Fluffy Clouds with Flavor: Beetroot Marshmallows
Yes, you read that right: Beetroot isn’t just for soup! With this recipe, you can create vibrant pink, fluffy marshmallows that are not only a visual delight but also bring a mild, natural sweetness with a subtle earthy note. A perfect combination of candy and superfood – who would have thought?
Why You’ll Love These Marshmallows
- Wow-Factor Color! No artificial food coloring needed – beetroot naturally gives these marshmallows their stunning, intense pink hue.
- A Surprising Flavor! The earthy note of beetroot is very mild and adds an exciting depth of flavor, while vanilla brings a soft sweetness.
- Perfectly Fluffy! Light on the outside, soft on the inside – just the way perfect marshmallows should be.
- Ideal for Hot Chocolate! Imagine a steaming cup of cocoa with a bright pink marshmallow slowly melting on top… dreamy!
Fun Facts About Pink Marshmallows & Beetroot
- “Why are they pink?!” Thanks to natural pigments called betalains in beetroot – they’re not just beautiful but also powerful antioxidants!
- “Earthy-sweet? That’s an unusual combo!” The beetroot adds a faint savory note that balances perfectly with the sweetness.
- “Are they healthy?!” Well… let’s just say, for a sweet treat, they have the bonus of natural plant compounds. Sweet and (kind of) healthy? Almost a miracle!
- “What else can I do with them?” Try them in hot chocolate, as cake decorations, or – for the adventurous – slightly toasted over a campfire.
These beetroot marshmallows are an absolute showstopper and will definitely be a conversation starter. Perfect for anyone looking to try something new – sweet, colorful & surprisingly delicious!
Preparation time: 30 minutes
Resting time: at least 4 hours
Preparation
- 1
Prepare the mold: Lightly grease a rectangular mold (approx. 20x20 cm) with vegetable oil. Mix the cornstarch and extra powdered sugar, and dust the bottom of the mold with it.
- 2
Soak the gelatin: If using gelatin sheets, soak them in cold water. If using gelatin powder, let it bloom in 50 ml of the beetroot juice in a small bowl.
- 3
Heat the sugar mixture: In a saucepan, heat the remaining beetroot juice with the powdered sugar and slowly bring it to about 115°C (Soft-Ball Stage). Stir regularly to prevent burning.
- 4
Incorporate the gelatin: Squeeze out excess water (if using sheets) or mix the bloomed gelatin directly into the hot sugar mixture, stirring until fully dissolved.
- 5
Whip it up: Transfer the mixture to a large bowl, add vanilla extract, and beat with a hand mixer or stand mixer on high speed for 10–15 minutes, until the mixture becomes light, thick, and fluffy.
- 6
Pour into the mold: Spread the marshmallow mixture into the prepared mold, smooth the top, and dust with the remaining powdered sugar-cornstarch mixture.
- 7
Let it set: Allow the marshmallows to set at room temperature for at least 4 hours or overnight until firm.
- 8
Cut & enjoy: Use a lightly oiled knife to cut the marshmallows into cubes, then toss them in the powdered sugar-cornstarch mixture to prevent sticking.
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