Gourmet Marshmallows: Strawberry Basil

Gourmet marshmallows, easy enough to make yourself!
Fluffy Easter treats, in just three simple steps.
Gourmet Marshmallows: Strawberry Basil
1/4 cup cornstarch
1/4 cup powdered sugar
1/2 cup fresh strawberry puree
1/2 cup strawberry jam
1 cup cold water, divided
4 envelopes unflavored gelatin
3/4 cup basil leaves, lightly packed, chopped
1 cup white corn syrup
1 1/2 cups sugar
1/4 teaspoon salt
Red food color, optional

Stir together cornstarch and powdered sugar. Line a 9×13 pan with parchment paper or
foil. Spray lightly with non-stick spray and sprinkle with 1-3 tablespoons cornstarch
mixture (set remaining cornstarch aside); set pan aside.

Wash, remove stem and caps from strawberries; puree in blender; measure 1/2 cup.
Microwave jam a few seconds to soften; add jam to puree and blend. Add 1/2 cup
jam/puree and 1/2 cup cold water to the bowl of a stand mixer; sprinkle with 3 1/2
envelopes of unflavored gelatin; set aside.

Sprinkle remaining 1/2 envelop gelatin over 2 tablespoons cold water and allow to soften
1-2 minutes; add remaining jam/strawberry puree, microwave 20-30 seconds or until
gelatin is completely dissolved but not hot.

Wash and chop basil, place in saucepan; add 1/2 cup cold water, corn syrup, sugar and
salt; stir to mix, cover and cook on high 6-8 minutes (to wash sugar down from sides of
pan). Remove lid, clip a candy thermometer to the inside of the pan and cook to 245
degrees (soft to firm ball stage). Remove syrup from heat, turn mixer on low speed and
slowly pour syrup down the side of the pan into the gelatin mixture. Increase mixer speed
to high, add optional red food color, continue to beat until candy is very thick and
lukewarm (about 10-15 minutes). Remove beater, swirl jam/puree into candy and pour
into prepared pan. Use a lightly oiled spatula to help spread candy evenly in pan. Sprinkle
additional cornstarch/powdered sugar over top. Allow marshmallows to set uncovered 4 –
10 hours.

To cut – turn marshmallows out onto a cutting board dusted with cornstarch/powdered
sugar; remove parchment paper or foil. Dust a knife or pizza cutter in cornstarch/powdered
sugar cut into 1-inch squares. Lightly dust all sides of marshmallow with additional
cornstarch/powdered sugar. Store marshmallows up to 3 weeks in an air tight container.

Variation: Cut marshmallow shapes using cookie cutter dusted in cornstarch/powdered
sugar. Dust as directed above. For homemade Peeps, sprinkle/roll all sides of cut
marshmallows with colored sugar.

Move over cupcakes, homemade gourmet marshmallows are on the move. They are very
easy to make and a delicious treat anytime of the year.

For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV

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