Ingredients
Scale
- 1 cup granulated sugar
- 1/3 cup light corn syrup
- 1/2 cup water, divided
- 3 envelopes unflavored gelatin
- 1/2 cup raspberry puree
- 1 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar for dusting
Instructions
- Line a pan with parchment and dust with a 50/50 powdered sugar and cornstarch mix.
- Bloom gelatin in 1/4 cup cold water in a small bowl.
- In a saucepan, combine sugar, corn syrup, and remaining water; bring to 240°F on a candy thermometer (soft-ball stage).
- Beat gelatin into warm sugar syrup until melted, then slowly add raspberry puree and vanilla; continue beating until thick and fluffy.
- Pour into prepared pan; dust top with more sugar and let set at room temperature 2-4 hours or until firm.
- Cut into marshmallow squares and toss in powdered sugar to prevent sticking.
Notes
- To cut sticky marshmallows, lightly oil the knife and dust with sugar.
- Store in an airtight container up to 1 week; refrigerate if needed.
- For vegan version, use agar-agar and coconut sugar, and chill until set.
- Prep Time: 15 min
- Cook Time: 0 min
- Method: No-bake marshmallows using gelatin, whipped to aeration, set in a pan, dusted and cut
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 marshmallow (5 g)
- Calories: 24 Kcal
- Sugar: 4 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
