RASPBERRY LEMONADE MARSHMALLOWS

Steps:

• Lightly spray 11x15 baking sheet with non stick cooking spray.
• Combine raspberry puree and the gelatin in a medium bowl and whisk until well blended and smooth. Set aside.
• Combine lemon juice, corn syrup, salt and sugar in a 6-quart sauce pan on medium heat.
• Bring the mixture to a boil, be sure to brush the sides of the pan with a clean, moistened pastry brush to prevent sugar crystals from forming.
• Using a candy thermometer, continue to boil the mixture until it reaches 240°F Do NOT stir.
• Remove pan from heat and stir in the gelatin mixture.
• Transfer mixture to a stand mixer with a whisk attachment.
• Whip mixture for 12 minutes - starting on the lowest setting and gradually increasing to high.
• Add lemon zest to mixture and whip for 30 more seconds.
• Scrape mixture into sheet pan and let set at room temperature at least 4.
• After mixture has cooled and set, combine cornstarch and confectioners sugar and dust onto top.
• Carefully coat a knife with more cornstarch mixture and cut into cubes, shaking each cube to remove excess powder.