By Elizabeth LaBau. Chocolate Expert
Hello, and welcome! I'm so glad you're here. I'm Elizabeth LaBau, the About.com Chocolate Expert, and that i write all the content on this website. I'm an old pastry chef, a present food author and recipe developer, as well as an absolutely shameless chocolate enthusiast. Let's have sugar magic together!
Updated May 20, 2015.
Fresh strawberry puree makes them fluffy, heavenly marshmallows burst with fruit flavor. The feel of those marshmallows is amazing—they are extremely light, they provide no resistance whenever you grip them, plus they practically melt inside your mouth.
You may make the strawberry puree by cooking fresh or frozen berries inside a saucepan for around ten minutes, then blending the soft berries inside a blender or mixer. Observe that marshmallows have to sit not less than 8-10 hrs before cutting them, so it’s smart to make these the night time before you decide to intend to eat them.
Ingredients
- 1-1/4 cups water, divided
- 1/2 cup strawberry puree
- 4 envelopes gelatin
- 3 cups sugar
- 1-1/4 cups light corn syrup
- 1/3 cup powdered sugar
- 1/3 cup corn starch
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Preparation
1. Make a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.
2. Place cup from the water and also the strawberry puree within the bowl of a big stand mixer. Sprinkle the gelatin on the top and stir briefly to distribute. Let gelatin sit and dissolve not less than a few minutes.
3. Place remaining cup water, corn syrup, and sugar inside a medium saucepan over medium-high temperature.
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Stir to dissolve the sugar, and insert a chocolate thermometer.
4. Permit the mixture to prepare without stirring until it reaches 240 levels around the thermometer. Brush lower the edges from time to time having a wet pastry brush to prevent crystallization. As the chocolate cooks, briefly run the mixer on low to guarantee the gelatin and puree is well-mixed.
5. When the chocolate reaches the correct temperature, take it out of heat immediately. Turn the mixer to low, and gradually pour the new syrup in to the mixer bowl. Be cautious, because the syrup is very hot. For those who have a sizable (a minimum of 3 cup) liquid calculating cup having a spout, you are able to transfer the new syrup towards the cup before flowing to really make it simpler.
6. Progressively boost the speed from the mixer until it running on high. Whip the marshmallow mixture for ten minutes, or until it's stiff and glossy. You are able to tell to control your emotions whenever you steer clear of the mixer and raise the beater, the marshmallow will gradually drip back lower in to the bowl inside a thick, shiny stream.
7. Pour the marshmallow in to the prepared pan and smooth the very best.
Let it sit and set at 70 degrees not less than 10 hrs.
8. Sift the powdered sugar and corn starch together. Cover your workstation with waxed paper to safeguard it, and liberally sprinkle the top using the sugar/starch mixture. Sprinkle the top marshmallow using the sugar/starch coating, and switch the marshmallow face lower to the prepared surface.
9. Carefully peel back the foil in the marshmallow, and sprinkle the top marshmallow slab using the coating powder. Spray a sizable smooth-bladed knife with nonstick cooking spray, and coat each side using the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch when needed. Roll the cut edges from the marshmallows within the coating mixture to ensure that every side are smooth and never sticky.
10. In order to save marshmallows, store these questions dry airtight container inside a temperate, dry location. Don't refrigerate them or keep these questions very damp place. If they're stored more than 2 or 3 days, you may want to re-roll them in coating. Fresh marshmallows get old after in regards to a week, so they are best eaten right after they're made.
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