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Ever since I made marshmallows for the very first time (S’mores bar!), I’ve been interested in making a flavored marshmallow. Should I make peppermint? Honey? I decided on blueberry! But with a twist. I love sour candies and so I also added some citric acid to add a nice tart flavor. But marshmallows are a lot of work… and the cleaning… haha.

I referenced NYT Cooking’s marshmallows recipe and made adjustments to it.
13”x18” baking sheet
Ingredients:
Blueberry Syrup
2 cups (~300 grams) blueberries
4 tablespoons water
1/4 cup (50 grams) sugar
2 pinches salt
Squeeze of half a lemon
Marshmallows
Blueberry syrup
4 tablespoons + 3 teaspoons (6 envelopes) gelatin
604 grams (3 cups) sugar
2 cups light corn syrup
1 cup water
1/2 teaspoon salt
1 tablespoon blueberry emulsion, optional
Sugar Coating
1 cup freeze-dried blueberries
1 cup powdered sugar
2 teaspoons citric acid, optional

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Timestamps:
0:00 Intro
0:23 Blueberry Syrup
1:40 Marshmallow Making
5:23 Sugar Coating
6:07 Unmolding
6:47 Cutting and Coating
7:46 Enjoy!

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