Raspberry Coating
 

• For the recipe coating, you need 50-gram freeze-dried raspberries. This will give you after sifting 30-gram superfine raspberry powder, be aware that the exact volume of freeze-dried raspberry can vary considerably depending on type and brand. I prefer using organic freeze-dried raspberries.
   
• Use a blender or a food processor. Process the 50-gram freeze-dried raspberries until powdery and fine.
   
• Use a fine sieve and sift the raspberry powder. You should end up with about 30-gram superfine raspberry powder, set aside for now in an airtight container if not used immediately. 
   
• I sift the raspberry powder to remove the seeds so that your marshmallow will have a nicer feeling in your mouth, and it tastes better, as raspberry seeds are bitter in taste.
   
• For the Raspberry coating, In a small bowl, sift together 85-gram confectionary sugar or powdered sugar, 35-gram cornstarch, and 30-gram superfine raspberry powder, and if you like it to have a more beautiful popping pink color, add 1 or 2 tablespoons pink pitaya powder, give it a whisk, and set aside for now.
   
• For the raspberry & licorice coating, sift together 85-gram confectionary sugar or powdered sugar, 35-gram cornstarch, 30-gram superfine raspberry powder, and two tablespoons raw licorice powder. Set aside for now.
   
• If making the vanilla Marshmallows coating in a small bowl, sift together 85-gram confectionary or powdered sugar, 50-gram cornstarch, and one teaspoon vanilla sugar if used. Set aside for now.

Vanilla Marshmallow 

• Get everything ready; Once you start making marshmallows, there isn't any time to prep anything.
   
• Generously spray the bottom and sides of a 20 x 20 cm ( 8x 8-inch) squire baking pan with nonstick spray or flavorless oil. Make sure to brush all the corners, the bottom, and the side of the pan. This step is done to prevent the marshmallows from sticking to the pan or silicon mold.
   
•  If using a silicone mold, generously spray the inside of the mold with nonstick spray. Fit a pastry bag with a large piping tip and set it aside for now.
   
• This step I skip, but if you prefer, sprinkle some of the raspberry coatings ( or vanilla coating) or raspberry & licorice coating very lightly around the pan ( no need if using silicone molds) set the rest aside for later.
   
• Part One for the vanilla bean marshmallow → Into a stand mixer fitted with the whisk attachments, pour 125-gram cold water into your stand mixer. Sprinkle 20-gram ( 6 teaspoons) gelatin powder evenly over the water, give it a quick whisk, and set aside to bloom as you cook the sugar syrup. Make sure to bloom the gelatin for 5 to 10 minutes, or your results will suffer.
   
• Part two for the vanilla bean marshmallow → In a medium saucepan, combine 325-gram white sugar or superfine sugar, 315-gram glucose syrup ( or light corn syrup), 1/4 teaspoon salt, and 125 gram of water, stir together to moisten the sugar.
   
• Attach a candy thermometer to the pan, bring to a boil over →high heat ( do not stir the mixture again) 
   
• Cook the sugar syrup until it reaches  116°/240°F, also known as the softball stage. This takes about 4 to 5 minutes.
   
• As soon as the sugar syrup reaches 115°/240°F, Turn your mixer at → medium-low speed, remove the syrup from heat and carefully and slowly stream it onto the softened gelatin. ( be careful it is extremely → hot)
   
• Be careful not to drizzle it in the middle of the bowl but rather on the side of the bowl.
   
• Once all the sugar syrup has been whipped in, gradually increase the mixer speed to high speed. 
   
• Whip until you get a fluffy marshmallow mixture with a beautiful white color, thick, shiny, and tripled in volume for about 10 to 12 minutes. You know it is ready when you stop the mixer and pull the whisk out of the batter should slump down the whip attachment ever so slightly, but not look runny! 
   
• During the last minute of mixing, add one tablespoon vanilla bean paste or split one vanilla bean lengthwise with a paring knife, scrape out the vanilla seeds, and add to the marshmallow mixture during the last minute of mixing.
   
• Spray a spatula with nonstick spray, pour the marshmallow mixture quickly into the prepared baking pan and smooth out the top with a spatula.
   
• If using a silicone mold, scoop the marshmallow mixture into a prepared piping bag, this can be challenging, and you might want to ask someone to hold the piping bag while you scoop the marshmallow fluff out of the bowl. Quickly fill the mold cavities.
   
• Allow it to sit uncovered at room temperature for at least 6 hours to get set/firm.
   
• Once the marshmallow is completely firm, Cover your workstation with parchment paper and sprinkle some of the raspberry coatings ( or the vanilla version without the raspberry) directly on your parchment paper.
   
• Lift a corner of the pan and use your fingers to help peel the sticky marshmallow away from the pan. Place the marshmallow on top of your parchment paper. Sprinkle the surface of the marshmallow with some of the raspberry coatings or vanilla coating or raspberry & licorice coating.
   
• You can spray your knife with nonstick spray. 
   
• Use a sharp knife, cut the marshmallow into 5 cm (2-inch) squares.  It helps to run the knife under hot water and wipe it dry with a towel to make clean cuts or clean and respray the knife with nonstick spray before each cut.
   
• Roll the marshmallow squares in the raspberry coating or vanilla coating, so they are no longer sticky.
   
• If you are using silicone molds, pop the marshmallows out of the silicon mold ( it can be a sticky mess) and roll the marshmallows into the raspberry coating ( or vanilla coating) or raspberry & licorice coating until all sides are covered.
   
• For maximum freshness and deliciousness, enjoy the Marshmallows within three weeks.
   
• Store the leftover marshmallows in an airtight container at room temperature to keep them fresh and prevent them from drying out.