Anyone like Sweets? Try Raspberry & Cream Marshmallows!
Tart, fruity pillows of delicious. Perfect to eat by themselves. Even better in a cup of dark hot chocolate.
- This dessert serves: 20
For the marshmallows
4 1/2 teaspoons unflavored powdered gelatin (or, 2 packages Knox)
1/3 cup seedless raspberry puree
1/4 cup + 2 tablespoons water
2 tablespoons vanilla extract
3/4 C sugar
1/2 C light corn syrup
1/4 C water
pinch of salt
pink food coloring (optional)
For dusting the pan
1/3 cup confectioner’s sugar
1/3 cup corn starch
1 T canola oil or non-stick spray
1. Pour 1/3 cup raspberry puree, vanilla and 2 tablespoons water into the bowl of a stand mixer. Quickly stir. Sprinkle powdered gelatin over the top of raspberry mixture and allow to bloom, approximately 5 minutes. (Note, the mixture will shrivel and congeal and look gross. Don't be alarmed!)
2. Meanwhile, combine corn syrup, sugar, 1/4 cup water in a small pan. Heat on medium until mixture reaches soft-ball stage, or 240F. Remove from heat. Allow to cool 3 minutes.
Turn stand mixer on low, slowly begin drizzling hot syrup into the gelatin in a thin stream. Once combined, turn speed up to medium. Whisk for 5 minutes.
3. Turn mixer to high. Whisk for 7 minutes. Add pink food coloring until desired color is reached. Turn off mixer
Using a greased off-set spatula (It’s gonna get sticky and messy so if you want to sit and play and be messy, go for it. Otherwise, grease it up!) evenly spread the marshmallow out into the pan. Allow to set for at least 8 hours.
4. Once set, slice into cubes and dust with confectioner’s sugar/corn starch mixture. Store in an airtight container for up to 2 weeks.