Sweet Homemade Raspberry Honey Marshmallows & Instant Hot Cocoa: Easy Valentine’s Day Gifts Kids Can Make

This Valentine’s Day, create heartfelt memories and delicious treats with your children by making these easy raspberry honey marshmallows and instant cocoa gifts. It’s a wonderful way to show loved ones how much you care, one sweet bite and warm sip at a time. (Jump straight to the recipes below!)

Cooking Adventures with Meredith: The Magic of Homemade Marshmallows

There’s something truly enchanting about marshmallows. Whether they’re giant, pillowy white squares, delicate, tangy pink clouds, or perfectly melting morsels swirling into a mug of hot cocoa, they bring joy to both young and old. The delight of biting into one, feeling its soft, airy texture, is an experience everyone savors.

(And yes, dressing up in a fun apron or chef’s hat is absolutely part of the culinary adventure!)

My journey into marshmallow obsession began when I stumbled upon an incredibly simple, foolproof, old-fashioned recipe for Homemade Marshmallows. This isn’t just any recipe; it’s the one Raymond’s mom has been perfecting for over six decades! What makes it a game-changer? No candy thermometer required, no tricky syrup pouring, and absolutely no need to hold your breath hoping it all turns out. It’s truly a stress-free experience that guarantees success every time.

This recipe is so straightforward that my eight-year-old cooking apprentice, Meredith, and I have whipped up batches twice during our weekly kitchen sessions, always with fantastic results. In fact, I should clarify: Meredith was the lead chef, and I was merely the enthusiastic supervisor! If an eight-year-old can master these delightful confections, then you, too, can certainly achieve marshmallow-making greatness.

They are almost as much fun to create as they are to devour!

This specific Raspberry Honey version is particularly perfect for a heartwarming Valentine’s Day gesture. Imagine tucking these vibrant pink treats into a beautiful mug, alongside a packet of homemade hot chocolate mix (recipe provided below). In our northern climate, Valentine’s Day often falls amidst chilly winter days, making a mug of sweet, comforting hot chocolate, topped with a couple of melting raspberry marshmallows, an absolutely divine and merited indulgence.

The process of cutting out marshmallow hearts and gently rolling them in starch is a wonderfully tactile and enjoyable activity for children. Additionally, assembling the instant hot cocoa packets adds another layer of fun and personalization to this delightful gift-making project. It’s a chance for kids to contribute to every step, from preparation to presentation.

(As you can probably tell, Meredith and I were deeply immersed in a pretty pink state of mind during this baking session! Every now and then, a girl needs to embrace her inner girlish charm, especially when making festive treats!)

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Kitchen Frau Pro-Tips for Perfect Marshmallows:

Preventing “Weeping”: One common issue with homemade marshmallows, especially those made with fruit, is “weeping” when rolled in icing sugar. We’ve discovered a simple solution: ensure you use potato starch (or cornstarch) to coat your pan and to roll the finished marshmallows. This crucial step prevents the weeping and helps maintain their perfect texture. Potato starch tends to be slightly looser, coating the marshmallows more evenly for a superior finish, although cornstarch also works effectively.

Utilizing Leftover Raspberries: Don’t let those delicious drained raspberries go to waste! They’re still packed with flavor and nutrients. Incorporate them into your morning smoothie for a fruity boost, stir them into plain yogurt for a tangy treat, spoon them over ice cream or pancakes, or simply drizzle them with a touch of honey and enjoy them straight from the bowl. They add a lovely, natural sweetness to a variety of dishes.

Sweet Homemade Raspberry Honey Marshmallows

These delightful, airy marshmallows are infused with the natural sweetness of honey and the vibrant tang of fresh raspberries, making them an ideal treat for any occasion, especially Valentine’s Day. Follow these simple steps for a truly rewarding baking experience.

