Raspberry Lemonade Marshmallows

Directions

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