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.
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 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.
RASPBERRY MARSHMALLOWS
Making your own marshmallows needs a little bit of patience and a couple of gadgets, but it's a lot of fun. Try this raspberry ripple version of these soft chewy treats. Equipment and preparation: for this recipe you will need a freestanding mixer or electric whisk and a sugar thermometer.
Provided by Kitty Hope and Mark Greenwood
Categories Desserts
Yield Makes 25 marshmallows
Number Of Ingredients 8
Steps:
- Prepare a 20cm/8in square baking tin 4cm/1½in deep by lining it with baking parchment. Using a sieve, shake equal amounts of icing sugar and cornflour over the base until the parchment is lightly dusted.
- To make the marshmallow, put the sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed pan and stir. Bring the liquid to a gentle boil and continue cooking for about 15 minutes until the mixture reaches 127C/260F on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)
- While you are waiting, sprinkle the gelatine over 100ml/3½fl oz of hot water (following the instructions on the packet), and check to make sure it has dissolved properly. If using gelatine leaves, soak them in cold water for 10 minutes and then squeeze out any excess water before using.
- When the syrup reaches the correct temperature, remove the pan from the heat and remove the thermometer. Pour the dissolved gelatine into the syrup. Be careful as it will bubble and spit a little and rise to the top of the pan. Caution: it is extremely hot.
- Using a freestanding mixer or electric whisk, whisk the egg whites in a large mixing bowl until stiff peaks form when the whisk is removed. Still whisking, slowly add the syrup mixture to the eggs (do not let the syrup touch the beaters as it may splash). With the mixer or whisk on a fast setting, whisk for a further 15-20 minutes, or until the mixture is thick, shiny and holding its shape reasonably well on the whisk.
- Meanwhile, to make the raspberry coulis, place roughly half the fresh raspberries in a pan with the caster sugar (set the other half aside for decoration later). Cook on a medium heat for around 10 minutes, stirring until it is a lovely ruby-red mush. Strain the mixture into a clean bowl, pressing the pulp through the sieve using the back of a spoon. Leave to cool.
- Once you've finished whisking the marshmallow mixture, use a spoon to fold the raspberry coulis gently through the marshmallow mixture to create a rippled effect.
- Spoon half the mallow mixture into the dusted tin and place half the reserved raspberries over the top. Spoon the remainder of the mallow mix over the top of the fresh raspberries, smoothing the top with a palette knife, if necessary. Scatter the remaining raspberries over the top.
- Leave the mallow for about two hours to set.
- Dust another piece of parchment with a mix of equal parts icing sugar and cornflour.
- Turn the mallow out onto the dusted parchment. Cut it into squares using a knife dipped in hot boiled water. Dust the cut edges with more icing sugar and cornflower and transfer to a wire rack. Leave to dry and cool for another 30 minutes if serving as a gooey dessert, or 2-3 hours if cutting into squares.
RASPBERRY MARSHMALLOW BREAD (ABM)
I haven't tried this breadmaker recipe yet but it sounds really interesting. Bake time is however long it takes your breadmaker. *UPDATE*: After talking with the first reviewer I have changed amounts and procedure in this recipe. I think this will yield a tasty but more trouble free bread. Thanks Jan for your input.
Provided by Annacia
Categories Yeast Breads
Time 10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Place the ingredients (except the raspberries) into the pan in the order suggested by the manufactuer.
- Select white bread and push "Start.".
- Add the reserved, frozen raspberries (1 cup) and marshmallows when the breadmaker "beeps" at the addition point.
Nutrition Facts : Calories 1659.9, Fat 32.5, SaturatedFat 2.6, Sodium 2517.1, Carbohydrate 299.6, Fiber 18.6, Sugar 20.8, Protein 39.7
MARSHMALLOW RASPBERRY PIE
Talk about scrumptious summer desserts - this one is colorful, cool and sweet. Fresh raspberries are my favorite fruit, and pie's my favorite dessert...so this is the perfect combination for me! I think you'll enjoy it, too. -Deanna Richter, Elmore, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Combine crust ingredients. Press into a 9-in. pie plate; chill., Meanwhile, heat marshmallows and milk in a saucepan over low until smooth. Cool. Fold in cream and food coloring if desired. Spoon half into the crust. Top with half the raspberries. Repeat layers. Chill until firm, about 3 hours.
Nutrition Facts : Calories 310 calories, Fat 17g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 195mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 3g fiber), Protein 3g protein.
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.
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HOMEMADE RASPBERRY MARSHMALLOWS - MY SEQUINED LIFE
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Reviews 15Estimated Reading Time 3 mins
- Grease a 9"x13" glass pan. Sprinkle 2 tbsp confectioners' sugar in pan and shake around until sugar coats the bottom and sides. Set aside.
- In a three-quart saucepan set over low heat, add sugar, corn syrup, salt, and remaining 1/2 cup water. Whisk until sugar has dissolved and all ingredients are mixed. Insert candy thermometer and let mixture slowly cook and bubble until temperature reaches just under 240°F.
PLAIN, MANGO OR RASPBERRY MARSHMALLOWS RECIPE - FOOD …
From foodandwine.com
Servings 60Total Time 35 mins
- In a standing electric mixer fitted with the whisk, add 6 ounces of cold water; sprinkle with the gelatin and let stand.
