Strawberry Marshmallows

Strawberry Marshmallows (Adapted from Egullet - Nightscotsman)

4 envelopes gelatin (30 grams)
1/2 cup strawberry purée
1 1/4 cups water, divided
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
confectioners' sugar
potato starch

In a large mixing bowl, stir together strawberry purée and 1/2 cup water. Sprinkle gelatin over the top and set aside to soften and bloom.

In a heavy saucepan, add granulated sugar, corn syrup, remaining 3/4 cup water and salt. Cover saucepan and bring to a boil over medium to medium-high heat - uncover and allow to cook until it reaches 240 degrees (soft-ball stage).

Using the whisk attachment to your mixer, turn the speed to medium and carefully pour the hot syrup gradually down the side of the bowl - keep the speed around medium so the mixture doesn't splash out of the bowl. When all of the syrup has been added, increase speed to high and beat until the mixture is very fluffy and stiff, but still pourable, about 8-12 minutes.

Meanwhile, sift together equal parts confectioners' sugar and potato starch - I used roughly1/3 cup of each.

When the marshmallow mixture is ready, scoop it into a 9" x 13" baking pan lined with parchment paper and coated with nonstick spray. Smooth the top level with an offset spatula that has been sprayed with nonstick spray. Dust the top with the confectioners' sugar mixture and set the pan aside until the marshmallows firm up, about 8 to 10 hours.

Dust the top of a cutting board with the confectioners' sugar mixture - turn the marshmallows out onto the cutting board and peel away the parchment paper. Dust the marshmallow slab all over with the confectioners' sugar mixture. Using a thin, sharp knife, slice the marshmallow into the desired size and shape. Dip all cut edges in confectioners' sugar mixture, shaking off any excess, to keep the marshmallows from sticking.

Makes several dozen depending on the size they are cut into.

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