Raspberry Lemonade Marshmallows

Name: Raspberry Lemonade Marshmallows
Ingredients: Raspberry Lemonade Marshmallows; 2/3 cup raspberry puree (see below); 3 tablespoons (27 grams) powdered gelatin; 3/4 cup freshly squeezed lemon juice, strained; 1 cup corn syrup; Pinch salt; 1 1/2 cups granulated sugar; 1 tablespoon finely grated fresh lemon zest; 1/2 cup cornstarch; 1 1/2 cups confectioners sugar; Raspberry Puree; 1 1 (10 oz) bag frozen no-sugar added raspberries, thawed

12 ingredients

1 steps

Ingredients

Raspberry Lemonade Marshmallows
2/3 cup raspberry puree (see below)
3 tablespoons (27 grams) powdered gelatin
3/4 cup freshly squeezed lemon juice, strained
1 cup corn syrup
Pinch salt
1 1/2 cups granulated sugar
1 tablespoon finely grated fresh lemon zest
1/2 cup cornstarch
1 1/2 cups confectioners sugar
Raspberry Puree
1 1 (10 oz) bag frozen no-sugar added raspberries, thawed

Directions

1

["Lightly spray an 11 x 15 jelly roll pan or 9x13 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.", "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.""