HOMEMADE STRAWBERRY MARSHMALLOWS
Jo Anne Sugimoto
You can also change up the flavor to what ever you choose!!! Even adding dried fruits for a wonderful texture.
- envelopes of gelatin
- 1/3 c
- strawberry puree
- 1 Tbsp
- vanilla extract
- 1 1/2 c
- 1/4 c
- plus 2 tbsp. water
- 1/2 c
- plus 2 tbsp. corn syrup
- 1/4 tsp
- potato starch and powdered sugar
I PREFER MOCHIKO FLOUR AND POWDERED SUGAR.
How to Make HOMEMADE STRAWBERRY MARSHMALLOWS
- 1Line an 8x8-inch pan with parchment paper. Coat the bottom with a very thin layer of vegetable oil.
- 2Fit the stand mixer with the whisk attachment. In the mixing bowl, combine the puree with the vanilla extract.
- 3Sprinkle with the gelatin and allow to bloom (soften).
- 4In a heavy saucepan, combine sugar, salt, corn syrup and water.
- 5Bring 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)
- 6With the mixer at medium speed, pour all of the hot syrup slowly down the side of the bowl into the gelatin mixture.
- 7BE VERY CAREFUL, SUGAR BURNS ARE VERY, VERY PAINFUL!!!
- 8When all the syrup is added, bring the mixture up to full speed and whip until fluffy and stiff, about 8 minutes.
- 9Pour marshmallow onto the parchment lined pan and smooth with an oiled offset spatula if needed.
- 10For swirls, use a gel food coloring and use a toothpick and swirl it into the freshly poured marshmallow.
- 11Allow to sit, uncovered at room temperature for 10 to 12 hours.
- 12Mix equal parts potato starch and powdered sugar and sift over the marshmallow.
- 13Turn onto a lightly dusted surface. Peel off the parchment paper and dust with more of the powdered mixture.
- 14Cut into little squares and dredge in the powdered mixture again, shake off the excess.
- 15Place on a serving platter.
- 16YOU CAN CHANGE UP THE FLAVORS, OR MIX IN DRY FRUITS. USE YOUR IMAGINATION AND BE CREATIVE!!!