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Homemade Strawberry Marshmallows Recipe

  • 1 large egg white
  • 1/8 teaspoon of salt (a generous pinch)
  • 1/8 teaspoon of cream of tartar (a generous pinch)
  • 1/2 cup cold water, divided
  • 1 tablespoon + 1 teaspoon unflavored gelatin powder (1 1/2 packages)
  • 1 cup granulated sugar
  • 1/4 cup light corn syrup or invert sugar
  • 1/4 teaspoon lemon oil
  • 17 grams freeze dried strawberries, crushed to a powder (about 2 tablespoons)
  • 1/2 cup or more confectioners’ sugar for dusting

Homemade Strawberry Marshmallows Recipe

  1. Lightly spray a 9 x 9 inch square pan with a neutral flavored cooking oil. Dust generously with confectioner’s sugar.
  2. Place egg white, salt and cream of tartar in the bowl of a standing mixer fitted with a wire whisk. Turn to high and beat the egg white until it holds stiff peaks. Scoop out the whites and place in another bowl. Wipe the bowl and wire whisk clean with a paper towel and pour 1/4 cup of the cold water in the bowl. Sprinkle the gelatin powder over the water to soften.
  3. Place the remaining 1/4 cup water, sugar, and corn syrup (or invert sugar) in a large heavy saucepan. Cook over low heat, stirring constantly with a heat proof spatula, until the sugar has dissolved and the liquid is clear. Increase the heat to medium and boil the sugar syrup until it reaches the soft ball stage (a drop of the syrup in a glass of cold water forms a soft ball – around 240˚F). It should take about five or six minutes so pay attention and don’t let the sugar overcook or carmelize.
  4. Once the sugar syrup reaches the right temperature, pour it into the bowl of soften gelatin and cold water and stir until the gelatin has dissolved. Add the lemon oil and strawberry powder and turn the mixer on to high and whip until the mixture turns white, thick and triples in volume, about six minutes.
  5. Once the mixture has reached the right volume, turn off the mixer. Add the whites and then slowly turn the mixer on to low. Slowly beat the whites in, increasing the speed to high to incorporate the white completely.
  6. Pour/scrape with a spatula the marshmallow into the prepared pan and spread evenly to the edges. I found the marshmallow really sticky, so dusted my hands and the top of the marshmallow most confectioners’ sugar and patted the marshmallows to the edges with my hands. Generously dust the top of the marshmallow and place the marshmallow in the fridge for at least three hours or overnight.
  7. To remove, just use a thin knife on the edge of the marshmallow, and peel the marshmallow out of the pan, onto a cutting board. Cut the marshmallows into squares using a well oiled chef’s knife, or oil cookie cutters and cut out fun shapes. Dust the sides of the marshmallow with confectioners’ sugar as well to keep them from sticking to each other.

Homemade Strawberry Marshmallows Recipe Homemade Strawberry Marshmallows Recipe Reviewed by kuji hara on 5:32 PM Rating: 5

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