Raspberry Marshmallows
Delicious fluffy marshmallows flavored twice with tart & sweet raspberries.
Servings 40 large marshmallows
Equipment
- candy or instant thermometer
Ingredients
For the sugar mixture:
- 440g or 2 cups granulated sugar
- 187g corn syrup or honey
- 145g water
- ½ teaspoon fine sea salt
For the gelatin mixture:
- 130g raspberry puree (about half a cup) from about 2 cups thawed frozen raspberries, seeds removed
- 34g freeze dried raspberries processed into a powder and sifted to remove seeds
- 4 packets gelatin 1 oz or 28g
- 85g water 1/4 cup
- 1 teaspoons pure vanilla extract
- Organic powdered sugar for dusting
Instructions
- Prepare the raspberries. For the freeze dried, process them in a food processor or blender until you have a fine powder. Sift through a fine mesh sieve to remove seeds. You can use all of the powder in the marshmallow or you can save some to mix with the powdered sugar used for dusting. Keep the dusting airtight if doing early because it'll clump if left open.
- For the frozen raspberries, blend until pureed and press through a fine mesh sieve to remove seeds.
- In a bowl, whisk together the raspberry puree, water, vanilla and raspberry powder. Add the gelatin and whisk to combine. Set aside to stiffen.
- In a deep pot, clip a candy thermometer and combine the sugar, corn syrup, water and salt. Cook over medium high heat until temperature registers 250 F. This should take about 10 minutes.
- Prepare a 13 x 9” pan and a rubber spatula by spraying with a flavorless oil.
- When sugar mixture is done, pour it into the bowl of a stand mixer fitted with the whisk attachment. Let it cool for a minute then plop the gelatin into the sugar mix and and begin whisking on medium, working up to high speed. Whisk for about 10 minutes. The mallow fluff will be dark and liquid at first and gradually thicken and lighten in color. You’ll know it’s done whipping when it begins to pull away from the sides (at this point you can whip it another minute to be sure it’s done).
- Pour the mallow fluff into the pan and smooth over. Cover with foil and let set at room temperature overnight or in the fridge for a few hours.
- Prepare a workspace with powdered sugar and dump the giant marshmallow onto the surface. Dust the top and sides with powdered sugar and cut into cubes with an oiled knife (you can also use cookie cutters for cute shapes). Dust all sides of cut mallows with the powdered sugar. Store in an airtight container. They keep for 3 weeks.