Strawberry Jam Marshmallows
 
 
Sweet, cloud-like vanilla bean marshmallows, swirled with strawberry jam!
Author:
Serves: 12 large marshmallows
Ingredients
  • Flavourless oil, to grease (I use grapeseed oil)
  • 20g powdered gelatin
  • 180ml water
  • 2 tsp vanilla bean paste or seeds from 1 vanilla bean
  • 2 egg whites
  • pinch of cream of tartar
  • 1 cup (250ml) water
  • 2 cups (400g) caster sugar
  • ½ cup strawberry jam
Instructions
  1. Grease and line a 9x13inch (22x33cm) pan with non-stick baking paper, letting the paper overhand the edges of the pan, and greasing on top of the paper as well.
  2. Place the gelatin, water and vanilla into a bowl and stir well. Set aside. This mixture will thicken as it sits.
  3. Place the egg whites and cream of tartar into the bowl of a stand mixer fitted with the whisk attachment, and whisk until frothy, and just starting to form very soft peaks. Set aside.
  4. Place the water and sugar into a large, heavy based saucepan. Place over a medium heat, and cook until the sugar dissolves, and the mixture starts to boil. Keep cooking until the mixture reaches 125C/257F on a sugar thermometer.
  5. When the sugar is the right temperature, remove from the heat and carefully stir in the gelatin mixture.
  6. Start whipping the egg whites again at a medium-high speed, and slowly stream in the hot sugar-gelatin syrup. The mixture will turn white and look very liquid, but keep streaming in the syrup slowly until it is all used.
  7. Continue whipping the mixture on a medium speed for 10-15 minutes, or until it reaches about 40C/100F, which is when the bowl is still a little warm to the touch.
  8. Swirl through the jam with a heatproof spatula, and then pour into the greased pan, and leave at room temperature for at least an hour, to set.
  9. Cut into squares or rounds, and serve.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/11/strawberry-jam-marshmallows.html