Super-Easy Strawberry Marshmallows
Super-Easy Strawberry Marshmallows
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Super-Easy Strawberry Marshmallows

Preparation
30 MIN
Cooking
5 MIN
Chilling
3 H
Makes
about 36 marshmallows
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Ingredients

Preparation

  1. Line a 20-cm (8-inch) square dish with plastic wrap and oil lightly.
  2. In a large bowl, sift the sugar and cornstarch together. Set aside.
  3. In a saucepan, sprinkle the gelatin on the strawberry purée. Let soften for 5 minutes. Add the sugar and bring to a boil, stirring to dissolve the gelatin. Remove from the heat and transfer to a bowl. Let cool for 5 minutes.
  4. Set the bowl over a saucepan partially filled with cold water; the water should touch the bottom of the bowl. Beat with an electric mixer until the mixture has cooled to room temperature and forms stiff peaks, 5 to 7 minutes (or about 15 minutes if the mixture is not whipped over cold water). Spread evenly in the dish and refrigerate until thoroughly chilled, about 3 hours.
  5. Lightly dust a clean surface with the icing sugar mixture. Unmould the marshmallow and remove the plastic wrap. Using a knife with a lightly moistened blade, cut the marshmallow into 4-cm (1 1/2-inch) squares. Roll each square in the icing sugar mixture, shaking off any excess. Place the marshmallows on a cookie sheet and let warm to room temperature. If necessary, roll a second time in the icing sugar mixture.
  6. The marshmallows can be stored for several days in an airtight container at room temperature.

Comment

  1. The recipe does not state where you put in the corn syrup. Which I had realised after cooking the strawberry, sugar and gelatine. Secondly the interchange with words of beat and whip confused me, one or the other. I used my electric mixer to beat the mixture, then I noticed I needed to whip in the"whipped" comment. I heated and sturred with the glucose again. NOt sure what would happen, well I nearly have chewing gum! Not that happy. Recipe didn't work

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