Hallon och saltlakrits marshmallows are one of our favourite Swedish treats. The pretty pink colour and delicious taste make them a seriously insta-worthy indulgence for the festive period. While the candies traditionally used are only found in Swedish shops, we’ve substituted some generic versions so you can make some wherever you are in the world!
This tasty recipe makes around 40 pieces.
200g of icing sugar
150 g Turkish pepper (substitute any licorice hard candy)
300 g pink marshmallows
2 bags of geléhallon (170 g) (substitute any pink gummy candy)
1. Pour the icing sugar into a rectangular dish, about 25 x 30 cm. The icing sugar must cover the bottom of the dish properly.
2. Place the Turkish pepper lollies (or licorice hard candy) in double freezer bags. Crush them to a fine powder with the bottom of a saucepan.
3. Mix marshmallows and geléhallon (or any other jelly / gum lollies) in a large glass bowl. Melt for about 2 1/2 minutes in microwave oven at 750watts.
4. Mix the melted candy to a smooth batter. Mix in the Turkish pepper crush and pour the batter into the dish with icing sugar. Smooth the batter out flat and allow to cool in the fridge.
5. Remove marshmallow from dish (you will need to cut the edges to get it out) and lay on top of the icing sugar.
6. Cut pieces with a scissor and dip the edges of sugar. Store at room temperature. All sides of marshmallow should be covered in icing sugar to prevent sticking.
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