Fresh strawberry purée makes these fluffy, heavenly marshmallows burst with fruit flavor. The texture of these marshmallows is amazing—they are so light, they give no resistance when you bite into them, and they practically melt in your mouth. This recipe is a great way to reinvent your s’mores this summer courtesy of Pastry Chef Zoë Ellis from Tiara Restaurant at Queen’s Landing.
Yields 24 – 36 Servings
¼ cup Confectioners or icing sugar
¼ cup Cornstarch
¼ cup Water
¼ cup Strawberry purée (or your favorite fruit purée)
2 envelopes Powdered gelatin (or approximately 14 grams)
¾ cup Water
2/3 cup Light corn syrup
1 ½ cups White granulated sugar
2 tsp Lemon juice
- Prepare 8″x8″ or 9″x9″ square baking dish by liberally coating with non-stick cooking spray, lining with parchment, and liberally coating with cooking spray again.
- Mix together the icing sugar and cornstarch and generously sprinkle half of the mixture into the pan, ensuring the entire pan is well-coated. Keep remaining cornstarch mixture for the end.
- Combine ¼ cup water and strawberry purée in the bowl of a stand mixer.
- Sprinkle gelatin powder over strawberry mixture and allow to dissolve for at least 5 minutes.
- Place remaining ¾ cup water, corn syrup, white granulated sugar, and lemon juice in a medium pot, and heat over medium-high heat.
- Insert a candy thermometer, and allow the mixture to cook, without stirring, until it reaches 240℉.
- While the mixture cooks, briefly stir the strawberry mixture with the whisk attachment to combine the gelatin and purée.
- Once the syrup reaches 240℉, immediately remove the pot from the heat, turn the mixer on low, and SLOWLY start to pour the hot syrup down the inner edge of the mixing bowl.
- Once the syrup is added, start to increase the speed of the mixer until it is on high.
- Whip the marshmallow mixture for at least 8-10 minutes, or until it is very thick and shiny.
- Remove marshmallow from the mixer, and pour it into the prepared pan, smoothing out the top.
- Sprinkle the remaining cornstarch mixture on top, and pat down until top is smooth and flat.
- Allow the marshmallows to cool and set up at room temperature for at least 12-24 hours.
- To cut: run a hot knife around the inner edges of the pan, releasing the marshmallow. Flip out onto parchment paper, remove the parchment paper liner, and using a hot knife or cookie cutters, cut into desired shapes. Roll in more icing sugar if necessary.
- These marshmallows are best kept sealed at room temperature and will last about 1-2 weeks.
- Do not refrigerate or keep in humid conditions.
- These are a great way to reinvent your s’mores this summer! Toast your strawberry marshmallows and pair them with graham crackers and white or ruby chocolate for a different take on this classic treat.
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