Homemade lemon curd marshmallows recipe! With the addition of lemon curd, these marshmallows have a slightly tangy flavor, they feel less sweet. Such a delicious candy and a great gift to offer!
This is a quick and easy recipe to make and it is delicious!
I flavored these marshmallows with lemon curd and we really loved the outcome, the marshmallows feel less sweet, they are softer too as a result from the addition of the custardy lemon curd.
The beautiful yellow color comes from the lemon curd only, no addition of food coloring. Feel free to add a drop or two of yellow food coloring if you’d like a brighter yellow, keep in mind that one drop goes a long way, add one drop, whisk in then add more if you want.
Do know that once done, the marshmallow cream requires about 10 to 12 hours to set, best overnight.
To make these marshmallows, we need to make a sugar syrup and bring it to the precise temperature of 240°F (115°C) therefore you will need a candy thermometer. Candy thermometers are easily found online, they are not expensive and last for long.
Normally, the hardest part of this recipe is to cut the marshmallow fluff as it is so sticky but these lemon marshmallows weren’t that hard to cut. I find that using a pizza roller cutter for the large bands is the best way, making short back and forth movements, have a jug of boiling water ready to clean it between each cut or whenever needed. Then to cut the bands in squares, I simply used kitchen scissors, also to re-cut a few jagged edges.
When making candies, you need to have all your ingredients measured and ready to use, you do not want to run around looking for this or that. It is very important to measure all your ingredients with a scale.
If you like to make candies, you might be interested by my recipes for Almond and Pistachio Nougat or Homemade Honeycomb, click on my tag "candies" for more sweet treats and edible gifts.
1/2 cup (120 ml) cold water
3/4 oz. (3 envelopes of 1/4 oz. each) (21 g.) unflavored gelatin
2 cups (400 g.) granulated white sugar
1 cup (240 ml) light corn syrup
1/4 teaspoon salt
1/2 cup (120 ml) cold water
1/3 cup (70 ml) lemon curd
2 to 3 cups (230-345 g.) icing sugar, sifted
Utensils: 1 baking/casserole pan about 12x10x3 inches (31cmx26cmx7)
Into the bowl of your stand mixer fitted with the whisk attachment, add 1/2 cup water and sprinkle the gelatin, let stand about 15 minutes until the gelatin will have absorbed all the water
Meanwhile, butter or spray the bottom of your baking/casserole pan and line the bottom with parchment paper, sprinkle an even layer of icing sugar, about 3 to 4 tbsp., set aside
Into a medium sized saucepan, add 1/2 cup water, the granulated sugar, corn syrup and salt, bring to boil on medium/high heat, stirring to dissolve the sugar. Once the mixture boils, cover with a lid for about two minutes to wash down the sides of pan, then uncover and attach the candy thermometer, boil away until the syrup reaches the temperature of 240°F (115°C) It takes about 10 to 15 minutes. Be careful that the thermometer doesn’t touch the bottom of the pan
Start to run your food processor on low speed and pour the hot syrup in a thin stream against the side of the bowl, then gradually increase the speed to high and whisk until the syrup has become white, thick and tripled in volume, stop whisking and add the lemon curd, whisk in, taste and if necessary add a bit more lemon curd, don’t add too much or the fluff will not set properly
Pour the marshmallow fluff into the prepared pan, do not bother trying to scrape it all from the sides of bowl as it is much too sticky, with an offset spatula spread the fluff as best as you can towards all sides of the pan, make an even layer, it seems hard but eventually you will get there, you can also moisten your hands to flatten it. Dust all the surface with icing sugar, cover the pan loosely with plastic wrap and let set at room temperature for about 12 hours, best overnight
Once the marshmallow is set, run a knife around all sides of the pan, turn it over a kitchen board dusted with icing sugar and remove the parchment paper
Have ready a baking sheet with the remaining 2 to 3 cups of icing sugar, a plate or container into which to store your marshmallow squares, a jug of boiled water
Along the short side of marshmallow, with the help of a pizza roller cutter or kitchen scissors, cut bands about 1.5 inches large (4 cm), roll each band into the icing sugar to coat them, clean the roller or scissors between each band, then cut squares the size you like into each band, roll the marshmallow squares into the icing sugar, shake or brush each square to remove any excess icing sugar
Store in your fridge in an airtight container for several days
To clean up your pans and utensils, boil some water, pour it into your pans and wait about 5 minutes, the marshmallow will completely melt, and you will be able to effortlessly clean them
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