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Dazzling Raspberry Marshmallows

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Dazzling Raspberry Marshmallows
  • Prep 60 min
  • Total 9 hr 0 min
  • Servings 77
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Try your hand at marshmallow making—kids of all ages will enjoy the sweet snacks.
By Betty Crocker Kitchens
Updated Jul 22, 2011

Ingredients

  • 1 tablespoon butter
  • 1/3 cup powdered sugar
  • 2 envelopes (1 oz each) unflavored gelatin
  • 1/2 cup cold water
  • 1 1/2 cups granulated sugar
  • 1 cup corn syrup
  • 1 box (4-serving size) raspberry-flavored gelatin
  • 1/4 teaspoon salt
  • 1/2 cup water

Steps

  • 1
    Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with 1 tablespoon butter; sprinkle with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle unflavored gelatin over 1/2 cup cold water to soften; set aside.
  • 2
    In 3-quart saucepan, heat granulated sugar, corn syrup, raspberry gelatin, salt and 1/2 cup water over medium heat, stirring constantly, until sugar and gelatin are dissolved. Heat to boiling; reduce heat to medium-low. Cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat. (While mixture is cooking, watch so it doesn’t boil over; reduce heat to low if necessary.)
  • 3
    Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to medium-high; beat 8 to 10 minutes or until mixture is light pink and has almost tripled in volume. Pour into dish; spread and smooth top with rubber spatula. Let stand uncovered at least 8 hours or overnight.
  • 4
    Sprinkle large cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. Loosen sides of marshmallow mixture from dish and gently lift in one piece onto cutting board. Spray sharp knife with cooking spray. Cut marshmallows into 1-inch squares (11 rows by 7 rows). Dip bottoms and sides of marshmallows into bowl of powdered sugar. Store tightly covered at room temperature up to 2 weeks.

Tips from the Betty Crocker Kitchens

  • tip 1
    Sprinkle the marshmallows with decorate sugar or candy sprinkles.
  • tip 2
    Perfect for bake-sale treats—place marshmallows in specialty paper baking cups and seal in a plastic bag tied with bright-colored ribbon.
  • tip 3
    Prepare these a few days ahead for a child’s birthday party or a springtime brunch.

Nutrition

40 Calories, 0g Total Fat, 0g Protein, 9g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Marshmallow
Calories
40
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
20mg
1%
Potassium
0mg
0%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
7g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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