Homemade Raspberry Marshmallows Recipes

DAZZLING RASPBERRY MARSHMALLOWS

Steps:

• Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with 1 tablespoon butter; sprinkle with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle unflavored gelatin over 1/2 cup cold water to soften; set aside.
• In 3-quart saucepan, heat granulated sugar, corn syrup, raspberry gelatin, salt and 1/2 cup water over medium heat, stirring constantly, until sugar and gelatin are dissolved. Heat to boiling; reduce heat to medium-low. Cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat. (While mixture is cooking, watch so it doesn't boil over; reduce heat to low if necessary.)
• Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to medium-high; beat 8 to 10 minutes or until mixture is light pink and has almost tripled in volume. Pour into dish; spread and smooth top with rubber spatula. Let stand uncovered at least 8 hours or overnight.
• Sprinkle large cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. Loosen sides of marshmallow mixture from dish and gently lift in one piece onto cutting board. Spray sharp knife with cooking spray. Cut marshmallows into 1-inch squares (11 rows by 7 rows). Dip bottoms and sides of marshmallows into bowl of powdered sugar. Store tightly covered at room temperature up to 2 weeks.

RASPBERRY MARSHMALLOW DELIGHT

Steps:

• Combine crumbs and butter; press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool. , In a large saucepan over medium heat, stir marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust. , In a large saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir to raspberry mixture. Boil for 2 minutes, stirring constantly. Cool to room temperature. Spread over marshmallow layer. , Chill until firm, about 4 hours. Garnish with whipped cream and raspberries if desired.

RASPBERRY MARSHMALLOWS

Steps:

• Combine the sugar, water, and corn syrup in a saucepan fitted with a candy thermometer. Bring to a boil and cook to "soft ball" stage, about 235 degrees F.
• Meanwhile, in a standing mixer fitted with the whisk attachment, whip the egg whites until soft peaks form.
• In a small bowl, sprinkle the gelatin over the 2 tablespoons water and let dissolve.
• When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff. Add the powdered dried raspberries to turn it pink.
• Spread the mixture onto a parchment-lined 8-inch square cake pan that's been lightly dusted with cornstarch. The parchment paper should come all the way up the sides of the pan. The marshmallow layer should be about 1-inch thick. Let cool, then cut into 1-inch squares, dipping your knife in cornstarch, if necessary, and toss in cornstarch lightly to keep them from sticking to each other. Skewer them and dip into your favorite dessert fondue.

RASPBERRY MARSHMALLOWS

Steps:

• Prepare a 20cm/8in square baking tin 4cm/1½in deep by lining it with baking parchment. Using a sieve, shake equal amounts of icing sugar and cornflour over the base until the parchment is lightly dusted.
• To make the marshmallow, put the sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed pan and stir. Bring the liquid to a gentle boil and continue cooking for about 15 minutes until the mixture reaches 127C/260F on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)
• While you are waiting, sprinkle the gelatine over 100ml/3½fl oz of hot water (following the instructions on the packet), and check to make sure it has dissolved properly. If using gelatine leaves, soak them in cold water for 10 minutes and then squeeze out any excess water before using.
• When the syrup reaches the correct temperature, remove the pan from the heat and remove the thermometer. Pour the dissolved gelatine into the syrup. Be careful as it will bubble and spit a little and rise to the top of the pan. Caution: it is extremely hot.
• Using a freestanding mixer or electric whisk, whisk the egg whites in a large mixing bowl until stiff peaks form when the whisk is removed. Still whisking, slowly add the syrup mixture to the eggs (do not let the syrup touch the beaters as it may splash). With the mixer or whisk on a fast setting, whisk for a further 15-20 minutes, or until the mixture is thick, shiny and holding its shape reasonably well on the whisk.
• Meanwhile, to make the raspberry coulis, place roughly half the fresh raspberries in a pan with the caster sugar (set the other half aside for decoration later). Cook on a medium heat for around 10 minutes, stirring until it is a lovely ruby-red mush. Strain the mixture into a clean bowl, pressing the pulp through the sieve using the back of a spoon. Leave to cool.
• Once you've finished whisking the marshmallow mixture, use a spoon to fold the raspberry coulis gently through the marshmallow mixture to create a rippled effect.
• Spoon half the mallow mixture into the dusted tin and place half the reserved raspberries over the top. Spoon the remainder of the mallow mix over the top of the fresh raspberries, smoothing the top with a palette knife, if necessary. Scatter the remaining raspberries over the top.
• Leave the mallow for about two hours to set.
• Dust another piece of parchment with a mix of equal parts icing sugar and cornflour.
• Turn the mallow out onto the dusted parchment. Cut it into squares using a knife dipped in hot boiled water. Dust the cut edges with more icing sugar and cornflower and transfer to a wire rack. Leave to dry and cool for another 30 minutes if serving as a gooey dessert, or 2-3 hours if cutting into squares.

HOMEMADE RASPBERRY MARSHMALLOWS

Steps:

• In a small bowl, combine the raspberry powder, confectioners' sugar and cornstarch. Coat an 8-inch square or 9-inch square baking dish with cooking spray and dust the bottom and sides with half of the confectioners' sugar mixture. Pour any excess mixture back into the bowl.
• In the bowl of a stand mixer fitted with a whisk attachment, combine 1/2 cup water, the vanilla extract and almond extract. Sprinkle the gelatin over the liquid.
• In a small saucepan, stir together the granulated sugar, corn syrup, salt and the remaining 1/4 cup of water. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F and then immediately remove from the heat and transfer to the mixer.
• Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, gradually increase the speed to high and mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula and have that standing by the mixer, as well as the prepared pan.
• Using your greased spatula, immediately scrape the mixture into your pan and spread it out evenly as best you can with the spatula. Dust the top with about half of the remaining confectioners' sugar mixture and then, if needed, you can use your hands to further flatten and even out the mixture. Let sit for 1 hour. Cut into squares and then dust the edges of the squares with the remaining confectioners' sugar mixture.