Strawberry Marshmallows Food

CHOCOLATE-COVERED STRAWBERRY MARSHMALLOWS

Steps:

• Whisk together the cornstarch and confectioners' sugar in a bowl. Grease an 8-inch square baking pan with cooking spray and dust with the cornstarch mixture. Set aside. Reserve the remaining cornstarch mixture.
• Puree the strawberries in a blender until very smooth. Strain into a medium saucepan and add the granulated sugar and corn syrup. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Attach a candy thermometer to the pan and continue to boil until the temperature reaches 240 degrees F.
• Stir together the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment.
• Turn the mixer to low and carefully pour the warm syrup into the gelatin. When you have added all of the syrup, turn the mixer to high and beat until the mixture is very thick and holds stiff peaks, about 15 minutes. Add enough food coloring to turn the marshmallow a pale pink, 3 or 4 drops.
• Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared baking pan. Grease your fingers and gently press the mixture into the pan, smoothing the surface. Dust with the cornstarch mixture, reserving the remaining for removing the marshmallow. Let the marshmallow dry out at least 4 hours and up to overnight.
• Sift some more of the cornstarch mixture onto a work surface and turn the marshmallow out onto it. Dust the top. Use a sharp knife to cut the marshmallow into approximately 1 1/4-inch squares, cleaning the knife as necessary between cuts. Dust the squares with more of the cornstarch mixture to coat.
• Line a baking sheet with parchment paper and lightly grease the paper with cooking spray.
• Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
• Working one at a time, make sure each marshmallow is evenly coated in the cornstarch mixture but there are no big clumps on the surface. Dip about one-third of the marshmallow into the chocolate and put it on the prepared baking sheet. Sprinkle the top with sprinkles. Repeat with the remaining marshmallows. Freeze or refrigerate the marshmallows until set, about 5 minutes. Store at room temperature up to 2 days.

STRAWBERRY MARSHMALLOWS

Steps:

• Brush a 9-by-13-inch baking dish with vegetable oil. Line dish with parchment paper, leaving a 2-inch overhang on 2 sides; oil parchment. Set dish aside.
• Pour 2/3 cup cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle with gelatin; let stand until softened, 5 minutes.
• Stir together granulated sugar, jam, corn syrup, salt, and 1/2 cup water in a medium saucepan. Bring to a boil, stirring often. Continue to boil until syrup registers 238 degrees on a candy thermometer (soft-ball stage).
• Add syrup to gelatin. Beat on low speed until slightly cooled. Gradually raise speed to high, beating until mixture is cool and peaks form, 30 to 40 minutes. Mix in red food coloring, one drop at a time, to achieve desired shade of pink.
• Pour mixture into prepared pan; smooth surface. Let stand, uncovered, until firm, about 3 hours or overnight.
• Dust a cutting board with confectioners' sugar. Run a knife around edges of marshmallow to loosen; unmold onto cutting board. Peel off parchment. Lightly coat a large sharp knife with oil; cut marshmallow into 1 1/2- to 2-inch pieces, coating knife with more oil as necessary. Dust with confectioners' sugar; toss to coat completely.

STRAWBERRY MARSHMALLOW SWIRL

Steps:

• Combine crumbs, sugar and butter and press firmly over bottom of 9" square pan.
• Chill until set.
• Sprinkle 2 T sugar over strawberries and let stand for 1/2 hour.
• Dissolve jello in 1 cup of boiling water.
• Drain berries, reserving liquid.
• Add water to juice to make 1 cup and add to jello.
• Chill until partially set.
• Meanwhile, combine marshmallows and milk and heat and stir until melted.
• Cool completely, then fold in whipped cream.
• Add berries to jello, then swirl in marshmallow mixture to marble.
• Pour into crush and chill until set.

HOMEMADE STRAWBERRY MARSHMALLOWS

Steps:

• Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.
• Place 1/2 cup of the water and the strawberry puree in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.
• Place remaining 3/4 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
• Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low to ensure the gelatin and puree is well-mixed.
• Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
• Gradually increase the speed of the mixer until it running on high. Whip the marshmallow mixture for 10 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
• Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours.
• Sift the powdered sugar and cornstarch together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
• Carefully peel back the foil from the marshmallow, and sprinkle the top of the marshmallow slab with the coating powder. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky.
• To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. If they are stored longer than two or three days, you may need to re-roll them in coating. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.

STRAWBERRY MARSHMALLOW CAKE

Steps:

• Heat oven to 350.
• Generously grease a 13x9 pan.
• Sprinkle marshmallows over bottom of pan.
• In a bowl, combine mashed stawberries and gelatin and set aside.
• Make cake batter according to package directions.
• Spread batter over marshmallows in pan.
• Spoon strawberry mixture evenly over batter.
• bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean. DO NOT OVER BAKE.
• Place cake on wire rack to cool.
• When cake is cool you can invert on platter and serve with whpped cream.

STRAWBERRY MOUSSE

Steps:

• Put all but 2 strawberries into a pan along with 100ml water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 mins. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
• Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hrs, or until set. Cut the reserved strawberries in half and use to decorate.

STRAWBERRY MARSHMALLOW CHEESECAKE

Steps:

• Mix wafer crumbs and butte,r press firmly into bottom of 13x9 inch pan.
• Place marshamllows and frozen berries in large microwaveable bowl. Microwave on HIGH 3 min or until marshmallows are puffed, stirring after 2 minute Stir until well blended, set aside. Beat cream cheese and lemon juice in large bowl with electric mixer on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in whipped topping; pour over crust.
• Refrigerate 4 hours or until firm. Cut into squares to serve. Store leftover dessert squares in refrigerator.