Prepare yourself for an onslaught of pink.
Don’t say I didn’t warn you!
Here is a touch of green to ease you into all of the pink.
If you have never had homemade marshmallows, they are world’s away from the store bought variety. I don’t even like store bought marshmallows, but homemade ones never cease to impress me.
Beyond being down right delicious, marsmallows are one of my favorite things to make.
It is truly incredible to see the transformation of boiling sugar….
into fluff, (and thanks to the cherry juice concentrate in this recipe) then into PINK fluff.
Then to watch the fluff turn into a semi-firm slightly sticky candy.
To enhance the pink, I forwent the usually powdered sugar exterior and did a combo of powdered sugar and powdered freeze dried raspberries.
I simply powdered both the sugar and the handful of raspberries in the coffee grinder. You could do simply powdered sugar for a more baby pink, or if you really didn’t want to use the tiny bit of refined sugar, you could do the raspberries + ground dried coconut, although that will add another flavor and texture.
Either way, they will be delicious.
Ever since I started making marshmallows, over three years ago, this has been one of my favorite varieties. As much as I enjoy them, they really are just boiled sugar (or honey in this case) set with gelatin. Having a hint of tartness and tang from the lime juice and the cherry juice concentrate really helps to cut some of the pure sweetness.
Pink, sweet, definitely tart, tangy, and oh so fluffy.
You oughta know. This recipe includes affiliate links.
- ½ cup lime juice (from 3-4 medium limes)
- 1¼ cup honey
- ½ cup water
- ¼ t salt
- 4 tablespoons cherry juice concentrate
- 2 T plus 1 t gelatin ([url href="http://amzn.to/1TSy9dR" target="_blank" rel="nofollow"]I recommend this kind)
- Chopped nuts, coconut, powdered sugar, etc. (See notes for what I used to get the pink tint.)
- Prepare a sheet of parchment by putting it onto a sheet pan and sprinkling with chopped nuts, coconut, cocoa powder, or powdered sugar or the pink mixture I mention in the notes.
- Put the gelatin in the bowl of a stand mixer, pour ½ cup lime juice over top and let sit for at least 10 minutes.
- In at least a 4 quart pot, mix the honey, remaining ½ cup water and salt.
- Heat the honey and water mix until it reaches 240 degrees Fahrenheit (soft ball stage). It will be boiling for several minutes before that is reached. It usually takes me 15 minutes to get to temperature, but other recipes often say 7-10 minutes.
- Using your whisk attachment turn the mixer to it's lowest speed. Slowly pour in the hot syrup.
- Slowly increase the speed of the stand mixer once all the honey syrup is in.
- Whisk on the highest speed until the the honey mixture is very fluffy and lukewarm (10-15 minutes). When it starts to get fluffy add the cherry juice concentrate.
- Use an oiled spatula to spread the marshmallow mixture onto your prepared landing spot.
- Let set up for 8 hours.
- Marshmallows are easiest cut with sheers.
- Allow the sides of the marshmallows to air dry, not touching, or toss with additional coating ingredient.
You can use just about anything on the outside though, you can do full powdered sugar. For a GAPS option you can do shredded coconut or chopped nuts, anything powder-y or finely chopped works.