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Name:Strawberry Marshmallows Contributor:Jocelyn McAuley
Description:Strawberry Marshmallows Posted:2006-01-03
Key words:marshmallows Category:Desserts
ID:741 Updated:2006-04-09 00:39:25
Ingredients:4 envelopes gelatin (for kosher and vegan marshmallows Emes Kosher Jel is recommended)
1/2 c strawberry puree
1-1/4 c water, divided
3 c sugar
1-1/4 c light corn syrup
1/4 tsp salt
1/4 tsp orange flower water (optional)
powdered sugar and potato starch or rice flour for dusting
Preparation:Line a sheet pan with a 1" rim with aluminum foil. Coat the foil with
vegetable oil or non-stick spray. Fit the mixer with the whisk attachment.

Mix the strawberry puree, orange flower water (if using) and 1/2 cup of
the water in the bowl of a stand mixer and sprinkle the gelatin over to

Put the sugar, corn syrup, remaining 3/4 cup water and salt in a heavy
saucepan. Bring to a boil and cook until it reaches the soft-ball stage
(234-240 F).

With the mixer at full speed, pour all of the hot syrup slowly down the
side of the bowl. Be careful as the mixture is very liquid and hot at
this point and some may splash out of the bowl - use a splash guard if
you have one. Whip until the mixture is very fluffy and stiff, about
8-10 minutes.

Pour mixture into the foil-lined pan and smooth with an
oiled offset spatula so that it's level with the top of the rim (it
won't completely fill the pan). Allow the mixture to sit, uncovered at
room temp for 10 to 12 hours.

Mix equal parts powdered sugar and potato starch (or rice flour) and sift
generously over the rested marshmallow slab. Turn it out onto a cutting
board or counter, peel off foil and dust with more sugar/starch mixture.
Slice with a thin-bladed oiled knife or oiled cookie cutters (pizza
cutter works even better). Dip all cut edges in sugar/starch mixture and
shake off excess. Marshmallows will keep several weeks at room temp in
an air-tight container.
Notes:The resulting texture is interestingly soft yet firm...
And this recipe lends itself to a multitude of flavor variations! I'm
dying to try some saffron or cinnamon marshmallows next!

Variation - Chocolate Marshmallows:

Replace strawberry puree and initial 1/2 c of water in mixing bowl
with 1/2 c of cocoa disolved in 1/2 c boiling water in a separate
bowl. Soften gelatine in an additional 1/4 c cold water in mixing
bowl. Add cocoa mixture to mixing bowl and procede with recipe as above.
This will produce a marshmallow with a strong chocolate flavor, but
somewhat denser than the strawberry version. To get a lighter texture as
well as a lighter chocolate flavor, reduce cocoa to 1/4 c.

Variation - Vanilla Marshmallows:

Replace strawberry puree and initial 1/2 c of water in mixing bowl
with 3/4 c water and 2 tsp of vanilla extract or the seeds
scraped from 2 vanilla beans.
Equipment:new Kitchenaid mixer

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