HOMEMADE STRAWBERRY MARSHMALLOWS

Steps:

• 1. Line an 8x8-inch pan with parchment paper. Coat the bottom with a very thin layer of vegetable oil.
• 2. Fit the stand mixer with the whisk attachment. In the mixing bowl, combine the puree with the vanilla extract.
• 3. Sprinkle with the gelatin and allow to bloom (soften).
• 4. In a heavy saucepan, combine sugar, salt, corn syrup and water.
• 5. Bring to a boil with the lid on and without stirring. Remove the lid and continue cooking without stirring until it reaches the soft ball stage (234-240F)
• 6. With the mixer at medium speed, pour all of the hot syrup slowly down the side of the bowl into the gelatin mixture.
• 7. BE VERY CAREFUL, SUGAR BURNS ARE VERY, VERY PAINFUL!!!
• 8. When all the syrup is added, bring the mixture up to full speed and whip until fluffy and stiff, about 8 minutes.
• 9. Pour marshmallow onto the parchment lined pan and smooth with an oiled offset spatula if needed.
• 10. For swirls, use a gel food coloring and use a toothpick and swirl it into the freshly poured marshmallow.
• 11. Allow to sit, uncovered at room temperature for 10 to 12 hours.
• 12. Mix equal parts potato starch and powdered sugar and sift over the marshmallow.
• 13. Turn onto a lightly dusted surface. Peel off the parchment paper and dust with more of the powdered mixture.
• 14. Cut into little squares and dredge in the powdered mixture again, shake off the excess.
• 15. Place on a serving platter.
• 16. YOU CAN CHANGE UP THE FLAVORS, OR MIX IN DRY FRUITS. USE YOUR IMAGINATION AND BE CREATIVE!!!