• 400 gram/14 oz. bag of frozen raspberries (unsweetened), defrosted
• 3 packages gelatin (2 tablespoons + ¾ teaspoon gelatin powder)
• ½ cup (120ml) water
• 1 cup (240ml) honey
• ⅛ teaspoon salt
• potato starch or shredded, unsweetened coconut for rolling the marshmallows

Step-by-Step Instructions:

1. Prepare the Raspberry Juice: Begin by defrosting your frozen raspberries. You can do this by leaving them in a bowl in the refrigerator overnight, or for at least 4 hours before you plan to start cooking. Once completely defrosted, transfer the berries into a fine-mesh sieve placed over a large measuring cup or bowl. Allow them to drain undisturbed for several hours. Your goal is to collect ½ cup of pure raspberry juice. If, after thorough draining, you don’t quite reach the ½ cup mark, gently press the berries with the back of a spoon to extract a little more juice until the required amount is achieved. This ensures intense raspberry flavor in your marshmallows.

2. Bloom the Gelatin: Once you have your ½ cup of raspberry juice, sprinkle the gelatin powder evenly over the surface. Use a fork to gently stir the mixture just until all the gelatin granules are thoroughly moistened. Avoid over-stirring. Set it aside for 10 minutes to allow the gelatin to “bloom” or gel. The mixture will become quite stiff and thick, which is exactly what you want.

3. Prepare the Honey Syrup: While the gelatin is blooming, measure the honey and ½ cup of water into a medium-sized saucepan. Place the saucepan over medium heat, stirring occasionally until the honey is completely melted and smoothly combined with the water. This creates a base that will sweeten and bind your marshmallows.

4. Combine and Boil: Add the bloomed raspberry gelatin mixture to the warm honey and water in the saucepan. Be sure to scrape every last bit of gelatin from the cup using a rubber spatula to ensure full flavor and proper setting. Turn the heat up to medium-high and bring the mixture to a full, rolling boil, stirring constantly. You’ll notice it will become foamy and bubbly, and you won’t be able to stir the bubbles down. This boiling action is key to dissolving the gelatin and preparing it for whipping.

5. Cool the Mixture: Remove the saucepan from the heat and allow the mixture to cool to a lukewarm temperature. You can test this by carefully dipping a clean finger into the mixture – it should be comfortably warm, not hot. This cooling process typically takes about 20 to 25 minutes. Patience here is important for the best marshmallow texture.

6. Prepare Your Pans: While the mixture is cooling, get your pans ready. For an even layer of cubes, use one 9×13 inch pan. If you’d like a mix of cubes and heart shapes, prepare one 8×8 inch pan and one 9×9 inch pan (or two 9×9 inch pans if you desire all hearts). Lightly coat the inside of your chosen pan(s) with oil. You can do this by pouring a dab of oil and spreading it around with a paper towel, or by using a light spray of cooking oil. Next, pour several tablespoons of potato starch (or cornstarch) into the pan and shake it vigorously to ensure all sides are thoroughly coated. Tilt the pan and tap out any excess starch. This non-stick coating is crucial for easy removal of your marshmallows.

7. Whip to Perfection: Once the raspberry gelatin mixture has cooled to lukewarm, carefully pour it into the bowl of a stand mixer. Make sure to scrape every last bit from the saucepan with a spatula. Begin whipping the gelatin at high speed. Continue whipping for approximately 8 minutes, or up to 10 minutes if you’re using a smaller rotary mixer. The transformation is magical: the mixture will triple in volume, becoming incredibly light, fluffy, and resembling a bowl of soft pink clouds. This whipping incorporates air, giving the marshmallows their signature airy texture.

8. Pour and Set: Gently pour the whipped marshmallow mixture into your prepared pan(s). If you’re using two pans for different shapes, pour enough into the 9×9 inch pan to create a layer about ½ inch thick for easy cookie-cutter shapes, then pour the remaining mixture into the smaller pan. Smooth the top surface with a spatula that has been dipped in water to prevent sticking. Allow the marshmallows to rest and set for about 4 hours, or preferably overnight, at room temperature. For a quicker set, you can place the pan(s) in the refrigerator. We sometimes cheat a little by placing them in the freezer for about half an hour, then moving them to the fridge for a bit longer.

9. Cut and Coat: When the marshmallows are fully set, prepare your cutting station. Spread about half a cup of potato starch or corn starch evenly onto a cookie sheet with edges. If you’re using shredded coconut, place some into a separate bowl. Lightly dust a clean cutting board generously with potato starch. Run a butter knife gently around the edges of the pan to loosen the marshmallow mixture. Then, invert the pan onto the dusted cutting board, gently assisting the marshmallow slab out with your hands.

