HOMEMADE STRAWBERRY MARSHMALLOWS
plus 2 tbsp. corn syrup
potato starch and powdered sugar
I PREFER MOCHIKO FLOUR AND POWDERED SUGAR.
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!!!
Posted: Wed, Dec 1, 2010