RASPBERRY MARSHMALLOWS
Provided by Food Network
Categories dessert
Time 1h50m
Yield 80 marshmallows
Number Of Ingredients 11
Steps:
- Combine the sugar, water, and corn syrup in a saucepan fitted with a candy thermometer. Bring to a boil and cook to "soft ball" stage, about 235 degrees F.
- Meanwhile, in a standing mixer fitted with the whisk attachment, whip the egg whites until soft peaks form.
- In a small bowl, sprinkle the gelatin over the 2 tablespoons water and let dissolve.
- When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff. Add the powdered dried raspberries to turn it pink.
- Spread the mixture onto a parchment-lined 8-inch square cake pan that's been lightly dusted with cornstarch. The parchment paper should come all the way up the sides of the pan. The marshmallow layer should be about 1-inch thick. Let cool, then cut into 1-inch squares, dipping your knife in cornstarch, if necessary, and toss in cornstarch lightly to keep them from sticking to each other. Skewer them and dip into your favorite dessert fondue.
HOMEMADE RASPBERRY MARSHMALLOWS
Provided by Molly Yeh
Categories dessert
Time 1h30m
Yield 16 large marshmallows or 64 small
Number Of Ingredients 11
Steps:
- In a small bowl, combine the raspberry powder, confectioners' sugar and cornstarch. Coat an 8-inch square or 9-inch square baking dish with cooking spray and dust the bottom and sides with half of the confectioners' sugar mixture. Pour any excess mixture back into the bowl.
- In the bowl of a stand mixer fitted with a whisk attachment, combine 1/2 cup water, the vanilla extract and almond extract. Sprinkle the gelatin over the liquid.
- In a small saucepan, stir together the granulated sugar, corn syrup, salt and the remaining 1/4 cup of water. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F and then immediately remove from the heat and transfer to the mixer.
- Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, gradually increase the speed to high and mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula and have that standing by the mixer, as well as the prepared pan.
- Using your greased spatula, immediately scrape the mixture into your pan and spread it out evenly as best you can with the spatula. Dust the top with about half of the remaining confectioners' sugar mixture and then, if needed, you can use your hands to further flatten and even out the mixture. Let sit for 1 hour. Cut into squares and then dust the edges of the squares with the remaining confectioners' sugar mixture.
DAZZLING RASPBERRY MARSHMALLOWS
Try your hand at marshmallow making-kids of all ages will enjoy the sweet snacks.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 77
Number Of Ingredients 9
Steps:
- 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.
- 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.)
- 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.
- 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.
Nutrition Facts : Calories 40, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Marshmallow, Sodium 20 mg, Sugar 7 g, TransFat 0 g
RASPBERRY FLUFF JELLO SALAD RECIPE
Steps:
- Mix together pudding, Jell-o, water, and lemon juice in saucepan over medium heat until it boils.
- Once it comes to a full rolling boil, remove from heat and pour into large bowl.
- Cover with plastic wrap and refrigerate until mixture has thickened (about 3 hours).
- With an electric mixer, beat jello until creamy. Gently fold in Cool Whip.
- Then add in raspberries until completely mixed together.
- Stick back into the fridge and chill for about an hour before serving.
Nutrition Facts : Calories 167 kcal, Carbohydrate 36 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 165 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
RASPBERRY MARSHMALLOW DELIGHT
This is one of our family's favorite desserts. It has a tangy, unique flavor. After a hard day of working on the farm, this fruity treat is most welcome.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Combine crumbs and butter; press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool. , In a large saucepan over medium heat, stir marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust. , In a large saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir to raspberry mixture. Boil for 2 minutes, stirring constantly. Cool to room temperature. Spread over marshmallow layer. , Chill until firm, about 4 hours. Garnish with whipped cream and raspberries if desired.
Nutrition Facts : Calories 227 calories, Fat 6g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 87mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY CHEESECAKE FLUFF SALAD RECIPE
This Raspberry Cheesecake Fluff Salad makes the perfect side dish or dessert. It's easy to make and full of delicious fruity flavor. You are going to love how easy it is, and how quickly it comes together. You need to try this summer salad recipe.
Provided by Camille Beckstrand
Time 5m
Number Of Ingredients 4
Steps:
- In a large bowl, mix together pudding mixes, yogurt, and Cool Whip (you'll have to really beat it to get out all the lumps!).
- Fold in the berries (the more that you stir them in, the more that they will turn your salad pink).
- Cover and chill until serving time.
Nutrition Facts : Calories 214 kcal, Carbohydrate 41 g, Protein 7 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 819 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
RASPBERRY MARSHMALLOW SALAD
Make and share this Raspberry Marshmallow Salad recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place gelatin in a large bowl. Add boiling water and stir until gelatin is dissolved.
- Add applesauce and raspberries. Mix well.
- Pour mixture into a 9x13 pan.
- Refrigerate several hours until set.
- Place cream cheese, sour cream and brown sugar in large bowl -- mix well.
- Add marshmallow. Mix well.
- Spread marshmallow mixture evenly over raspberry mixture.
- Cover and refrigerate until serving time. Can be made up to 24 hours ahead.
Nutrition Facts : Calories 349.9, Fat 11, SaturatedFat 6.8, Cholesterol 29.6, Sodium 173.9, Carbohydrate 62.4, Fiber 2, Sugar 40.9, Protein 3.9
MARSHMALLOW FRUIT SALAD
Christine Mills relies on convenient cans of pineapple chunks, fruit cocktail and mandarin oranges to speed up this marshmallow fluff. The Buffalo, New York subscriber dresses up the salad a bit by stirring in the rich sour cream and chopped pecans for a pleasant crunch.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large serving bowl, combine the fruit, pecans and sour cream. Fold in whipped topping and marshmallows. Cover and refrigerate until serving.
Nutrition Facts : Calories 252 calories, Fat 13g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 21mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 2g fiber), Protein 2g protein.
CRANBERRY AND MARSHMALLOW SALAD
This is not only yummy, but it is very pretty to the eye. The red of the cranberries and the white tiny marshmallows are a wonderful contrast. The other ingredients give it some crunch. Pretty for the holidays.
Provided by Mimi in Maine
Categories Apple
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix the cranberries, marshmallows and sugar together.
- Cover and set overnight (or several hours at least).
- Whip the heavy cream and add this to the cranberry mixture along with the apples and walnuts.
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