Now comes the fun part! Cut the raspberry honey marshmallows into uniform cubes using a knife, or, for that special Valentine’s touch, use a small heart-shaped cookie cutter on the shallower marshmallow slab. The shallow layer makes it easier to get clean cuts for shapes.

Roll each marshmallow piece, whether cube or heart, in the potato starch or coconut to generously coat all sides. If using starch, you can shake off any excess by gently tossing the coated marshmallows back and forth in loosely cupped hands. This step ensures they remain distinct and non-sticky.

10. Dry and Store: Arrange the coated marshmallows on a wire rack to air dry. Don’t forget to gather any scraps from cutting the hearts; cut these into small, irregular pieces and roll them in starch for adorable “mini-raggedy-marshmallow-bits” – perfect for an extra sprinkle in hot cocoa! Allow the marshmallows to dry out completely overnight at room temperature. This final drying step helps firm them up and prevents them from sticking together.

The following day, your beautiful raspberry honey marshmallows will be perfectly set and ready for gifting or enjoying. Pack them into small cellophane treat bags for individual gifts, or store them in a large airtight container with a tight-fitting lid. When stored at room temperature in a sealed container, these homemade delights will stay fresh and delicious for several weeks. This recipe makes a generous batch, perfect for sharing the love!

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Instant Hot Chocolate Mix Packets – The Perfect Companion Gift!

These individual hot chocolate mix packets are a fantastic complement to your homemade marshmallows. They’re quick to assemble and make for a thoughtful, personalized gift, especially when paired with a few raspberry marshmallow hearts. Each packet is perfectly portioned for one luxurious mug of hot cocoa.

For each single serving packet, you will need:

• 1 tablespoon unsweetened cocoa powder (for rich chocolate flavor)
• 2 tablespoons icing sugar (confectioner’s sugar, for smooth sweetness)
• Enough powdered milk mix to make 1½ cups milk (this ensures an extra creamy, decadent hot chocolate experience)*

*Note on Powdered Milk: We achieved an incredibly creamy result using 3 tablespoons of Vance’s DariFree original milk substitute. If you’re using instant skim milk powder, consult the package directions for the equivalent needed to make 1 cup of milk. For example, if your brand recommends 4 tablespoons of milk powder for 1 cup, I would suggest using 4 to 6 tablespoons of powder for an extra rich, 1½ cup equivalent, making your hot chocolate exceptionally satisfying.

Assembly Instructions:

1. Measure and Mix: Carefully measure the unsweetened cocoa powder, icing sugar, and your chosen powdered milk mix into a spouted measuring cup. Using a fork, gently mix all the ingredients together until they are thoroughly combined and no lumps remain. This ensures a smooth, consistent hot chocolate when prepared.
2. Fill the Packets: To make filling easier, place a small, clear treat bag (cellophane bags work wonderfully) into a cup to hold it upright. Use a funnel to carefully pour the hot cocoa mix into the bag. This prevents spills and keeps your workspace tidy.
3. Seal and Decorate: Once filled, remove the bag from the cup and tie it securely with a pretty ribbon or twist tie. For an extra touch of charm, you can attach a small gift tag.

To Use Your Instant Hot Chocolate Mix:

Simply pour the entire contents of one packet into your favorite mug. Add boiling water (approximately 1½ cups, adjusting to your preferred strength and consistency). Stir well until the powder is completely dissolved and the mixture is smooth and steaming. For the ultimate indulgence, float a beautiful raspberry honey marshmallow heart or two on top. Watch them gently melt into a creamy, fruity cloud. Sip, savor, and enjoy this comforting, homemade treat!

Guten Appetit!

Creating these homemade gifts with your children is more than just baking; it’s about sharing quality time, fostering creativity, and teaching the joy of giving. The recipients will undoubtedly feel the warmth and love put into every raspberry marshmallow and every sip of hot cocoa.

For more easy, kid-friendly recipes that are fun to make and delicious to eat, be sure to explore our other ‘Cooking With Kids’ posts here.

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You might also like these delightful treats:

Easy, Old-Fashioned Homemade Marshmallows

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Chocolate-Dipped Apricots for Valentine’s Day

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