RASPBERRY MARSHMALLOWS RECIPE RECIPES

DAZZLING RASPBERRY MARSHMALLOWS RECIPE - BETTYCROCKER.COM

Dazzling Raspberry Marshmallows Recipe - BettyCrocker.com image

Try your hand at marshmallow making—kids of all ages will enjoy the sweet snacks.

Provided by Betty Crocker Kitchens

Total Time 9 hours 0 minutes

Prep Time 1 hours 0 minutes

Yield 77

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1/3 cup powdered sugar
2 envelopes (1 oz each) unflavored gelatin
1/2 cup cold water
1 1/2 cups granulated sugar
1 cup corn syrup
1 box (4-serving size) raspberry-flavored gelatin
1/4 teaspoon salt
1/2 cup water

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 , CarbohydrateContent 9 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Marshmallow, SodiumContent 20 mg, SugarContent 7 g, TransFatContent 0 g

RASPBERRY MARSHMALLOW DELIGHT RECIPE: HOW TO MAKE IT

Raspberry Marshmallow Delight Recipe: How to Make It image

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

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 12-16 servings.

Number Of Ingredients 11

Ingredients

1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
50 large marshmallows
1 cup milk
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (10 ounces each) frozen sweetened raspberries
1-1/4 cups water, divided
1/2 cup sugar
2 teaspoons lemon juice
6 tablespoons cornstarch
Whipped cream and fresh raspberries, optional

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, FatContent 6g fat (5g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 87mg sodium, CarbohydrateContent 41g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

More about "raspberry marshmallows recipe recipes"

RASPBERRY RIPPLE MARSHMALLOWS RECIPE - OLIVEMAGAZINE

If you've never made marshmallows before then this is the best recipe. We love the rich raspberry ripple, that's easy to achieve. Make for a gift, afternoon tea or a dinner-party dessert.
From olivemagazine.com
Total Time 45 minutes
Category Family
Cuisine British
Calories 67 calories per serving

Sift together the dusting ingredients (with raspberry powder if you want), then turn the marshmallows out onto a board, peel off the lining paper and cut into chunks. Toss with the dusting sugar to lightly coat. Store between sheets of parchment in an airtight tin and eat within 3 days.

See details

MARSHMALLOW RASPBERRY PIE RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Desserts
Calories 310 calories per serving

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.

See details

RASPBERRY MARSHMALLOWS - RECIPE BOOK

Raspberry Marshmallows are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
From book-recipe.com
Reviews 5.0
Total Time 05 minutes
Cuisine American
Calories 200 per serving

Store between sheets of baking paper in an airtight container.

See details

RASPBERRY MARSHMALLOWS - BIGOVEN

"These are delicious and great for the summer months when you go camping. Great as a fun activity with the children. The chocolate covered marshmallows are delicious! You can cut them in your favorite shapes. "
From bigoven.com
Reviews 5
Total Time 2 hours 20 minutes
Cuisine american
Calories 186 calories per serving

"In sauce pan, heat 1 cup of frozen raspberries for about 2-3 minutes on med heat. Mash the raspberries with a fork. They will reduce to about 1/3 cup of raspberry puree. Strain (I didn't bother and left the seeds in). Let cool. Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer.Remove from the heat. It is at this point that you can add the raspberry puree to the gelatin. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. I poured the syrup slowly unto the side of the mixer bowl. After I had poured it all, I then put the mixer on high speed and whipped until the mixture was very thick, about 15 minutes. Add the vanilla and mix thoroughly. Sprinkle (or sift) confectioner's sugar in an 9 by 13-inch nonmetal pan that has been lined in plastic wrap.I wanted to make sure the marshmallow batter would not stick.Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Allow to dry uncovered at room temperature overnight. (I didn't have patience and left it for a few hours...the top was dry and it was spongy...I thought it was ready and I cut into it!) Remove the marshmallows from the pan and cut into squares. I put some confectioner's sugar unto a towel and inverted the pan. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature. adapted from Food Network"

See details

MARSHMALLOW RASPBERRY PIE RECIPE: HOW TO MAKE IT

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.

See details

RASPBERRY AND MARSHMALLOW DESSERT RECIPE | EAT SMARTER USA

The Raspberry and Marshmallow Dessert recipe out of our category None! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com
Total Time 15 minutes

Toast the almonds in a dry frying pan until fragrant and let cool in a bowl. For the cream, beat the cream until stiff. Stir in the mascarpone with the quark, powdered sugar and vanilla sugar until smooth and fold in half of the whipped cream. Put in a piping bag with a plain nozzle and distribute alternately with the marshmallows and the berries in four glasses. Put the rest of the cream in a piping bag (with a star tip) and pipe a tuft on each dessert. Serve garnished with the almonds.

