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Categories:
sugar water light corn syrup egg whites powdered gelatin cold water vanilla raspberries cornstarch skewers suggestion
Viewed: 52 - Published at: 8 years agoIngredients
- 1 1/2 cups sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 4 egg whites
- 2 tablespoons powdered gelatin
- 4 tablespoons cold water
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons powdered dried raspberries (see Note)
- 1 box cornstarch, as needed
- Wooden skewers, as needed
- Equipment: 8 by 8-inch pan
- Serving suggestion: Your favorite dessert fondue
Method
- Combine the sugar, water, and corn syrup in a saucepan fitted with a candy thermometer.
- Bring to a boil and cook to "soft ball" stage, about 235 degrees F.
- Meanwhile, in a standing mixer fitted with the whisk attachment, whip the egg whites until soft peaks form.
- In a small bowl, sprinkle the gelatin over the 2 tablespoons water and let dissolve.
- When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix.
- Pour the syrup into the whipped egg whites.
- Add the vanilla and continue whipping until stiff.
- Add the powdered dried raspberries to turn it pink.
- Spread the mixture onto a parchment-lined 8-inch square cake pan that's been lightly dusted with cornstarch.
- The parchment paper should come all the way up the sides of the pan.
- The marshmallow layer should be about 1-inch thick.
- Let cool, then cut into 1-inch squares, dipping your knife in cornstarch, if necessary, and toss in cornstarch lightly to keep them from sticking to each other.
- Skewer them and dip into your favorite dessert fondue.
- Note: Buy dehydrated raspberries in the grocery store and grind them to a powder in a blender or a spice grinder.
