Add these delicate and delicious Pink Strawberry Marshmallows to your upcoming spring menus. Pictured with our Striped Vanilla Bundt Cake.
Pink Strawberry Marshmallows
Yield: approximately 48
- ⅓ cup confectioners’ sugar
- ⅓ cup cornstarch
- 1 cup water, divided
- 2 (.25-ounce) packages unflavored gelatin
- 1½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon fine sea salt
- 2 teaspoons strawberry extract
- Pink paste food coloring, such as Wilton
- Spray a 13x9-inch pan with cooking spray.
- In a small bowl, combine confectioners’ sugar and cornstarch. Lightly dust pan with some of mixture, reserving remainder.
- In a small bowl, combine ½ cup water and gelatin.
- In a medium saucepan, combine remaining ½ cup water, granulated sugar, corn syrup, and salt. Bring mixture to a boil over medium-high heat, stirring occasionally. Once boiling, do not stir. Cook until mixture registers 250° on a candy thermometer.
- Pour hot sugar mixture into the bowl of a stand mixer, and let cool until mixture registers 210° on a candy thermometer.
- While sugar mixture is cooling, heat gelatin mixture on high in a microwave oven at 10-second intervals, stirring in between, until melted and smooth.
- When sugar mixture has cooled to 210°, beat at low speed for 1 minute, using the whisk attachment. Gradually add gelatin mixture and strawberry extract, beating at low speed just until incorporated. Add enough food coloring to tint mixture. Increase speed to high, and beat for 5 minutes.
- Using a spatula coated with cooking spray, spread marshmallow mixture into prepared pan, smoothing top. Wrap pan securely in plastic wrap, and let stand at room temperature for at least 2 hours.
- Lightly dust top of marshmallow with some of reserved cornstarch mixture. Using a 1½-inch flower-shaped cutter dusted with remaining cornstarch mixture, cut shapes from marshmallow.
- Store marshmallows in an airtight container at room temperature until serving time, up to a week.