Red, White, and Blueberry!
The early varieties of blueberries are in! What better way to use fresh (or frozen) berries than making some marshmallows? They are a great year-round treat and are super versatile since they have a neutral base. I made three batches with this recipe and then swirled them together-- vanilla, strawberry, and blueberry.
3 packages unflavored gelatin
1/2 cup cold water
1 1/2 cup granulated sugar
1 cup light corn syrup
1 cup berries (fresh or frozen)
1/2 cup water
1/4 tsp kosher salt
1 TB vanilla extract
1. Divide into thirds if making red, white and blue marshmallows.
2. Whisk gelatin and cold water in electric mixer bowl and let sit.
3. In a saucepan, bring sugar, corn syrup, berries, water, and salt a boil. Cook until mixture reaches 240F on a candy thermometer; stirring constantly. Strain and pour into gelatin. Whisk on high until mixture more than doubles in volume and gets thick and sticky.
4. Set out a tray covered with parchment paper. Dust generously with confectioner sugar. Spread marshmallow mixture evenly over the pan. Dust top with confectioner sugar as well. Let sit at room temperature overnight to dry out.
5. Turn the marshmallows onto a cutting board dusted with confectioner sugar and cut into squares. If sticking to knife, wet knife first before cutting. Dust generously with confectioner sugar to keep from sticking back together.
6. Layer on parchment paper unsealed in the container until desired texture is reached. Then they can be sealed.
Chef’s Note: To kick it up a notch, use this recipe the next time you make a batch of puffed rice treats!