Homemade Strawberry Marshmallows with Dehydrated Strawberries

Mary Ellen only shares recipes that she loves on her blog, Recipes, Food & Cooking! She believes in cooking what you like with simple, nutritious ingredients, and loves to make old favorite recipes new again.

Mary Ellen is sharing her recipe for Homemade Strawberry Marshmallows with Dehydrated Strawberries with us! Here’s what she has to say about the recipe:

If you’ve never made marshmallows before you are in for a treat. They taste so good especially when strawberry flavored like the ones I did here. Dehydrating strawberries is so easy too. 2 quarts of berries will get you about a pint of dehydrated strawberries. They are perfect for cooking with or eating them right out of the jar for a quick snack.

Ingredients

Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1½ teaspoons)
¾ cup water
3 cups granulated sugar
1¼ cups light corn syrup
¼ teaspoon salt
1 cup crushed dehydrated strawberries
1 teaspoon pure vanilla extract
1 teaspoon strawberry extract
1½ cups confectioners’ sugar

Instructions

Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
Put granulated sugar, corn syrup, salt, and ¾ cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
Meanwhile, put ¾ cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Beat in vanilla. Gradually raise speed to high; beat until mixture is very stiff, about 8 – 12 minutes.
Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
Sift 1 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining ½ cup confectioners’ sugar into a small bowl and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
To decorate, I poured my mixture into 2 cookie sheets, so the marshmallows would be about an inch thick. When ready I cut into squares. I melted 4 oz. of both white and dark chocolate at 50% power for 30 seconds and stirred. Then did it in 15 second intervals until melted. Drizzle with a fork over the top of the marshmallows. Top with a dehydrated strawberry.
I cut the second tray with a cookie cutter that was lightly sprayed with cooking spray. I dipped the cutouts into white chocolate and added chocolate sprinkles.

Originally posted on Recipes, Food & Cooking.

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