These homemade Blueberry Marshmallows are a delightful twist on the classic treat. They are bursting with fruity blueberry flavor and have a fluffy, melt-in-your-mouth texture.
Ingredients: 3/4 cup blueberry puree. 3 tablespoons gelatin powder. 1/2 cup cold water. 2 cups granulated sugar. 1/2 cup corn syrup. 1/4 teaspoon salt. 1 teaspoon vanilla extract. Powdered sugar for dusting.
Instructions: Prepare a 9x9-inch square baking pan by greasing it and dusting with powdered sugar. Set aside. In a small bowl, combine the gelatin powder and 1/4 cup of cold water. Let it sit to bloom for about 10 minutes. In a saucepan, combine the blueberry puree, granulated sugar, corn syrup, and remaining 1/4 cup of cold water. Heat over medium heat, stirring until the sugar has dissolved. Once the sugar has dissolved, stop stirring and insert a candy thermometer. Cook the mixture until it reaches 240F 115C, which is the soft-ball stage. Remove the saucepan from the heat and carefully pour the hot syrup into a stand mixer bowl fitted with a whisk attachment. Start mixing the syrup on low speed, gradually increasing to high, while slowly pouring in the gelatin mixture. Continue to whip until the mixture becomes thick and fluffy, about 10-15 minutes. Add the salt and vanilla extract to the marshmallow mixture and mix for another 2 minutes. Pour the marshmallow mixture into the prepared baking pan, smoothing the top with a spatula. Allow the marshmallows to set at room temperature for at least 4 hours, or overnight. Once set, dust a cutting board with powdered sugar and turn the marshmallow slab out onto it. Cut the marshmallows into squares or your desired shapes. Dust each cut marshmallow with more powdered sugar to prevent sticking. Your Blueberry Marshmallows are ready to enjoy!
Prep Time: 30 minutes
Cook Time: 10 minutes
Odile
