Raspberry Lemonade Marshmallows for a Great Cause
May 12, 2011
These marshmallows are like eating a bite of summer. The sweetness of raspberry lemonade captured in a cloud of fluffy marshmallow. Perfect for imagining you are on the back porch sipping a big glass of lemonade and enjoying the summer weather. I make a lot of marshmallows and these are absolutely one of my favorites. Simply put, they make me smile. And that is why I am making them for the San Francisco Food Blogger Bake Sale this weekend. Because everyone should be able to enjoy a bite of summer, with or without a back porch.
For anyone who is interested in going here is the information about the bake sale. It is raising money for a really great cause, which is a great excuse to buy sweets for the greater good.
For those of you who can’t make it to the bake sale you should still try these marshmallows, so I am posting the recipe below.
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Raspberry Lemonade Marshmallows for a Great Cause
May 12, 2011
Ingredients & Instructions
Ingredients & Quantities
For Raspberry puree
1 (10 oz) bag frozen no-sugar added raspberries, thawedFor Marshmallows
2/3 cup raspberry puree 3 tablespoons (27 grams) powdered gelatin* ¾ cup freshly squeezed lemon juice, strained 1 cup corn syrup** pinch of salt 1 1/2 cups granulated sugar 1 tablespoon finely grated fresh lemon zest 1/2 cup cornstarch 1 ½ cup confectioners’ sugar
Preparation Instructions
Lightly spray an 11 x 15 jelly roll pan or 9×13 baking pan with non-stick cooking spray, then rub gently with a paper towel to distribute the spray and leave just the merest sheen of oil on the sheet. Similarly, lightly spray a large offset spatula and set beside the prepared tray.
Cooking Instructions
To make the puree
Puree raspberries in a food processor or blender. Pour the puree into a fine mesh strainer set over a bowl and use a spoon to force the puree through the strainer, leaving the seeds behind. Alternatively, run the raspberries through a food mill to remove the seeds. There may be more puree than is needed for the marshmallows. Store the remainder in the refrigerator. (Lightly sweetened it makes a delicious sauce)
To make the marshmallows
Combine the raspberry puree and the gelatin in a medium bowl and whisk until well blended and smooth. Set aside. Combine the lemon juice, corn syrup, salt and sugar in a 6-quart saucepan and place over medium heat. When mixture boils, brush down the sides of the pan above the upper surface of the syrup with a clean, moistened pastry brush, or cover the pot with a lid for two minutes to allow the condensation to dissolve any lingering crystals.
Place a candy or instant read thermometer into the syrup and continue to cook, without stirring, until syrup reaches 240F. Do not stir the mixture once you remove the lid. Once it reaches 240F remove the pan from heat and carefully stir in the gelatin mixture.
Pour the mixture into the bowl of an electric stand mixer fitted with the whisk attachment. Quickly cover bowl with loosely draped plastic wrap or a clean kitchen towel in order to avoid splatters, and gradually increase the mixer speed to “high”. Whip mixture for 12 minutes. Add the lemon zest and whip for an additional 30 seconds.
Scrape mixture into prepared pan and spread out smooth with oiled offset spatula. (A wet spatula or wet hands work well too) Set marshmallow aside, uncovered, at room temperature for at least 4 hours or over night before cutting.
Before cutting the marshmallows, combine the cornstarch and confectioners sugar in a large bowl. Cut marshmallows with a lightly oiled knife or pizza cutter and break into individual pieces. It may be necessary to wash and re-oil the knife if it gets sticky. Alternatively, coat the knife with the cornstarch mixture before cutting and when it starts to get sticky re-coat it. Toss the cut marshmallows with the cornstarch mixture to completely coat. Transfer marshmallows to a fine mesh strainer and shake as much of the excess starch off as possible.
Recipe Details
Recipe Times
Prep
N/A
Cook
N/A
Total
N/A
Recipe Yield
Approximately 90 1-inch marshmallows
Recipe Categories
Raspberry Lemonade Marshmallows for a Great Cause
May 12, 2011
Recipe Details
Recipe Yield
Approximately 90 1-inch marshmallows
Prep Time
N/A
Cook Time
N/A
Total Time
N/A
Ingredients & Quantities
For Raspberry puree
1 (10 oz) bag frozen no-sugar added raspberries, thawed
For Marshmallows
2/3 cup raspberry puree
3 tablespoons (27 grams) powdered gelatin*
¾ cup freshly squeezed lemon juice, strained
1 cup corn syrup**
pinch of salt
1 1/2 cups granulated sugar
1 tablespoon finely grated fresh lemon zest
1/2 cup cornstarch
1 ½ cup confectioners’ sugar
Preparation & Cooking
Preparation
Lightly spray an 11 x 15 jelly roll pan or 9×13 baking pan with non-stick cooking spray, then rub gently with a paper towel to distribute the spray and leave just the merest sheen of oil on the sheet. Similarly, lightly spray a large offset spatula and set beside the prepared tray.
Cooking
To make the puree
Puree raspberries in a food processor or blender. Pour the puree into a fine mesh strainer set over a bowl and use a spoon to force the puree through the strainer, leaving the seeds behind. Alternatively, run the raspberries through a food mill to remove the seeds. There may be more puree than is needed for the marshmallows. Store the remainder in the refrigerator. (Lightly sweetened it makes a delicious sauce)
To make the marshmallows
Combine the raspberry puree and the gelatin in a medium bowl and whisk until well blended and smooth. Set aside. Combine the lemon juice, corn syrup, salt and sugar in a 6-quart saucepan and place over medium heat. When mixture boils, brush down the sides of the pan above the upper surface of the syrup with a clean, moistened pastry brush, or cover the pot with a lid for two minutes to allow the condensation to dissolve any lingering crystals.
