Ingredients
Scale
- 2 Tbs arrowroot or tapioca starch, for dusting
- 1 Tbs coconut oil, for greasing
- 3 Tbs unflavored beef gelatin (this kind is grass-fed)
- ¾ cup filtered water (split into a ½ cup and a ¼ cup)
- ¾ cup raspberries (frozen or fresh)
- 1 cup honey
- 2 tsp vanilla extract
- 1 pinch sea salt
- ½ cup freeze-dried raspberries, ground to a powder and seeds sifted out
Instructions
- Line an 8×8 inch baking dish with parchment paper and grease it with the coconut oil. Sprinkle on the arrowroot starch to coat the pan.
- In the bowl of a stand mixer, sprinkle the gelatin over the ½ cup water and let it sit, so the gelatin can “bloom”.
- Place the frozen (or fresh) raspberries and the ¼ cup water in a blender and blend until smooth.
- Using a fine mesh strainer, strain the seeds out of the raspberry juice, and pour the now-seedless juice into a medium-sized pot.
- Put the honey, vanilla and salt in the pot with the raspberry juice and turn the heat to medium-high.
- Place a candy thermometer in the pot and remove the mixture from heat when the thermometer reads 240 degrees F. Do not let the mixture go over 240°!!
- Turn the stand mixer on low, and very slowly, pour the hot raspberry mixture into the bowl of the stand mixer, in with the softened gelatin.
- Gradually (the mixture is very hot), increase the mixer speed to medium, then high. Let it whip for 10-12 more minutes, or until the marshmallow fluff is cooler to the touch, lighter in color, and has tripled in size.
- Scoop the fluff into the prepared baking sheet, and immediately pour the raspberry powder on top. Using a rubber spatula, swirl/spread it in circles on top of the marshmallow fluff. Smooth out the surface, then sprinkle the arrowroot on top. Gently pat the surface down.
- Let the marshmallow set for 4-12 hours, then slice into squares or cut using fun cookie cutters. Store the marshmallows in a sealed bag or container at room temperature, or freeze for later use.