Homemade Strawberry Marshmallows (Print version)

Soft homemade strawberry marshmallows made with real strawberry puree, freeze-dried berries, and a fluffy whipped sugar syrup.

# Ingredients:

For the pan and coating

01 - Neutral oil or nonstick spray, for the pan
02 - 1/2 cup (60 g) powdered sugar
03 - 1/2 cup (65 g) cornstarch
04 - 2 tablespoons finely ground freeze-dried strawberry powder

For the strawberry marshmallows

05 - 1 cup (150 g) fresh or frozen strawberries, hulled
06 - 1 tablespoon lemon juice
07 - 1/2 cup (120 ml) cold water
08 - 3 packets unflavored powdered gelatin, about 21 g
09 - 1 1/2 cups (300 g) granulated sugar
10 - 1 cup (320 g) light corn syrup
11 - 1/2 cup (120 ml) water, for the syrup
12 - 1/4 teaspoon fine salt
13 - 1 teaspoon vanilla extract
14 - 1/3 cup (12 g) finely ground freeze-dried strawberry powder

# Instructions:

01 - Lightly oil a 9x13-inch pan. Whisk powdered sugar, cornstarch, and 2 tablespoons strawberry powder, then dust the pan generously with the mixture.
02 - Simmer strawberries and lemon juice in a small saucepan over medium heat for 8-10 minutes, mashing as they soften, until reduced to about 1/2 cup. Blend or mash smooth, then cool to room temperature.
03 - Add the cooled strawberry puree and 1/2 cup cold water to the bowl of a stand mixer. Sprinkle gelatin evenly over the top and let it bloom for 10 minutes.
04 - Combine sugar, corn syrup, 1/2 cup water, and salt in a saucepan. Bring to a boil over medium-high heat and cook without stirring until a candy thermometer reaches 240°F.
05 - With the mixer on low, slowly pour the hot syrup into the bloomed gelatin. Increase to high and whip for 10-12 minutes, until thick, glossy, and pale pink.
06 - Beat in vanilla and 1/3 cup strawberry powder during the last minute of whipping. Scrape the mixture into the prepared pan, smooth the top, and dust with more coating. Let set uncovered for at least 6 hours or overnight.
07 - Turn the slab onto a coated surface. Cut into squares with an oiled knife or kitchen shears, then toss every side in the coating mixture. Store airtight at room temperature.

# Good to know:

01 - Use a candy thermometer for the most reliable texture.
02 - Set time is at least 6 hours and is not included in the active cooking time.
03 - Best stored at cool room temperature, not refrigerated.

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