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Raspberry Marshmallows

Raspberry Marshmallows

Looking for something a bit different for treats this Christmas I have turned to marshmallows. If you haven’t made marshmallows at home you really must give them a try.  They are soft and fluffy and melt in your mouth. You can make them any flavour you want and you can even dip them in chocolate! Yes, that’s a thing!

I have some fabulous raspberry syrup that I was inspired by, raspberries are my favorite berry. The flavour takes me back to the hot summer days out on the farm. The spectacular burst of flavour eating sun warmed berries right off the bushes. It is quite amazing how a taste of something as simple as a berry can instantly transport you back in time. Really is there anything better!

You can use any flavouring you like, from cooked down jams with the seeds removed, to espresso powder mixed with a little water to bottled flavourings like vanilla, maple or almond extract. And peppermint is a great seasonal flavouring for Christmas. Don’t forget to add a few drops of food coloring to bump up the eye appeal!

If you like things a bot more tropical be sure to pop over and check out the Toasted Tropical Marshmallows I made a few years ago. They are the next level of marshmallow love.

 

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Raspberry Marshmallows
 
Prep time
Cook time
Total time
 
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Ingredients
  • 3 envelopes of gelatin
  • 1 cup of water
  • 2 cups of sugar
  • ½ cup of corn syrup
  • ½ teaspoon of salt
  • 2 tablespoons of raspberry syrup
  • ⅔ cup of icing sugar
  • 1 cup of chocolate chips
  • 1 teaspoon of shortening
  • sprinkles
Instructions
  1. Place the gelatin and ½ cup of the water in the bowl of a stand mixer.
  2. Allow to soak.
  3. In a medium saucepan combine the sugar, corn syrup, salt and remaining ½ cup of water.
  4. Over medium high heat bring to a rolling boil.
  5. Continue to boil for 1 minute.
  6. Remove from heat.
  7. With the mixer on low, using the whisk attachment, slowly pour the hot syrup into the gelatin.
  8. Add the raspberry syrup (or whatever flavour you are using)
  9. Turn the mixer to high and whip for 12 minutes.
  10. Transfer the marshmallow fluff to a buttered 9x9 pan for nice thick marshmallows or a 9x13 for thinner marshmallows.
  11. Cover the surface with plastic wrap that has been sprayed liberally with non stick spray.
  12. Allow to set over night.
  13. Using a sifter or fine mesh colander cover a cutting board with a nice layer of sifted icing sugar.
  14. Remove the marshmallow slab on to the icing sugar covered cutting board.
  15. With a sharp knife cut the slab into squares or rectangles.
  16. Sift icing sugar over all sides if the cut marshmallows.
  17. Store in a covered container.
  18. Place the chocolate chips and shortening in a metal bowl.
  19. Place over a small pot of simmering water.
  20. Stir until the chocolate is melted.
  21. Remove from heat.
  22. Dip an end of the marshmallow into the chocolate.
  23. Set on a sheet of parchment paper.
  24. Sprinkle with sprinkles if desired.
  25. Set for 1 hour.

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Toasted Tropical Marshmallows

Toasted Tropical Marshmallows

Toasted Tropical Marshmallows

Welcome to Nutmeg Disrupted!

It is going to be a very exciting week  here at Nutmeg Disrupted, to kick things off with a bang……….

 we have a wedding.

We will be following Dean & Heather along on their journey, starting with the simple, yet spectacular wedding cake and cupcake tower. The design is ready to go and I can not wait to get started.

Along with your more traditional wedding fare, we will also be savoring the flavors of Wild Boar, which will be slow roasted to perfection, throughout the day.

I am sure it will be a day, and menu to be remembered!

But first,

On to some sweet stuff…….

It has been a long time in the making….and I am hoping I am ready….

You will notice the various areas of the website changing daily as I progress through the learning curve of blogging.

Toasted Tropical Marshmallows dsc_0356

Being a field Editor for Taste of Home magazine comes along with the duty of sending in recipes with the hopes of making it into the magazine. Recently, we were asked for our recipes using coconut.

I have looked at 100’s of marshmallow recipes and the base recipe for most is the same. Most commonly sited is the Thomas Keller recipe from The French Laundry Cookbook.

This was my submission. I’ll let you know if we get published!

Marshmallows are easier to make then you think, and once you try them fresh, you will never go back to store bought.

This is a twist on the traditional white marshmallow.

These are fantastic gems of tropical happiness~

Toasted Tropical Marshmallows.

3 envelopes of unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 Tablespoon vanilla extract
Confectioners’ sugar for dredging
½ cup of chopped toasted pecans
1 can of crushed pineapple – squeezed to remove all liquid
1 cup of toasted coconut

Line a 9 x 9 pan with foil and spray with non stick spray. Now sift confectioners sugar heavily to coat the surface of the foil.

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes to bloom.

Meanwhile, combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard until the thermometer reached 240ºF. Slowly pour boiling syrup into gelatin with the mixer on low. Turn up the speed and add the vanilla & salt and beat for 8 minutes. Now add the toasted pecans and pineapple. Beat for an additional 4 minutes. Scrape into prepared pan. Using an oiled spatula smooth the surface of the marshmallows.
Set in a draft free area overnight.

To remove, invert the pan over a cutting board dusted generously with confectioners sugar. Slowly peel the foil away from the marshmallow slab.
Using a sharp knife cut the slab into marshmallows.

Roll each marshmallow in the toasted coconut.

Devour…

Toasted Tropical Marshmallows

Toasted Tropical Marshmallows on FoodistaToasted Tropical Marshmallows

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