Homemade Strawberry Marshmallows
User Reviews
5
Homemade Strawberry Marshmallows
Description
Homemade Strawberry Marshmallows combine thawed, pureed strawberries with sugar, water, unflavored gelatin, vanilla extract, and salt to create a bright and subtly fruity marshmallow base. The gelatin is bloomed in cold water before being dissolved with the strawberry syrup over medium heat. Whisking the hot syrup vigorously in an electric mixer for 15 minutes results in a voluminous, smooth, and glossy marshmallow fluff that is poured into a pan dusted with powdered sugar. After setting, the marshmallows can be cut into preferred shapes or squares.
An optional chocolate coating is made by melting semi-sweet chocolate chips with vegetable shortening to create a smooth glaze. Marshmallows may be dipped or drizzled with this chocolate and topped with sprinkles to enhance presentation and add extra flavor.
Ingredients
For Strawberry Marshmallows
- 1 cup strawberries thawed, whole, frozen
- 1 ¾ granulated sugar
- 8 tablespoons water cold
- 2 packets gelatin 1/4 ounce each packet, unflavored
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- about 1/4 cup powdered sugar for the pan and to coat marshmallows in
For Chocolate Coating
- 8 ounces chocolate chips semi-sweet
- 1 teaspoon vegetable shortening
- Sprinkles optional, sort of, for topping
Instructions
- In a small bowl, stir together the gelatin and the 8 tablespoons of water. Set aside.
- Line a baking sheet (half sheet size) with parchment paper and sprinkle powdered sugar all over the parchment paper. Set aside.
- Using a food processor or blender, puree the strawberries until smooth.
- Add strawberry puree, sugar and salt to a medium saucepan, stir together over medium heat until sugar is dissolved.
- Add the gelatin and raise heat to medium high. Whisk together until gelatin is incorporated and the mixture comes to a boil.
- Remove from heat and add the vanilla extract. Carefully pour hot strawberry syrup into the bowl of an electric mixer fitted with the whisk attachment.
- Gradually, to avoid splashing yourself with the hot sugar syrup, increase speed to high. Allow to whisk on high for 15 minutes, until mixture has doubled in volume and is smooth and shiny.
- Immediately pour into prepared pan, using a spatula to spread the marshmallow fluff into an even layer. Allow to sit for at least several hours but preferably overnight to set up. They will be ready to cut when they are no longer sticky to the touch.
- When ready to cut, Sprinkle more powdered sugar on top of the marshmallows. Use a heart shaped cookie cutter to cut the marshmallows into heart shapes. Use a metal spatula to lift them off of the sheet to retain their shape. If they are sticky, toss in a little more powdered sugar.
- To make the chocolate coating, melt together the chocolate chips and shortening. This can be done on a double broiler or in the microwave. If using the microwave, place chocolate chips and shortening in a bowl and microwave in 15-20 second increments, stirring in between until chips are completely melted and chocolate is viscous.
- Dip the marshmallows in the chocolate and lay on a clean piece of parchment paper. Top with sprinkles if desired. Refrigerate for at least an hour to allow chocolate to set up.
Notes
- If cutting into shapes is not desired, use a pizza cutter to make squares.
User Reviews
Overall Rating
5
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