These delicious and fruity take on the traditional treat are these real fruit marshmallows. They have a soft, fluffy texture and are loaded with natural flavor because they are made with fresh fruit puree. Savor them by themselves or add them to your hot cocoa or s'mores to up the ante!
Ingredients: 3/4 cup real fruit puree e.g., strawberry, raspberry, or mango. 3 tablespoons gelatin powder. 1/2 cup cold water. 2 cups granulated sugar. 1/2 cup corn syrup. 1/4 teaspoon salt. 1 teaspoon vanilla extract. Powdered sugar, for dusting.
Instructions: Prepare a 9x9 inch 23x23 cm square baking pan by lining it with parchment paper and dusting it generously with powdered sugar. This will prevent the marshmallows from sticking. In a mixing bowl, combine the fruit puree and gelatin powder. Let it sit for about 10 minutes to allow the gelatin to bloom. In a saucepan, combine the cold water, granulated sugar, corn syrup, and salt. Heat the mixture over medium-high heat, stirring until it reaches 240F 115C on a candy thermometer. This is the soft-ball stage. Slowly pour the hot sugar syrup into the gelatin and fruit puree mixture while whisking continuously. Be careful as the syrup is very hot. Continue to whisk the mixture for about 10-15 minutes or until it becomes thick and fluffy. You can use an electric mixer for this step if you have one. Add the vanilla extract and whisk for another minute to incorporate it. Pour the marshmallow mixture into the prepared baking pan and smooth the top with a spatula. Let the marshmallows set at room temperature for at least 4 hours, or overnight, until they are firm to the touch. Once set, remove the marshmallow block from the pan and place it on a cutting board dusted with powdered sugar. Use a sharp knife or cookie cutters to cut the marshmallows into your desired shapes. Re-dust with powdered sugar as needed to prevent sticking. Your real fruit marshmallows are now ready to enjoy! Store them in an airtight container with a dusting of powdered sugar to prevent sticking. They can be stored for up to two weeks. These marshmallows are perfect for snacking, hot cocoa, or roasting over an open flame!
Prep Time: 30 minutes
Cook Time: 15 minutes
Philippe Dobbel