The Best Fresh Strawberry Marshmallows {No Corn Syrup, GF}
Surprisingly easy to make, you cannot beat homemade strawberry marshmallows. Flavoured with real strawberry puree, these marshmallows are made without highly refined corn syrup. They are also egg free and gluten free, making the perfect treat for those with multiple allergies.
Servings: 26 marshmallows
Calories: 79kcal
Ingredients
- 42 g (1/3 cup) golden icing sugar
- 2 Tablespoons arrowroot powder
- 250 g (1 1/4 cups) strawberries fresh or frozen
- 40 ml (2 Tablespoons) gelatine
- 1 teaspoon vanilla extract
- 300 g (1 1/2 cups) raw sugar
- 150 ml (2/3 cup) rice bran syrup
- 100 ml (1/3 cup + 1 Tablespoon) water
Instructions
- Sift the icing sugar and arrowroot powder together and set aside.
- Grease and line a 20cm x 30cm x 3cm slice tray.
- Sift a small amount of the icing sugar mixture over the base of the lined tray and set aside. Try and coat as much of the base as possible.
- Puree the strawberries in a blender and pass through a fine sieve to remove the seeds.
- Place the strawberry puree, vanilla extract and the gelatine into the bowl of a stand mixer. Stir gently to combine.
- Place the sugar, rice bran syrup and water in a medium saucepan over a medium - high heat.
- Without stirring, bring the sugar mixture to the boil. Continue to boil until the syrup reaches 115C on a candy thermometer. This will take approximately 15 minutes.
- Turn the stand mixer onto low and quickly pour the sugar syrup into the bowl. Continue to mix on low until the gelatine mixture has melted and no lumps are visible.
- Turn the mixer up to medium high and whisk for approximately 10 minutes. The mixture will start to foam and thicken. It is ready when the marshmallow is the consistency of soft serve ice cream.
- Pour the mixture into the prepared pan and spread out with a spatula. Sprinkle with some of the icing sugar mixture.
- Allow the marshmallow to set at room temperature for approximately 6 hours, or until firm. I leave mine overnight.
- Cut into desired shapes and toss the cut marshmallow in the icing sugar mixture. Shake off excess icing sugar and store in an airtight container.
Notes
- To create swirls, dip a toothpick into natural food colouring and pass it through the top of the marshmallow immediately after you smooth it into the tin.
- To clean up, put the saucepan and mixing bowl in the sink and fill them with water. Put all your implements in the water and walk away. Come back 10 minutes later and everything will have softened and dissolved, making it easy to clean.