I have the following peppermint marshmallow recipe that I know works well:
- 1/2 cup confectioners' sugar, plus more for dusting the marshmallows' surface and the work surface
- 1/2 cup plus 2 tablespoons cold water
- 2 1/2 tablespoons unflavored powdered gelatin (3 to 4 packages)
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/3 cup crushed peppermint pinwheel hard candies
- 1/8 teaspoon salt
- 1/2 cup warm water
- 2 teaspoons vanilla extract
- 3 or 4 drops peppermint oil (optional)
- 2 or 3 drops red liquid food color (optional)
I would like to convert this to raspberry marshmallows. My current intuition is to change out 1/3 cup crushed peppermint pinwheels for a strained raspberry puree and perhaps increase the corn syrup, but I am not sure this will work and don't know how much time I'll have messing around with the mass on the stove to get the exact sweetness right. I also could use raspberry oil (when I've made the peppermint version I left both oil and food coloring out). I'd like to have a pretty strong raspberry flavor.
The original recipe dipped the finished marshmallows in 55-65% cacao chocolate. Am I right in thinking that a darker chocolate would be better for raspberry if I can figure this out?