Don’t be intimidated by homemade marshmallows! They couldn’t be simpler. All you need is a candy thermometer and you’re good to go. A stand mixer is a nice perk, but you could make these with a hand-mixer – just be prepared for an arm workout =). I’ve made homemade marshmallows before, but since Valentine’s Day is approaching, I thought it would be cute to make heart shaped strawberry marshmallows. Homemade marshmallows have a completely different texture than store-bought – they are creamier, fluffier, and softer. No surprise homemade is better, right? 😉 They’re perfectly delicious as-is, but if you really want to take them to the next level dip them in chocolate – yum! I’m still trying to convince Jordan to let me make him some Valentine’s Day treats to take to work…he thinks that would be weird. I think he’d have lots of friends. Anyone have a kid I can borrow?? haha Enjoy!
Strawberry Marshmallows
1/2 cup pureed strawberries
4 envelopes gelatin
1-1/4 cups water
3 cups sugar
1-1/4 cups light corn syrup
1/4 tsp salt
1 tsp strawberry extract
red food coloring (optional)
powdered sugar for dusting
1. Fit your stand mixer with the wire whisk attachment. Add the strawberry puree, 1/2 cup of water, and 4 envelopes of gelatin.
2. In a saucepan, heat the sugar, corn syrup, salt, and 3/4 cup water. Bring to a boil and cook until the mixture reaches a temperature of 240 degrees (soft-ball stage).
3. Slowly pour the hot mixture into the mixer bowl. Add the strawberry extract. Mix on medium-high speed for about 10 minutes until the mixture is light and fluffy. Add in the food coloring one drop at a time until it reaches the color you desire.
4. Line a cookie sheet with parchment paper or foil. Spray the paper or foil with non-stick spray or oil it. Spread the marshmallow mixture into the pan in an even layer. Let sit at room temperature, uncovered for at least 3 hours or until firm (this will vary depending on the humidity). To remove the marshmallows, flip the pan over onto a surface dusted with powdered sugar. Cut into squares or use a small cookie cutter to cut into shapes. Roll the marshmallows in additional powdered sugar to keep them from sticking together.
Notes:
1. The marshmallows can be stored in an air-tight container up to a week, but they taste best when eaten within the first few days that they are made.
2. They are delicious on their own, but are even better dipped in chocolate =).
*adapted from Eat Drink Love
