homemade raspberry marshmallows
these homemade raspberry marshmallows are made from maple syrup instead corn syrup and use freeze dried raspberries (both in and dusted on) to create that beautiful pink color! they're also perfect for dipping in chocolate for a fun take on chocolate dipped berries (aka, valentines ready candy)
Equipment
- medium sauce pan
- stand mixer with whisk attachment (preferred over hand mixer)
- food processor or spice grinder
- candy thermometer
- 9X13 pan
- non stick spray
- offset icing spatula
- small-medium mesh strainer
- knife, cookie or biscuit cutter
- parchment paper
Ingredients
marshmallow "dusting" mix
- ⅓ c (50g) powdered freeze dried raspberries (2) 1.2 oz. bags freeze dried raspberries, ground into a powder
- ½ c (60g) powdered sugar
- ¼ c (32g) cornstarch or arrowroot
homemade raspberry marshmallows
- ½ c (118ml) water
- 3 .25oz (7g) each unflavored gelatin envelopes (total weight 21g, .75oz.)
- 1 tsp (5ml) vanilla extract
- ½ c (118ml) water
- 2 c (473ml) pure maple syrup
- ¼ tsp salt
- ¼ tsp almond extract
- ⅓ c (50g) powdered freeze dried raspberries (2) 1.2 oz. bags freeze dried raspberries, ground into a powder
Instructions
prep
- Place 2 (1.2 oz.) bags freeze dried raspberries into a food processor. Process for about 45-60 seconds or until the raspberries are ground into a powder. Pour the ground raspberries into a mesh colander places over a medium mixing bowl. Using your hands or a small spatula, press the powder through until nothing remains in the colander but the raspberry seeds. Reserve seeds for topping.Sift the powdered sugar and cornstarch (or arrowroot) into the bowl with the powdered raspberries. Whisk together until very well mixed.
- Lightly spray a 9X13 non stick pan with non stick spray. Using your hands, pastry brush or clean paper towel, smooth out the spray to ensure all parts of the pan are lightly coated. Pour ⅓ of the "dusting mix" through the mesh colander, into the pan. Try to get as much of the pan covered as possible. If needed, turn the pan and bang the excess into any place that remains uncoated in the "dusting mix." Pour any excess "dusting mix" from the pan, back into the bowl with the remaing mix. Cover with plastic wrap and set aside.
- Place the remaining 2 (1.2 oz.) bags freeze dried raspberries into a food processor. Process for about 45-60 seconds or until the raspberries are ground into a powder. Pour the ground raspberries into a mesh colander places over a small mixing bowl. Using your hands or a small spatula, press the powder through until nothing remains in the colander but the raspberry seeds. Reserve seeds for topping (pour into the same bowl as the previous seeds).
homemade raspberry marshmallows
- Pour the gelatin, vanilla extract, almond extract and water into the mixing bowl of a stand mixer fitted with whisk attachment. Bloom for about 10-15 minutes (or while the maple sryup reaches the soft boil temperature)
- Pour water, maple syrup and salt into a medium sauce pan. The maple syrup will bubble up very high. Make sure to use a pan with high sides. Stir the ingredients well to combine.Heat the maple syrup mixture over medium high heat until a soft boil (240F/116C) is reached on a candy thermometer, about 12-15 minutes once a rolling boil is reached. Whatever you do, DO NOT STIR the mixture once it starts to boil. If needed, use a pastry brush to carefully brush water along the sides of the pan if it threatens to boil over.
- Once the maple syrup has reached the soft boil stage,immediately remove it from the heat.
- Turn the mixer on low. While on low, mix in a slow and steady stream of the hot maple syrup down the side of the mixing bowl. Be very careful as the liquid is extremly hot!Once all the hot maple syrup has been streamed in, turn the whisk up to the highest speed. Whisk on high until the mixture is lukewarm and fluffy, about 8-10 minutes. Add in the ⅓ c powdered raspberries (not used in the dusting mix). Mix on low to incorporate. Turn back up to high to fully beat/combine the raspberries until the marshmallow mixture is pink.
assemble the marshmallows (work quickly!!)
- Using a lightly greased large spatula or spoon, evenly scoop the marshmallow mixture into the prepared pan. Working quickly, smooth out the marshamallow mixture into the pan using a lightly greased spatula or offset icing spatula. Once the marshmallow mixture is spread into the pan, dust the top with ½ of the remaing "dusting mix." Allow the marshamallows to set/dry out for 3-4 hours at room temperature.
final step!
- Once the marshmallows have set, lay out a large piece of parchment paper. Dust the parchment paper with the remaining "dusting mix." Gently turn out the set/dried marshmallows onto the dusted parchment paper. Using a dusted knife (for regular cut marshmallows) or a dusted cookie or biscuit cutter, cut the marshamallows. Roll the sticky sides in the "dusting mix" to fully coat. Shake off any excess and set aside on a clean board or plate.
- To make chocolate dipped marshmallows:Melt 6 oz. of milk or dark chocolate in a bowl. Dip the coated/dusted off cut marshmallows into the melted chocolate. Gently shake off any excess. Place the coated marshmallows onto a parchment lined baking sheet or large plate. Sprinkle any toppings while the chocolate is still wet. For these, I used the left over raspberry seeds. You could also do festive sprinkles!Place the pan or plate with the dipped marshmallows into the fridge to set for 20 minutes.
- Marshmallows can be stored in the fridge or at room temperature in an airtight container for about 2 weeks.
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