When's the last time you let yourself make a big ol' mess just for the fun of it? If you saw the heaps of dirty clothes collage of garments adorning my bedroom floor, you'd know that I'm no stranger to messes, but it's rare that I intentionally sit and get my hands dirty for the sake of playing. When I was a little kid, I used to love playing in the mud. I'd play "cooking show" with moss and dirt and whatever earthly ingredients I could find. Somewhere along the way, I lost that ability to be present, get dirty and let my imagination take over. I admit, it would be weird if I were to go to the park, plunk myself down and start making mudpies as an adult, even if some of the kids in the sandbox are bigger than me. But, what I'd like to get back is the ability to let my mind be at peace enough to be vulnerable to my imagination and the present moment.
This all came about when I was testing recipes for NYC Bake Sale for No Kid Hungry. It's a fantastic gathering of talented food bloggers and bakers, organized by the amazing Ken and Lillian (no seriously. Peep their blogs. I'm always impressed by what they can make.. when they channel it into an event, it's even more spectacular!). Obviously, I wanted to bake something worthy of a great cause and something I hoped folks would want to buy!
I settled on raspberry & cream marshmallows. Initially, I wanted to make a double layer creation, similar to the meyer lemon meringue pie marshmallows I made a few months ago. But, as I thought about it more, I decided to go with one uniform color. I set out to mallow with the best intentions, but as I poured them in the pan, they were a runny, sticky mess. I tried to guide some stray mallow back towards the pan with a finger and my finger was covered in sticky pink. Which spread to my other fingers. And my palm. And my hand. I had cotton candy colored strands stretching from finger to finger, making my hand look like a Pepto Bismal pink spiderweb. I could have been angry. I could have been frustrated, but instead, I chose to just enjoy the mess. I proceeded to lick my fingers. I scraped the mixing bowl out, Winnie the Pooh style. I wound up with a pink sticky mouth that wouldn't lick clean. I was, quite literally, a hot mess.
Further iterations of the recipe were more successful and much less sticky, though I still look back and laugh when I think of the first batch. All in all, I had to tell myself that two dozen of these marshmallows were going to help little kids, who I'm sure would have had just as much fun diving into a sticky bowl of marshmallow. And the rest were going to Krista of Budget Gourmet Mom (Check out her Triple Layer Lemon Meringue Cake!) as part of The Leftovers Club, so I wanted to make sure they were tasty!
So, if you're in the NYC area this Saturday and want to buy some sweets and support a great cause, please stop by the Bake Sale for No Kid Hungry! There are awesome raffle prizes from King Arthur Flour, Le Creuset, Wilton and Divine Chocolate, to name a few! I'll be there from 2:30-4pm, selling these marshmallows and my salted orange chocolate chip almond cookies! I hope to see you there! [If you can't make it, you can still enter the raffle for $10 to win some AMAZING prizes!]
Raspberry & Cream Marshmallows
Kelly Vass, kellybakes.com
9 hours 10 mins
Raspberry & Cream Marshmallows - tart, fruity pillows of delicious. Perfect to eat by themselves. Even better in a cup of dark hot chocolate.
- For the marshmallows
- 4 1/2 teaspoons unflavored powdered gelatin (or, 2 packages Knox)
- 1/3 cup seedless raspberry puree
- 1/4 cup + 2 tablespoons water
- 2 tablespoons vanilla extract
- 3/4 C sugar
- 1/2 C light corn syrup
- 1/4 C water
- pinch of salt
- pink food coloring (optional)
- For dusting the pan
- 1/3 cup confectioner’s sugar
- 1/3 cup corn starch
- 1 T canola oil or non-stick spray
- Pour 1/3 cup raspberry puree, vanilla and 2 tablespoons water into the bowl of a stand mixer. Quickly stir. Sprinkle powdered gelatin over the top of raspberry mixture and allow to bloom, approximately 5 minutes. (Note, the mixture will shrivel and congeal and look gross. Don't be alarmed!)
- Meanwhile, combine corn syrup, sugar, 1/4 cup water in a small pan. Heat on medium until mixture reaches soft-ball stage, or 240F. Remove from heat. Allow to cool 3 minutes.
- Turn stand mixer on low, slowly begin drizzling hot syrup into the gelatin in a thin stream. Once combined, turn speed up to medium. Whisk for 5 minutes.
- Turn mixer to high. Whisk for 7 minutes. Add pink food coloring until desired color is reached. Turn off mixer
- Using a greased off-set spatula (It’s gonna get sticky and messy so if you want to sit and play and be messy, go for it. Otherwise, grease it up!) evenly spread the marshmallow out into the pan. Allow to set for at least 8 hours.
- Once set, slice into cubes and dust with confectioner’s sugar/corn starch mixture. Store in an airtight container for up to 2 weeks.
Be sure to check out the rest of the tasty treats from The Leftovers Club!
Savory Simple -
Meadows Cooks -
The Girl In The Little Red Kitchen -
Dining with Dani -
Juanita’s Cocina -
Damn Delicious -
Eats Well With Others -
Farmgirl Gourmet -
Frugal Foodie Mama -
Let’s Give Peas a Chance -
Budget Gourmet Mom -
A Zesty Bite -
Sugar Dish Me -
Roxana’s Home Baking -
Little Kitchie -
Pineapple and Coconut -
O’Boy! Organic -
Eat Bake Drink Cook -
Healthy. Delicious. -
Souffle Bombay -
The Spiced Life -
Kelly Bakes -
Bakeaholic Mama -
Whey Beyond the Naked Truth -
Don’t you wish you could enjoy some of these leftovers with us? You can! Visit
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