Homemade marshmallows already put the store-bought version to shame, but add in strawberries? To die for.
- 1 1/4 cups water, divided
- 1/2 cup strawberry puree
- 1 oz gelatin (4 envelopes)
3 cups sugar
1 1/4 cups light corn syrup
1/2 cup powder sugar
1/2 cup corn starch
- To make purée, cook 2 cups fresh or frozen strawberries in a small saucepan for 10 minutes on medium-low heat. Blend and set aside to cool.
- Line a 9×13 baking pan with aluminum foil and generously coat with nonstick cooking spray.
- Place 1/2 cup of water and strawberry puree in the bowl of a standing electric mixer. Pour gelatin on top and stir into mixture. Let sit for 5 minutes to allow gelatin to dissolve. Place remaining 3/4 cups water, corn syrup, and sugar in a medium sauce pan over medium-high heat. Stir to dissolve sugar, and insert a candy thermometer. Cook the mixture without stirring until it reaches 240° F on the thermometer. Using a a pastry brush and water, brush the sides of the pot to avoid any crystallization. (While sugar cooks, run the mixer on low speed to keep the gelatin well mixed).
- Once the sugar reaches 240° remove from heat, and slowly pour into the gelatin mixture on low speed. (Be careful, the sugar is extremely hot!). Slowly increase the speed of the mixer until it is running on high. Whip the marshmallow for 10 minutes until it becomes stiff and shiny. Pour the marshmallow into the prepared pan and smooth out the top. Let sit for 8-10 hours at room temperature.
- Sift powdered sugar and corn starch together into a bowl. Lay down wax paper on work surface and coat generously with corn starch mixture. Sprinkle the top of marshmallows with corn starch mixture and invert onto waxed paper. Gently pull away the foil and sprinkle the other side with corn starch mixture. Spray a smooth knife with non-stick cooking spray and coat with corn starch mixture (this will prevent the marshmallows from sticking when you cut them). Cut the marshmallows in to cubes, and coat the remaining sides with the corn starch mixture.
- Store marshmallows in a dry airtight container at room temperature. The marshmallows will stay fresh for 1 week.
Recipe by Brendan McCaskey. Photography by Rachel Solomon.