Saturday, May 19, 2012

Strawberry Marshmallows

So we're finally going to talk about these strawberry marshmallows. Look at them. They're a delicate pink with specks of strawberry seeds. They have a tangy bite but are still soft as a down pillow. I just...couldn't find a proper use for them. I had grand dreams of making a toasted marshmallow milkshake, but that didn't quite turn out as I had hoped. I think they'd be a fun twist on s'mores made in the oven. I don't recommend holding these over an open flame because they're likely to just fall off your skewer. But you've made s'mores in the oven right? I kind of almost like it better because the chocolate gets melty, and I have a clinical obsession with melty chocolate. Yeah, melty is one of those technical terms. At any rate I still think these marshmallows are worth sharing because nothing beats a homemade marshmallow.

These are your basic ingredients: Sugar, freeze-dried strawberries, vanilla, salt, corn syrup, gelatin, and cold water.

 We're going to turn the strawberries into a powder. Buzz them in a small food processor until they're finely ground.

Strawberry dust.

Pour the water and gelatin into the bowl of a stand mixer. Let it sit for 10 minutes to bloom.

In a medium saucepan we're going to combine the sugar, corn syrup, strawberry powder, and a little water.

Mix it together and bring it to a boil. Let it boil for a minute then move it to pour into the mixer.

Turn the mixer on and pour the hot mixture down the side of the bowl. After a minute you'll get this pretty pink liquid. You don't have to turn your mixer off. I just did that to show you what it looks like.

After twelve minutes you get ballet slipper-pink marshmallow fluff.

It goes into a prepared pan to set up for a couple of hours.

Congratulations! You have a giant marshmallow square.

 You want the counter to be dusted with powdered sugar to keep the marshmallows from sticking to it. Also, grease your knife with vegetable oil or nonstick spray.

Cut the marshmallows into 16 mostly equal parts.

Toss the fluffy squares with sifted powdered sugar. This will keep them from sticking to each other.


I do love how whimsical these are. Pretty and pink. They're sort of a summery marshmallow, if there can be such a thing.

Strawberry Marshmallows (makes 16 large squares)
Adapted from Martha Stewart

3 (1/4 oz) packages of unflavored gelatin
3/4 c cold water water, divided
2 c sugar
2/3 c light corn syrup
1 (6 oz) package freeze-dried strawberries, ground into a powder
1/4 tsp salt
1/4 tsp vanilla extract
Powdered sugar, sifted for coating

  • Spray an 8x8 pan with nonstick spray. Line the pan with plastic wrap, leaving a 2-inch overhang on each side.
  • In the bowl of a stand mixer, pour gelatin over 1/2 c water. Let stand 10 minutes.
  • In a medium saucepan, combine remaining 1/4 cup water, sugar, corn syrup, and strawberry powder. Stir and bring to a boil. Boil for 1 minute then remove from heat.
  • Turn the mixer on high and pour the hot liquid down the side of the bowl. Add salt and vanilla, then continue to mix for 12 minutes. Pour the marshmallow fluff into the prepared pan and spread evenly with a greased spatula. Spray another sheet of plastic wrap with nonstick spray and cover the marshmallows, spray-side down. Let stand 2 hours.
  • Dust your work surface with powdered sugar. Turn the marshmallow block onto the surface and remove all the plastic wrap. Cut the block into 16 squares. Sift powdered sugar into a small bowl and coat each marshmallow with powdered sugar. Store in an airtight container for up to a week.

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