WetLeather Recipe Database - food for bikers

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 soften. 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