These raspberry marshmallows are a spectacular homemade confection that are sure to impress.
Exploring New Ideas
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.
Playing with flavours
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 bit 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.
- 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
- 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 9×9 pan for nice thick marshmallows or a 9×13 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.