Strawberry Marshmallow Recipe
Delicious and easy recipes for strawberry marshmallows including one using real fruit strawberries or frozen puree:
This strawberry marshmallow recipe is our favourite because you get the sweet, natural sugar from the fruits running throughout the mallow along with your individual taste of pieces to prolong the lovely flavours. It has been reproduced with kind permission from Marshmallow Madness!: Dozens of Puffalicious Recipes by Shauna Sever. She suggests straining it through a fine mesh sieve for those who do not like the taste or texture of seeds. Shauna advises that one 10 ounce bag of frozen berries will provide enough strained puree. Her freeze dried strawberries ingredient can be found in most natural food shops. This will make about two dozen if cut to one and a half inches.
The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.
Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.
Read the first three chapters for free on most devices.
Ingredients for Strawberry Marshmallows
These ingredients for the strawberry marshmallows are needed for the bloom:
100g strained strawberry puree
2 tablespoons cold water
2 tablespoons unflavoured powdered gelatine
Ingredients for syrup:
170g of sugar
150g of light corn syrup, divided into two equal portions
67g of strained puree
One eighth of a teaspoon of salt
Ingredients for mallowing:
One teaspoon of pure vanilla extract
100g of freeze dried strawberries
One cup of classic coating made from mixing one and a half cups of confectioners' sugar and one cup of corn starch or potato starch
How to make Strawberry Marshmallows
Lightly coat an 8 by 8 inch baking pan with cooking spray.
Whisk together the puree and water in a small heatproof bowl. Whisk in the gelatine and let it soften for ten minutes.
Stir together the sugar, 75g of the corn syrup, the puree, water and the salt in a large saucepan over a high heat. Boil until it reaches 240F. Whilst this is cooking use a rigid heatproof spatula to stir occasionally, scraping the bottom of the pan to keep from burning. There is a tendency for it to boil up high in the pan, so be prepared to adjust the heat to prevent it from bubbling over. Meanwhile pour the remaining corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatine on high until completely melted (about 30 seconds). Pour it into the corn syrup. Set the mixer to low and keep it running.
When the syrup reaches 240F slowly pour it into the mixer bowl. If any has burned on the bottom of the pan do not scrape any into the batter. Increase the speed to medium and beat for 5 minutes. Increase to medium high and beat for up to 7 more minutes. Add the vanilla in the last minute. The finished treat will be tripled in volume. Fold in the freeze dried strawberries. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift the coating generously over the top. Let it set for at least 8 hours.
Use a knife to loosen from the edges of the pan. Invert the slab onto a coating dusted work surface and dust it with more coating. Cut it into pieces and dip the sticky edges in more coating, patting off the excess.
Alternatives strawberry marshmallow recipes include changing the puree in the bloom and syrup for the same weights of raspberry or blackberry.
Read our mallow recipes page.
Follow us on Facebook, Google+ and Twitter.
If you need a gift idea for the cook in your life then visit the Christmas page for ideas:
If you like this page and would like to easily share it with your friends and family please use these social networking buttons:
Tweets by @recipebookrevie
Dips & Sauces