Equipment
Ingredients
Coating
- 60 g powdered sugar
- 60 g cornstarch
Raspberry Coulis Reduction
- 200 g raspberries, fresh or thawed frozen
- 30 g granulated sugar
- 10 ml lemon juice, freshly squeezed
Gelatin Bloom
- 21 g unflavored gelatin powder
- 115 ml cold water
Sugar Syrup
- 300 g granulated sugar
- 160 g light corn syrup
- 115 ml water
- 2 g kosher salt
Flavoring
- 10 ml vanilla extract
Nutrition (per serving)
Method
Whisk the powdered sugar and cornstarch together. Lightly coat the 20x20cm baking pan with neutral oil, then generously dust the bottom and sides with the coating mixture. Tap out excess and save the remaining mixture for later.
In a small saucepan, combine raspberries, 30g sugar, and lemon juice. Bring to a simmer over medium heat, crushing the berries. Pass the mixture through a fine mesh sieve into a clean saucepan to discard seeds.
Simmer the strained raspberry juice over medium-low heat until it reduces to a thick, jam-like paste, leaving you with about 3 to 4 tablespoons. Let cool completely to room temperature.
Place 115ml cold water into the bowl of a stand mixer. Sprinkle the gelatin powder evenly over the surface. Do not stir. Let it bloom for at least 10 minutes.
In a medium saucepan, combine 300g sugar, corn syrup, 115ml water, and salt. Cook over medium-high heat, stirring gently just until the sugar dissolves. Attach a candy thermometer and boil without stirring until the syrup reaches exactly 115 degrees C (240 degrees F).
Turn the stand mixer on low speed. Carefully and slowly pour the hot sugar syrup down the side of the mixing bowl into the bloomed gelatin. Avoid hitting the whisk attachment to prevent splattering.
Once all the syrup is added, gradually increase the mixer speed to high. Whip for 8 to 10 minutes until the mixture is very thick, white, glossy, and the outside of the bowl feels lukewarm. Beat in the vanilla extract during the last minute.
Working quickly before the marshmallow sets, use an oiled silicone spatula to transfer half of the mixture into the prepared pan. Dollop half of the cooled raspberry reduction randomly over the surface.
Pour the remaining marshmallow mixture on top, spreading it into the corners. Dollop the remaining raspberry reduction on top. Drag a wooden skewer through the marshmallow to create swirls.
Dust the top generously with the reserved powdered sugar mixture. Let the marshmallows sit uncovered at room temperature for at least 8 hours or overnight to cure fully.
Turn the marshmallow slab out onto a cutting board dusted with the sugar mixture. Lightly oil a sharp chef's knife and cut into 24 squares. Toss each square in the coating mixture to cover the sticky cut edges.
Chef's Notes
- Wipe your knife with a lightly oiled paper towel between cuts to achieve perfectly clean edges on your marshmallow squares.
- Do not scrape the bottom of the saucepan when pouring the hot sugar syrup into the mixer. Any crystallized sugar on the bottom could cause the entire batch to seize.
- Temperature is critical in candy making. Test your thermometer beforehand by placing it in boiling water; it should read 100 degrees C (212 degrees F).
- It is crucial that the raspberry reduction is completely cool before adding it to the marshmallow. A hot reduction will melt the set gelatin and collapse the fluffy texture.
Storage
Freezer: 1 month — Freeze in an airtight container with parchment between layers. Thaw at room temperature.
