Strawberry Marshmallows

stable fluffy marshmallow mixture Be sure you whip the marshmallow mixture for the appropriate duration. Overwhipping can lead to tough and challengingtohandle marshmallows while underwhipping may result in a runny mixture that fails to set correctly Dust the marshmallow surface specifically the cut sides with a mixture of cornstarch and confectioners sugar to prevent sticking Allow the marshmallows to set for at least 4 hours or overnight if possible. This will help them achieve the perfect texture and prevent them from becoming too sticky or soft Use a sharp knife or cookie cutter to cut the marshmallows into your desired shapes. Be sure to dust the knife or cutters with the cornstarch and confectioners sugar mixture to prevent sticking.
How To Store Strawberry Marshmallows
Homemade strawberry marshmallows should be stored in an airtight container at room temperature or in the refrigerator. They will last up to 35 days.
Ingredients
Strawberry Jam
1 pound fresh strawberries washed quartered2 tablespoons granulated sugar1 tablespoon lemon juice
Marshmallows
1 ¾ cups water ice cold divided5 packages about ¼ ounces each gelatin unflavored3 ½ cups 700 g granulated sugar1 ⅔ cups light corn syrup1 teaspoon vanilla extract
Dusting Optional
¼ cup 31 g confectioners sugar¼ cup 32 g cornstarch
Instructions
Strawberry Jam
In a small saucepan over mediumlow heat mix together the strawberries sugar and lemon juice. Heat over a low boil until the sugar is dissolved and the strawberries are broken down about 1520 minutes. You may need to break down the strawberries a little more with a fork. This will make about 1 ½ cups of jam. Set aside to cool while you prepare the marshmallows.
Marshmallows
Line a 913inch baking dish with parchment paper and spray with nonstick cooking spray.
To the bowl of a stand mixer add 1 cup of cold water. Place the bowl on the mixer with the whisk attachment. Pour the gelatin into the water and whisk together. Let it rest for a few minutes to allow the gelatin to hydrate and bloom.
Meanwhile in a large heavy bottom pot over high heat pour in the remaining cold water sugar and corn syrup. Cook stirring constantly until all of the sugar has dissolved. Once the sugar has dissolved stop stirring and cook until the mixture reaches a temperature of 252F on a candy thermometer.
Remove the pot from the heat. Let the mixture cool to 212F.
Once cooled to 212F carefully pour the sugar mixture into the gelatin mixture whisking on low speed for about 30
seconds or until combined. When combined increase the speed to high. Continue to whisk on high for 1113 minutes or until the mixture is very thick doubled in size.
Mix in the vanilla.
Spray your tools with nonstick spray. Then pour the marshmallow mixture into the prepared dish spreading it out evenly.
Pour the strawberry jam over the top. Using a knife marble the jam into the marshmallows. Pass the knife through the marshmallows and strawberries going in both directions making sure they are very well incorporated.
Let the marshmallows sit out for at least 4 hours up to overnight until set and firm.
When the marshmallows are ready mix the confectioners sugar with the cornstarch in a small bowl optional. Dust a pizza cutter with the mixture and cut the marshmallows into your preferred sizes.
Once cut dredge each cut side of the marshmallows in the confectioners sugar mixture.
Store in an airtight container at room temperature for up to 35 days