Homemade Raspberry Marshmallows

These homemade raspberry marshmallows are a delightful twist on traditional marshmallows. The sweet and tangy raspberry flavor combined with the light and fluffy texture make them a perfect treat for any occasion.

Ingredients:

• 3 packages unflavored gelatin
• 1 cup cold raspberry puree
• 1
• 5 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/4 cup confectioners sugar
• 1/4 cup cornstarch

Instructions:

In a mixing bowl, mix the gelatin with half of the raspberry puree

Give it ten minutes to bloom

The remaining 1/2 cup of raspberry puree, corn syrup, granulated sugar, and salt should all be combined in a saucepan

Stirring constantly, heat over medium heat until the sugar dissolves

Without stirring, bring the mixture to a boil and allow it to reach the soft-ball stage 240F on a candy thermometer

Slowly pour the hot raspberry syrup into the bloomed gelatin mixture using a stand mixer set on low speed

Turn the speed up to high and whip for ten to fifteen minutes, or until the mixture gets very thick and fluffy

Finally, add the vanilla extract and continue whipping

In a bowl, whisk together cornstarch and confectioners sugar while the marshmallow mixture is whipping

Coat the bottom and sides of a 9 x 13-inch baking dish with grease and sprinkle with the sugar-cornstarch mixture

Pour the marshmallow mixture into the baking dish that has been prepared once it is ready

Using a spatula, smooth the top and sprinkle additional sugar-cornstarch mixture on it

Until the marshmallows are set and no longer sticky, let them sit uncovered at room temperature for at least four hours or overnight

Once the marshmallows are set, cut them into the desired shapes with a knife or cookie cutters

To keep the cut sides from sticking, dust them with extra of the sugar-cornstarch mixture

The raspberry marshmallows can be kept for up to two weeks in an airtight container layered between parchment paper sheets