Raspberry Marshmallows (adapted from Ina Garten)
1 small container fresh raspberries, about a 1/2 pint.
3 envelopes unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 tsp salt
1 tbsp vanilla
Powdered (confectioners) sugar for dusting
Puree the raspberries in a blender or food processor. If you want you could strain the seeds but mom didn't bother. Set the raspberries aside.
Put 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attatchment and sprinkle over the gelatin, don't stir. Set aside so the gelatin softens.
Combine the sugar, corn syrup, salt, and 1/2 cup of water in a sauce pan. Heat over medium heat until the sugar disolves. Attach the candy thermometer and turn the heat up to high, cook (without stirring) until it reaches 240 degrees on the candy thermometer. Turn off the heat. Put the mixer on low speed and slowly pour the sugar syrup into the gelatin. After you pour in all of the syrup turn the mixer up to high and beat for 15 minutes until very thick and white (it will be just like marshmallow fluff). While the mixer is going line a 9x13 inch baking pan with plastic wrap and dust generously with confectioners sugar.
When the 15 minutes is up beat in the vanilla and raspberry puree on medium low speed. Quickly pour the marshmallow mixture into the lined pan and use a spatula to spread it evenly. Dust with more confectioners sugar. Allow to sit over night to firm up. In the morning cut into squares and store in an air tight containers.
Even though we can't eat the marshmallows since its mom's birthday we have decided to forgive her and love her anyway.