Homemade Raspberry Marshmallows Recipes

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.

MARSHMALLOWS

Steps:

• Lightly oil an 8-by-8-inch baking dish. Combine gelatin with 1/2 cup cold water in the bowl of a stand mixer fitted with the whisk attachment. Set aside while you prepare the syrup.
• In a medium saucepan, combine the granulated sugar, corn syrup, salt and 1/2 cup cold water. Stir the mixture just enough to combine the ingredients then cook over medium-high heat, swirling the pan occasionally, until the mixture reaches 240 degrees on a candy thermometer, about 10 minutes.
• With the mixer on low speed, carefully pour hot syrup into gelatin mixture and mix until gelatin is dissolved. Add the vanilla bean paste or extract.
• Turn the mixer to high and whip the batter until it is very thick, stiff and opaque, about 10 minutes. Pour the mixture into the prepared pan and spread it with a knife.
• Let sit uncovered until firm, about 4 hours at room temperature or 2 hours in the fridge.
• Sift a generous amount of confectioners' sugar onto a work surface, use a knife to cut around the edges of the pan and unmold marshmallow onto the sugar. You will have to pull it out of the pan with your fingertips; it will be very sticky but will pull out in one piece. Dust the top of the marshmallow with confectioners' sugar and use a long, sharp knife to cut the marshmallow into roughly 1 1/2-inch cubes. Clean and dry your knife periodically throughout this process when it gets too sticky.
• Toss the cubes in the confectioners' sugar to make sure they are coated on all sides and store them in an airtight container for up to 4 days.

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.

HOMEMADE MARSHMALLOWS

Steps:

• Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
• In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
• Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
• Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
• When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
• Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
• Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
• Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
• Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

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.

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.

RASPBERRY MARSHMALLOW HEARTS

Steps:

• Process the freeze-dried raspberries in a coffee grinder or spice grinder until finely ground. Sift the mixture into a small bowl to remove any raspberry seeds. Set aside.
• Pour 1/4 cup water into a small saucepan. Sprinkle the gelatin on top and whisk to combine. Set aside to bloom.
• Line an 8- or 9-inch-square baking pan with plastic wrap. Sift the cornstarch and confectioners' sugar together into a medium bowl. Sprinkle 2 tablespoons of the mixture over the bottom of the prepared baking pan. Set the pan and remaining cornstarch mixture aside.
• Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
• Combine 3/4 cup of water, the granulated sugar and the corn syrup in a medium saucepan. Gently stir until the sugar crystals are all moistened. Bring to a simmer over medium-high heat. Clip a candy thermometer to the side of the saucepan (or use an instant-read thermometer that measures at least up to 240 degrees F) and cook until the syrup reaches 240 degrees F.
• As the sugar cooks, begin beating the egg whites on low speed. When the sugar syrup reaches 215 degrees F increase the speed to medium. (The goal is for the egg whites to reach stiff peaks right as the syrup reaches 240 degrees F.)
• Pour the hot syrup in a slow, steady stream along the edge of the bowl (not directly onto the whisk) as you continue to beat the egg whites. Place the gelatin in the saucepan over low heat and heat just until melted. Beat the gelatin into the meringue. Continue beating until the outside of the bowl is just slightly warm to the touch, about 5 more minutes.
• Turn off the mixer and add the red food coloring if using; beat just until combined. Remove the bowl from the stand mixer and whisk in 2 tablespoons of the freeze-dried raspberry powder by hand. Reserve the remaining powder.
• Coat a rubber spatula with cooking spray or vegetable oil. Pour the warm marshmallow mixture into the prepared pan and use the spatula to spread it in an even layer. Sprinkle another 2 tablespoons of the cornstarch mixture on top. Cover and let rest at room temperature until set, about 4 hours.
• Once set, remove the marshmallow by lifting the plastic wrap out of the pan. Cut into 16 squares. Cut a heart shape out of paper or thin cardboard that's small enough to fit in the middle of the marshmallows. Place the remaining raspberry powder in a small sieve. One at a time, place the heart on top of a marshmallow and dust with raspberry powder. Remove the heart. Repeat until all the marshmallows are decorated.
• Store for up to 1 week in an airtight container, dusting the marshmallows with more of the cornstarch mixture to keep them from sticking together.