adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Dazzling Raspberry Marshmallows
0 Likes
Prep Time:
1 hour
Total Time:
9 hours
Create homemade marshmallows for a fun and delicious treat that everyone will love.
Ingredients:
  • 1 tablespoon butter
  • 1/3 cup powdered sugar
  • 2 envelopes (1 oz each) unflavored gelatin
  • 1/2 cup cold water
  • 1 1/2 cups granulated sugar
  • 1 cup corn syrup
  • 1 box (4-serving size) raspberry-flavored gelatin
  • 1/4 teaspoon salt
  • 1/2 cup water
Instructions:
  • Butter the 11x7-inch (2-quart) glass baking dish generously using 1 tablespoon of butter, then sprinkle 1 tablespoon of powdered sugar. In the bowl of a stand mixer, soften unflavored gelatin by sprinkling it over 1/2 cup of cold water; let it sit.
  • In a 3-quart saucepan, combine granulated sugar, corn syrup, raspberry gelatin, salt, and 1/2 cup water. Heat over medium heat, stirring constantly until sugar and gelatin dissolve. Bring to a boil, then reduce heat to medium-low. Cook without stirring for about 30 minutes or until it reaches 240°F on a candy thermometer or forms a pliable ball in cold water test. Watch carefully to prevent boiling over and adjust heat as needed. Remove from heat.
  • While the gelatin is softened, gently pour the syrup into it while mixing on low speed. Increase the speed to medium-high and beat for 8 to 10 minutes until the mixture turns light pink and almost triples in volume. Spread the mixture into a dish and smooth the top with a rubber spatula. Leave uncovered for at least 8 hours or overnight to set.
  • Cover a large cutting board with approximately 1 tablespoon of powdered sugar. Transfer the remaining powdered sugar into a small bowl. Remove the marshmallow mixture from the dish by loosening the sides, then place it gently onto the cutting board in one piece. Grease a sharp knife with cooking spray. Cut the marshmallows into 1-inch squares (11 rows by 7 rows). Dip the bottom and sides of the marshmallows into the bowl of powdered sugar. Store tightly covered at room temperature for up to 2 weeks.

Similar Recipes