Strawberry Marshmallows

Directions

• 1

  Line a 9×9-inch baking dish with parchment paper and spray with nonstick cooking spray. 

• 2

  Add ¾ cup water, gelatin and strawberry powder into a stand mixer with a whip attachment.  Let it rest for a few minutes to allow the gelatin to hydrate and bloom. 

• 3

  Meanwhile, pour ¼ cup water, granulated sugar and corn syrup in a medium, heavy bottom pot over high heat until it reaches 252°F.  Remove the pot from the heat.  

• 4

  Carefully pour the sugar mixture into the gelatin mixture, whisking on low speed for about 30 seconds, or until combined.  

• 5

  Increase the speed to high and continue to whisk, until mixture has doubled in size and is very thick, about 12 minutes. 

• 6

  Mix in the vanilla, until combined, about 30 seconds. 

• 7

  Pour mixture into prepared pan and place a piece of parchment on top that is sprayed with nonstick cooking spray. 

• 8

  Let the marshmallows sit at room temperature, until set and firm, 4 hours to overnight. 

• 9

  Place the confectioners' sugar and cornstarch in a medium bowl. 

• 10

  Cut the marshmallows into 8 strips and then cut into cubes.  

• 11

  Place the cubes into the cornstarch mixture to evenly coat. 

• 12

  Place the dusted cubes into a fine mesh strainer to get excess powder off. 

• 13

  Store in an airtight container