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Author Notes: These marshmallows are like eating a bite of summer. The sweetness of raspberry lemonade captured in a cloud of fluffy marshmallow. Perfect for imagining you are on the back porch sipping a big glass of lemonade and enjoying the summer weather. I make a lot of marshmallows and these are absolutely one of my favorites. - Couldn't Be Parve —Couldn't Be Parve
Food52 Review: I had never made marshmallows before, but always wanted to try so I was pretty excited about this recipe! The recipe is easy to follow and the results delicious. Don’t improvise though, do follow the instructions; I tried using non-stick tin foil. You guessed it, I’ve found the one thing that sticks to it! It does come off after a bit of coaxing though! If you have kids, this would be a fun thing to try. Thank you to my office-mates who were willing taste testers and gave this recipe a big thumbs up! - Helen's All Night Dinner —Helen's All Night Diner
Makes: approximately 90
Raspberry Lemonade Marshmallows
cup raspberry puree (see below)
tablespoons (27 grams) powdered gelatin
cup freshly squeezed lemon juice, strained
cup corn syrup
cups granulated sugar
tablespoon finely grated fresh lemon zest
cups confectioners sugar
- Lightly spray an 11 x 15 jelly roll pan or 9×13 baking pan with non-stick cooking spray, then rub gently with a paper towel to distribute the spray and leave just the merest sheen of oil on the sheet. Similarly, lightly spray a large offset spatula and set beside the prepared tray.
- Combine the raspberry puree and the gelatin in a medium bowl and whisk until well blended and smooth. Set aside.
- Combine the lemon juice, corn syrup, salt and sugar in a 6-quart saucepan and place over medium heat. When mixture boils, brush down the sides of the pan above the upper surface of the syrup with a clean, moistened pastry brush, or cover the pot with a lid for two minutes to allow the condensation to dissolve any lingering crystals.
- Place a candy or instant read thermometer into the syrup and continue to cook, without stirring, until syrup reaches 240F. Do not stir the mixture once you remove the lid. Once it reaches 240F remove the pan from heat and carefully stir in the gelatin mixture.
- Pour the mixture into the bowl of an electric stand mixer fitted with the whisk attachment. Quickly cover bowl with loosely draped plastic wrap or a clean kitchen towel in order to avoid splatters, and gradually increase the mixer speed to “high”. Whip mixture for 12 minutes. Add the lemon zest and whip for an additional 30 seconds.
- Scrape mixture into prepared pan and spread out smooth with oiled offset spatula. (A wet spatula or wet hands work well too) Set marshmallow aside, uncovered, at room temperature for at least 4 hours or over night before cutting.
- Before cutting the marshmallows, combine the cornstarch and confectioners sugar in a large bowl. Cut marshmallows with a lightly oiled knife or pizza cutter and break into individual pieces. It may be necessary to wash and re-oil the knife if it gets sticky. Alternatively, coat the knife with the cornstarch mixture before cutting and when it starts to get sticky re-coat it. Toss the cut marshmallows with the cornstarch mixture to completely coat. Transfer marshmallows to a fine mesh strainer and shake as much of the excess starch off as possible.
- Store marshmallows in an airtight container with the lid slightly ajar for up to two weeks.
1 (10 oz) bag frozen no-sugar added raspberries, thawed
- Puree raspberries in a food processor or blender. Pour the puree into a fine mesh strainer set over a bowl and use a spoon to force the puree through the strainer, leaving the seeds behind. Alternatively, run the raspberries through a food mill to remove the seeds. There may be more puree than is needed for the marshmallows. Store the remainder in the refrigerator. (Lightly sweetened it makes a delicious sauce)
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Holiday Confection
- This recipe was entered in the contest for Your Best Raspberries