These red velvet marshmallows are gorgeous, silky smooth, and impossibly soft. They are gigantic, fluffy, and unforgettable.
Red velvet marshmallows seem to pop up every so often as a limited edition treat. I've seen red velvet marshmallows target, and for awhile the Jet Puffed brand carried them as well. A homemade marshmallow recipe is relatively simple and will amaze you by how different store bought marshmallows are. Flavored homemade marshmallows are easy. This diy marshmallow recipe would be great as a homemade valentine marshmallows.
If you love fluffy marshmallows, these chocolate marshmallows will be perfect for you next marshmallow making adventure!
What are marshmallows made of
Marshmallows have a long history, but modern marshmallows are made of sugar, a syrup (corn, glucose, tapioca, etc), gelatin, and flavoring. Some marshmallows are made using egg whites to incorporate air and some are made using gelatin. A few marshmallow recipes will call for both!
Is red velvet chocolate?
Most people know this, and if not I hate to break it to you. Red velvet marshmallows are really just homemade chocolate marshmallows. This recipe does follow the traditional science of red velvet (alkalized cocoa and an acid), but because consumers are so used to red velvet having a very visually red appearance, red food coloring is also added. If you would like to leave the food coloring out, the flavor will be the same. The color will mimic a red tinted cocoa, but not be overwhelmingly vibrant.
- unflavored gelatin: An aerating agent that produces a firmer, more elastic texture in marshmallows. It stabilizes the marshmallow once it's set up and cooled by forming a gel. Marshmallows are a high moisture candy, so without the gelatin it will not hold I the shape desired.
- cold water
- sugar: a sweetener to provide bulk and sweetness to marshmallow. It also stabilizes the base of marshmallow by setting it to a firm consistency when it cools.
- corn syrup: a second sweetener, it prevents crystallization of the sugar. It also contributes body, sweetness without being overpowering, and makes the marshmallow tender.
- vanilla: a common flavor for marshmallows
- red cocoa: I used Guittard brand red cocoa, found on amazon.
- lemon juice: used to boost flavor and provide a tender bite due to inversion of sugar.
- cream cheese chocolate chips
- red food coloring
- powdered sugar
See recipe card for quantities.
Homemade marshmallow recipe instructions
The marshmallow process is broken down into three main ingredient sections: gelatin bloom, sugar syrup which includes cooking/cooling/whipping, and flavors and finishers.
- Hydrate the gelatin in cold water in the mixing bowl. Set aside.
- Cook the sugar, corn syrup, and water to 252F.
- Allow the sweeteners to cool until the temperature is 212F.
- Add the syrup to the gelatin.
- Using a mixer, whip on high for eight minutes.
- Pour and spread while warm. Top with cream cheese chips.
- Allow marshmallows to set for 24 hours.
- Cut the marshmallows and toss in powdered sugar if desired.
Chopped cream cheese pieces for topping the marshmallows.
Red velvet marshmallows topped with cream cheese pieces
Finished red velvet marshmallows
Substitutions for red velvet marshmallows
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- White chocolate chips - instead of cream cheese flavored chips, white chocolate could be substituted
- Regular cocoa - regular cocoa may be used in place of red cocoa
Equipment for red velvet marshmallows
- thick bottomed heavy duty pot
- candy thermometer
- 9 x 13 casserole dish
- parchment paper
- cooking spray
- 5 quart planetary mixer with whisk attachment
- kitchen scale
- high heat spatula or wooden spoon
How long do homemade marshmallows last, and how do I store homemade marshmallows?
Store the red velvet marshmallows in an airtight container. If you are layering marshmallows, place a piece of parchment paper between the layers.
Homemade marshmallows have a shelf life of 2-3 weeks.
Have all of your ingredients weighed out and ready to go in a large workspace. Have your pan prepped and waiting for the marshmallow. Marshmallows are both time and temperature sensitive, and missing the mark for either can cause you to not get the desired result.
Homemade marshmallows not fluffy
Or perhaps the homemade marshmallows are sticky, not spreading, or have a tough texture. Below are some frequently asked questions for marshmallow troubleshooting.
Too much water in the gelatin bloom or not cooking the syrup to the proper final temperature.
Marshmallows are fluffy because they are an aerated confection, made by incorporating gas (air) into a sugar mixture and stabilizing it before the air can escape.
You may have whipped the marshmallow too long, causing excessive aeration or not cooked your sugar to the correct final temperature.
The gelatin has set up. Whipping time was too long and the marshmallow mass got too cold. The best spreading temperature for marshmallows is 113F.
There was too much moisture (water) in the marshmallow. Cook the sugar mass. to the proper temperature and make sure you are using the right amount of water to hydrate the gelatin.
This could be a few different things. 1) Incorrect temperature of water for gelatin bloom or adding the syrup too hot. Gelatin is heat sensitive and if the water is too hot or syrup is too hot it will not bloom correctly, causing the marshmallow not to whip. 2) the syrup could have cooled too much, therefore not allowing enough air to be incorporated into the marshmallow.
Looking for other marshmallow desserts like this? Try these:
Red velvet marshmallows
- 9 x 13 casserole dish
- 40 grams unflavored gelatin
- 230 grams cold water
- 680 grams sugar
- 560 grams corn syrup
- 170 grams water
Flavors & Color
- 10 grams vanilla
- 90 grams red cocoa
- 48 grams lemon juice juice from one lemon
- 15 drops red food coloring
- 50 grams cocoa powder
- 50 grams powdered sugar
- 226 grams cream cheese chips found in baking aisle
- Line a 9 x 13 " casserole dish with lightly oiled parchment paper, making sure the parchment covers the sides.
- Chop cream cheese chips into small pieces. Set aside.
- Whisk 40 grams of gelatin and 230 grams of cold water in the bottom of your 5 quart mixing bowl. Set aside to hydrate while you cook your syrup.
- In a heavy duty thick bottomed pot, combine 680 grams sugar, 560 grams corn syrup, and 170 grams of water. Heat over high heat until 252F.
- Remove from heat. Cool until 212F, undisturbed.
- Once syrup has cooled to 212F, add to gelatin.
- Using the whisk attachment, mix on high for 8 minutes. Marshmallow will double in size.
- Turn mixer to low. Add vanilla, cocoa, lemon juice, and food coloring.
- Mix on high for 20 seconds once all vanilla and cocoa has been added.
- Spread into prepared pan. Sprinkle chopped cream cheese pieces on top.
- Top with additional sheet of lightly oiled parchment. Set aside for 24 hours before cutting.
- Mix together cocoa and powdered sugar.
- Cut into desired size. Roll in cocoa and powdered sugar mix after dusting. Store in an airtight container.