Raspberry Lemonade Marshmallows

Total Time
35mins
Prep
20 mins
Cook
15 mins

Adapted from Joy of Kosher website

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Ingredients

Nutrition

Directions

  1. Lightly spray 11x15 baking sheet with non stick cooking spray.
  2. Combine raspberry puree and the gelatin in a medium bowl and whisk until well blended and smooth. Set aside.
  3. Combine lemon juice, corn syrup, salt and sugar in a 6-quart sauce pan on medium heat.
  4. Bring the mixture to a boil, be sure to brush the sides of the pan with a clean, moistened pastry brush to prevent sugar crystals from forming.
  5. Using a candy thermometer, continue to boil the mixture until it reaches 240°F Do NOT stir.
  6. Remove pan from heat and stir in the gelatin mixture.
  7. Transfer mixture to a stand mixer with a whisk attachment.
  8. Whip mixture for 12 minutes - starting on the lowest setting and gradually increasing to high.
  9. Add lemon zest to mixture and whip for 30 more seconds.
  10. Scrape mixture into sheet pan and let set at room temperature at least 4.
  11. After mixture has cooled and set, combine cornstarch and confectioners sugar and dust onto top.
  12. Carefully coat a knife with more cornstarch mixture and cut into cubes, shaking each cube to remove excess powder.
Most Helpful

5 5

I am in love with these marshmallows, lol! I had a bit of a fight with them as I was trying to get the beaten mixture to the sheet pan, but eventually I prevailed, so all was good. I've never made marshmallows before, but these definitely put storebought marshmallows to shame! These have so much more flavor, too. I think I could've cut the cornstarch/sugar mixture in half, because I was left with quite a bit of it after the marshmallows had been dusted, cut, and dusted again. The kitchen looked like I had just tossed the bowl up in the air, but you never would've known it by looking at the leftovers in the bowl. No matter, though -- I still love these marshmallows! Thanks for posting! Made for PAC Spring 2014