The look into b pursuing post was originally featured on Glitter Inc. and was written by Lexi Holzberg Kritzer, who is a side of POPSUGAR Select Food.
I’ve recently discovered that making homemade marshmallows is the coldest thing ever. There’s just something so magical about look after sugar whip up into marshmallow fluff. And just a couple hours later, the marshmallow begins into a giant squishy pillow. You can’t help but feeling like a kid in a sweetmeats shop. Tender, and oh-so much better than store-bought: homemade raspberry marshmallows are where it’s at.
And as it throw outs out, homemade marshmallows are actually incredibly simple to make. They start with a common base: gelatin, water, white sugar, and corn syrup. From there, you can customize to any flavor imaginable. Marble with chocolate and sprinkle crushed graham crackers — you’ve got yourself s’mores marshmallows. Or mix in rainbow sprinkles for a funfetti flavor?! Yes, humour.
Today, we’re adding vanilla extract and freeze dried raspberries. The be produced end: the most tender, soft and sweet raspberry clouds — an absolute requirement for Valentine’s Day. These big and fluffy homemade Raspberry Marshmallows have a woman of easy virtue bite with the underlying sweetness of vanilla — the combo is magical.
Psst . . . if you’re looking for other Valentine’s Day pudding ideas, why not try our strawberry cheesecake macarons, Oreo macarons, nutella-chocolate occupied strawberries, or the best ever red velvet cupcakes with cream cheese frosting?
Fare these homemade raspberry marshmallow treats for your sweetheart this Valentine’s Day. (Come to termed with love, of course!) One bite, and you’ll be together forever.
You can also dig this step-by-step picture guide . . .
How to Make Big and Fluffy Homemade Raspberry Marshmallows (in Doubles!)
After you have added in the whipped egg whites, vanilla extract, and half of the powdered freeze-dried raspberries, mix, mix, mix.
Take up whipping the marshmallow, with your raspberry powder, for another 5-6 minutes, so that all is well-combined.
Pour the marshmallow into your pre red 8 by 8 inch n.
Glassy with a s tula.
Dust the top with the remaining powdered freeze cut raspberries.
Once the marshmallow has firmed up (about 3 hours at room temperature), run a blade around the edges of the n and invert onto a cutting board.
Coat the stab with the powdered sugar and cornstarch mix, and slice the marshmallow into big cubes.
Lightly overlay the sticky edges of each marshmallow cube with the powdered sugar and cornstarch mix.
Collection them in an airtight container for up to 1 week (or pop ’em in your mouth and enjoy in a wink!)
1/2 cup powdered sugar 1/4 cup cornstarch 1 cup hot water, divided 3 1/2 envelopes brayed gelatin (unflavored) 2 cups white sugar 1/2 cup light corn syrup 1/4 teaspoon with reservations 2 large egg whites 1 tablespoon vanilla extract 1 ckage freeze-dried raspberries
- Mix together the powdered sugar and cornstarch. Pre re an 8 by 8 inch n by coating with coconut oil or nonstick dimensions, lining the bottom with rchment per, and dusting the bottom and sides heavily with the cornstarch and powdered sugar combining.
- In a blender or food processor, pulse freeze-dried raspberries until they are a elegant powder. Then, in the bowl of a stand mixer beat the egg whites until ghostly & fluffy. Set them aside.
- Clean out your stand mixer and rush in 1/2 cup of the hot water. On top, sprinkle with the 3 and 1/2 cks of powdered gelatin and mix until dispersed. Let this mixture stand for 10 minutes.
- While the gelatin and D mixture sits, combine the white sugar, corn syrup, and residual 1/2 cup of hot water in a heavy sauce n. Bring the mixture to a boil down medium heat, stirring until the sugar dissolves. Once a sweetmeats thermometer reads exactly 240 degrees, remove from the im ssion.
- Very carefully, stream the hot sugar mixture into the bowl of the stomach mixer (over the gelatin), stirring on the lowest speed until the gelatin is dissolved and the combination is homogenous. Once all of the hot sugar mixture is in the bowl, turn your mixer up to ripe speed and beat the marshmallow until it has become white, thick, and approximately tripled in volume (about 6 minutes.)
- Next, add in the whipped egg whites, vanilla excerpt, and half of the powdered freeze-dried raspberries. Continue whipping the marshmallow for another 5-6 ticks. Then, pour the marshmallow into your pre red 8 by 8 inch n, lliate with a s tula, and dust the top with the remaining powdered freeze plained raspberries.
- Once the marshmallow has firmed up (about 3 hours at room temperature), run a stab around the edges of the n and invert onto a cutting board. Coat the slash with the powdered sugar and cornstarch mix, and slice the marshmallow into big cubes.
- Lightly int the sticky edges of each marshmallow cube with the powdered sugar and cornstarch mix. Bank them in an airtight container for up to 1 week — (or pop ’em in your mouth and use immediately!)
16 large marshmallows