Raspberry Ripple Marshmallow

These delightful Raspberry Ripple Marshmallows combine the sweet and fluffy goodness of homemade marshmallows with the fruity and tart flavor of fresh raspberries. They make a perfect treat for snacking or adding to hot cocoa.

Ingredients:

• 3/4 cup raspberry puree
• 1/4 cup water
• 3 tablespoons gelatin powder
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar for dusting
• Pink food coloring optional

Instructions:

Prepare a square 9x9-inch 23x23 cm baking pan by greasing it and dusting with powdered sugar

In a small bowl, mix the raspberry puree and water

Sprinkle gelatin over the mixture and let it sit for 5-10 minutes to bloom

In a saucepan over medium heat, combine granulated sugar, corn syrup, and salt

Stir until the mixture reaches 240F 116C on a candy thermometer

Slowly pour the hot sugar syrup into the bloomed gelatin mixture, stirring continuously until well combined

Using an electric mixer, beat the mixture on high speed for 10-15 minutes until it becomes thick and fluffy

Add vanilla extract and a few drops of pink food coloring if desired and continue to beat for another 2-3 minutes

Pour the marshmallow mixture into the prepared baking pan and smooth the top with a spatula

Drop dots of raspberry puree on top of the marshmallow and swirl with a toothpick to create a ripple effect

Let the marshmallow set at room temperature for at least 4 hours or overnight

Once set, dust a cutting board with powdered sugar and turn the marshmallow out onto it

Cut it into squares using a knife or cookie cutters

Dust the cut marshmallows with more powdered sugar to prevent sticking

Enjoy your homemade Raspberry Ripple Marshmallows!