Berry Puree
  • 2 Packages (6 ounces each) Driscoll’s Raspberries or Blackberries
  • 3 Tablespoons granulated sugar
  • 2 Teaspoons fresh lemon juice
  • 1 Package powdered gelatin
  • 2 Tablespoons Chambord liquor (optional)
  • 1 Cup cold water, divided
  • 3 Packages powdered gelatin
  • 1 1/2 Cups granulated sugar
  • 1 Cup corn syrup
  • 1/4 Tsp. Kosher salt
  • 1 Tsp. vanilla extract
Chocolate robe
  • 3 Packages (10 ounces) dark or milk chocolate chips
  • 1 Package (6 ounces) Driscoll’s Raspberries or Blackberries
  • Non stick canola oil spray
  • 1/4 Cup cornstarch
  • 1/4 Cup confectioner's sugar
  1. Lightly grease a 13 x 9-inch baking dish with nonstick oil spray. Mix cornstarch and confectioner's sugar together in a small bowl. Sprinkle some cornstarch mixture into baking dish. Shake and tap to thoroughly cover bottom and corners of dish. Set aside remaining cornstarch mixture.
Berry Puree
  1. Puree raspberries or blackberries in a food processor for about 1 minute. Remove seeds by straining puree through a fine-mesh strainer into a medium saucepan. Whisk sugar and lemon juice into puree. Sprinkle powdered gelatin over puree and let stand 5 minutes. Simmer puree over medium heat 5 to 6 minutes, whisking occasionally. Remove from heat and set aside. If using Chambord, whisk into the puree once it's removed from heat.
  1. Pour ½ cup cold water into bowl of an electric stand mixture. Sprinkle powdered gelatin over water. Fit mixer with whisk attachment. Simmer sugar, corn syrup, salt, and remaining ½ cup cold water in a small covered saucepan 4 minutes. Remove lid and fit saucepan with a candy thermometer. Continue to heat sugar mixture until it reaches 240°F , about 6 minutes. Remove from heat. Start stand mixer on low speed. Slowly pour hot sugar mixture down the inside of mixing bowl. Increase speed to medium. When mixture begins to foam increase mixer to high speed and whisk 10 to 11 minutes, until mixture is very thick. Add vanilla extract and mix an additional 1 minute. Replace whisk attachment with bread dough hook attachment. Add berry puree to marshmallow mixture ¼ cup at a time. Briefly stir 1 to 2 seconds with bread dough hook on low speed between each addition. Use a spatula sprayed with a light coating of nonstick oil spray to pour marshmallow mixture into prepared baking dish. Sprinkle surface with remaining cornstarch mixture. Let stand 4 hours or overnight. Turn marshmallows out onto a cutting board. Cut into 2-bite pieces, about 1 ½ inch x 1 ½ x 1 inch.
Chocolate Robe
  1. Melt chocolate in microwave. Use skewers to dip marshmallows into chocolate. Alternatively, place a cooling rack over a parchment-lined baking dish, place marshmallows on rack, and pour chocolate over marshmallows (save chocolate drippings for later use). While chocolate is still warm, gently press a berry onto the top of each marshmallow. Allow chocolate to firm 30 minutes to 1 hour on parchment paper.
Serving Size:

1 marshmallow

Calories 120
Total Fat 4 g
Saturated Fat 2.5 g
Cholesterol 5 mg
Sodium 25 mg
Total Carbohydrates 21 g
Dietary Fiber 1 g
Protein 2 g