Very Yummy Raspberry Marshmallow Bunnies for Easter

Perhaps I shouldn't admit it, but I'm addicted to marshmallows--especially ones dipped in chocolate! It all started when I was a kid and found a package of the little egg-shaped ones that come in faux egg cartons tucked in my Easter basket.

I thought they were the best candies I'd ever eaten! After that I asked for them every year.

Once I was grown, I pretended to buy them for my son's Easter basket, but I always purchased a couple extra packages just for me. I still loved them--even though by then I noticed that the chocolate was of poor quality and that the marshmallows didn't have much taste.

About 15 years ago, I first tried my hand at making my own marshmallows. I was bowled over at how amazingly delectable they were compared to store-bought. I was also surprised to find that they weren't tricky or at all expensive to prepare.

I've been making them ever since. Lately, I've been experimenting with flavored marshmallows. I readied peppermint ones for Christmas, and came up with these raspberry ones recently. They may be my all-time favorite (though the mint were pretty awesome, too!). Although I'd prepare them anyway, my homemade marshmallows make a particularly nice treat to take to our family Easter get-together because my gluten-free daughter-in-law can enjoy them with the rest of us.

This year I've cut the marshmallows out into bunnies using cookie cutters, then dipped them in chocolate. But even just cut into squares and served "as is," they are a special treat In fact, I'm betting that you may think they're the best you ever ate!

Very Raspberry "Regular" or Bunny-Shaped Marshmallows

Regular square and cut-out shaped marshmallows are readied in a similar manner except that the cut-out kind require a sharp-edged metal cookie cutter similar to the ones pictured. If you really want cut-out shapes but don’t have an Easter bunny cutter, any metal cutter, such as a heart, scalloped or plain round, or flower petal shape will work just as well.

The cutters are easier to use if the marshmallow layer is a bit thinner, so I prepare it in a slightly larger pan when I’m planning to cut out my marshmallows. I find I need to rinse off and re-spray the cutters with non-stick spray as they become too sticky to work well.

The process takes a little patience, but if the marshmallow slab is allowed to firm up the full 24 hours before being cut, and fairly large cutters are used, the marshmallows will come out nicely and without a lot of fuss. They can be finished just by sifting powdered sugar (especially over all the cut edges) and then served. Or they can be dipped in chocolate, as shown in the pics.

Tip: If you're preparing "gourmet-shaped marshmallows, once all are cut out from the marshmallow slab, it’s possible to “recycle” the scraps by combining and rewarming them in a microwave. Do this on 50 percent power for 30 seconds, then stir to blend. As necessary, microwave a little more on 50 percent power, checking frequently till the pieces just melt together. Then turn the mixture out into a small square dish that has been coated with non-stick spray and dusted with powered sugar. Let the mixture completely cool and set up again for at least 4 hours before using it. Take care not to overheat the scraps, as this may deflate the marshmallow mixture slightly.

About 1/2 cup powdered sugar for dusting dish and marshmallows

2 1/2 tablespoons unflavored gelatin (3 to 4 packages)

1 3/4 cups granulated sugar

1 cup light corn syrup

1/2 cup thawed cran-raspberry juice concentrate or grape-raspberry juice concentrate

1/8 teaspoon salt

2 1/2 teaspoons vanilla extract

1/4 teaspoon raspberry extract, optional

1 to 2 drops liquid food color, optional

For regular square marshmallows: Spray a 9- by 13-inch flat baking dish with nonstick spray For cut-out marshmallows: Use a 10- by 15-inch baking pan and spray with nonstick spray. Then insert parchment paper into the dish or pan, allowing the paper to overhang the narrow ends about an inch. Very evenly coat the paper with nonstick spray. Evenly sift a light layer of powdered sugar onto the paper; the marshmallow will stick to any spots that are missed.

In a small bowl, sprinkle the gelatin over 1/2 cup plus 1 tablespoon cold water. Let stand, stirring once or twice, until the gelatin softens, about 6 minutes.

In a 3- to 4-quart heavy saucepan over medium-high heat, stir together the sugar, corn syrup, juice concentrate, and salt until well blended. When the sugar dissolves, raise the temperature and bring the mixture to a full boil, stirring. Continue boiling, uncovered, for 20 seconds. Stir in the gelatin, vanilla, and raspberry extract, and boil, stirring, for 30 seconds longer. Remove from the heat and continue stirring until the gelatin completely dissolves.

Pour the mixture into a large mixer bowl. Add the food color, if desired. Using a whisk attachment if available, and gradually raising the mixer speed from low to high speed, beat until the mixture is stiffened, lightened, and very fluffy, about 5 to 7 minutes.

Using a nonstick spray-coated rubber scraper, scrape out the marshmallow mixture into the prepared baking dish or pan, spreading evenly to the edges. Evenly dust the surface with powdered sugar. Coat a second sheet of wax paper with nonstick spray; pat the sprayed sheet down on the marshmallow surface. Set aside at room temperature until the mixture cools and firms up, at least 6 hours and up to 24 hours; it will become firmer and easier to handle if left the full 24 hours.

To cut the marshmallows into squares: Generously sift powdered sugar onto a large clean cutting board. Peel off one sheet of wax paper from the marshmallow slab, then lay the slab on the sugar. Peel off the second sheet of wax paper and sift more powdered sugar over top. Using lightly greased kitchen shears or a large, sharp lightly greased knife, cut the slab crosswise into 12 portions and lengthwise into 8 to form generous 1-inch marshmallows (or as desired). Dust all the cut surfaces of the marshmallows with powdered sugar to reduce their stickiness. As necessary, clean off the knife and re-grease.

To cut marshmallows into gourmet shapes: Ready sharp metal cutters of your choosing by lightly coating with nonstick spray. Then press down all the way through the marshmallow layer to cut out the gourmet shapes desired. Push the marshmallows out of the cutters with your fingers and continue. Clean off and re-oil the cutters as needed. Dust the cut-out marshmallows all over with a little more powdered sugar (especially the cut edges) so they don’t stick together during storage. Store, loosely packed in an airtight container for up to 3 weeks.

The marshmallows can also be chocolate-dipped following the directions here.

Makes 96 generous 1-inch square marshmallows; yield of gourmet-shape marshmallows will vary greatly depending on the sizes of the cutters used.

For another appealing holiday or spring treat, add these pretty pastel buttercream frostings to cupcakes, cakes, or cookies.