Very Cherry Marshmallows ♥

In Baking, Uncategorized on February 13, 2011 at 11:52 pm

Love is in the air of these fluffy sweet pink marshmallows.  It makes them perfect for the daughter,  friend, co-worker, woman or even man in your life.  Real men eat pink marshmallows – at least I hear that in some places they do… especially when you make them taste like maraschino cherries! 🙂

Maraschino Cherry Marshmallows Adapted from an Alton Brown Recipe

  • 3 packages unflavored gelatin
  • 1 cup ice-cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1/3 cup maraschino cherries, chopped
  • 1/8 cup maraschino cherry juice, or more to taste
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • Nonstick spray

Directions: Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low-speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla and cherry juice during the last two minutes of whipping, a Tbsp at a time.  Quickly fold in chopped cherries before pouring into pan (if you dump them in the stand mixer they will all push to the bottom of the bowl.) While the mixture is whipping prepare the pans as follows.

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a sharp knife dusted with the confectioners’ sugar mixture or lightly greased with oil.  Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.  (You could also cut these with a heart-shaped cookie cutter… or something themed for a girl’s party or baby shower – these were made for men, and the men in my life don’t do pink things that are shaped like hearts… the pinkness was pushing it, but the flavor makes up for it!)

REVIEW: These taste just like maraschino cherries, who would have thought?! lol  They are also amazingly similar to chocolate covered cherries when you dip them in dark chocolate – which I highly encourage you to do so!!  The chocolate really tempers down the very cherry sweetness of this candy and makes for an extra special treat!



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