Blackberry Marshmallow (No Corn Syrup)

It's a dream come true, you can make your own marshmallow! In a single weekend afternoon, transform your kitchen into a sugar workshop, creating treats for yourself and, if there are children around you, ensure your lasting and unwavering popularity among them.



Blackberry Marshmallow

Makes: 8 to 10 servings
Preparation time: 25 minutes
Resting time: 5 hours or overnight

Variation: To make a different flavor marshmallow, replace the blackberry purée with strawberry, raspberry or red currant.

To make any fruit purée:  Put one cup of the berries (of your choice) in a saucepan with couple of tablespoons of sugar and heat very gently, stirring with a wooden spoon from time to time. When the mixture comes to a simmer, cook gently for another 5 minutes. Transfer to a blender or a food processor and whiz to a puree, then strain through a cheesecloth-lined strainer into a bowl. You will have extra purée, don't worry, use for your morning pancakes or ice cream topping-))

You will need: 8x8-inch pan with parchment paper, a candy thermometer, and a stand mixer

Ingredients:

• 1/2 cup water
• 3 Tbsp. gelatin (3 packets) I used Great Lakes Unflavored Beef Gelatin
• 2 cups organic sugar
• 1/2 cup blackberry purée
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup confectioners' sugar
• 1/4 cup potato starch
• Your favorite spice for dusting (optional)

Directions:

Pour the water into the bowl of a stand mixer fitted with a whisk attachment. Sprinkle the gelatin on top, set aside wile you prepare the syrup.

In a medium saucepan, combine the sugar, maple syrup and blackberry purée, and cook over medium-high heat, stirring occasionally, until the mixture registers 240F on a candy thermometer. Add the hot mixture to the gelatin and beat on high speed until thick and fluffy, about 10 minutes. Add vanilla extract and mix until combined.

Using a lightly oiled spatula, scrape the mixture into the prepared pan and smooth out the top. Set aside to cool at room temperature for 5 hours or overnight.

Combine the confectioners' sugar and potato starch in a small bowl. When the marshmallow mixture has cooled, sprinkle a clean work surface with two-thirds of the starch mixture. Turn the marshmallow out onto the work surface and cut into 1-inch cubes. Toss the cubes of marshmallow with remaining starch mixture to prevent them from sticking together. Dust with your favorite spice if you like and serve with a cup of hot cocoa.

Note: Marshmallows will keep in an airtight container for up to 5 days. If you like your marshmallow to dry a little more, leave them on a tray for a day then pack them in an airtight container.