Raspberry Lemonade Marshmallows

Recipe by kcrusius
READY IN: 35mins
YIELD: 30 squares




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