- In a small saucepan, combine the sugar, corn syrup, honey, salt and 4 ounces of water. Cook over low heat, stirring occasionally, until the sugar is dissolved. Attach a candy thermometer to the side of the pan and bring the mixture to a boil without stirring. Boil, brushing down the sides of the pan with a wet pastry brush, until the thermometer registers 250°.
- With the stand mixer on low speed, slowly pour in the hot sugar mixture. Once all of the sugar mixture is added, increase the speed to high and beat until thick and glossy, about 10 minutes. If using the powdered fruit, add half of it to the mixture and beat until well combined.
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- First, pulse the raspberries in a coffee grinder or food processor until very fine powder forms. Sift it to remove any seeds, and set aside. You should have 1/4 cup of raspberry powder.
- Line a 9 x 5 x 3-inch loaf pan with parchment paper (do not use wax paper!), and spray lightly with cooking spray.
- In a medium sauce pan, stir together the granulated sugar, corn syrup, salt, and 3 tablespoons of the water. Turn the heat to high and bring to a boil without stirring. Clip a candy thermometer to the edge of the pan, and boil until it reaches 238-degrees Farenheit.
- Meanwhile, add the remaining 3 tablespoons of water to a large bowl and sprinkle the gelatin on top. Let sit for a few minutes without stirring.
HOMEMADE RASPBERRY MARSHMALLOWS ⋆ REAL HOUSEMOMS
From realhousemoms.com
4.4/5 (9)Total Time 25 minsCategory DessertCalories 107 per serving
- To make the raspberry puree, wash raspberries and then blend on low speed until a smooth puree forms. Press through a fine mesh sieve.
- In the bowl of a stand mixer, combine the gelatin with the raspberry puree and give it a swirl to ensure the gelatin doesn't clump. Let sit.
- In a small saucepan, combine sugar, corn syrup, salt, and water. Heat on medium-high with the lid on for a few minutes to bring it to a boil. Then, remove the lid and heat over high heat until a candy thermometer reads exactly 240 degrees F. This can take 4-8 minutes. As soon as it reaches temperature, remove it from the heat.
- With the whisk attached to the stand mixer, start mixing the gelatin and puree on low speed. Slowly pour the hot sugar mixture into the bowl. Once all of the hot sugar mixture has been added, turn the speed to high and continue to mix until you get a beautiful pale pink marshmallow mixture that is just warm to the touch, about 13-14 minutes.
RASPBERRY MARSHMALLOW PIE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
Reviews 2Estimated Reading Time 4 minsCategory DessertTotal Time 5 mins
- In a large microwave-safe bowl, combine marshmallows and milk. Microwave in 30-second intervals, stirring in between until the marshmallows are completely melted (about 2 minutes total). Stir in the raspberries and then fold in the Cool Whip.
- Pour the mixture into the crust and either refrigerate or freeze. We prefer the refrigerated texture - it only takes a couple of hours to set up nicely and then it's ready to eat!
RASPBERRY MARSHMALLOWS - THE MISSING LOKNESS
From themissinglokness.com
Cuisine AmericanEstimated Reading Time 4 minsCategory Dessert
- In a food processor or spice grinder, add the freeze-dried raspberry. Pulse until they turn into powder. Sift out the seeds and set aside.
- Prepare a 9 x 13-inch baking pan, lightly grease with nonstick cooking spray. Make sure the pan is well covered. Use a paper towel to remove extra oil. Dust the pan with the powdered sugar mixture very generously to cover. Set aside.
- In a large mixing bowl with an electric mixer fitted with a whisk attachment, pour in the ¾ cup cold water. Sprinkle the gelatin over. Mix everything slightly with a fork. Set aside and let the gelatin bloom.
RASPBERRY COCONUT MARSHMALLOWS - SOPHIA'S KITCHEN
From sophiaskitchen.blog
Reviews 11Estimated Reading Time 7 minsServings 8Total Time 4 hrs 30 mins
- Put the golden caster sugar, corn syrup and water in a saucepan. Set on low heat and dissolve the sugar. Brush the sides of the pan with water to stop it crystallising.
- Increase the heat and leave to simmer without touching it or stirring it until it reaches 125°C. It is best to use an accurate sugar thermometer for that. If you don’t have a sugar thermometer, after about 10 minutes you can test whether it is done by spooning a bit of the syrup into a glass full of water. If it hardens immediately, then it is the correct temperature.
RASPBERRY MARSHMALLOWS - MARSHMALLOW RECIPE
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Servings 45Estimated Reading Time 2 minsCategory DessertTotal Time 40 mins
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RASPBERRY MARSHMALLOWS RECIPE FROM DESSERTS BY JAMES ...
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- Put the granulated sugar, glucose and 200ml water in a heavy-based saucepan. Bring to the boil and continue cooking until it reaches 127ºC on a sugar thermometer.
- Meanwhile, soak the gelatine in 140ml cold water. Beat the egg whites until stiff. When the syrup is up to temperature, carefully slide in the softened gelatine sheets and their soaking water.
- Continue to beat the egg whites (preferably with an electric whisk) while pouring in the hot syrup from the jug. The mixture will become shiny and start to thicken.
- Lightly oil a shallow 30 x 20cm baking tray. Dust it with sieved icing sugar and cornflour, then spoon half the mixture over and smooth it with a wet palette knife if necessary.
- Roughly break the raspberries in half and spread over the marshmallow, then top with the remaining marshmallow. Leave to set in the fridge for at least 1 hour.
- Dust the work surface with more icing sugar and cornflour. Loosen the marshmallow around the sides of the tray with a palette knife, then turn it out onto the dusted surface.
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