Dried strawberries give these fluffy treats a remarkably deep fruit flavor.
Enlarge Image Credit: Michael KrausMAKES 40
INGREDIENTS:Canola oil, for greasing
1½ cups sugar
¾ cup light corn syrup
¼ cup honey
3 tbsp. unflavored powdered gelatin, softened in ½ cup cold water
½ tsp. red food coloring
6 oz. dried strawberries, minced
1/3 cup plus 1 tbsp. cornstarch
½ cup confectioners' sugar
INSTRUCTIONS:1. Grease an 8" x 8" baking pan, line bottom and sides with parchment paper, and grease paper. Grease a rubber spatula; set aside.
2. Combine sugar, syrup, honey, and ½ cup water in a 2–qt. saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250° on a candy thermometer. Remove from heat; let cool to 220°.
3. Meanwhile, bring ½ cup water to a boil in a small saucepan. Place bowl of gelatin over boiling water; whisk until gelatin becomes liquid. Transfer to the bowl of a stand mixer fitted with a whisk; add food coloring. Add cooled sugar syrup to gelatin; whisk on high speed until mixture holds stiff peaks, 5–6 minutes. In a small bowl, toss together strawberries and 1 tbsp. cornstarch; add to marshmallow mixture; mix to incorporate. Pour mixture into prepared pan; smooth top with oiled spatula; let cool until set, 5–6 hours.
4. Combine remaining cornstarch and confectioners' sugar in a bowl and transfer to a strainer; dust work surface with mixture. Slide a knife around edge of pan to release marshmallows; remove from pan. Dust cornstarch mixture over top. Using a slicing knife dusted with cornstarch mixture, cut marshmallows into forty 1½" squares. Toss marshmallows with remaining cornstarch mixture.