February 9, 2018

Raspberry Lillet Marshmallows

Raspberry Lillet Marshmallows. With Valentine’s Day just around the corner, I wanted to share a sweet treat you can make for a special someone! These marshmallows are decadent, and with a hint of Lillet, you will definitely want more.

Like so many of my marshmallow recipes, I start with a basic vanilla marshmallow recipe, and adjust it to add flavors.

These were made with a fresh raspberry syrup and a splash of Lillet.

Raspberry Lillet Marshmallows

2018-02-08 19:28:24

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Nutrition Facts

Serving Size

1043g

Amount Per Serving

Calories 3126

Calories from Fat 1

% Daily Value *

Total Fat 1g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 442mg

18%

Total Carbohydrates 748g

249%

Dietary Fiber 0g

Sugars 508g

Protein 72g

Vitamin A

Vitamin C

Calcium

12%

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

3 packages unflavored gelatin
1/2 cup ice cold water
1/4 cup raspberry syrup
1/4 cup Lillet
1 & 1/2 cup white sugar
1 cup light corn syrup
1 cup confectioners' sugar
Nonstick spray

Instructions

Place the gelatin and 1/2 cup of COLD water into the bowl of a stand mixer with whisk attachment.
In a small saucepan combine raspberry syrup, Lillet, granulated sugar, and corn syrup. Place over medium high heat, cover and allow to cook for 3 minutes. Uncover, and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and the mixing bowl is cool to touch.
Lightly spray a 13 by 9-inch baking pan with nonstick cooking spray. Cover the pan with sifted powdered sugar.
When ready, pour the mixture into the prepared pan. Dust the top with more sifted powdered sugar. Refrigerate marshmallows uncovered for several hours.
Once the marshmallows have set, gently remove them from the pan using a rubber spatula (or your hands) and coat with more sifted powdered sugar. Cut the marshmallows into squares using a pizza cutter, and toss in sugar/spice mixture to coat.
Store in an airtight container with remaining sugar and spice mixture for up to 3 weeks.

Notes

I freeze mine to keep them from getting gross in the Florida humidity. We have also discovered that they roast better when they are slightly frozen.

Adapted from Alton Brown

beta

calories

3126

fat

protein

72g

carbs

748g

Adapted from Alton Brown

Everyday Party Magazine https://everydaypartymag.com/

I actually made these when I visited Pineapple Paper Co and her family, we split the recipe and made a raspberry and a raspberry Lillet version. Both were absolutely amazing! They were both creamy and sweet, but the Lillet ones had just enough Lillet to cut the sweet flavor back a little.

Be sure to check out more delicious marshmallow recipes on the blog here.