Raspberry Marshmallows
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Love is in the air. It could have something to do with the fact that Valentine’s Day is around the corner. It could, also, be that these Raspberry Marshmallows make me think of love.
Remember when I had a fear of making marshmallows? It was YEARS before I, finally, decided to make them. After my first batch of Homemade Marshmallows, I dived right into Peppermint Marshmallows. They were equally delicious.
Then I took a break to satisfy other cravings, but my newfound ease with marshmallows led me to believe that I could, easily, make a new kind. Pink and red are popping up everywhere, from the mall to the grocery store. Who am I to buck this wonderful trend?
I used frozen raspberries that I thawed, pureed and strained. Trust me, you will be smiling after you take a bite of a Raspberry Marshmallow and the last thing you want is a raspberry seed stuck in your teeth!
The one difference that I noticed with Raspberry Marshmallows, as opposed to the other kinds I made, is that they need to be rolled a bit more in the confectioners sugar/cornstarch mixture. Not a big deal, just worth noting in advance.
Raspberry Marshmallows can be cut into squares, if desired. Yet, with red and pink and hearts all over the place this time of year, don’t you think they are the perfect way to say, I LOVE YOU?
| Raspberry Marshmallows | Print |
- 1 cup frozen raspberries – thawed, pureed, strained – will yield ½ cup puree
- 1 cup water, divided
- 3 packages unflavored gelatin, ¼ ounce per package
- 12 ounces sugar
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
- ½ cup cornstarch
- ½ cup confectioners sugar
- For the raspberry marshmallows:
- In a large mixing bowl, sprinkle the gelatin over ½ cup of water and set aside.
- Combine ½ cup of water in a small saucepan with the sugar, corn syrup and salt. Cover and cook on medium high heat for 3 minutes. Uncover and attach a candy thermometer to the side of the saucepan.
- Just before the temperature reaches 240°, add the raspberry puree to the mixing bowl. Using the wire whisk, mix on low speed to combine.
- Once the temperature reaches 240° between 12-14 minutes, remove from the heat and remove the thermometer.
- With the mixture on low speed, carefully pour the boiling hot mixture into the bowl in a steady stream. Be sure that the mixture is poured down the side of the bowl and not directly onto the wire whisk.
- Once all of the mixture is added, increase to high speed and beat for 12-14 minute, or until the marshmallow fluff is lukewarm.
- While the mixture is beating, prepare the 9” x 13” baking pan.
- Whisk together the cornstarch and confectioners sugar in a small bowl. Spray the baking pan with nonstick cooking spray and dust with the cornstarch mixture.
- Once the marshmallow mixture is finished beating, transfer to the prepared pan. Spray a rubber spatula with nonstick cooking spray and use this to help transfer the marshmallow and spread it evenly into the pan. Dust the top with more of the cornstarch mixture. Reserve the remaining cornstarch mixture.
- Set aside, uncovered, for 4 hours or overnight.
- Dust a cutting board with more of the cornstarch mixture. Use a small metal spatula to go around the edges of the baking pan. Turn out onto the cutting board.
- Dust a heart shaped cookie cutter with the cornstarch mixture and cut into individual marshmallows. Dip each marshmallow into the remaining cornstarch mixture so that all sides are dusted. Reapply more cornstarch mixture onto the cookie cutter in between slices.
- Store in a sealed container for up to three weeks.
- Betsy's tidbits:
- Raspberry Marshmallows will absorb more of the cornstarch mixture than traditional marshmallows. If they get too sticky, dust them with more of the mixture.
- If you do not want to make heart shaped Raspberry Marshmallows, use a pizza cutter instead. Be sure to dip the pizza cutter into the cornstarch mixture in between slices.
