Strawberry Lemonade Marshmallows
- Butter to grease pan
- 1/4 cup Imperial Sugar Confectioners Powdered Sugar
- 2 tablespoons corn starch
- 12 ounces frozen strawberries
- 2 1/2 tablespoons unflavored gelatin, (about 3 packets)
- 1/4 cup freshly squeeze lemon juice
- 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 cup light corn syrup
- Pinch salt
- Butter bottom and sides of a 9-inch square pan (for thick marshmallows) or a 9 x 13-inch pan (for thin marshmallows).
- Combine powdered sugar and corn starch in a bowl.
- Pour about 1/3 of powdered sugar blend through a fine-mesh sieve and sprinkle evenly over bottom and sides of greased pan.
- Cover and save remaining powdered sugar mixture for later.
- Puree strawberries in a blender or food processor.
- Pour puree through a fine mesh strainer and discard seeds.
- Measure 1/2 cup of puree and pour it into bowl of a stand mixer.
- Stir in unflavored gelatin and let it bloom (soften) while you make sugar syrup.
- Measure 1/4 cup of remaining strawberry puree and pour it into a 3-quart saucepan.
- If you don’t have enough puree, add some water. If you have too much puree, discard any excess or save it for another use.
- Pour lemon juice, granulated sugar, corn syrup, and a pinch of salt into saucepan.
- Stir gently just to incorporate ingredients.
- Set pan over medium heat on stove top.
- Place a lid on pan.
- Cook, covered for about 7 minutes until liquid comes to a rolling boil.
- Remove lid and cook, without stirring until mixture reaches 240°F (about 10-15 minutes).
- When temperature is reached, turn stand mixture with gelatin on to low speed. Remove strawberry syrup from heat and slowly and carefully pour hot sugar syrup down along inner wall of stand mixer bowl.
- Once all gelatin has dissolved, slowly increase mixer speed from low to high and whip until marshmallow becomes very thick and it cools to a lukewarm temperature. This will take 12-15 minutes.
- Butter or spray a rubber spatula and use it to remove marshmallow from bowl.
- Spread marshmallow evenly in prepared pan.
- Use a buttered offset spatula to smooth surface.
- Pour about half of remaining powdered sugar/corn starch blend through a fine-mesh strainer, sprinkling it over marshmallows.
- Use your hand to press marshmallows down into an even layer.
- Set marshmallows aside at room temperature for at least 4 hours.
- Butter (or spray with baking spray) a long sharp knife and cut a 1 1/2 inch wide strip of marshmallows.
- Wash knife and grease it again then make another cut.
- Continue to cut marshmallows into squares or rectangles.
- You’ll get about 36 thick marshmallows (from a 9-inch pan) or 48 thin marshmallows (from a 9 x 13-inch pan).
Imperial Sugar Insight
Recipe created for Imperial Sugar by Beth Jackson Klosterboer @Hungry Happenings.