True life: I didn’t own a candy thermometer until this weekend (does anyone remember that show? I used to love it!). And I couldn’t tell you why. I guess I just never got around to it? But I’m so glad I took the plunge.
Can I say that for my first foray into candy making, these homemade raspberry marshmallows were so much easier than I thought they would be? I certainly wasn’t going to take any chances and freestyle the marshmallow basics, so I adapted the recipe from Betty Crocker. There are so many possibilities for flavoring, but my dessert brainchild called for raspberry. During this visit to the Torani wall at World Market, I also picked up a small sugar-free Raspberry syrup, which was perfect for these ‘mallows. They boosted the pink coloring a bit, and gave them a slightly-tart raspberry flavor that wasn’t too sweet.
I’ve been drooling over homemade marshmallows on Pinterest for awhile now, but I always thought it would be a great big undertaking that probably wouldn’t turn out right in the end. So, so wrong. The candy thermometer keeps you in check, so there isn’t any big guessing game there. And as long as you judiciously grease your pan, knife, spatula, etc. and press the freshly-cut sides in confectioners’ sugar you won’t have much of a problem with stickiness.
So let’s recap – homemade chocolate grahams + these homemade raspberry marshmallows = any guesses? 😉
Recipe adapted from Betty Crocker.
- Butter for greasing
- 1/4 cup confectioners' sugar divided
- 1/2 cup cold water
- 3 0.25- oz packets unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp salt
- 1/2 cup water
- 2 tsp vanilla extract
- 5 tbsp raspberry syrup
- 20 drops red food coloring divided
- Grease a 9"x13" glass pan. Sprinkle 2 tbsp confectioners' sugar in pan and shake around until sugar coats the bottom and sides. Set aside.
- Mix 1/2 cup cold water and unflavored gelatin in bowl of a stand mixer. Set aside.
- In a three-quart saucepan set over low heat, add sugar, corn syrup, salt, and remaining 1/2 cup water. Whisk until sugar has dissolved and all ingredients are mixed. Insert candy thermometer and let mixture slowly cook and bubble until temperature reaches just under 240°F.
- Remove sugar/corn syrup mixture from heat and slowly pour into the gelatin mixture.
- On high speed, mix on high speed for 2-3 minutes. Add vanilla extract, raspberry syrup, and 10 drops of the red food coloring. Mix on high for another 6-8 minutes, or until mixture about triples in volume and is a light pink in color and resembles the consistency of marshmallow creme.
- Pour marshmallow mixture into prepared pan and flatten the top with damp hands. Drop 10 or so drops of red food coloring on top and drag a knife through to swirl color. Let marshmallow pan sit for eight hours (or overnight).
- To serve, grease a sharp knife and cut marshmallow into squares of your desired size. Press bottoms and sides of marshmallows into bowl with remaining confectioners' sugar. Repeat for all marshmallows.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.