Strawberry Shortcake Marshmallows!

All I have to say is Wow! These are amazing! 

I only wanted a taste so I could describe them for my post. So..I take a bite, and I could barely stop myself..from eating the entire thing. Really, they are that good. My favorite cookbook ( for 3 years running) is Eileen Talanian's Marshmallows~Homemade Gourmet Treats. These Strawberry Marshmallows are a slight variation of her recipe. Down here in Georgia, we are just about at the end of our strawberry season, so I am taking advantage and using delicious, fresh berries. You can also use frozen unsweetened berries.

 Rinse, hull and slice a 16 ounce container of strawberries.

Puree the strawberries. I used my NutriBullet. You can also use a blender or food processor. 

For the *bloom*, stir the unflavored gelatin into the puree. Make sure you get all the lumps out.

 Combine base ingredients in a heavy 6 quart saucepan.

Instead of water, I used this yummy Berry Boost. 

Mmm..intense berry scent!

 These gave off some serious steam..

Once candy reaches 236.5 degrees, remove thermometer, take pan off heat and stir in the bloom.

Slowly pour mixture into mixer (fitted with wire whisk) on low speed. 

Then turn to high mixing a total of 10 minutes.

So lovely.

Strawberry Marshmallows Recipe  

(adapted from Eileen Talanian's recipe)

Bloom

4 tablespoons unflavored gelatin

1 1/4 cups pureed strawberries

Base

1/2 cup Bolthouse Farms Berry Boost Smoothie

2/3 cup pureed strawberries

1 1/4 cups light corn syrup

2 cups granulated sugar

pinch salt

Prepare a pan with non stick cooking spray. Wipe out excess with a paper towel.

Prepare bloom by stirring unflavored gelatin into pureed berries, making sure to leave no lumps. Set aside.

Place a pastry brush in a cup of warm water.

 (You will use this to wash down sides of pan and dissolve any sugar crystals later) 

Clip a candy thermometer on pan making sure it doesn't touch the bottom.

 Combine all base ingredients in a heavy 6 quart saucepan on medium heat. Stir constantly with a wooden spoon till mixture comes to a boil. With pastry brush, wash down any crystals that have formed on the sides of pan. Do not stir once you've done this. Continue boiling until mixture reaches 236.5 degrees Fahrenheit. Remove thermometer, take pan off heat and stir in bloom. Slowly pour hot mixture into mixer fitted with wire whisk on low speed. Turn mixer on high speed and mix for 10 minutes.

Pour marshmallow batter into prepared pan and let cure @ least 4 hours to overnight. 

See photo below.

To turn these delicious marshmallows into a decadent dessert, top with whipped cream, fresh strawberries and pureed strawberries. You won't be sorry!

Wishing You a Sweet & Delicious Day From

SUGARTOWN SWEETS!

Thank you for visiting my blog.

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