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Strawberry Covered Passion Fruit Marshmallow

Strawberry Covered Passion Fruit Marshmallows

Adapted from Marshmallows: Homemade Gourmet Treats by Eileen Talanian

1 1/4 cup passion fruit puree
4 tablespoons powdered gelatin*
1  cup + 2 tablespoons (9 oz) cold water
1 ¼ cups corn syrup
pinch of salt
1 1/2 cups granulated sugar

1/2 cup cornstarch
1 ½ cup confectioners’ sugar
1/4 cup freeze dried strawberries (regular dried strawberries will not work)

Lightly spray an 11 x 15 jelly roll pan or 9×13 baking pan with non-stick cooking spray, then rub gently with a paper towel to distribute the spray and leave just the merest sheen of oil on the sheet. Similarly, lightly spray a large offset spatula and set beside the prepared tray.

Combine the passion fruit puree and the gelatin in a medium bowl and whisk until well blended and smooth. Set aside.Combine the water, corn syrup, salt and sugar in a 6-quart saucepan and place over medium heat. When mixture boils, brush down the sides of the pan above the upper surface of the syrup with a clean, moistened pastry brush, or cover the pot with a lid for two minutes to allow the condensation to dissolve any lingering crystals.

Place a candy or instant read thermometer into the syrup and continue to cook, without stirring, until syrup reaches 250F. Do not stir the mixture once you remove the lid. Remove pan from heat and carefully stir in gelatin mixture.

Pour mixture into the bowl of an electric stand mixer fitted with the whisk attachment. Quickly cover bowl with loosely draped plastic wrap or a clean kitchen towel in order to avoid splatters, and gradually increase the mixer speed to “high”. Whip mixture for 10-12 minutes.

Scrape mixture into prepared pan and spread out smooth with oiled offset spatula.(A wet spatula or wet hands work well too) Set marshmallow aside, uncovered, at room temperature for at least 4 hours or over night before cutting.

Before cutting the marshmallows, combine the cornstarch, confectioners sugar, and freeze dried strawberries in the food processor. Process until finely ground and pour into a bowl. Cut marshmallows with a lightly oiled knife or pizza cutter and break into individual pieces. It may be necessary to wash and re-oil the knife if it gets sticky. Alternatively, coat the knife with the cornstarch mixture before cutting and when it starts to get sticky re-coat it. Toss the cut marshmallows with the cornstarch mixture to completely coat, shaking off excess as much as possible in a strainer.

Store marshmallows in an airtight container with the lid slightly ajar for up to two weeks.