Red velvet marshmallows
Rich, silky, and super flavorful red velvet marshmallows
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Resting Time 1 day d
Course Dessert
Cuisine American
Gelatin
- 40 grams unflavored gelatin
- 230 grams cold water
Syrup Slurry
- 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
Post cutting
- 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.
Cooking 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.
Making Marshmallows
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.
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