful hue :) Hope all goes as you’re hoping for!

  12. 12 Fran

    so glad to see you back on line. May 2010 be all you wish
    Will try the marshmallows for easter methinks

  13. So glad to have you back posting! The marshmallows are scrumptious!
    I do hope you get to realize all your goals this year, you deserve it!

  14. wow these look great! im abit intimidated at the whole marshmallow making process (only cos i have a $10 hand beater from big W haha i dont know if it can handle it??)

  15. 15 Laura

    They look delicious. :) I assume that you could substitute vanilla bean seeds or paste for the raspberry puree and make “plain” marshmallows as well? I’ve been hankering after a proper hot chocolate with marshmallows, but it’s difficult to find suitable gluten-free ones.

  16. Hola Linda ,u have a wonderful blog and am here thru Joy the wonderful baker ,u sure do have a fantastic about page and maybe i need to work on mine too :-))))

    And u have a super blog here ,now that have said hullo to u am going to take a walk right around ur wonderful space:-)))))

  17. gorgeous! i bet the passionfruit ones are amazing too!

  18. 18 Cyndi

    Just wanted to stop by and say Hi! I landed over here via Joy’s blog because she mentioned you in her post today. I, too, prefer the sweeter side of things and can tell already that I’ll be a regular reader of your blog!

  19. About the travelling part: Do it, do it, do it! I did it and my life has never been the same since. If you can afford it, just drop everyhting and go. Bon voyage!

  20. 20 Jood

    Hi Linda,

    Glad to see you back! Sounds like you have great plans. I wish you all the best and would love to read your posts about your adventures.
    BTW, your marshmallows are the most perfect I’ve ever seen. I don’t know how you manage to cut them so neatly. Thanks for the camera info. I always treasure great tips from those that do it so well.

  21. 21 Kat

    Hey there, found your website while googling for a recipe for pear crumble (had loads of free pears given me and not much in the larder to do anything with them other than crumble!)
    as a fellow gal that has had a crappy start to 2010, I wish you all the best.

    I wish I could afford to travel from my new home (NZ for the last 4 yrs) to Europe – mums in spain & son is in UK with other relatives.

    All I can hope for is a cheap flight to Chch to visit friends and a decent shopping Mall, when I can get one from Grabaseat.

    SO HAVE FUN – hope you get to explore Europe, I have only been to the usual Brit haunts – Canary islands, Ibiza etc.
    I do miss being able to get their cheaply. EXPLORE, that’s my advise, there are amazing places to visit but be careful driving (don’t go the wrong way around the roundabouts!)

    well better go finish this crumble – I’m off to my expectant mum to be, daughters house for Easter Roast dinner (She is an awesome cook – but I said I would do pudding) I hope my granddaughter arrives soon! that at least is something positive to look for this year!!

    will be trying out many recipes while I am looking for a new Job.

    Happy Easter

    Kat (NZ)

  22. You’re from Melbourne? Ahhh, as much as you;d like a trip out, I’d love a trip there. It’s been a few months since I last visited and I’m craving it already. Odd but true.:)

    Love the sunny pink marshmallows! I made marshmallows once, they were yummy but sorta…flat. You’re definitely looks taller and grander.

  23. Welcome Back. Good luck with your travel! Sounds like a fantastic idea! these mallows look so yummy!

  24. Welcome back! I just love your blog!!

  25. 25 Stacey

    Good luck with your blog and 365.

  26. Welcome back!
    I’m a new reader here, and have been reading all your past blog posts while you were gone. I can’t wait to read new ones!

  27. aww so sweet <3

  28. 28 valen

    Those are beautiful marshmallows Linda!

  29. The marshmallows look lovely! I adore the blush pink color those raspberries give to them. I did mine with white peaches and they turned out great too.

  30. Where do you get snow sugar in Melbourne? I haven’t seen it in any of hte cake store I frequent.

    • 31 buttersugarflour

      Hi Eleanor, I get it from Marg and Maree’s in Heidelberg. Hope that helps!

  31. 32 Jade


    I just found your blog through the “food blogs I read” link on Tartelette. Everything looks fantastic! I made these marshmallows this weekend, and they were superb. Lovely raspberry-y taste, and they just melt in your mouth. I love that they use real berries as opposed to artificial flavorings. These are way better than many of the “gourmet” marshmallows I’ve purchased. Keep up the good work!

  32. I’m so glad you’re blogging again because I just found you :) Those marshmallows look fabulous and I love the photo.

  33. these look awesome. and your goals for 2010 sound pretty good to me.

  34. wow! amazingly done. love your work here. :)

  35. Wow these could not look anymore perfect then they already are! I am amazed!

  36. Oh beautiful !!!! Mmmmmmmm….

  37. When you say “mix until mixture is warm (about 40C)”, do you mean that you add the syrup while it’s still very hot and then keep mixing until it’s cooled down to 40C?

    I’ve got all the ingredients ready to go and am planning to tacke this tomorrow!

  38. I made them! It got pretty exciting when I added the sugar syrup to the raspberries and egg whites!! I thought it was going to bubble and explode over the top of the mixing bowl!

    Mine looked pretty similar to yours but not cut quite as neatly :) Thanks for the recipe, it was fun to try something different. And they taste fabulous!

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