These marshmallows have a delicious raspberry flavor with a nice tart finish that comes from citric acid. Citric acid can be found in many specialty baking stores and large grocery stores—I found mine in the bulk spices section of a nearby grocery store. It can be omitted, but the candies won’t have the wonderful sweet-tart flavor that characterizes raspberry sherbet.
Prep Time: 25 minutes
Total Time: 25 minutesIngredients:
•1 cup fresh or defrosted frozen raspberries
•1 tsp citric acid, divided
•1/4 cup plus 2 tbsp cups water
•2 envelopes plain unflavored gelatin
•1.5 cups granulated sugar
•1/2 cup plus 2 tbsp cups light corn syrup
•1/4 cup powdered sugar
•1/4 cup cornstarch
•Red food coloring
Preparation:
1. In a small bowl combine the cornstarch, powdered sugar, and 1/2 tsp citric acid and mix well.
2. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Sprinkle some of the powdered sugar mixture over the bottom and sides of the pan in an even layer, and set aside for now.
3. Puree the raspberries in a mixer or food processor. Strain the puree through a fine mesh strainer, removing the seeds. You will need 1/2 cup of seedless puree, so if you have extra, keep it for another use.
4. Place the 1/2 cup of raspberry puree in the bowl of a large stand mixer fitted with a whisk attachment. Sprinkle the remaining 1/2 tsp citric acid and all of the gelatin on top stir briefly to distribute. Let the gelatin sit and dissolve for at least 5 minutes.
5. Place the water, corn syrup, and granulated sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
6. Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization.
7. Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
8. Gradually increase the speed of the mixer until it is running on high. Whip the marshmallow mixture for 10 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream. Once it seems as if the marshmallow is done, add a drop or two of red food coloring to make it a nice pink color and mix briefly to distribute the color.
9. Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 8 hours.
10. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the powdered sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
11. Carefully peel back the foil from the marshmallow, and sprinkle the top of the marshmallow slab with the coating powder. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky.
12. To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. If they are stored longer than two or three days, you may need to re-roll them in coating. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.