Candy Recipes
Raspberry Marshmallows
Ingredients
- 1/4 cup + 3 tablespoons frozen raspberry juice concentrate, thawed
- 1 (1/4 ounce) envelope Knox gelatine
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1 egg white
- 1/4 teaspoon almond extract
Instructions
- Spray baking sheet with nonstick spray, then line with parchment paper. Sprinkle paper with colored or superfine sugar.
- Stir together 1/4 cup raspberry juice and the gelatine. Let set until gelatine has softened.
- Place sugar, corn syrup and the remaining juice in saucepan. Heat, stirring until sugar dissolves. Attach candy thermometer; cook, not stirring, for 6 minutes or until mixture reaches 250 degrees F.
- Remove from heat and stir in gelatine mixture.
- Beat egg white to soft peaks. Slowly add hot sugar mixture and extract, beating all the while. Increase speed to high and beat for 5 minutes until stiff peaks form and mixture is room temperature. Put into a pastry bag fitted with a large star tip. Pipe onto prepared pan in small dollops. Sprinkle with colored sugar. Let stand, uncovered, overnight to dry.
Notes
Can also be spread into a 9 x 13 inch parchment lined pan.