Chocolate Covered Raspberry Marshmallows

8 Feb

A happy day in middle school–nobody failed their Chapter 2 test! This is particularly celebration-worthy because of the dismal results of the Chapter 1 test. I wanted the kiddos to know how (very) impressed I was, so I whipped them up a little treat.

I reinvented the marshmallow recipe that I used for the Hot Cocoa on a Stick recipe. The raspberry marshmallows are unexpected surprise inside the chocolate coating and the little size makes them a perfect little gift. You could use a heart-shaped cookie cutter instead for a cute Valentine’s day snack for your sweeties.

Chocolate Covered Raspberry Marshmallows

Printable Recipe

1/3 cup powdered sugar

1/2 cup cold water

2 1/2 tablespoons unflavored gelatin

1 1/2 cup granulated sugar

1 cup corn syrup

1/4 teaspoon salt

1/2 cup water

1 teaspoon raspberry extract

1 teaspoon vanilla extract

3 drops red food coloring

2 packages (12 oz. each) Wilton candy melts, light cocoa flavor

Grease sides and bottom of a 8″x8″ baking dish with butter or cooking spray. Dust with powdered sugar.

Pour cold water into bowl of a mixer. Sprinkle gelatin over the water and let sit.

In a heavy saucepan, cook sugar, corn syrup, salt, and 1/2 cup water over low heat. Stir constantly, until sugar is dissolved. Increase heat to medium and heat the syrup to boiling. Boil without stirring until the mixture reaches 240° on a candy thermometer. This will take about 15 to 20 minutes.

Remove from heat and, with the mixer running on low, pour the hot syrup in a thin stream into the gelatin.  Gradually increase the speed of the mixer to medium-high and beat until the mixture is white and has almost tripled in volume–about 8-1o minutes.

Add the extracts and food coloring and mix about a minute more to combine.

Pour marshmallows into prepared pan and allow to sit at least one hour to let them dry out a little bit.

Once they have set, carefully run a knife around the outside edges and lift the marshmallows in a single sheet onto a piece of parchment paper. Dip your cookie cutter in water and cut out the marshmallow shapes. Marshmallows have a sort of self-healing tendency, so the cutting of the shapes will require some tenacity on your part. Don’t lose heart!

In a metal bowl set over boiling water, melt the candy melts. Dip each marshmallow in the candy, using two forks to lift them in and out and scrape off any excess. Set on parchment paper to harden. Package each star in a cellophane treat bag.


2 Responses to “Chocolate Covered Raspberry Marshmallows”

  1. Gardner's World February 8, 2012 at 6:43 PM #

    What a great reward for working hard to pass the test. Giving chocolate is a great way to say well done.

    • bakingalltherules February 8, 2012 at 7:21 PM #

      Thank you! They couldn’t believe a person could actually make marshmallows. They asked for some more treats today!

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