December 2nd, 2015
From Food Gift Love, © 2015
By Maggie Battista
PREPARE THE SWIRL: In a medium saucepan over medium high heat, add the jam and cold water. Heat until loose and syrupy, stirring consistently, for no more than 5 minutes. Strain through a fine strainer, pressing the syrup from the fruit pieces. Discard the fruit. Set the syrup aside to cool and thicken.
MAKE THE MARSHMALLOWS: Spray your glass dish very well with cooking spray. Cut a piece of parchment paper to fit the bottom of the dish. Spray the parchment paper well and lay it in the bottom of the dish.
In the bowl of a stand mixer with the whisk attachment, add 1/2 cup of water and the gelatin. Let sit for 15 minutes.
In a separate medium sauce pan over medium-high heat, add the 2 tablespoons water, sugar, corn syrup, and sea salt. Heat until dissolved, swirling the pan as needed to ensure it all dissolves. This is going to be very hot so be very careful. Attach a candy thermometer to the pot. Boil the mixture until it reaches a temperature of 240° F. Remove from the heat and let sit for 2 minutes.
Turn the mixer up to a low speed. Slowly and very carefully pour the very hot sugar liquid into the stand mixer in a steady stream. Once all the liquid is incorporated, slowly raise the mixer to a high speed. Whisk until thick and opaque, about 12 minutes. The desired texture will be like marshmallow fluff. Add the extract and whisk for another minute. Turn the mixer off.
Pour 3 tablespoons of the strawberry syrup into the mixer. (Save any remaining syrup for a cocktail.) Mix on low for a count of 5 seconds. Turn the mixer off. Using a rubber spatula, pour all the marshmallow into your greased glass dish. Level the marshmallow with your spatula. Let the baking dish sit at room temperature for 8 hours or overnight.
Dust a large baking sheet with half of the confectioners’ sugar. Turn the marshmallows out onto the sugar. Dust your clean hands with confectioners’ sugar and remove the parchment paper from the marshmallows. Dust the top of the marshmallows with the remaining confectioners’ sugar. Dust kitchen scissors or a pizza cutter with confectioners’ sugar and cut the marshmallows into 1-inch x 2-inch pieces. Use any extra sugar to dust every surface of each marshmallow. Store in an airtight container at room temperature for up to 1 week.
Fill each bag with marshmallows. Fold over the top flap. Punch a hole through both sides. Cut a long length of ribbon and thread it through the hole. Tie in a knot and trim excess ribbon.