Think of how good these raspberry marshmallows would be over a steaming cup of hot cocoa. Yum.

Double Raspberry Marshmallows

Spray a 9x13-inch glass baking dish with nonstick cooking spray; set aside. Place gelatin into the bowl of a stand mixer fitted with a whisk attachment. Stir in 1 cup cold water; set aside.

In a large deep stockpot, combine remaining 1 cup water, granulated sugar, corn syrup, and kosher salt over medium-high heat. Stir until just combined. Clip a candy thermometer onto the side of the pan and allow the mixture to reach 240 degrees, about 10 to 15 minutes; do not stir. Remove stockpot from heat.

When making marshmallows, you’re making a homemade candy. It’s important not to stir the mixture or scrape the sides of the pan as the candy mixture can crystallize. Instead of stirring, dip a silicone pastry brush into water and brush the sides of the pan occasionally.

Pour the candy mixture into the gelatin and water mixture. Turn the mixer on low speed and gradually increase speed to high. Whip until mixture has lightened in color and becomes thick, approximately 15 minutes. Beat in raspberry extract and freeze-dried raspberries. If desired, add food coloring during the last minute of whipping.

Pour marshmallow mixture into prepared pan. Allow the marshmallows to sit, uncovered, at room temperature for at least 4 hours or overnight.

Lightly dust a work surface with powdered sugar. Turn the marshmallows out onto work surface. Using a large knife, cut marshmallows into 1-inch squares. Once cut, lightly dust all sides of each marshmallow with additional powdered sugar. Store in an airtight container for up to 3 weeks.