Dried strawberries give these fluffy treats a remarkably deep fruit flavor.
Yield: makes 40
- Canola oil, for greasing
- 1 <sup>1</sup>⁄<sub>2</sub> cups sugar
- <sup>3</sup>⁄<sub>4</sub> cup light corn syrup
- <sup>1</sup>⁄<sub>4</sub> cup honey
- 3 tbsp. unflavored powdered gelatin, softened in 1/2 cup cold water
- <sup>1</sup>⁄<sub>2</sub> tsp. red food coloring
- 6 oz. dried strawberries, minced
- <sup>1</sup>⁄<sub>3</sub> cup plus 1 tbsp. cornstarch
- <sup>1</sup>⁄<sub>2</sub> cup confectioners' sugar
- Grease an 8" x 8" baking pan, line bottom and sides with parchment paper, and grease paper. Grease a rubber spatula; set aside.
- Combine sugar, syrup, honey, and 1⁄2 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°.
- Meanwhile, bring 1⁄2 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.
- 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 1 1⁄2" squares. Toss marshmallows with remaining cornstarch mixture.
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