Freeze-dried raspberries add color and toasted honey adds richness to this homemade marshmallow recipe.
First, freeze-dried raspberries add beautiful color and a sweet-tart flavor.
No matter how you share them, you’ll earn oohs and aahs for your efforts.
Photo: Caitlin Bensel
Coat parchment paper with cooking spray.
Place raspberries in a large zip-top bag and crush with a rolling pin into a fine powder.
Transfer half of powder to a medium bowl; reserve remaining half.
Add 1/2 cup cool water to a large bowl and sprinkle gelatin over water.
Add honey to a large pot over medium-high; cook until fragrant and dark, 6 to 7 minutes.
Whisk in granulated sugar, salt, and 1/2 cup cool water.
Reduce heat to medium.
Cook until syrup thickens (or reaches 245F on a candy thermometer), 6 to 8 minutes.
Pour syrup into gelatin mixture.
Beat with an electric mixer on low speed until combined.
Pour into prepared baking dish; smooth top using a greased offset spatula or spoon.
Refrigerate, uncovered, until firm, about 2 hours.
Sift confectioners' sugar and cornstarch into raspberry powder in medium bowl.
Pour mixture onto a large cutting board.
Invert marshmallows in baking dish onto prepared cutting board.
Cut marshmallows and roll in confectioners' sugar mixture.
Store in an airtight container for up to 5 days.
