Strawberry Marshmallows
Strawberry Marshmallows. I live in central Florida, and March is prime strawberry season here. There is a Strawberry Festival, there are MILLIONS of fresh berries everywhere you go. My son loves this time of year, strawberries are his absolute favorite fruit, he could literally eat a pint of them a day. All the berries inspired my newest marshmallow flavor, Strawberry Marshmallows. 
I made a tray of these marshmallows on Monday night and they are GONE already. Everyone that tried them said they were the fluffiest, most mouth watering marshmallows they have ever put in their mouth.
To make these, you will need strawberry syrup. Strawberry syrup is super simple to make, dissolve equal parts sugar and water over medium heat. Add a pint of quarter cut strawberries and cook for 10 minutes. Allow to cool, and put into a jar, refrigerate for up to two weeks.
- 3 packages unflavored gelatin
- 1/2 cup ice cold water
- 1/2 cup strawberry syrup
- 1 & 1/2 cup white sugar
- 1 cup light corn syrup
- 1 cup confectioners' sugar
- Nonstick spray
- Place the gelatin and 1/2 cup of COLD water into the bowl of a stand mixer with whisk attachment.
- In a small saucepan combine 1/2 strawberry syrup, granulated sugar, and corn syrup. Place over medium high heat, cover and allow to cook for 3 minutes. Uncover, and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and the mixing bowl is cool to touch.
- Lightly spray a 13 by 9-inch baking pan with nonstick cooking spray. Cover the pan with sifted powdered sugar.
- When ready, pour the mixture into the prepared pan. Dust the top with more sifted powdered sugar. Refrigerate marshmallows uncovered for several hours.
- Once the marshmallows have set, gently remove them from the pan using a rubber spatula (or your hands) and coat with more sifted powdered sugar. Cut the marshmallows into squares using a pizza cutter, and toss in sugar/spice mixture to coat.
- Store in an airtight container with remaining sugar and spice mixture for up to 3 weeks.
- I freeze mine to keep them from getting gross in the Florida humidity. We have also discovered that they roast better when they are slightly frozen.
Tags : DIY, homemade, Marshmallows, recipe
