Strawberry Marshmallows
Fluffy, fruit-flavored marshmallows are crafted with fresh strawberry puree, resulting in an amazing texture.
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Instructions
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Line a 9x13 pan with aluminum foil and spray it liberally with nonstick cooking spray.
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Combine 1/2 cup water and strawberry puree in a large stand mixer bowl; sprinkle gelatin on top, stir briefly, and let sit for 5 minutes to dissolve.
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In a medium saucepan, combine remaining 3/4 cup water, corn syrup, and sugar over medium-high heat; stir to dissolve sugar, then insert a candy thermometer.
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Cook the mixture without stirring until it reaches 240°F, occasionally brushing down the sides with a wet pastry brush to prevent crystallization.
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While the candy cooks, briefly run the mixer on low to ensure the gelatin and puree are well-mixed.
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Remove from heat immediately once the syrup reaches temperature.
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With the mixer on low, slowly pour the hot syrup into the mixer bowl, then gradually increase mixer speed to high.
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Whip the marshmallow mixture for 10 minutes until it is stiff and shiny.
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Pour into the prepared pan and smooth the top, allowing it to firm up at room temperature for at least 10 hours.
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Sift the powdered sugar and cornstarch together.
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Cover a workstation with waxed paper and liberally sprinkle the surface with the sugar/starch mixture.
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Sprinkle the top of the marshmallow with coating, then flip it onto the prepared surface; carefully peel back the foil and sprinkle the top of the marshmallow slab with coating powder.
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Spray a large knife with nonstick cooking spray and coat both sides with coating powder, then cut the marshmallow into squares, recoating the knife blade as needed.
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Roll the cut edges of the marshmallows in the coating mixture so all sides are smooth.