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Categories:Viewed: 55 - Published at: 3 years ago
Ingredients
- 1/2 cup powdered sugar, divided
- 1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
- 2 env. (1/4 oz. each) KNOX Unflavored Gelatine
- 3/4 cup water, divided
- 1 cup granulated sugar
- 1 cup light corn syrup
Method
- Spray 13x9-inch pan with cooking spray; sprinkle with 1/4 cup powdered sugar.
- Combine raspberry gelatin mix and unflavored gelatine in large mixer bowl.
- Stir in 1/2 cup water.
- Let stand 5 min.
- Cook granulated sugar, corn syrup and remaining water in saucepan on medium heat 4 min.
- or until sugar is dissolved.
- Increase heat to high; cook, without stirring, until syrup reaches 240 degrees F when tested with candy thermometer.
- (This will take about 25 min.)
- Add sugar syrup gradually to gelatin mixture, beating constantly with mixer on low speed.
- Beat on high speed 15 min.
- or until mixture is very thick and tripled in volume.
- Pour into prepared pan; smooth top with spatula.
- Sprinkle with remaining powdered sugar.
- Let stand at room temperature overnight.
- Unmold marshmallow onto cutting board.
- Cut into 24 pieces.
