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Ingredients
13 grams or 4 1/2 tsp unflavored powdered gelatin
3/4 cup cold water, fruit purée or liquid of choice- divided use
150 grams or 3/4 cup granulated sugar
1/2 sugar syrup, divided
1/8 tsp salt
enough plums to make ¼ cup puree (see note)
Marshmallow Coating
Sift together:
3/4 cup confections sugar
1/2 cup cornstarch or potato starch
Preparation
Lightly coat an 8×8 inch straight sided baking pan with neutral flavored cooking spray. Stir together fruit purée and gelatin. Set aside for 5 minutes to soften gelatin.
In the bowl of a standing mixer with the whisk attachment add the remaining 1/4 cup corn syrup. Microwave gelatin mixture for about 30 seconds to melt mixture and then pour into the mixer. Set mixer on low speed and keep running.
For the syrup, attach a candy thermometer to the side of a small saucepan or have an instant thermometer ready. Combine sugar, 1/4 cup corn syrup, 1/4 cup liquid or purée and salt in the saucepan and bring to a boil, stirring occasionally if using purée, until temperature is 240 degrees. With mixer running on low speed slowly pour syrup down the side of the bowl into the mixer. Increase speed to medium and beat for 5 minutes. Increase speed to high and beat for 1-2 additional minutes. Reduce speed to low and beat in vanilla and optional ingredients if using. The batter will be opaque and tripled in volume.
Pour into prepared pan and use an offset spatula to evenly spread mixture. Sift additional coating mixture over the top of the pan. Set aside for at least 6 hours in a cool, dry place. Do Not refrigerate or cover.
Use a knife to loosen edges. Invert the marshmallow slab onto a coating dusted work surface and sift more coating on top. Using a knife or a pizza cutter cut into 1 1/2 inch squares. I use a plastic ruler as a straight edge and spacing guide. Use your finger to lightly coat the cut edges with coating mixture. Place on a cooling rack and let air dry for 1 hour. Before serving brush off excess coating mixture. I use a silicon basting brush. It’s gentle and doesn’t stick or tear the marshmallow. Store remaining marshmallows in an airtight container. Refrigerate fruit purée marshmallows if keeping for more than 2 days.
Note:
To make a fruit purée place cut ripe, juicy fruit such as plums or apricots in a blender jar or container. Use an immersion blender, standing blender or food processor to liquefy the fruit. Pour through a fine mesh strainer to catch bits of skin and stem.