See details

RASPBERRY MARSHMALLOW BREAD (ABM) RECIPE - FOOD.COM

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.
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 1659.9 per serving

Add the reserved, frozen raspberries (1 cup) and marshmallows when the breadmaker "beeps" at the addition point.

See details

PLAIN, MANGO OR RASPBERRY MARSHMALLOWS RECIPE - VALERIE ...

These fluffy, ethereal marshmallows can be left plain or flavored with freeze-dried fruit. Mango and raspberry are two fantastic options. Slideshow: More Delicious Marshmallow Recipes
From foodandwine.com
Total Time 35 minutes

In a medium bowl, whisk the confectioners’ sugar with the cornstarch and remaining powdered fruit, if using. Invert the marshmallow onto a cutting board dusted with confectioners’ sugar. Using a lightly greased knife, cut the marshmallow into 1 1/2- to 2-inch squares. Toss the marshmallows in the confectioners’ sugar mixture. Store the marshmallows in an airtight container for up to 2 weeks.

See details

RASPBERRY CHEESECAKE WITH MARSHMALLOW - OLIVEMAGAZINE

This fun pudding is made from a digestive biscuit base, topped with fresh raspberries and finished with a fluffy marshmallow and soft cheese topping. It’s easy to make, but you need to plan ahead as it requires overnight chilling.
From olivemagazine.com
Total Time 45 minutes
Category Baking and desserts
Calories 710 calories per serving

Purée the remaining raspberries with any saved juice, sieve and spoon over slices of the cheesecake to serve.

See details

HOMEMADE RASPBERRY MARSHMALLOWS RECIPE | MOLLY YEH | FOOD ...

From foodnetwork.com

See details

RASPBERRY MARSHMALLOWS RECIPE - BBC FOOD

From bbc.co.uk

See details

HOMEMADE RASPBERRY MARSHMALLOWS ? REAL HOUSEMOMS

Jul 08, 2017 · 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.
From realhousemoms.com

See details

RASPBERRY SWIRL MARSHMALLOWS - OREGON RASPBERRIES ...

Remove whisk and add 2 tablespoons berry puree to marshmallow mixture. With a spatula, stir 1 or 2 times to swirl it in. Scrape into prepared pan and spread evenly. Step 7 Let marshmallows rest 1 hour, then dust with more cornstarch mixture. Step 8 Cut into 16 pieces and toss with cornstarch mixture to prevent sticking.
From oregon-berries.com

See details

RASPBERRY MARSHMALLOWS - DINNER RECIPES FOR TWO

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.
From dessertfortwo.com

See details

RASPBERRY MARSHMALLOW PIE - BUTTER WITH A SIDE OF BREAD

Aug 26, 2015 · Instructions. 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.
From butterwithasideofbread.com

See details

RASPBERRY GRAHAM CRACKER MARSHMALLOW - RECIPES | COOKS.COM

Heat raspberries with 1 cup ... clear. Cool. Melt marshmallows in milk over boiling water; ... marshmallow mixture. Mix graham cracker crumbs, nuts and butter in ... over crumbs. Spread raspberry mixture over top. Refrigerate until ... 15 to 18 servings.
From cooks.com

See details

RASPBERRY MARSHMALLOWS RECIPE FROM DESSERTS BY JAMES ...

Raspberry marshmallows recipe by James Martin - 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. Get every recipe from Desserts by James Martin
From cooked.com

See details

RASPBERRY RIPPLE MARSHMALLOWS - FOOD | DRINK | RECIPES

Whisk for a further 10 minutes on maximum speed. 5. Add the remaining raspberry powder to one side of the marshmallow mixture. Using a large spatula, gently fold the mixture over the powder once or twice to marble it, before pouring into the prepared tin. Cover and place in the fridge to cool for 2 hours until set.
From waitrose.com

See details

RASPBERRY S'MORES | DESSERT RECIPES | TESCO REAL FOOD

Spread 1 tsp raspberry conserve or sauce on the base of each biscuit. Lay 2 pieces of chocolate onto 6 of the biscuits, on top of the conserve or sauce, then use a fork to slide the marshmallows off the skewers, being careful not to touch them, and place on top of the chocolate. Top with 3 raspberry halves and another biscuit, sauce-side down.
From realfood.tesco.com

See details