Strawberry Marshmallows

Ingredients:

• Powdered sugar                                     1/3 cup
• Gelatin                                                     2 ½ tbsp
• Cold water                                               ½ cup
• Water                                                        ½ cup
• Granulated sugar                                   1 ½ cups
• Corn syrup                                              1 cup
• Salt                                                           ¼ tsp
• Strawberry essence                               3 ½ tsp
• Red food color                                        12-15 drops
• Butter                                                       For greasing

Method:

1. Generously grease bottom and sides of 9×9 baking dish with butter; and dust with 1 tablespoon of the powdered sugar
2. In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside
3. In a saucepan, heat granulated sugar, corn syrup, salt and ½ cup water over low heat, stirring constantly, until sugar is dissolved
4. Heat to boiling; cook without stirring 30-45 minutes to 120°C on candy thermometer; remove from heat
5. Slowly pour syrup into softened gelatin while beating on low speed
6. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume
7. Add strawberry essence and red or pink food coloring
8. Beat on high speed for 1 minute
9. Pour into baking dish, patting lightly with wet hands
10. Let stand uncovered at least 8 hours or overnight
11. Dust cutting board with about 1 tablespoon powdered sugar
12. Place remaining powdered sugar in small bowl
13. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board
14. Using sharp knife greased with butter, cut into squares of 1 inch
15. Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar
16. Store in airtight container at room temperature up to 3 weeks