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Strawberry Guimauve Marshmallows Recipe

Strawberry Guimauve Marshmallows Recipe
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Serving : 20
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Prepare the ingredients before making Strawberry Guimauve Marshmallows in your home. Then, follow these steps below to serve Strawberry Guimauve Marshmallows for your family or friends.

Ingredients: Strawberry Guimauve Marshmallows

  • 150 ml Water
  • 60 ml Strawberries (crushed)
  • 14 grams Gelatin
  • 150 grams Granulated sugar (or sugar of your choice)
  • 150 ml Corn syrup
  • 100 ml Powdered sugar
  • 100 ml Cornstarch

How to Make Strawberry Guimauve Marshmallows

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Strawberry Guimauve Marshmallows in your home by yourself.

    Step 1
  • Line a baking tray with aluminium foil. Spray the foil evenly with cooking spray.
  • Step 2
  • Put 60 ml water plus the strawberries in a food processor and blend to make a purée. Transfer the purée to a bowl and mix well.
  • Step 3
  • Sprinkle the gelatin into the mixture and leave for 5 minutes. Stir gently for about 10 seconds.
  • Step 4
  • Add 90 ml water, the corn syrup, and sugar into a pan and heat over medium-high heat. Stir well until the sugar has dissolved.
  • Step 5
  • Place a candy thermometer into the pan. When it reaches 240°C, let the mixture boil down until it reaches a temperature of 115ºC. Brush the sides of the pan with a wet brush to prevent the sugar from crystallizing.
  • Step 6
  • Once the temperature of the mixture drops below 115ºC, remove the pan from heat and add the mixture to a heat-resistant measuring jug with a short spout. This will make it easier when pouring the mixture later on.
  • Step 7
  • Beat the mixture with a hand mixer on medium speed.
  • Step 8
  • Drizzle the syrup mixture from Step 6 into the bowl.
  • Step 9
  • Gradually increase the speed of the mixer until it reaches maximum speed, mix until it forms stiff peaks, and it has a slight glaze. This should take about 10 minutes.
  • Step 10
  • Pour the mixture into the baking tray lined with foil and let it set for 10 hours without chilling it in the refrigerator.
  • Step 11
  • Cut the marshmallows into desired sizes and coat with a mixture of cornstarch and powdered sugar.
  • Step 12
  • Store in an airtight container for up to 5 days at room temperature. Don't store them in the fridge! If the marshmallows become sticky, repeat Step 11 by coating in powdered sugar and cornstarch.
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