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Raspberry Marshmallows
Raspberry Marshmallows
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Raspberry Marshmallows

Preparation
30 MIN
Cooking
5 MIN
Cooling
2 H
Makes
5 dozen
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Ingredients

Preparation

  1. Line an 8-inch (20 cm) square pan with plastic wrap and oil lightly.
  2. In a pot, sprinkle the gelatin over the raspberry purée. Let bloom for 5 minutes. Add the sugar and bring to a boil. Remove from the heat and let cool for 5 minutes.
  3. In a bowl, whisk the cooled raspberry mixture and corn syrup with an electric mixer for 5 to 7 minutes or until cooled to room temperature and stiff peaks form. Spread out evenly in the prepared pan. Smooth out using a spatula. Let cool at room temperature or until completely set, about 2 hours.
  4. In a large bowl, sift together the icing sugar and cornstarch.
  5. Sprinkle a work surface and a knife with some of the cornstarch mixture. Unmould the marshmallows. Cut into 64 cubes (see note) and coat in the cornstarch mixture. Place the marshmallows in a sieve and shake to remove any excess coating.
  6. The marshmallows with keep for 1 week in an airtight container at room temperature.

Note

To get ½ cup (125 ml) of raspberry purée, blend 1 1/3 cup (165 g) frozen and thawed raspberries until smooth. Strain through a sieve set over a bowl. The raspberry purée can be replaced with other types of fruit purée to get a variety of flavours.

The marshmallows can be cut in a variety of shapes depending on how you plan to use them.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.