Desserts, Gluten-Free, marshmallows
Comments 5

Sugared Raspberry Lemon Drop Mallows

Sugared Raspberry LemondropmallowsHappy Marshmallow Monday! For this spring fever, Easter-ish edition, I used raspberry juice and juice from lemons to create double-decker mallows with a Peeps-style sugared finish.

This flavor combo is so bright and juicy—dare I say, thirst-quenching? The tartness of the lemon pairs perfectly with the bold berry punch, making for quite the taste explosion. Just writing this right now is making my mouth water—gonna go get one from my freezer right this second.

These really are super fantastic—you’ll love ’em!

Sugared Raspberry Lemondropmallows

Sugared Raspberry Lemon Drop Mallows
Prep time: 1 hr 10 min | Ready in: 7 hours, 10 min

Cooking spray
6 packages unflavored gelatin
5 cups granulated sugar, divided
4 cups frozen raspberries (or fresh)
6 or 7 lemons (enough to get 1 cup of juice)
Yellow food coloring (optional)

Cooking tools:
A candy thermometer
Tin foil
9×13-inch cake or jelly roll pan


  1. Heat raspberries in a saucepan on medium heat, mashing them with the back of a fork as you go. Continue this process for a few minutes until berries are completely mashed.
  2. Set a fine-mesh strainer in a bowl, and pour mashed raspberries through it. Use the back of a spoon to push the juice through. You’re after 1 cup of juice, but if you’re a little short, just add in a little cold water. Allow to cool before using.
  3. Juice lemons until you have 1 cup of juice.
  4. Line the inside of the pan with tin foil, then coat well with cooking spray. (You can also skip the tin foil and just coat the pan—I’ve actually been finding this to be an easier method lately.)

Follow the below directions twice—once with raspberry juice, and once with the lemon juice. (It doesn’t matter which one you do first.) NOTE: You can use a few drops yellow food coloring to punch up the color of lemon if you like—if you do, add it in the last minute of beating the batter.

  1. In a large mixing bowl, combine a 1/2 of a cup of juice with 3 packets of gelatin and allow to sit until gelatin forms, about 15 minutes.
  2. In a medium saucepan on medium heat, combine 2 cups of sugar and 1/2 of a cup of juice, then stir until sugar has dissolved—about 3 to 5 minutes. Increase heat to bring mixture to a low boil, and continue to boil until the temperature reaches 240 degrees F on a candy thermometer—about 12 to 15 minutes. Remove from heat.
  3. Slowly pour sugar mixture into the bowl with the gelatin, simultaneously using a mixer on low. Gradually increase speed to high and continue whipping until the mix is very thick, about 10 to 15 minutes—imagine the consistency of pourable taffy.
  4. Pour the mixture into the pan (or in the pan on top of the first flavor if this is your second batch), smoothing the surface with a spatula. (Spray spatula with cooking spray as needed to keep it from sticking.) Let the marshmallow sit for about 6 hours, uncovered, until completely set.
  5. Cover a surface larger than the marshmallow slab with remaining sugar and flip the cake pan over so that marshmallow lands on the sugared surface.
    Sugared Raspberry Lemondropmallows
  6. Cut marshmallows in whatever shapes you’d like, then press all sides into sugar so marshmallows are completely covered.
    Sugared Raspberry Lemondropmallows
  7. Store in an air-tight container, and I love them the most when they come straight from the freezer. Marshmallows are kind of like alcohol in that they don’t actually freeze, they just get really cold. Mmm…

Check out my post on Marshmallow Tips for a little extra help.

Sugared Raspberry Lemondropmallows



  1. Amy says

    Hi! How long do these last at room temp? And when you freeze them, so they defrost to the same consistency? Planning ahead for Easter – these look amazing!! Thanks 💞

    Liked by 1 person

    • Hi Amy!

      So, if they are in a Ziploc at room temp, they’ll be good for several days. I probably wouldn’t leave them out for more than a couple hours or they can dry out a bit. If you think you might need to for Easter, you might use corn syrup instead of all sugar (instead of 2 cups of sugar, use 1-1/2 cups of sugar and 1 cup of corn syrup in the saucepan on the stovetop). I don’t notice any difference in the taste, but the corn syrup version definitely doesn’t dry out nearly as fast–you’d probably have a good 3-4 hours with those.

      And yes, if you freeze them, I would say they’ll just a bit denser (still chewy though!), and when you defrost them they get a little softer and should stay in pretty good shape. You might want to toss them in sugar again just to freshen them up.

      The one thing I’d be careful of is just making sure when you put them in the freezer, you don’t take them out again until you’re ready to eat/serve them. When they go back and forth, condensation can build up in the container. They still taste amazing, mind you, I’m just thinking about your Easter presentation. 😉

      Hope this helps! And let me know if you have any other questions! Hope you like ’em–they’re totally my new favorites!

      (Oh, and THANK YOU!!)



  2. Pingback: Vegan Lemon Mousse with Pomegranate Flair | Pine and Crave

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