Cranberry Marshmallows Made with Maple Syrup and Real Fruit

Cranberry marshmallows are a deliciously fun treat to make! I use natural sweeteners like honey or maple syrup instead of corn syrup plus real fruit juice. These come together with just 15 minutes of hands on time and are made with 6 simple ingredients.

Homemade marshmallows are one of those things that make people say, "Wait, you made those?" And once you try it, you'll realize just how easy (and fun) they are to whip up at home.

These cranberry marshmallows are soft, fluffy, and lightly tart with that cozy cranberry flavor we all love around the holidays.  They're made with real cranberry tea and sweetened naturally with maple syrup or honey. No corn syrup, no food coloring, and no mystery ingredients.

They make a gorgeous addition to mugs of apple cider or hot cocoa, look darling in a gift box and honestly... taste so good you'll snack on them straight from the counter. With just 6 simple ingredients, you'll have a tray of pillowy pale pink marshmallows ready to enjoy. 

Why This Recipe Works

• Naturally flavored and colored - no food dye, no corn syrup
• Naturally sweetened - warm rich flavor from maple syrup or honey
• Soft, fluffy & perfectly bouncy - that melt-in-your-mouth- texture you can't get from store-bought marshmallows
• Festive and gift-worthy - baby pink, pretty, and perfect for hot cocoa bars, cookie platters, dessert trays or homemade gift boxes
• Surprisingly easy - just 6 simple ingredients and a stand mixer. If you can boil water, you can make these!
• Holiday favorite - the tart-sweet cranberry flavor perfect for a holiday table

Ingredients

• 3 tablespoons gelatin - The structure that gives marshmallows their signature bounce.
• 1 cup maple syrup or honey - Natural sweetness with deep flavor; honey gives a floral note, maple syrup adds warmth. My family said they loved the maple syrup version the best!
• 1 cup cranberry tea - Made by simmering 1 cup fresh cranberries in 1 ½ cups water, then straining and cooling. This gives flavor and natural color! Substitute cranberry juice for extra sweetness.
• ¼ teaspoon salt - Balances the sweetness and makes every bite pop!
• ½ cup organic powdered sugar - Keeps marshmallows from sticking
• ½ cup arrowroot powder - combines with powdered sugar to coat the marshmallows and give that soft, powdery finish. Substitute corn starch if you don't have arrowroot powder on hand. 

Instructions

1. Pour ½ cup of cranberry tea into the bowl of a stand mixer and sprinkle the unflavored gelatin on top. Allow the gelatin to bloom for at least 10 minutes.
2. Add the an additional ½ cup cranberry tea, honey and salt to a small saucepan with a candy digital thermometer. Heat on medium-high and stir the mixture for the first minute only, keeping a close watch so that it doesn't boil over. Cook until the mixture reaches 240℉. This should take approximately 10-15 minutes.
3. Turn the stand mixer on low (speed 2) and slowly pour the hot mixture in the mixer bowl. Gradually increase the speed to high speed and beat until the mixture has doubled, almost tripled, in size. It will resemble marshmallow fluff and feel cool to the touch. This will take approximately 6-8 minutes. 
4. While the marshmallow is mixing, line a 9x9 pan by covering both the bottom and the edges of the pan with parchment paper. Stir the powdered sugar and arrowroot powder together in a separate bowl and dust onto the parchment.
5. Quickly pour the marshmallow into the square pan and flatten the top with a rubber spatula. Dust more powdered sugar mix on top and allow to set a minimum of 6 hours or overnight.
6. Once set, lift out of the parchment, invert onto a powder sugared cutting board, and cut into squares with a sharp knife. I also powder my knife to keep it from sticking. Toss the pieces in more sugar to prevent clumping.
7. Enjoy immediately! They are light, sweet, fluffy and melt-in-your-mouth soft!

Helpful Tools

• sauce pan
• whisk
• stand mixer with whisk attachment
• 9X9 baking dish & parchment paper
• sharp knife

Tips & Troubleshooting

• Use a candy thermometer: Hitting 240°F (the "soft ball" stage) is key for getting that fluffy, stable texture. Too low and they'll be sticky; too high and they'll turn rubbery. 
• Work fast: Once the mixture is done whipping, it starts to set quickly. Have your pan lined and dusted before you need to pour!
• Don't skip the coating: That powdered sugar mixture keeps the marshmallows from sticking together and gives them their signature soft feel.
• Too sticky to cut? Dust your knife with sugar mix between cuts.

Serving Suggestions & Storage

These cranberry marshmallows are perfect for topping hot cocoa or apple cider, dipping in chocolate, or packaging as homemade gifts.

• To store: Keep them in an airtight container at room temperature for up to 2 weeks. Avoid refrigerating — it adds unwanted moisture.
• To freeze: Yes, you can freeze them! Place in a single layer on parchment, freeze solid, then transfer to an airtight bag for up to 2 months. Thaw at room temp before serving.

Recipe

Frequently Asked Questions

Once you make homemade marshmallows, there's no going back. These cranberry-flavored ones are festive, fun, and far easier than you'd expect. They're also naturally tinted pink from the fruit and sweetened without corn syrup. A small thing that makes them feel real, in every sense.

If you love these, my regular homemade marshmallows are delicious, too! Whip up a batch for your next family movie night or tuck them into jars for the holiday season. I'm taking them to our Thanksgiving dinner this year! They'll be so pretty on a cookie platter with cranberry orange cookies, sweet cream sugar cookies and all of the other holiday favorites. And if you try them, I'd love to see your creations! Tag me on instagram @ninnescahhomestead or join my email list for more from-scratch recipes, homestead treats and cozy kitchen inspiration.  

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