Friday, January 24, 2014
homemade fluffy raspberry marshmallows
It was inevitable.
Our son used to be a kid who hated cake. He asked for fresh peppers and fresh peas before french fries or popcorn. He wouldn't take a second look at the rows of candy at the grocery checkout aisle.
Then he began preschool.
Now he wants everything: lollipops, ice cream, brownies. All things sweet. All things bad for him.
What's a parent to do?
Mostly when I see a lollipop or other hard candy in his possession I confiscate it before he can see, or on the sly. After a few hours he usually forgets it ever existed. The magic of being 4 years old: you can be entirely focused on the here and now, while the there and then become a distant memory.
So, why, you ask, am I making homemade marshmallows? One of the worse food groups know to man? And something my husband proclaims disgusting?
Blame it on Pinterest. Everyone is making beautiful pink raspberry flavored marshmallows. How could I stand by while the parade marches on?
So, here are my gorgeous raspberry marshmallows. They are not vegan, or even vegetarian. They do not have healthy version of sweetener substituted in. They are all sugar fluff. Concoctions of utter self indulgence. They are my salute to Valentine's Day. Enjoy!
Adapted from Wilde in the Kitchen
3 packages unflavored gelatin
1/2 cup water
1/3 cup rasp puree (strained to remove seeds)
2 cups sugar
2/3 cup agave syrup
1/4 cup water
1/4 tsp salt
4 drops or more red food coloring (optional)
1/2 cup powdered sugar mixed with 1/2 cup cornstarch
1. Mix gelatin with ½ cup water and let set for 15 minutes. Meanwhile, in a pot with a handle, mix together ¼ cup water, sugar, agave and salt. Heat on medium until all the sugar dissolves. (Be sure to wash down any crystals that cling to the side of the pot with a wet pastry brush.) Then heat on high, without stirring, until temperature reaches 240 degrees.
2. Mix raspberry puree with gelatin mixture. Slowly add hot sugar to the gelatin/raspberry mixture. I like to add it down the side of the bowl with the mixer running. Once it is all added, turn the mixer up to high and whip for about 15 minutes, adding 4 drops red food coloring, if using. At this point your mixture should be thick and shiny.
3. Brush a 9x13 inch pan, with oil and liberally coat with the powdered sugar/cornstarch mixture. Pour your marshmallow fluff into the prepared pan and smooth out. You might want to spray your hands with a little cooking spray to keep from sticking. Coat top with powdered sugar/cornstarch and let sit overnight to set up.
In the morning, free your marshmallows from the pan onto a surface dusted with powdered sugar. Using a pizza cutter cut your big marshmallow into many smaller ones. Size is all up to you!
Eat all alone, or serve in some hot cocoa. The marshmallows give a mild raspberry flavor to the hot cocoa once completely melted! You can replace the raspberry puree with blackberries or strawberries. Make your favorite flavor!