yields about 3 dozen marshmallows
The Bits and Bobs:
3 packages unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
2-3 tbsp juice from thawed frozen raspberries (throw in whatever it will yield you)
1/4 tsp salt
1/4 cup unsweetened cocoa powder (I used Hershey's Special Dark Chocolate)
1 tsp red raspberry extract
3 tbsp each of cocoa powder, corn starch, and powdered sugar
In a mixing bowl fitted with the whisk attachment (or hand mixer set aside with whisk), combine all three gelatin packets with 1/2 cup of cold water.
In a pot, combine the other 1/2 cup of water, the sugar, corn syrup, salt, and raspberry juice. Cover and cook for 5 minutes on medium high. Remove the lid and using a candy thermometer to determine, allow to cook for another 10 minutes or so until it reaches "soft ball" or 240°F. Remove from heat as soon as soon as it hits this temp.
Turn the mixer on low and slowly pour the hot mixture into the whipping gelatin mix. After all of this has been incorporated turn the mixer up to high and continue to whip for another 5 or so minutes or until it is light and fluffy. Turn the mixer off and sift the cocoa powder over the top. Return the mixer onto low and whip for a few seconds, then return to high and allow to continue whipping for another 10 minutes or until it has cooled down a bit (you can tell by how warm the bowl is). In the last minute of whipping, add in the raspberry extract.
While the marshmallow is whipping, lightly grease a 13x9-inch pan with oil or cooking spray. Combine the remaining cocoa powder, powdered sugar and cornstarch in a separate bowl. Pour some of this dry mix into the pan and move around until the bottom and sides are well coated. You want some to still be rolling around so the marshmallow doesn't stick when you try to flip out of the pan.
Pour the finished marshmallow mix into the pan and spread with a greased offset spatula, spread evenly. Dust the top with a little more of the dry mixture and allow to set up, uncovered on the counter for at least four hours (better overnight so it dries out a bit).
Once set, turn out on to a dry surface and slice into squares. Dust with more of the dry mix all over the sides to keep from sticking. Can be stored in an air tight container for up to one week.