Honey & Plum Marshmallows

Honey & Plum Marshmallows

This is the first recipe I made from Marshmallow Madness. Click here to read my review of the book. The hardest part of this recipe for me was fining a jar of baby food and fruit puree that matched in flavor! Yes, you read that right. This recipe calls for a jar of baby food. Using baby food eliminates prep time and has no added sugar.

Honey & Plum Marshmallows

I piped these marshmallows into what were supposed to be little swirls but I went a little too big and they look like number twos! Whatever the shape they still tasted good.

Honey & Plum Marshmallows

I thought the honey tasted more prominent than the fruit so I added a few teaspoons of freeze dried strawberries to the marshmallow coating to boost the fruity flavor.


Honey & Plum Marshmallows

Yield: 24 marshmallows



2tbs unflavored powdered gelatin

1 4 ounce jar of plum baby food

1/4 cup cold plum nectar


1/4 cup corn syrup

1/4 cup honey

3/4 cup sugar

1/3 cup plum nectar

1/8 tsp salt


1 tsp vanilla

purple food coloring

1/2 cup powdered sugar + 1/4 cup cornstarch (mixed together in a small bowl for the coating)


  1. Dust a baking sheet with some of the marshmallow coating.
  2. Make the bloom. In a small bowl whisk together the gelatin, baby food and cold nectar. Let soften for 10 minutes.
  3. In your stand mixer bowl pour 1/8 cup of the honey and 1/8 cup corn syrup. Pour 1/8 cup of honey and 1.8 cup corn syrup into a medium saucepan. Add the sugar, nectar and salt to the saucepan and bring to a boil.Stir occasionally until temperature reaches 250 F.
  4. Microwave the small bowl containing the gelatin for 30 seconds. Pour into the saucepan as soon as it reaches the 250 F.
  5. Pour the mixture into the stand mixer fitted with the whisk attachment and turn the speed to medium for 5 minutes. Increase to medium speed for 3 more minutes. Increase to the highest setting for 3 minutes.
  6. Add the vanilla and food coloring during the last minute. Spoon the mixture into a piping bag fitted with a round tip. Pipe swirls onto the baking sheet and dust with the coating.
  7. Leave the marshmallows to sit for 6 hours in a cool dry place. Store in a container with one edge left cracked open.

adapted from Marshmallow Madness

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