Raspberry Lemonade Marshmallows

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2/3 cup raspberry puree
• 3 tablespoons gelatin powder
• 3/4 cup fresh lemon juice, strained
• 1 cup corn syrup
• 1 pinch salt
• 1 1/2 cups granulated sugar
• 1 tablespoon finely grated fresh lemon zest
• 1/2 cup cornstarch
• 1 1/2 cups confectioners' sugar

Recipe

• 1 lightly spray 11x15 baking sheet with non stick cooking spray.
• 2 combine raspberry puree and the gelatin in a medium bowl and whisk until well blended and smooth. set aside.
• 3 combine lemon juice, corn syrup, salt and sugar in a 6-quart sauce pan on medium heat.
• 4 bring the mixture to a boil, be sure to brush the sides of the pan with a clean, moistened pastry brush to prevent sugar crystals from forming.
• 5 using a candy thermometer, continue to boil the mixture until it reaches 240°f do not stir.
• 6 remove pan from heat and stir in the gelatin mixture.
• 7 transfer mixture to a stand mixer with a whisk attachment.
• 8 whip mixture for 12 minutes - starting on the lowest setting and gradually increasing to high.
• 9 add lemon zest to mixture and whip for 30 more seconds.
• 10 scrape mixture into sheet pan and let set at room temperature at least 4.
• 11 after mixture has cooled and set, combine cornstarch and confectioners sugar and dust onto top.
• 12 carefully coat a knife with more cornstarch mixture and cut into cubes, shaking each cube to remove excess powder.