Mini Raspberry Marshmallow Chocolate Sandwich Cookies
Every Christmas I put a few Cadbury Marshmallow Santa's in my husbands Christmas stocking,
but I was late shopping for them at Christmas & they were sold out. There was my husband Mark on Christmas morning shaking his stocking upside down to see if his marshmallows were caught up somewhere in there! Hope this makes up for it sweetheart, raspberry marshmallow made just for you.
The recipe is adapted from Martha Stewart's vanilla marshmallow. Fabulously easy recipe, the suggested serving is 16 marshmallows, I get 32 to 40 from it.
I used the recommended tin size in 23x23 cm (9 x 9 inch), the resulting marshmallow is 4cm high (1.57inches). Next time I'll use a lasagne pan for a thinner sheet of marshmallow, but if you like it thick keep to the original size.
I flavoured mine with raspberry puree and a little orange liqueur and split the marshmallow horizontally before cutting into shapes.
Start by spraying a 23x23 cm (9x9 inch) cake tin with cooking spray and line with plastic wrap leaving a 5 cm (2 inch) overhang so later on you can lift the finished marshmallow from the tin.
Ingredients
20 grams unflavoured gelatin (3/4-ounce)
1/2 cup chilled seedless raspberry puree (made by pressing fresh/frozen raspberries through a fine sieve)
2 cups sugar
2/3 cup light corn syrup
1/4 teaspoon salt
3 tsps Orange Liqueur (I used Grand Marnier)
pink or red food colouring *optional
Can of cooking spray to oil everything the marshmallow will touch!!
Equal parts cornflour (corn starch) and pure icing sugar sifted together.
Method
Put raspberry puree in the bowl of an electric mixer fitted with a whisk attachment, sprinkle over gelatine and let stand for 10 minutes.
In a medium saucepan, stir together sugar, corn syrup and 1/4 cup water. Place saucepan on medium high heat and bring to the boil. Boil rapidly for one minute.
Remove from heat and with your mixer on high pour the boiling syrup slowly down the side the mixer bowl into the gelatine and raspberry mix. Mix on high speed for 12 minutes. Add the orange liqueur, mix until blended. At this point decide whether you want to boost the colour with pink or red food colouring, I used a few drops of Americolor Electric Pink.
Spray a rubber spatula with cooking spray and quickly transfer marshmallow mix from mixer bowl to your lined tin.
Spray a piece of plastic wrap with cooking spray, cover marshmallow and let sit for 2 hours.
Oil a cutting board with cooking spray. Carefully lift marshmallow from pan, remove plastic wrap and place on board. Cut into desired shapes with a knife sprayed with oil or oiled cutters and toss marshmallows in sifted cornflour/icing sugar mixture, store remaining marshmallows in an airtight container for up to three days.
Tomorrow ideas on what to do with your remaining marshmallow... I had a lot left over to play with.
Thursday, January 28, 2010 at 11:24PM 
Reader Comments (2)
I use Martha's recipe too but use a jelly roll pan so I don't get crazy thick marshmallows. Strawberries are in season here right now, I may have to give this a try with them, YUM YUM!
That's a great idea to use a jelly roll pan (for Australian's that's a swiss roll pan)! Yum, the strawberries sound great :)