3-Ingredient Cranberry Marshmallows That Taste Like Holidays

There’s something magical about homemade cranberry marshmallows—they taste like the holidays wrapped up in a fluffy, tart-sweet bite. I first fell in love with them years ago when my aunt brought a batch to Thanksgiving, their vibrant pink hue standing out against all the pies. Store-bought marshmallows? Forget it. These are softer, fruitier, and packed with real cranberry flavor. Plus, they make the cutest edible gifts! Whether you’re dropping them in hot cocoa or sneaking one straight from the tray (no judgment!), these little clouds of joy are worth every sticky minute.

Why You’ll Love These Cranberry Marshmallows

These cranberry marshmallows aren’t just a treat—they’re a holiday experience. Here’s why they’re a must-make:

• Festive Flavor: The tart cranberry juice gives them a bright, seasonal taste that’s way better than plain marshmallows.
• Perfect for Gifting: Wrap them in cute bags or boxes, and they’ll impress everyone on your list.
• Homemade Texture: Softer, fluffier, and melt-in-your-mouth amazing compared to store-bought versions.

Trust me, once you try these, you’ll never go back to the bagged kind!

Ingredients for Cranberry Marshmallows

Gather these simple ingredients—you probably have most in your pantry already! The cranberry juice is the star here, so make sure to use 100% juice, not cocktail (that extra sugar will throw off the balance). Here’s what you’ll need:

• 1 cup cranberry juice (the good stuff!)
• 3 tbsp unflavored gelatin
• 1.5 cups granulated sugar
• 1 cup light corn syrup
• 1/4 tsp salt
• 1 tsp vanilla extract
• Powdered sugar (for dusting – lots of it!)

See? Nothing fancy—just pure, marshmallow-making magic waiting to happen.

Equipment You’ll Need

Before you dive in, grab these trusty tools—they’ll make your cranberry marshmallow adventure a breeze:

• Heavy-bottomed saucepan
• Candy thermometer (non-negotiable!)
• Stand mixer or hand mixer
• Parchment-lined 9×9 inch baking dish

How to Make Cranberry Marshmallows

Okay, let’s get sticky! Making these cranberry marshmallows is easier than you think – just follow these steps and you’ll have fluffy, dreamy results. I’ve made this recipe dozens of times, and these are all my little tricks for success.

Step 1: Prepare the Pan

First things first – line a 9×9 inch baking dish with parchment paper, leaving some overhang on the sides. Now go wild dusting it with powdered sugar – this is your marshmallow’s insurance policy against sticking. I like to use a fine mesh strainer to get an even coat.

Step 2: Bloom the Gelatin

Pour your cranberry juice into your mixer bowl and sprinkle the gelatin over the top. Let it sit for 5 minutes – you’ll see it get all thick and spongy. This “blooming” step activates the gelatin so your marshmallows will set up nice and firm.

Step 3: Cook the Sugar Syrup

While the gelatin blooms, combine sugar, corn syrup, salt, and ¼ cup water in a saucepan. Clip on your candy thermometer – this part is crucial! Heat over medium until it hits exactly 240°F (the soft-ball stage). No cheating on the temperature – I’ve tried, and trust me, it’s marshmallow disaster waiting to happen. For more information on candy making temperatures, check out this guide to sugar syrups.

Step 4: Whip to Perfection

With the mixer on low, slowly pour the hot syrup into the gelatin. Once it’s all in, crank the speed to high and let it go for 10-12 minutes. You’ll watch magic happen as it turns from thin liquid to thick, glossy fluff. When it forms stiff peaks, add the vanilla – just a quick mix to incorporate.

Step 5: Set and Cut

Scrape your beautiful pink fluff into the prepared pan and smooth the top. Now walk away – for 4 full hours! When it’s set, dust the top with more powdered sugar, lift it out, and cut into squares. Pro tip: Use kitchen scissors dusted with powdered sugar for clean cuts.

Tips for Perfect Cranberry Marshmallows

Want foolproof cranberry marshmallows every time? Here are my hard-earned tricks:

Thermometer is key – guessing on syrup temperature leads to sticky disasters. Trust me, I’ve cried over runny marshmallows before! For storage, keep them in an airtight container with parchment between layers – they’ll stay fresh for 2 weeks (if they last that long). Want firmer marshmallows? Reduce corn syrup by 2 tablespoons. Too soft? You probably didn’t whip long enough – aim for those stiff peaks!

Cranberry Marshmallows Variations

Want to mix things up? Swap cranberry juice for pomegranate for a deeper, richer flavor. Or try adding a teaspoon of orange zest to the syrup for a citrusy twist. Feeling fancy? Fold in a handful of chopped dried cranberries for extra texture. The possibilities are endless—get creative!

Storing and Gifting Cranberry Marshmallows

These cranberry marshmallows keep beautifully in an airtight container for up to 2 weeks – just layer them between sheets of parchment paper so they don’t stick together. For gifting, tuck them into cellophane bags tied with ribbon or stack them in pretty tins with wax paper dividers. They’re almost too pretty to eat… almost!

Cranberry Marshmallows FAQs

Can I use frozen cranberry juice?
Absolutely! Just thaw it completely and give it a good stir before using. I’ve done this when fresh juice was hard to find – works like a charm. Just make sure it’s 100% juice with no added sugar or weird ingredients.

Why did my marshmallows collapse?
Oh no! This usually happens if either the syrup didn’t reach 240°F (that candy thermometer is your best friend!) or you didn’t whip the mixture long enough. It should form stiff peaks that hold their shape when you lift the beater. Don’t rush this step – that fluffy texture needs time to develop!

Are these gluten-free?
Yes! All the ingredients in these cranberry marshmallows are naturally gluten-free. Just double-check your vanilla extract and corn syrup labels if you’re super sensitive, but standard brands should be safe. Enjoy without worry!

Nutritional Information

Here’s the scoop per marshmallow (estimates vary slightly by brand): 45 calories, 11g sugar, and 0g fat. They’re vegetarian-friendly too! Now go make some—and tag us if you do!

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