In honor of a person I love very much, and the fact that his birthday is two days before Valentine's Day, I present to you raspberry marshmallows.
I infuse and coat my original marshmallow recipe with a combination of fresh and freeze-dried raspberries to create a sweet treat that has a subtle berry flavor, rosy color, and some vitamin C.
If you don't have fresh raspberries, you can use about ¼ cup of freeze-dried raspberries and crush them into a powder. I get my freeze-dried raspberries from Trader Joe's but you can find them in other markets and online.
I use a coffee bean grinder to turn the freeze-dried raspberries into a powder and then separate out any remaining seeds from the powder. The raspberry syrup doesn't tint the marshmallows pink so if you want a more pronounced color to the marshmallows add a few drops of red food coloring when you are just beginning to whisk the honey gelatin mixture. Enjoy!
Raspberry Marshmallows
Ingredients
- 1 cup warm water
- 3 tablespoons gelatin Knox or other
- ½ cup fresh raspberries
- 1 cup honey divided into ¼ cup and ¾ cup
- 1 teaspoon vanilla extract
- ¼ cup freeze-dried raspberries
For dusting the marshmallows
- 2 tablespoons coconut flour or a starch such as arrow root, tapioca, or powdered sweetener
- 2 tablespoons raspberry powder
Instructions
- Line an 8 inch x 8 inch baking pan with parchment paper, covering the sides and the bottom.
- Place the gelatin in the bowl of a standing mixer with a whisk attachment (or hand mixer).
- Pour ½ cup of the water over the gelatin and put it aside for a few minutes to absorb the water.
- Add ¼ cup of honey and ½ cup of fresh raspberries to a saucepan and simmer for about 6 minutes. Stir and gently break up the raspberries while simmering using the back side of a spoon.
- Turn the heat off, cool for a bit and then pour the raspberry mixture through a fine-mesh strainer over a small bowl. Use the back of a spoon to press the juice through the strainer to get as much raspberry syrup into the bowl.
- Clean the saucepan of any leftover raspberry seeds and then add the raspberry syrup back to the saucepan.
- Add the ½ cup of the remaining water and the ¾ cup of honey to a saucepan and place it on a medium heat.
- Bring to a steady boil without letting it foam over the saucepan. Boil the honey mixture for about 15 minutes, or use a candy thermometer to bring it to about 240℉.
- Slowly pour the hot honey mixture over the gelatin and then add the vanilla extract.
- Start whisking the mixture and slowly increase the speed to medium-high and let it go for about 10 minutes.The mixture will go from dark honey to creamy white and become lighter and creamy when ready.
- Soon after you stop the mixer, use a spatula to transfer the marshmallow creme to your prepared pan.
- Cool and let the marshmallows set for about 6 hours at room temperature. When you can move the marshmallow edges away from the parchment paper, you're ready to slice up the marshmallows.
- Add the freeze-dried raspberries to a coffee or spice grinder and process into a powder. Remove any remaining seeds.
- Life the parchment paper out of the pan. To slice the marshmallows, either grease the edge of a sharp knife with oil and dust it with the raspberry powder and some coconut flour. You'll have to repeat a few times as you slice them.
- Serve immediately or store in an airtight container for a few weeks at room temperature or in the refrigerator. I layer them with parchment paper and coat them with coconut flour before storing them.
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