Description
Simple 2‑Ingredient Homemade Marshmallows made with cranberry juice & gelatin—soft, natural, easy treat you’ll love.
Ingredients
- 320 ml (about 1 ¼ cups) cranberry juice (use unsweetened or lightly sweetened depending on preference)
- 8 gelatin sheets
Equipment you’ll need: medium saucepan, bowl for blooming gelatin, whisk or hand mixer, pan or mold lined with parchment paper or lightly oiled.
Instructions
- Prepare the gelatin sheets (blooming)
- Place the gelatin sheets in a bowl of cold water; allow them to soften and bloom—this usually takes about 5 minutes.
- Warm the cranberry juice
- In a saucepan over medium heat, warm the cranberry juice until it is hot but not boiling. Gentle simmer or just under boiling is ideal.
- Combine gelatin with juice
- Remove the bloomed gelatin sheets from their cold water, gently squeezing out excess water, and add them to the hot cranberry juice. Stir continuously until the gelatin is fully dissolved.
- Cool before whipping (if whipping is part of variation)
- Depending on whether you want a light/airy marshmallow or a denser jelly texture, allow the liquid mixture to cool somewhat (but not too much that it starts to set).
- Set in mold
- Pour the dissolved gelatin‑juice mixture into a pan or mold lined with parchment paper (or lightly oiled) to prevent sticking. Smooth the top if needed.
- Chill until set
- Refrigerate for at least 3 hours, or preferably overnight, to ensure full setting.
- Cut and serve
- Once set, remove from mold. Use a sharp knife (lightly oiled or dusted to prevent sticking) to cut into cubes or desired shapes. Serve immediately or follow storage tips below.
Notes
The quality of gelatin matters: stronger gelatin sets firmer; weak or old gelatin may result in marshmallows that won’t set well.
Do not bring the juice + gelatin mix to a rolling boil—high heat can degrade gelatin’s setting ability.
If you like a fluffier texture, some variations whisk or blend the mixture after cooling slightly to incorporate air, though with only juice and gelatin the texture will always differ from sugar‑based marshmallows.
Use molds/pans of appropriate size so the thickness isn’t too large (thicker marshmallows need more time to set).
Keywords: 2‑Ingredient Homemade Marshmallows