Blackberry Marshmallow

1. 1

   using a blender, puree the blackberries. strain mixture twice to remove any pulp or seeds. set aside 1/2 cup of the strained puree mixture.

2. 2

   line a 13x9 baking dish with parchment paper & grease with oil.

3. 3

   add 1/2 cup blackberry puree & gelatin into the bowl of a stand mixer. let stand until the gelatin softens, about 10 minutes.

4. 4

   add water into a sauce pan over medium heat. add sugar, corn syrup & salt. stir until sugar dissolves.

5. 5

   increase heat to high & boil (do not stir) until temperature reaches 230-250 degrees, about 6-8 minutes.

6. 6

   using the whisk attachment, turn on mixer to low speed & slowly pour in boiling hot syrup.

7. 7

   once syrup is mixed evenly with the gelatin, add vanilla & increase speed to high. beat until mixture is thick & fluffy, about 15 minutes.

8. 8

   pour into baking dish immediately & let stand at room temperature until firm, about 2-3 hours.

9. 9

   sift corn starch & powdered sugar over mixture before slicing. toss each slice in the powdered sugar mixture as well to prevent them from sticking together once stored!

* Per serving · 4 servings · Values may vary.

No additional tips available.