My homemade Raspberry Marshmallows I made yesterday before I made the Lemon Meringue Tea Tarts.
These marshmallows have a denser texture than the ones purchased. There are no egg whites in this recipe.
2 tablespoons of gelatin
¼ cup cold water
¾ cup water
2 cups of sugar
1/8 teaspoon salt
½ teaspoon vanilla
1½ teaspoon raspberry flavor or flavor of your choice
3 drop of red food coloring
Lightly butter a shallow baking dish (9¼”×6¼”×1½), then dust the dish with confectioners’ sugar. Set aside.
In a mixing bowl, soak the gelatin in the cold water. The water should take up all the gelatin. Add the vanilla, flavoring and salt to the gelatin. Don’t try to mix it. Let it all sit on top of gelatin.
In a small saucepan, boil the sugar and water to a soft-ball stage (238°F).
Pour the syrup slowly over the gelatin, mix with a whisk until blended. Switch over to a mixer. Beat at high speed for 5 minutes or more, or until the marshmallow is light and fluffy and cooled.
Turn the marshmallow mixture into the prepared dish and smooth the top evenly. Dust with confectioner’s sugar. When this mixture has cooled cover with waxed paper. Let it stand overnight.
Cut into squares or shapes of your choice and roll in confectioners’ sugar.
- Ideas for using these squares-
- Slice a square raspberry marshmallow horizontally into thin pieces and add the pieces to a peanut butter sandwich. You will have a version loosely resembling that of a “Flutternutter Sandwich“.
- Top a square with vanilla ice cream and drizzle with hot chocolate.
Give me your ideas, in a comment, on how you would use these marshmallows in a recipe. I will post your ideas and give credit to you.