how to make

Raspberry Marshmallows

GOOD LIFE EATS

These Raspberry Marshmallows have a beautiful color thanks to the raspberry powder and are perfect for Valentine’s day.

Let’s get started!

And better than any Almond Croissant you’ve ever tasted.

GREASE

1

Grease the bottom and sides of a 9x13 rectangular metal baking.

SPRINKLE

2

In a large bowl, sprinkle the gelatin over 1/2 cup cold water. Allow to stand and soften while you complete the next step.

COMBINE

3

Combine the sugar, cold water, corn syrup, and salt in a heavy 3-quart saucepan. Cook mixture over low heat, stirring constantly, until the sugar has dissolved.

BOIL

4

Bring mixture to a boil over medium heat without stirring. Cook until mixture registers 240 degrees F on a candy thermometer. This should take about 8-12 minutes.

POUR

5.

Turn heat off. Pour sugar mixture over the gelatin mixture Cut the vanilla bean in half, then cut a slit down the middle in the half you are using. Use a knife or spoon to scrape out the beans. Add to the sugar and gelatin mixture.

BEAT

6. 

Beat on high speed (using either a hand mixer or a stand mixer) until it is tripled in volume, thick, and white – approximately 10 minutes if you’re using a hand mixer and 5 for a stand mixer.

BEAT & ADD

7. 

Using a clean bowl and beaters beat the egg whites until they begin to hold stiff peaks. Add the whites and crushed raspberries to the sugar mixture and beat until combined.

POUR

8. 

Pour the mixture into the prepared 9x13 – note: you will not be able to get all of the mixture out. Don’t worry! Smooth batter across the top using a greased spatula. Place the uncovered marshmallows in the fridge and chill for 3 hours, or until firm.

LOOSEN

9. 

Loosen the marshmallows and invert over a large cutting board. Cut into one-inch cubes using a large knife or cut out with a cookie cutter (leftover scraps can be cut into cubes).

SIFT

10.

Place the cut marshmallows back in the baking pan, sift with powdered sugar, and toss until fully coated.

DISCARD

11..

Remove the marshmallows from the pan, discard any excess powdered sugar and store in an airtight container or Ziploc back. Marshmallows keep for one week.

MELT

12.

Melt 6-8 ounces baking chocolate per instructions on the packaging. (Sometimes I add a very small amount, like 1/2 teaspoon, of canola oil if i feel it need to be thinned for dipping) Cover a baking pan with parchment paper for your work station.

ARRANGE

13.

Arrange the marshmallows and melted chocolate in separate containers next to the parchment paper.

DIP

14.

Dip marshmallows in melted chocolate, place on the baking sheet until dry. You might have to reheat the chocolate throughout this process as it cools and thickens.

STORE

15.

When finished, you can place the marshmallows in the fridge to speed the hardening. Store in an airtight container for about a week (if they last that long!).

NOTE

16.

Note: to crush the raspberries, place in a resealable bag and smash using a meat mallet or rolling pin. Or, pulse them in a small food processor until desired texture is achieved.

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Raspberry Marshmallows

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