Guest Post #2: Raspberry Nutella Marshmallows

So my friends, once more my exams have come but at least instead of lasting 3 weeks, they are only lasting a week 😀 

In order to have some preparation time and all that, I would like you all to give a warm welcome to some stunning guest posts ranging from sweet to savoury (or should I say savoury to sweet) with a little surprise in the middle for you all!

As always, see you all on the other side mes cheris!

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I think I have a very special treat for you all today. And that treat comes from one of the cooking/baking awesomes of the world. Yes, the world, no claim to big at all 😀
She goes by the name Kim but I think it is a special codename for her while she spends her time on Earth – she really comes from another planet which can only explain why her recipes are so out of this world! (as you shall see :D)

I don’t want to keep you waiting for this baby of a creation – it had me licking the screen (almost ;)) – please welcome Kim from Treats & Trinkets! 

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Hellooooo Go Bake Yourself! Are you ready to rawk??? I’m Kim from Treats & Trinkets. When Uru put out the call for guest posts, I totally donned my cape and leaped to the rescue. I’m even wearing my cape as I type this. (That may or may not be a factual statement)

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This is a big ole picture of my head. And Leslie the squid hat. Hi Leslie! I was cosplaying. It was Comic Con. We’ve all been there, right? …No? What do you mean no?… Okay, moving on.

So a little bit about me. I’m a 20-mumble year-old receptionist. I’m an Italian-American Jersey girl, and if I even think you’re about to mention the Jersey Shore in a way other than “Oh, I love going to LBI for spring break,” I will bite you. Hard. Fair warning.

In my spare time, I enjoy making cupcakes, beading, and noveling. I’ve won NaNoWriMo twice, though hopefully by the time this is posted, it will be a third. I’m extremely nerdy and extremely girly all at once. I have a degree in psychology, and I think etymologies are fascinating.

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For my guest post today, I made some raspberry Nutella marshmallows. You heard me. Raspberry. Nutella. Marshmallows. I love making marshmallows because they’re actually a lot easier to make than you might think, and they are about 300 times better than the store-bought kind. They’re also super impressive. People can never seemed to wrap their heads around the fact that you can make marshmallows and you become better than Willy Wonka in their eyes. ‘Struth.

I just so happened to be in a marshmallow mood, so I polled my friends on Facebook about flavors. I got two suggestions: raspberry and Nutella. So of course, I had to put them together. And of course I had to use this as my guest post. When I think of Uru, my mind immediately goes to Nutella. So it was kind of a no-brainer.

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While there are recipes out there that use raspberry puree, I used raspberry flavoring, the kind used for candy. Because I was making candy. I liked the really bright flavor it gave, and I didn’t have to worry about it weighing down the marshmallow: you still end up with a super fluffy marshmallow. I swirled in the Nutella for the same reason, though I wish the insides had gotten more swirly. Still, they’re super pretty and totally yummy. And marshmallows are supposed to be good for sore throats, so you’re gonna want to keep some of these puppies on hand at all times. You know, for emergencies. I totally have a bag in my purse right now.

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Well, I hope you enjoyed my totally-sane-and-completely-normal guest post, and I hope that you’ll stop by and visit me at Treats & Trinkets!

Raspberry Nutella Marshmallows
Recipe by Kim
{Printable Version}

Yield: 77 marshmallows

Ingredients:

  • 1 cup cold water
  • 3 tbsp. (3 packets) unflavored gelatin
  • 1½ cups sugar
  • 1 cup light corn syrup
  • ½ tsp. salt
  • 1½ tsp. raspberry flavoring*
  • Red food coloring (optional)
  • Approx. ½ cup Nutella (chocolate hazelnut spread), divided
  • Powdered sugar
  • Non-stick cooking spray

Method:

  1. In the bowl of a stand mixer with the whisk attachment, add ½ cup of the water and gelatin and let soften.
  2. Spray a 7×11” baking dish with cooking spray and sprinkle liberally with powdered sugar. Set aside.
  3. In a LARGE saucepan, add the remaining ½ cup water, sugar, corn syrup, and salt. Heat on low, stirring constantly until the sugar is completely dissolved.
  4. Heat mixture to boiling. Let boil, without stirring, until the mixture reaches 240°F (the soft ball stage or 115 degrees C) on a candy thermometer. Remove from heat.
  5. Start the mixer on low speed, and CAREFULLY add the syrup to the softened gelatin (please utilize a splatter shield, if available).
  6. Gradually increase the speed to high, and whip until the mixture is white, fluffy, and tripled in size, about 8-10 minutes. Towards the end, add in the raspberry extract and food coloring, if using.
  7. Working quickly, fold in 1/3 cup of Nutella, then spread the mixture evenly into the prepared baking dish (use a spatula sprayed with cooking spray or wet your hands with water).
  8. Add the remaining Nutella to the top and swirl with a knife.
  9. Let sit uncovered 8-12 hours or overnight.
  10. Dust a cutting board with powdered sugar mixture. Using a sharp knife or pizza cutter sprayed with cooking spray, cut the marshmallows into 1 inch squares. Toss in powdered sugar, if desired, and serve.

