Raspberry Marshmallows with Hot Chocolate
Serves: 16 jumbo 2-inch marshmallows
Mandy's homemade raspberry marshmallows are the hit of every bonfire at the lodge.
Raspberry Marshmallows
  • 3 cups frozen raspberries
  • 2½ cups granulated sugar
  • 3 packets (3 tablespoons) powdered gelatin
  • 2 egg whites
  • Salt
  • Powdered sugar, for dusting
Hot Chocolate
  • 1 quart whole milk
  • 8 ounces bittersweet chocolate, finely chopped
  • 4 ounces milk chocolate, finely chopped
  • Pinch of salt
Raspberry Marshmallows
  1. Lightly grease and line (with either plastic wrap or aluminum foil) an 8-by-8-by-2-inch cake pan and dust the bottom liberally with powdered sugar. Place the raspberries into a mixer or food processor and puree them. They will begin to thaw out as you puree. (It's good to have the puree cold.) Once the raspberries are pureed, push them through a sieve to remove any seeds. Discard the seeds. Combine the puree with the gelatin in a bowl and set aside.
  2. Combine the granulated sugar and 1 cup of water in a saucepan and cook over low heat, stirring, until the sugar dissolves. Increase the heat to medium and cook for about 12 minutes or until the syrup reaches 248 degrees Fahrenheit on a sugar thermometer. This is called the "firm ball" stage.
  3. Remove the saucepan from the heat (carefully) and add the raspberry mixture to the syrup. Stir until the gelatin completely dissolves. Meanwhile, using an electric mixer, whisk in the egg whites and a pinch of salt until the whites are frothy. Gradually add in the raspberry mixture, whipping continuously on medium speed until the mixture has doubled in size. Slowly decrease the speed and then stop. Pour the mixture into the prepared cake pan. Use a lightly oiled spatula to spread and smooth the marshmallow evenly in the pan. Dust the top of the pan liberally with powdered sugar. Let the marshmallow mixture stand overnight to firm up and dry a bit.
  4. Using a sharp, serrated knife dusted with powdered sugar, cut the marshmallow into 2-inch squares and roll in more sugar to coat. Store the marshmallows in an airtight container between sheets of waxed paper at room temperature for up to two weeks.
Hot Chocolate
  1. Put about one-third of the milk with the chopped chocolates and salt into a small saucepan over medium heat. Stir until the chocolate is melted. Whisk in the remaining milk, heating until the mixture is warmed through and smooth. Serve in a pre-warmed mug. Makes 4 1-cup servings.
Recipe by Within The Wild at http://withinthewild.com/2011/02/raspberry-marshmallows-hot-chocolate/