Homemade Raspberry Marshmallows

If you’ve never made a homemade marshmallow, you must give it a try. Homemade marshmallows are so soft; they practically melt in your mouth. Think of all the different flavors you can make; vanilla, chocolate, strawberry, cinnamon, the possibilities are endless. The good news is they are not very hard to make. But I warn you, once you try homemade marshmallows; you will never want the store bought ones again.
I got this recipe from Martha Stewart. The only thing different from Martha's recipe is that I made my marshmallows with Raspberry Seedless Jam instead of Strawberry, only because that is what I had on hand.

■1/2 cup water
■2.5 cups sugar
■2/3 cup strawberry jam, preferably seedless
■2/3 cup light corn syrup
■dash salt
■2/3 cup water
■4 envelopes gelatin
■red food coloring
■icing sugar, for dusting
1.Add first 5 ingredients to a large saucepan. Bring to a boil and simmer.
2.Meanwhile add 2/3 cup water to mixing bowl and sprinkle all of gelatin over top to soften (at least 5 min.).
3.Once the boiling liquid has reached 238ºF on a thermometer. Remove from heat and pour over softened gelatin.
4.With the whisk attachment, beat on low for approximately 5 min. Gradually bring the speed up to high, beating on each speed for 5-8 min. until mixture has cooled and peaks form when beater is lifted (30-40 min. total).
5.In the last 10 min of beating prepare jelly roll pan (15×11 inch). Spray with cooking spray (or grease canola oil) and place a piece of parchment over top, pressing down to stick to the oil. Grease the top of the parchment.
6.Once done mixing add red food coloring bit by bit and mix in until the pink color you desire is achieved.
7.Pour marshmallow mixture into the prepared pan and smooth top. Let sit, uncovered, for 3 hours or overnight until dry.
8.Dust work surface with icing sugar and flip pan over to release the dried marshmallow. Peel off the parchment paper.
9.Grease a 1.5 inch heart shaped cutter with cooking spray or wipe down with oiled paper towel. Cut out to desired shape and toss into icing/powdered sugar to coat.

* these will last for up to one week in an airtight container at room temp.

* dip in chocolate for a little added fun.

* You can chop up the scraps and use them as “mini marshmallows”.

* Or maybe some Home made Moon Pies...yummy!