Easy to make strawberry marshmallows are dipped in chocolate for the ultimate sweet treat.
Course: Candy, Snack
Keyword: strawberry marshmallows
3packages unflavored gelatin
1/2cuplight corn syrup
1 1/2teaspoonsvanilla extract
1 1/2cupsfreeze dried strawberries
nonstick cooking spray
1cupchopped dark chocolate
In the bowl of a stand mixer, combine the gelatin with 1/2 cup of the cold water.
In a medium saucepan, combine the remaining 1/2 cup water, the granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. When the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Increase the speed to high and continue to whip until the mixture becomes very thick, approximately 12 to 15 minutes.
While the mixture is whipping, place the strawberries in a food processor and process until a fine powder forms.
Whisk the confectioners' sugar, cornstarch and 1 tablespoon strawberry powder in a small bowl. Coat a 13 by 9-inch baking dish with nonstick cooking spray. Add the sugar and cornstarch mixture and completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl and set aside.
Add the vanilla to the marshmallow mixture during the last minute of whipping. Turn the mixer to low and add the remaining strawberry powder to the marshmallow. Stir to combine.
Pour the marshmallow into the prepared pan and use a lightly oiled spatula for spreading evenly in the pan. Dust the top with just enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest. Allow the marshmallows to sit uncovered for at least 4 hours or up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza cutter or knife dusted with the sugar mixture, or cut out using a cookie cutter. After cutting, lightly dust all the sides of each marshmallow with the remaining mixture.
Melt the chocolate in a microwave safe bowl at 30 second increments, stirring each time. Continue to cook until smooth.
Dip one end of the marshmallow in the chocolate and place on a sheet of wax paper or parchment paper. Decorate with sprinkles. Allow the chocolate to cool and harden before serving.
Store in an airtight container for up to 2 weeks at room temperature.