Side Pannel
Strawberry Amaretto Marshmallows
Strawberry Amaretto Marshmallows
- Recipe Submitted by maryjosh on 11/07/2016
Ingredients List
- For the Strawberry Amaretto Puree _(Makes ~ 1 Cup):
- 1 pint (12 ounces) strawberries
- 1/4 cup sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla
- 2 tablespoons amaretto
- For the Marshmallows:
- 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
For the Strawberry Amaretto Puree:
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.
For the Marshmallows:
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 don't 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.
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.
For the Marshmallows:
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 don't 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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
