Homemade Raspberry Marshmallows

We invite you to make homemade raspberry marshmallows – delightfully light, airy, and bursting with a double raspberry flavor that is both sweet and tangy.

Ingredients:

For the sugar mixture:

• 440 g granulated sugar (about 2 cups)
• 187 g corn syrup or honey
• 145 ml water
• ½ teaspoon fine sea salt

For the gelatin mixture:

• 130 g raspberry purée (about ½ cup) made from 2 cups of thawed frozen raspberries, strained
• 34 g freeze-dried raspberries, ground into powder and sifted to remove seeds
• 28 g gelatin (4 packets)
• 85 ml water (¼ cup)
• 1 teaspoon pure vanilla extract
• Organic powdered sugar for dusting

Instructions:

1. Prepare the raspberries:

   • For freeze-dried raspberries: Process them in a food processor or blender until finely ground. Sift through a fine mesh sieve to remove seeds. You can use all of the powder in the marshmallow mixture or save some to mix with powdered sugar for dusting. If preparing the dusting mixture in advance, store it in an airtight container to prevent clumping.
   • For frozen raspberries: Blend them into a purée and strain through a fine sieve to remove seeds.

2. In a mixing bowl, whisk together raspberry purée, water, vanilla extract, and raspberry powder. Add the gelatin and mix until smooth. Set aside to bloom.

3. In a deep saucepan, attach a candy thermometer and combine sugar, corn syrup (or honey), water, and salt. Cook over medium heat until the temperature reaches 121°C (250°F). This will take about 10 minutes.

4. Prepare a 33 x 23 cm (13 x 9-inch) pan and a rubber spatula by greasing them with neutral oil.

5. Once the sugar mixture is ready, pour it into the bowl of a stand mixer fitted with a whisk attachment. Let it cool for a minute, then add the gelatin mixture and begin whipping on medium speed, gradually increasing to high. Beat for about 10 minutes. The mixture will start off dark and liquid but will thicken and lighten in color. It’s ready when it begins pulling away from the sides of the bowl (for extra firmness, whip for another minute).

6. Pour the marshmallow mixture into the prepared pan and smooth the top. Cover with foil and let it set at room temperature overnight or in the refrigerator for a few hours.

7. Dust a work surface with powdered sugar, then turn out the marshmallow slab. Sprinkle the top and sides with powdered sugar and cut into cubes using an oiled knife (or use cookie cutters for fun shapes). Dust all sides with powdered sugar.

8. Store in an airtight container. These marshmallows will keep for up to 3 weeks.

Enjoy your homemade raspberry marshmallows!

Tips:

• If you don’t have corn syrup, honey is a great alternative, though it may slightly alter the flavor.
• If you don’t have freeze-dried raspberries, you can add more purée, but the sugar syrup may need to cook slightly longer.
• For extra raspberry flavor, add a few drops of raspberry extract along with the vanilla.
• For a decorative touch, dust the marshmallows with a mix of powdered sugar and finely crushed freeze-dried raspberries.