Raspberry Lemonade Marshmallows Recipes

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.

Steps:

• Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
• Fill mason jars with ice cubes and top them off with the lemonade.

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.

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.

Steps:

• Lightly spray 11x15 baking sheet with non stick cooking spray.
• Combine raspberry puree and the gelatin in a medium bowl and whisk until well blended and smooth. Set aside.
• Combine lemon juice, corn syrup, salt and sugar in a 6-quart sauce pan on medium heat.
• 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.
• Using a candy thermometer, continue to boil the mixture until it reaches 240°F Do NOT stir.
• Remove pan from heat and stir in the gelatin mixture.
• Transfer mixture to a stand mixer with a whisk attachment.
• Whip mixture for 12 minutes - starting on the lowest setting and gradually increasing to high.
• Add lemon zest to mixture and whip for 30 more seconds.
• Scrape mixture into sheet pan and let set at room temperature at least 4.
• After mixture has cooled and set, combine cornstarch and confectioners sugar and dust onto top.
• Carefully coat a knife with more cornstarch mixture and cut into cubes, shaking each cube to remove excess powder.

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.

Steps:

• In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.