NOTE:

  • The sugar syrup is extremely hot and can be dangerous if not handled correctly. It will boil violently, so use a large saucepan to avoid spills. Use potholders and splatter shields when necessary, and always avoid distractions when making any kind of candy.
  • *Substitute vanilla extract for plain Nutella marshmallows
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So let me get this straight Kim, you think you can just leave a recipe behind like this, involving the goodness of raspberries, the pure indulgence of Nutella and the soft, pillowy fluffiness of marshmallows without any impact? Oh you intended to make an impact? Different story because, damn, if my hands and sugary tastebuds are not quivering uncontrollably right now 😀

Thank you so much for such a candylicious, ultra colourful and decadent treat my friend! For all those with their eyes locked on the prize, check out Kim’s huge treasure chest over at Treats & Trinkets!

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96 Comments

  2. Pingback: Guest Post #3: Creamy Peach Dulce de Leche Trifle | Go Bake Yourself

  7. Mary @ Fit and Fed says:

    Such a beautiful job of swirling in the Nutella, these marshmallows are a marbled work of art. I mean you couldn’t just impress folks by making homemade marshmallows, you had to make these really cool-looking ones. Dang.

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  20. Zoe says:

    You are right that I wish that I can lick screen when I saw these wonderful marshmallows… They look so irresistible!

    Good luck with exams! Just 2 more weeks to go…

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  21. Allison says:

    These look downright amazing! I have never made my own marshmallows before, but now that I’ve seen this post, whenever I finally do, you can be sure that nutella will be involved! 🙂 Genius.

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  28. Eva Taylor says:

    Wow, what a treat! I love the idea of raspberry marshmallows. I’ve made marshmallows before with different levels of success, but your instructions sound great and practically fail proof. I may have to add this into my Christmas baking. And they are incredibly beautiful.

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  53. Totally Not Kim From Treats & Trinkets says:

    Umm, I think this guest post just might be the best guest post in the history of ever. Kim is also the smartest, funniest, most talented, genius-est blogger I’ve ever heard of. I foresee squid hats on the red carpet this year because Kim is so awesome that she’ll make it a fashion trend.

    I say this all as a completely objective and anonymous observer.

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  56. Food Stories says:

    Kim – Great Job – I can totally see you in your cape, swooping down to save everyone from their sweet doldrums with this fancy, schmancy concoction 🙂

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  59. navane64 says:

    I am sure you know by now that I am not a big fan of sweet desserts. That said, I love the attractive combo of swirled colors and these are utmost gorgeous. One I will consider when I have guests and for my nephews.

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  69. A_Boleyn says:

    Rice crispie squares and marshmallows in hot chocolate are about as ambitious as I’ve ever gotten in using marshmallows in cooking and NEVER making them myself. You’re very talented, Kim.

    Best of luck with the exams, Uru.

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  70. gottagetbaked says:

    I LOVE the squid hat and was kinda hoping you wore it on a regular basis 😉 I’ve never made marshmallows at home but have been thinking lately of giving it a try. This is going on the list – I mean, a Nutella swirl? Deliciously brilliant!

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  79. Saguna says:

    You are definitely Willy Wonka in my eyes, Kim- especially ’cause of the snazzy hat. 🙂 These are SO amazing looking! Thanks for the awesome guest post- going over to your blog… And thanks for arranging such a great guest poster, Uru! 🙂

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  83. kitchenriffs says:

    Great recipe and guest post! Marshmallows, raspberry, and Nutella? Say no more. And I love LBI! Over the years I’ve stayed in cottages all over the island – literally from Harvey Cedars down to Holgate! Great place, although Sandy really messed up the southern end of the island. Good stuff – thanks.

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  85. Kimby says:

    I enjoyed your guest post very much, Kim! Your humor, the squid hat, and your creativity in the kitchen made me smile — plus the fact that you’re a contender for a third NaNoWriMo win… I can see why you wear a cape! 🙂 Best wishes on that and thanks for the Nutella swirled treat. Uru, hope you ace your exams! (Remember to bring marshmallows to keep up your strength…)

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  88. petit4chocolatier says:

    These are absolutely first rate worthy! Look delicious, light and festive. Love the raspberry with nutella concept! Great idea with the colour!!

    Thank you for Kim’s link. Her drunken apple pie was out of this world!! Loved it.

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  93. glamorous glutton says:

    Great looking marshmallows, now I really do have to try making them. Raspberry and Nutella – the Glam Teens’ll love them. Good luck with your exams. GG

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