These delightful Raspberry Ripple Marshmallows combine the sweet and fluffy goodness of homemade marshmallows with the fruity and tart flavor of fresh raspberries. They make a perfect treat for snacking or adding to hot cocoa.
Ingredients: 3/4 cup raspberry puree. 1/4 cup water. 3 tablespoons gelatin powder. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup powdered sugar for dusting. Pink food coloring optional.
Instructions: Prepare a square 9x9-inch 23x23 cm baking pan by greasing it and dusting with powdered sugar. In a small bowl, mix the raspberry puree and water. Sprinkle gelatin over the mixture and let it sit for 5-10 minutes to bloom. In a saucepan over medium heat, combine granulated sugar, corn syrup, and salt. Stir until the mixture reaches 240F 116C on a candy thermometer. Slowly pour the hot sugar syrup into the bloomed gelatin mixture, stirring continuously until well combined. Using an electric mixer, beat the mixture on high speed for 10-15 minutes until it becomes thick and fluffy. Add vanilla extract and a few drops of pink food coloring if desired and continue to beat for another 2-3 minutes. Pour the marshmallow mixture into the prepared baking pan and smooth the top with a spatula. Drop dots of raspberry puree on top of the marshmallow and swirl with a toothpick to create a ripple effect. Let the marshmallow set at room temperature for at least 4 hours or overnight. Once set, dust a cutting board with powdered sugar and turn the marshmallow out onto it. Cut it into squares using a knife or cookie cutters. Dust the cut marshmallows with more powdered sugar to prevent sticking. Enjoy your homemade Raspberry Ripple Marshmallows!
Prep Time: 30 minutes
Cook Time: 15 minutes
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