Best Raspberry Marshmallow Hearts Recipes

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DAZZLING RASPBERRY MARSHMALLOWS



Dazzling Raspberry Marshmallows image

Try your hand at marshmallow making-kids of all ages will enjoy the sweet snacks.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9h

Yield 77

Number Of Ingredients 9

1 tablespoon butter
1/3 cup powdered sugar
2 envelopes (1 oz each) unflavored gelatin
1/2 cup cold water
1 1/2 cups granulated sugar
1 cup corn syrup
1 box (4-serving size) raspberry-flavored gelatin
1/4 teaspoon salt
1/2 cup water

Steps:

  • Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with 1 tablespoon butter; sprinkle with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle unflavored gelatin over 1/2 cup cold water to soften; set aside.
  • In 3-quart saucepan, heat granulated sugar, corn syrup, raspberry gelatin, salt and 1/2 cup water over medium heat, stirring constantly, until sugar and gelatin are dissolved. Heat to boiling; reduce heat to medium-low. Cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat. (While mixture is cooking, watch so it doesn't boil over; reduce heat to low if necessary.)
  • Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to medium-high; beat 8 to 10 minutes or until mixture is light pink and has almost tripled in volume. Pour into dish; spread and smooth top with rubber spatula. Let stand uncovered at least 8 hours or overnight.
  • Sprinkle large cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. Loosen sides of marshmallow mixture from dish and gently lift in one piece onto cutting board. Spray sharp knife with cooking spray. Cut marshmallows into 1-inch squares (11 rows by 7 rows). Dip bottoms and sides of marshmallows into bowl of powdered sugar. Store tightly covered at room temperature up to 2 weeks.

Nutrition Facts : Calories 40, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Marshmallow, Sodium 20 mg, Sugar 7 g, TransFat 0 g

RASPBERRY MARSHMALLOW DELIGHT



Raspberry Marshmallow Delight image

This is one of our family's favorite desserts. It has a tangy, unique flavor. After a hard day of working on the farm, this fruity treat is most welcome.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12-16 servings.

Number Of Ingredients 11

1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
50 large marshmallows
1 cup milk
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (10 ounces each) frozen sweetened raspberries
1-1/4 cups water, divided
1/2 cup sugar
2 teaspoons lemon juice
6 tablespoons cornstarch
Whipped cream and fresh raspberries, optional

Steps:

  • Combine crumbs and butter; press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool. , In a large saucepan over medium heat, stir marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust. , In a large saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir to raspberry mixture. Boil for 2 minutes, stirring constantly. Cool to room temperature. Spread over marshmallow layer. , Chill until firm, about 4 hours. Garnish with whipped cream and raspberries if desired.

Nutrition Facts : Calories 227 calories, Fat 6g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 87mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.

RASPBERRY CREAM CHEESE HEART TARTS



Raspberry Cream Cheese Heart Tarts image

These adorable heart-shaped tarts are a spin on Pop-Tarts, one of my childhood favorites. They're filled with raspberry cream cheese, which peeks through a little heart window in each tart.

Provided by Catherine McCord

Categories     dessert

Time 1h20m

Yield 10 to 11 tarts

Number Of Ingredients 5

1/2 cup fresh raspberries
1/4 cup whipped cream cheese
1 tablespoon honey
One 14-ounce box refrigerated pie dough (2 sheets), thawed if frozen (see Cook's Note)
Flour, for dusting

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment or a silicone baking mat.
  • Place the fresh raspberries, cream cheese and honey in a medium bowl. Using the back of a fork, mash the raspberries with the cream cheese, leaving some pieces of raspberry intact. Set aside.
  • Unroll the pie dough. (If using homemade dough, roll 1/4 inch thick.) Using a 4-inch heart-shaped cookie cutter, stamp out 20 to 22 hearts.
  • Arrange half of the hearts on a lightly floured work surface (these are the bottom crusts). Set aside the remaining hearts (these are the top crusts). Place 2 teaspoons of the raspberry cream cheese in the center of each bottom crust, leaving a 1/4-inch border around the edge.
  • Cut a heart, with a 3/4-inch cutter, out of the center of each top crust. Reserve and bake the smaller hearts along with the tarts, if desired.
  • Lightly dip your index finger into a cup of water and "brush" the border of a bottom crust. Top with a top crust and gently crimp the edges shut with the tines of a fork. Repeat with the remaining crusts.
  • Place the tarts and the reserved hearts on the prepared baking sheet and bake until golden, about 20 minutes. Remove from the oven and let cool on a wire rack.

HOMEMADE RASPBERRY MARSHMALLOWS



Homemade Raspberry Marshmallows image

Provided by Molly Yeh

Categories     dessert

Time 1h30m

Yield 16 large marshmallows or 64 small

Number Of Ingredients 11

1/2 cup freeze-dried raspberry powder
1/4 cup confectioners' sugar
1/4 cup cornstarch
Cooking spray
3/4 cup water, divided
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Two .25-ounce packets unflavored gelatin powder
3/4 cup granulated sugar
1/2 cup light corn syrup
1/8 teaspoon kosher salt

Steps:

  • In a small bowl, combine the raspberry powder, confectioners' sugar and cornstarch. Coat an 8-inch square or 9-inch square baking dish with cooking spray and dust the bottom and sides with half of the confectioners' sugar mixture. Pour any excess mixture back into the bowl.
  • In the bowl of a stand mixer fitted with a whisk attachment, combine 1/2 cup water, the vanilla extract and almond extract. Sprinkle the gelatin over the liquid.
  • In a small saucepan, stir together the granulated sugar, corn syrup, salt and the remaining 1/4 cup of water. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F and then immediately remove from the heat and transfer to the mixer.
  • Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, gradually increase the speed to high and mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula and have that standing by the mixer, as well as the prepared pan.
  • Using your greased spatula, immediately scrape the mixture into your pan and spread it out evenly as best you can with the spatula. Dust the top with about half of the remaining confectioners' sugar mixture and then, if needed, you can use your hands to further flatten and even out the mixture. Let sit for 1 hour. Cut into squares and then dust the edges of the squares with the remaining confectioners' sugar mixture.

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