Place a candy or instant read thermometer into the syrup and continue to cook, without stirring, until syrup reaches 240F. Do not stir the mixture once you remove the lid. Once it reaches 240F remove the pan from heat and carefully stir in the gelatin mixture.
Pour the mixture into the bowl of an electric stand mixer fitted with the whisk attachment. Quickly cover bowl with loosely draped plastic wrap or a clean kitchen towel in order to avoid splatters, and gradually increase the mixer speed to “high”. Whip mixture for 12 minutes. Add the lemon zest and whip for an additional 30 seconds.
Scrape mixture into prepared pan and spread out smooth with oiled offset spatula. (A wet spatula or wet hands work well too) Set marshmallow aside, uncovered, at room temperature for at least 4 hours or over night before cutting.
Before cutting the marshmallows, combine the cornstarch and confectioners sugar in a large bowl. Cut marshmallows with a lightly oiled knife or pizza cutter and break into individual pieces. It may be necessary to wash and re-oil the knife if it gets sticky. Alternatively, coat the knife with the cornstarch mixture before cutting and when it starts to get sticky re-coat it. Toss the cut marshmallows with the cornstarch mixture to completely coat. Transfer marshmallows to a fine mesh strainer and shake as much of the excess starch off as possible.
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Recipe Page: https://www.couldntbeparve.com/recipe/raspberry-lemonade-marshmallows-for-a-great-cause/
What a gorgeous marshmallow and lovely pic! Great combo of flavors.
would you mind if I shared it on my own blog? http://lemondropsfoodie.blogspot.com/
thx, Linda @ Lemon Drop
I’m glad you like the marshmallows! You are welcome to post them on your blog as long as you credit them back to me with a link. Enjoy!
I LOVE homemade marshmallows! What a great flavor!
And they are so pretty in pink!
I am addicted to marshmallows. Can’t wait to try this recipe even though anything that requires the use of a candy thermometer scares me.
Shabbat Shalom,
Oksana from http://www.ordermatters.com/blog
Don’t let the candy thermometer deter you, these really aren’t too hard to make. I hope you try them, because if you love marshmallows you are in for a treat with homemade ones.
LOVE these!! What a fabulous flavor combination and definitely for a worthy cause! I know they’ll be flying off the bake sale table. I’m participating in the Atlanta Food Blogger’s Bake Sale tomorrow!! Adding this recipe to my list.
Thanks! I hope the Atlanta sale is a huge success tomorrow!
Homemade marshmallows are the best! This flavor sounds wonderful. I’ll definitely try this recipe out!
I hope you do try them. I agree that homemade marshmallows are wonderful fun.
I’ve been wanting to try homemade marshmallows for a while. This recipe has finally motivated me to take the plunge. These look delightful!
I’m glad you decided to take the homemade marshmallow plunge, they are a whole lot of fun!
These look fantastic! And what an awesome, refreshing idea for a bake sale! I’ve been looking for new ideas for our upcoming bake sale. If you don’t mind me asking…how much would you price them for?
I didn’t do the pricing for this bake sale, but the pricing would depend on the number in the bag. I packaged them in bags of 6 and 12 and they were priced at $4 and $8. I wasn’t able to be at the bake sale today and I haven’t yet heard if they sold at that price. Gourmet premium marshmallows that you can buy seem to be around $6/dozen so I imagine people would be willing to pay at least $2-3 for a small bag with 6 or so marshmallows. (especially if it is for a good cause)
I hope your bake sale goes well!
Wow these are soooo pretty! <3 I've never had homemade marshmallows before, but I suddenly feel inspired to try!
Lovely job ^_^ Have fun at the bake sale!
I hope you do try, homemade marshmallows are a lot of fun to make (not to mention delicious)
lovely Marshmellow reminds me of buying some from a tea room in rural Australia recently so good
I just made these today and it was a lot of fun! Of course, I haven’t tried to cut them yet……
I’ll be posting them to my website and linking back to you. Thanks for sharing!
Hi,I am so excited to try your recipe. Can you correct the recipe, though? it doesn’t say when to add the raspberry gelatin mix to the syrup mix. I assume you combine before placing on the heat. The recipe says to set the raspberry on the side then only talks about the corn syrup mixture. Do you have a recipe for plain / vanilla marshmallows? Thanks.
I’m sorry if the recipe is confusing. You set the raspberry gelatin mix aside until the syrup is done cooking and then stir it in once the syrup is removed from the heat.
Here is the recipe for the vanilla marshmallows http://www.couldntbeparve.com/2009/04/passover-just-got-little-bit-sweeter/
If you are not making them for passover you can just use corn syrup instead of the marshmallow syrup if you want.
I hope you enjoy them!
Thank you for such an awesome recipe and sharing all your sucessful recipes! Today was my first time on your blog (I got here via another blog that had a dairy-free mac-n-cheese recipe. They mentioned your page and wa-la) and I have already made 2 things! These marshmallows (which are delicious – at least the dallops i keep eating) and the Quick Peanut Butter Ice-Cream (which my husband is eating right now).
I am excited to have found your blog and try more of your recipes which are “husband” friendly!
Thank you again for sharing! Michelle
I’m so glad you found my blog, I hope you continue to enjoy all the dairy-free recipes!
Do these ship well in care packages for college students?
I made this yesterday morning but I am not sure why my marshmallow became watery the next day. Any tips?
I’m not sure exactly what you mean by watery. Were they too soft? Too sticky? If you tell me more about what happened I can help troubleshoot.