Raspberry Marshmallows
Recipe type: Confectionary
Cuisine: Sweet
- 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
- Place the gelatin and ½ cup of the water in the bowl of a stand mixer.
- Allow to soak.
- In a medium saucepan combine the sugar, corn syrup, salt and remaining ½ cup of water.
- Over medium high heat bring to a rolling boil.
- Continue to boil for 1 minute.
- Remove from heat.
- With the mixer on low, using the whisk attachment, slowly pour the hot syrup into the gelatin.
- Add the raspberry syrup (or whatever flavour you are using)
- Turn the mixer to high and whip for 12 minutes.
- Transfer the marshmallow fluff to a buttered 9x9 pan for nice thick marshmallows or a 9x13 for thinner marshmallows.
- Cover the surface with plastic wrap that has been sprayed liberally with non stick spray.
- Allow to set over night.
- Using a sifter or fine mesh colander cover a cutting board with a nice layer of sifted icing sugar.
- Remove the marshmallow slab on to the icing sugar covered cutting board.
- With a sharp knife cut the slab into squares or rectangles.
- Sift icing sugar over all sides if the cut marshmallows.
- Store in a covered container.
- Place the chocolate chips and shortening in a metal bowl.
- Place over a small pot of simmering water.
- Stir until the chocolate is melted.
- Remove from heat.
- Dip an end of the marshmallow into the chocolate.
- Set on a sheet of parchment paper.
- Sprinkle with sprinkles if desired.
- Set for 1 hour.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/raspberry-marshmallows/
3.5.3251