Homemade treats made the best holiday gifts for your friends, neighbors and co-workers. These tart and gooey raspberry marshmallows will sure make them happy!
Have you started your holiday baking? After 4 days of baking with 200+ marshmallows and 160+ cookies, I am finally wrapping up today. Woo hoo! Even though there are a lot of works, it makes me happy when I know people enjoy the treats. This is the best time of the year to spread some love. ❤❤❤
Baking for the holidays can be overwhelming. I have a solution for you! Make a batch of marshmallows! One batch can cut into about 100 1-inch marshmallows, which is plenty to give out to your friends and families.
Last year, I made Chocolate Marshmallows and Orange Marshmallows. They were very popular and people loved them! This year, I decided to go with raspberry. Tart raspberry in sweet and gooey marshmallows… My goodness, they came out just right. The secret to this raspberry marshmallows recipe is freeze-dried raspberries. The moisture in the raspberries were drawn out, but the flavors remain. Pulse the freeze-dried raspberries into powder in a food processor or spice grinder. Sift out the seeds and the powder is ready to be used. When the regular marshmallow is almost done whipping, toss in the powder. Volia! Raspberry marshmallows in an instant! Soft, pillowy and not too sweet. These are excellent candies for the grown-up!
My 2016 Holiday Treats:
- Chewy Chocolate Chip Cookies
- Raspberry Marshmallows
- Chocolate Marshmallows
- Espresso-Chocolate Shortbread
Raspberry Marshmallows
About 100 (1-inch) marshmallows
Ingredients
- ½ cup powdered sugar (for dusting)
- ½ cup corn starch or corn flour (for dusting)
- ¾ cup cold water
- 3 (0.25-ounce) packages unflavored gelatin
- 11 ounces sugar
- ¾ cup light corn syrup
- ¼ cup honey
- ½ cup water
- ½ teaspoon salt
- 3 ounces freeze-dried raspberry
- 1 teaspoon vanilla extract
- nonstick cooking spray
Instructions
- In a food processor or spice grinder, add the freeze-dried raspberry. Pulse until they turn into powder. Sift out the seeds and set aside.
- In a medium bowl, sift together ½ cup powdered sugar and ½ cup corn starch.
- Prepare a 9 x 13-inch baking pan, lightly grease with nonstick cooking spray. Make sure the pan is well covered. Use a paper towel to remove extra oil. Dust the pan with the powdered sugar mixture very generously to cover. Set aside.
- In a large mixing bowl with an electric mixer fitted with a whisk attachment, pour in the ¾ cold water. Sprinkle the gelatin over. Mix everything slightly with a fork. Set aside and let the gelatin bloom.
- In a medium saucepan, combine the sugar, corn syrup, honey, ½ cup water and salt. Cook over medium-low heat until sugar is dissolved, stirring occasionally. Attach a candy thermometer onto the side of the pan. Turn the heat to medium and bring the sugar to a boil without stirring. Continue to cook until the sugar mixture has reached 250˚F, about 8 – 9 minutes. Remove from heat immediately.
- With the mixer on low speed, mix the gelatin mixture quickly. Slowly pour the boiling sugar syrup down the side of the bowl into the gelatin mixture. Once all sugar syrup has been added, increase the mixer to high speed. Whip until the mixture turns very thick and is lukewarm, about 10 – 12 minutes. Add the freeze-dried raspberry powder and vanilla extract at the last 2 minutes of whipping.
- When the marshmallow mixture is ready, quickly transfer to the prepared pan with a spatula. Spread the mixture evenly. Dust with more powdered sugar mixture to cover. Save the rest of the powdered sugar mixture for dusting later.
- Let the marshmallows to rest at room temperature uncover for at least 6 hours, best for overnight.
- Prepared a cutting board lightly cover with powdered sugar mixture. Run a thin knife around the edges between the marshmallow and the pan. Turn the marshmallows out onto the cutting board. Lightly grease a large sharp knife with nonstick cooking spray. Wipe off extra oil. Cover the knife with powdered sugar mixture. Cut down firmly into the marshmallow and make 1-inch squares or desired shapes. Cover all sides of the marshmallow squares with more powdered sugar mixture until not sticky.
Notes
Tips:
- Freeze-dried raspberry can be bought from Trader Joe’s, Whole Foods or Amazon.
- For storage, keep the marshmallows in an airtight container for up to 2 weeks.
(Adapted from Food & Wine)
Courses Dessert
Maybe it’s time I overcame my marshmallow-making fears and give it a try. You have certainly provided me with a few very tempting varieties to try. These turned out so beautifully – just love that pink hue on them. Sounds like you are having such fun baking for friends. This really is the best time and best way (through food) to spread some love! I think recipes like this that make a lot is super smart and efficient during this busy time.
Hope you have a great holiday and much happiness in 2017!!
You can do it, Monica! It really isn’t hard. Marshmallows are very versatile. You can easily change to your favorite flavors. Hope you will give it a try soon! Happy Holidays to you and your family! xoxo