HOMEMADE STRAWBERRY MARSHMALLOWS
Family Tested & Approved
plus 2 tbsp. corn syrup
potato starch and powdered sugar
I PREFER MOCHIKO FLOUR AND POWDERED SUGAR.
Line an 8x8-inch pan with parchment paper. Coat the bottom with a very thin layer of vegetable oil.
Fit the stand mixer with the whisk attachment. In the mixing bowl, combine the puree with the vanilla extract.
Sprinkle with the gelatin and allow to bloom (soften).
In a heavy saucepan, combine sugar, salt, corn syrup and water.
Bring to a boil with the lid on and without stirring. Remove the lid and continue cooking without stirring until it reaches the soft ball stage (234-240F)
With the mixer at medium speed, pour all of the hot syrup slowly down the side of the bowl into the gelatin mixture.
BE VERY CAREFUL, SUGAR BURNS ARE VERY, VERY PAINFUL!!!
When all the syrup is added, bring the mixture up to full speed and whip until fluffy and stiff, about 8 minutes.
Pour marshmallow onto the parchment lined pan and smooth with an oiled offset spatula if needed.
For swirls, use a gel food coloring and use a toothpick and swirl it into the freshly poured marshmallow.
Allow to sit, uncovered at room temperature for 10 to 12 hours.
Mix equal parts potato starch and powdered sugar and sift over the marshmallow.
Turn onto a lightly dusted surface. Peel off the parchment paper and dust with more of the powdered mixture.
Cut into little squares and dredge in the powdered mixture again, shake off the excess.
Place on a serving platter.
YOU CAN CHANGE UP THE FLAVORS, OR MIX IN DRY FRUITS. USE YOUR IMAGINATION AND BE CREATIVE!!!
Last Updated: Tue, Nov 12, 2013