Homemade marshmallows are NOTHING, I repeat, NOTHING like the ones you buy at the market.
The other day I had bought some fun flavored ones, and served them with some hot chocolate.
Hubby and I both immediately spooned them off the top of our cups. They just didn’t compare.
These are really the exact same recipe as my regular marshmallows, only with a little raspberry flavoring added. You can of course change this out for another flavoring as well.
The pictures are from my old regular marshmallow tutorial, so they do look white. Expect the color of yours to be pale pink, but you could of course add coloring if you prefer. Just add it with the flavorings.
You can also cut these into shapes, like little hearts for Valentine’s Day.
RASPBERRY MARSHMALLOWS
Recipe by My Stained Apron
2 pkgs unflavored gelatin (about 2 T)
1 cup cold water, divided
1 1/2 c sugar
1 cup corn syrup
2 tsp vanilla extract
1/2 tsp raspberry flavoring (I use candy flavoring, which is pretty concentrated, but just start with a little and add from there, a lot of flavorings are stronger/weaker than others)
1/4 cup powdered sugar
1/4 cup cornstarch
Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
Fit mixer with a whisk attachment and turn on high.
While running, slowly pour in the sugar syrup into the gelatin.
Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
Add the vanilla and raspberry flavorings in the last minute. (And coloring if using).
Mix together the cornstarch and powdered sugar.
Spray a 9″ by 13″ pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
Spread marshmallow in pan, using a greased spatula.
Dust with more cornstarch mixture.
Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.
Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.
Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)
Using a greased pizza wheel, cut into squares.
Store in a zip lock or airtight container for a few weeks.
Ingredients
- 2 pkgs unflavored gelatin (about 2 T)
- 1 cup cold water, divided
- 1 1/2 c sugar
- 1 cup corn syrup
- 2 tsp vanilla extract
- 1/2 tsp raspberry flavoring (I use candy flavoring, which is pretty concentrated, but just start with a little and add from there, a lot of flavorings are stronger/weaker than others)
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
Instructions
- Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
- Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
- Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
- Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
- Fit mixer with a whisk attachment and turn on high.
- While running, slowly pour in the sugar syrup into the gelatin.
- Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
- Add the vanilla and raspberry flavorings in the last minute. (And coloring if using).
- Mix together the cornstarch and powdered sugar.
- Spray a 9″ by 13″ pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
- Spread marshmallow in pan, using a greased spatula.
- Dust with more cornstarch mixture.
- Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.
- Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.
- Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)
- Using a greased pizza wheel, cut into squares.
- Store in a zip lock or airtight container for a few weeks.
