Can we please get all hearts, stars, and lovey-dovey up in here already? I’ve been biting my nails waiting for Valentine’s Day to roll around. It’s the New Year, so we’re going to start planning! We’re only 6 weeks away from the most wonderful time of the year–the day of Love! Cupid’s Day! Pink puffy heart day! Maybe a diamond ring day for you, who knows?!
Maybe you’re packing up your holiday decorations; maybe your dying Christmas tree is still on the front porch like mine is…but we can start planning all the ways we’re going to celebrate love love love!
If you’re one of those people who thinks Valentine’s Day feels more like Single’s Awareness Day–don’t worry, I’ve gotcha covered there, too. Stay with me through these pink raspberry marshmallows.
I’m going to be sharing many Valentine’s Day dessert and dinner ideas with you up until the big day. As always, I’m very open to suggestions. I have a list of cutesy and yummy desserts I want to share with you, and I’ll be tackling decadent dinners that you would normally get at a restaurant (but made at home, way easier). But I love to hear from you, so share your request in the comments below.
First up: pink marshmallows. I should clarify: RASPBERRY marshmallows. I feel like 2015 was the year of the homemade marshmallow with my small batch marshmallows, chocolate marshmallows, and berry-swirl marshmallows. And I’m still over here, making marshmallows. And they’re still delicious.
When I teach cooking classes, the #1 thing people tell me they want to learn how to make is marshmallows. We all know we can do better than the marshies that come in the bag at the store. In fact, once you taste a fresh marshmallow, you’ll realize that the store-bought ones are stale. They’re stale on purpose so they don’t stick together in the bag, but still: s-t-a-l-e. We can do better than that.
Here’s the good news: marshmallows are surprisingly simple to make! You need a candy thermometer. Grab one at Bed, Bath, and Beyond (don’t forget your 20% coupon!), and you’re set to go. Then, use the thermometer to bring water, sugar and corn syrup to 238-degrees F. (If you happen to be anti-corn syrup, I have a maple-syrup version here). Meanwhile, let your gelatin soften in a bowl of water. When the sugar mixture is up to temp, stream it into the gelatin mixture while beating. It’s that simple. For these pink marshmallows, we’re going to stir in some freeze-dried raspberry powder. I buy bags of freeze-dried raspberries at Trader Joe’s. I’ve also seen freeze-dried fruit at Whole Foods. After I pulse it in a coffee grinder, I sift it to remove any stray seeds. I get about 1/4 cup of powder from this method.
Stay tuned for a fun way to float these raspberry marshmallows tomorrow…
- 1 ounce freeze-dried raspberries
- cooking spray
- 3/4 cup granulated sugar
- 1/3 cup light (clear) corn syrup
- pinch of salt
- 6 tablespoons cool water
- 1 packet (21/2 teaspoons) unflavored gelatin powder
- 1/2 teaspoon vanilla extract)
- 3/4 cup powdered sugar
- First, pulse the raspberries in a coffee grinder or food processor until very fine powder forms. Sift it to remove any seeds, and set aside. You should have 1/4 cup of raspberry powder.
- Line a 9 x 5 x 3-inch loaf pan with parchment paper (do not use wax paper!), and spray lightly with cooking spray.
- In a medium sauce pan, stir together the granulated sugar, corn syrup, salt, and 3 tablespoons of the water. Turn the heat to high and bring to a boil without stirring. Clip a candy thermometer to the edge of the pan, and boil until it reaches 238-degrees Farenheit.
- Meanwhile, add the remaining 3 tablespoons of water to a large bowl and sprinkle the gelatin on top. Let sit for a few minutes without stirring.
- When the sugar syrup reaches 238, add the raspberry powder, and then slowly begin to stream it into the gelatin mixture while constantly beating with a hand mixer (not a stand mixer). Do not splash the syrup on the edges of the bowl, or it will harden immediately. Go slow, and take your time.
- Beat the mixture for a full 10 minutes. It will be stiff when it's done.
- Stir in the vanilla extract mix until combined.
- Spread the mixture into the loaf pan. The mixture will be very sticky. Spray your hands with cooking spray, and use a silicone (non-stick) spatula to help you move the mixture. Once the mixture is in the pan, I spray an off-set spatula with cooking spray, and use it to flatten the surface of the marshmallows.
- Let the mixture set uncovered for at least 3 hours.
- When ready to cut, sprinkle the powdered sugar on a work surface. Dump the marshmallows out on the surface, and slice while dipping the knife in powdered sugar between cuts. Roll all of the edges of the marshmallows in the powdered sugar.
- Store the marshmallows in an air-tight container at room temperature. They will keep for 2-3 days .
Amount Per Serving: Calories: 166Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 28mgCarbohydrates: 42gFiber: 2gSugar: 36gProtein: 1g