Strawberry Amaretto Marshmallows

• Produce

  • 1 pint Strawberries

• Condiments

  • 1 cup Corn syrup, light
  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/4 cup Confectioners' sugar
  • 1/4 cup Cornstarch
  • 1 1/2 cups Granulated sugar
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 1 Cooking spray

• Desserts

  • 3 envelopes Gelatin, Unflavored

• Beer, Wine & Liquor

  • 7 1/3 tbsp Amaretto
  • 3/4 cup Strawberry amaretto puree

• Liquids

  • 1 cup Water

Found on theroadtohoney.com

Description

Ingredients

• 1 pint (12 ounces) strawberries
• 1/4 cup sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla
• 2 tablespoons amaretto
• 1/4 cup confectioners sugar
• 1/4 cup cornstarch
• Cooking spray
• 3 envelopes unflavored gelatin
• 1 cup ice cold water
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 1/3 cup amaretto
• 1 teaspoon vanilla extract
• 3/4 cup strawberry amaretto puree

Directions

• Rinse & halve the strawberries.
• In a medium sized bowl, combine strawberries, sugar, lemon juice, vanilla, & amaretto. Allow to rest at room temperature for 30 minutes.
• Puree in a blender until smooth.
• Pass the puree through a fine mesh sieve to remove seeds.
• In a small bowl, whisk together confectioners sugar & cornstarch.
• Lightly spray an 8 x 12 inch pan with cooking spray.
• Spoon some of the confectioners sugar mixture into the pan & move it around until it completely coats the pan. Spoon in more as needed. Set the remaining confectioners sugar mixture aside.
• Combine the gelatin with 1/2 cup of the cold water in the bowl of a stand mixer with whisk attachment.
• Combine the granulated sugar, corn syrup, and remaining cup & a half of water in a medium saucepan.
• Clip a candy thermometer to the side of the pan & heat on medium high until the mixture reaches 240° F. Note: Keep a close eye on the thermometer as you will want to remove the sugar syrup as soon as it reaches this temperature.
• Turn the mixer on low & slowly pour the sugar syrup down the side of the bowl.
• Once all the syrup is added, increase the mixer to high. Continue to whip until the mixture becomes very thick and the bowl feels lukewarm to the touch (about 8-10 minutes).
• Add the vanilla & amaretto & continue to whip.
• Once you start to notice the mixture forming thick strings, you know it is ready. You dont want to beat too long as the marshmallow will cool down too much & will become difficult to spread.
• Pour the marshmallow into the prepared pan.
• Using a lightly oiled spatula, evenly spread the marshmallow.
• Drizzle about 3/4 cup of the strawberry puree over top of the marshmallow.
• Use a wooden skewer to swirl the strawberry puree around in the marshmallow. The remaining puree can be used on top of yogurt, ice cream or other treats.
• Lightly sift powdered sugar over top of the marshmallows. Allow them to sit at room temperature uncovered for at least 4 hours.
• Remove the marshmallows from the pan & sift the confectioners sugar over the bottom.
• Cut into 1 inch squares using a pizza cutter.
• Dust all sides with the remaining confectioners sugar.
• Store in an airtight container.