Recipe: Homemade Strawberry Marshmallows (using strawberry puree)

HOMEMADE STRAWBERRY MARSHMALLOWS



FOR THE BLOOM:
1/2 cup strained strawberry puree* (If seeds bug you, take the extra step and strain the puree through a fine-mesh sieve.)
2 tablespoons cold water
2 tablespoons unflavored powdered gelatin

FOR THE SYRUP:
3/4 cup sugar
1/2 cup light corn syrup, divided use
1/3 cup strained strawberry puree
1/4 cup water
1/2 teaspoon salt

FOR THE MALLOWING:
1 teaspoon pure vanilla extract
1/2 cup freeze-dried strawberries**
1/2 cup Classic Coating (recipe follows)

Lightly coat an 8-by-8-inch baking pan with cooking spray.

FOR THE BLOOM:
Whisk together the 1/2 cup strawberry puree and 2 tablespoons cold water in a small heatproof bowl. Whisk in the (dry) gelatin and let it soften for 10 minutes.

TO PREPARE THE SYRUP:
Stir together the sugar, 1/4 cup of the corn syrup, 1/3 cup strawberry puree, 1/4 cup water, and salt in a large saucepan over high heat. Boil until it reaches 240 degrees F; while the syrup is cooking, use a rigid heatproof spatula to stir occasionally, scraping the bottom of the pan to keep the syrup from burning. This syrup has a tendency to boil up high in the pan, so be prepared to adjust the heat to prevent it from bubbling over.

Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment; set aside.

Microwave the gelatin mixture on high until completely melted, about 30 seconds. Pour it into the corn syrup. Set the mixer to low and keep it running.

When the syrup reaches 240 degrees F, slowly pour it into the mixer bowl. (If any syrup has burned on the bottom of the pan, don't fret - just don't scrape any into the batter.) Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 to 7 more minutes, adding the vanilla in the last minute. The finished marshmallow will be tripled in volume.

Fold in the freeze-dried strawberries. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift the coating generously over top. Let it set for at least 8 hours.

Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a Classic Coating-dusted work surface and dust it with more Classic Coating. Cut it into pieces and dip the sticky edges in more Coating, patting off the excess.

*One 10-ounce bag of frozen berries will yield enough strained puree for these marshmallows.

**Find these firm, brittle, flavor-packed gems at natural-food stores under the brand name "Just Strawberries." Throwing a small handful into a food processor with Classic Coating makes for a pretty pink color.

CLASSIC COATING
"Coatings are a great way to add flavor and texture and to personalize your mallows. When the basic coating is made, scoop out what you need for a recipe and add a myriad of flavors using a whisk (or food processor for ingredients that need to be finely ground)."

1 1/2 cups confectioners' sugar
1 cup cornstarch or potato starch

Sift the ingredients together in a large bowl or combine them in a food processor. (I tend to make several cups worth at a time and store it in an airtight container; it keeps forever.)

About 2 dozen 1 1/2-inch mallows
Used by permission to Recipelink.com from Random House
Adapted from source: Marshmallow Madness! by Shauna Sever