Prep
30-60 MINS
Cook
12 HRS
Calories
100
Ingredients
1/2 cup
powdered sugar, divided
2 env
(1/4 oz. each) KNOX Unflavored Gelatine
3/4 cup
water, divided
1 cup
granulated sugar
1 cup
light corn syrup
Instructions
Step 1
Spray 13x9-inch pan with cooking spray; sprinkle with 1/4 cup powdered sugar. Combine raspberry gelatin mix and unflavored gelatine in large mixer bowl. Stir in 1/2 cup water. Let stand 5 min.
Step 2
Cook granulated sugar, corn syrup and remaining water in saucepan on medium heat 4 min. or until sugar is dissolved. Increase heat to high; cook, without stirring, until syrup reaches 240ºF when tested with candy thermometer. (This will take about 25 min.)
Step 3
Add sugar syrup gradually to gelatin mixture, beating constantly with mixer on low speed. Beat on high speed 15 min. or until mixture is very thick and tripled in volume. Pour into prepared pan; smooth top with spatula. Sprinkle with remaining powdered sugar. Let stand at room temperature overnight.
Step 4
Unmold marshmallow onto cutting board. Cut into 24 pieces.