Strawberry Marshallows! (With Fresh Strawberry Puree)…
Tuesday July 24 2012
Those who know me know I have a “thing” for marshmallow. I LOVE IT! Seriously, I’ll put it on, or in, or around, anything and everything! I’ve done homemade versions of marvelous marshmallow in all its guises: for piping, for frosting, for filling, for toasting, for eating, and/or for licking (always!)
And whilst I do take pride in trying to make what I can from scratch, I can’t take all the credit here. It’s not like I “invented” strawberry marshmallows, so credit where credit’s due – THIS is the best recipe and set of instructions for strawberry marshmallows I have come across! So read/print the original recipe, but please note my tweaks:
- I used a 9 x 9 inch square cake tin (springform), which yielded 40+ mallow squares.
- It’s 28 grams of gelatin powder that you’ll need (I just weighed out the powder from some Dr Oetker gelatin sachets).
- I used slightly less than 1/2 cup of strawberry puree, (& added a bit of caster sugar & balsamic vinegar, as in my recipe below) as I have found that excess liquid in your mallow mix can really mess it up.
- I also reduced my puree until there was no liquid left.
- Using this puree means no food colouring. (Woot-woot! They turn out the most gorgeous shade of pale pink with bits of fresh strawberry poking through).
As there were no pictures to accompany the original recipe, I snapped some of the process, which I’ve included below. OMG how tricky was that – pouring hot, molten sugar into a glass bowl whilst snapping away with a big-ass DSLR?!
You will know that your marshmallows are “done” once the mix has (a) more than doubled in size, and (b) it actually feels like a light, soft, marshmallow-y goo.
Then, you pour it into your foil-lined & grease-sprayed pan (I used a 9-inch square cake tin), and leave to set at room temperature for 10+ hours. I know – it’s such a loooooong wait, but soooooo worth it!