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Marshmallows are fun to make. Vanilla marshmallows are great, but then I thought, why not use fruit purée instead of water? Success! Fruity marshmallows are beautiful to look at and taste great. The fruit gives a nice undertone of flavor, and additions such as candied ginger and nuts dress them up.
To make a fruit purée place cut ripe, juicy fruit such as plums or apricots in a blender jar or container. Use an immersion blender, standing blender or food processor to liquefy the fruit. Pour through a fine mesh strainer to catch bits of skin and stem.
Apricot Ginger Almond- Use apricots puréed and strained (see above). After mixture has been whipped on high speed for 5 minutes, reduce speed to low and blend in 1/4 cup chopped candied ginger. After spraying pan with nonstick spray sprinkle 1/2 cup slivered honeyed or toasted almonds on bottom of pan. Carefully spread marshmallow mixture over the top. Sprinkle with 1/2 cup additional almonds and sift coating mixture on top. Let sit at least 6 hours before cutting.
Ingredientes
- 13 gr or 4 1/2 tsp gelatin - 2 packets is fine
- 3/4 cup cold water, fruit purée or liquid of choice- divided use
- 150 grams or 3/4 cup granulated sugar
- 1/2 cup light corn syrup - divided use
- 1/8 tsp salt
- 2 tsp vanilla- if making plain marshmallows
- Optional- nuts, chopped chocolate, candied ginger, graham cracker crumbs, crushed cookies, etc.
- Marshmallow Coating
- Sift together:
- 3/4 cup confectioners sugar
- 1/2 cup cornstarch or potato starch
Direcciones
- Lightly coat an 8x8 straight sided baking pan with neutral flavored cooking spray. Dust pan with sifted coating.
- Stir together 1/2 cup cold liquid or fruit purée and gelatin. Set aside for 5 minutes to soften gelatin.
- In the bowl of a standing mixer with the whisk attachment add 1/4 cup corn syrup. Microwave gelatin mixture for about 30 seconds to melt mixture and then pour into the mixer. Set mixer on low speed and keep running.
- For the syrup, attach a candy thermometer to the side of a small saucepan or have an instant thermometer ready. Combine sugar, 1/4 cup corn syrup, 1/4 cup liquid or purée and salt in the saucepan and bring to a boil, stirring occasionally if using purée, until temperature is 240 degrees. With mixer running on low speed slowly pour syrup down the side of the bowl into the mixer. Increase speed to medium and beat for 5 minutes. Increase speed to high and beat for 5 additional minutes. Reduce speed to low and beat in vanilla and optional ingredients if using. The batter will be opaque and tripled in volume.
- If coating the marshmallows with nuts or crumbs pour about 1/2 cup into the pan and spread evenly.
- Pour marshmallow mixture into prepared pan and use an offset spatula sprayed with nonstick coating to evenly spread mixture. Top with additional nuts or crumbs if using. Sift additional coating mixture over the top of the pan. Set aside for at least 6 hours in a cool, dry place. Do not refrigerate or cover the pan..
- Use your fingers to loosen edges. Invert the marshmallow slab onto a coating dusted work surface and sift more coating on top. Using a knife or a pizza cutter cut into 1 1/2 inch squares. I use a plastic ruler as a straight edge and spacing guide. Use your finger to lightly coat the cut edges with coating mixture. Place on a cooling rack or back in the pan and let air dry for at least 1 hour or all day. Before serving brush off excess coating mixture. I use a silicon basting brush. It's gentle and doesn't stick or tear the marshmallow. Store remaining marshmallows in an airtight container. Fruit purée marshmallows may need refrigerating if keeping for more than 2 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 50 servings | |
| Calories 38 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 9.81g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 6.93g | 5% |
| Protein 0.0g | 0% |
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