Boozy Framboise Guimauve Pops--For Mothers Day

The other day, I was craving for marshmallows.  Those soft, pillow-y and flavorful marshmallows.  Ever since I made my own, (see previous posts from here and here), I can never go back to the store bought ones.  If you've ever tried a homemade marshmallow, you will know exactly why.  The texture of the homemade ones is just heavenly soft and light; the flavor is truly up to your imagination.  On the day I craved for the marshmallows, my imagination took me to a boozy place, with sweet and tart framboise (raspberry in French), and a wonderland filled with pinkish guimauve (marshmallow in French).  Okay, I know, I’m not French, but don’t you agree that French names sound more fancy and romantic? And these Boozy Framboise Guimauve Pops definitely are fancy, romantic and just darn tasty!  They will make you dream a little.



Making homemade marshmallow involve making a syrup, which is a solution of sugar and liquid, and cook it to a certain temperature.  The easiest way to tell the temperature of the syrup is using a candy thermometer.  If you don’t have one, I highly recommend you getting one.  It’s not only useful in candies making, but also handy when canning for jams and cooking the custard for your favorite ice cream.  Click here to see the thermometer I use.  The price is reasonable and and the numbers are easy to read.



I couldn't help it but to turn these marshmallows into pops, lovely flower pops.  You can wrap them individually with treat bags and pass them on as gifts (you know, Mother’s Day is coming up).  I think they are the perfect homemade gifts for Mother's day.  They are just so feminine and beautiful. Although you can hardly detect the taste of liquor in these mallows because most of the liquor is cooked off.  These boozy mallows are simply not for kids, pregnant ladies, or any one who can’t take alcohol.  But, you can certainly replace the liquor with fruit juice and make them kids friendly.  My kids love the kids friendly version a lot.  I’ll include both recipes below for your convenience.  Oh, and I used these cookie cutters to make the pops.  Aren't they the cutest thing ever!?



So, I made a batch of kid's friendly flower pops for my kids.  Then a boozy batch for myself and some friends to enjoy!  To distinguish the two, I piped the boozy one into long ropes in a pastry bag fitted with a round pastry tip.  When the ropes were dry, I cut them into small pieces.  These are not just cute, but also sweet, tart, raspberr-ey, pillow-y, and melt in the mouth as well.  Super addictive!  One last thing, I used potato starch to prevent the marshmallow from sticking together.  You can also use a mixture of corn starch and powdered sugar.  However, I love the potato starch because it's mild and doesn't have the raw flour taste.  Plus, the potato starch doesn't add any sweetness to these mallows as they are already sweet enough.  I used the potato starch to coat these Black Sesame Mochi as well.  Have you ever make homemade marshmallows before?  I want to know what flavors you dream of. 




For more homemade gift ideas for Mother's Day, check out the Meyer Lemon Sugar Scrub and Lavender Bath Salt.

Boozy Framboise Guimauve Pops:  (Printable Recipe)

3/4 cup raspberry puree, strained and divided

6 tablespoons framboise (raspberry liquor), divided

4 teaspoon unflavored gelatin

3/4 cup sugar

1/4 cup light corn syrup

2 egg pasturized egg whites

1/8 tsp salt

1 tsp vanilla

1/2 cup freeze dried raspberries, slightly crushed

1/2 cup potato starch

Generously coat an 8-by-8 baking pan with potato starch, set aside.

In a medium microwave safe bowl, place 1/2 cup raspberry puree, 2  tablespoons of framboise and gelatin together.  Let mixture proof for 5 minutes.

In a medium sauce pan,  heat sugar, corn syrup, remaining 1/4 cup of raspberry puree, remaining 1/4 cup framboise on medium low heat.  Stir until sugar completely dissolved.  Swirl the pot occasionally to make sure nothing stick on the bottom.  Cook syrup until it reaches 240 F degree.

While the syrup is cooking, heat the gelatin mixture in the microwave for 30 seconds, or until the gelatin is dissolved.  Place egg whites with salt in the bowl of a stand mixer fitted with the whisk attachment.  Whisk until stiff peak forms.

When syrup reaches 240 F degree, transfer to a heat proof cup with a beaker.  While the mixer is on low speed, carefully pour the syrup into the egg white between the mixer bowl and the whisk.  Then, add the vanilla and gelatin. 

With a rubber spatula, fold the freeze dried raspberries into the marshmallow.  Transfer to the prepared baking pan and let it set overnight before cutting into desired shape and size.  Dust a flower shaped cookie cutter with potato starch and cut marshmallows into flower shape.  Roll the cut side of the mallows in a small bowl potato starch to prevent sticking.  Insert lollipop sticks from the sides to make flower pops.

Kid's Friendly Framboise Guimauve Pops:

3/4 cup raspberry puree, strained and divided

6 tablespoons raspberry juice (or cranberry juice), divided

4 teaspoon unflavored gelatin

3/4 cup sugar

1/4 cup light corn syrup

2 egg pasturized egg whites

1/8 tsp salt

1 tsp vanilla

1/2 cup freeze dried raspberries, slightly crushed

1/2 cup potato starch

Generously coat an 8-by-8 baking pan with potato starch, set aside.

In a medium microwave safe bowl, place 1/2 cup raspberry puree, 2  tablespoons of raspberry juice and gelatin together.  Let mixture proof for 5 minutes.

In a medium sauce pan,  heat sugar, corn syrup, remaining 1/4 cup of raspberry puree, remaining 1/4 cup raspberry juice on medium low heat.  Stir until sugar completely dissolved.  Swirl the pot occasionally to make sure nothing stick on the bottom.  Cook syrup until it reaches 240 F degree.

While the syrup is cooking, heat the gelatin mixture in the microwave for 30 seconds, or until the gelatin is dissolved.  Place egg whites with salt in the bowl of a stand mixer fitted with the whisk attachment.  Whisk until stiff peak forms.

When syrup reaches 240 F degree, transfer to a heat proof cup with a beaker.  While the mixer is on low speed, carefully pour the syrup into the egg white between the mixer bowl and the whisk.  Then, add the vanilla and gelatin. 

With a rubber spatula, fold the freeze dried raspberries into the marshmallow.  Transfer to the prepared baking pan and let it set overnight before cutting into desired shape and size.  Dust a flower shaped cookie cutter with potato starch and cut marshmallows into flower shape.  Roll the cut side of the mallows in a small bowl potato starch to prevent sticking.  Insert lollipop sticks from the sides to make flower pops.