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1
Line a baking tray with aluminium foil.
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2
Spray the foil evenly with cooking spray.
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3
Put 60 ml water plus the strawberries in a food processor and blend to make a puree.
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4
Transfer the puree to a bowl and mix well.
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5
Sprinkle the gelatin into the mixture and leave for 5 minutes.
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6
Stir gently for about 10 seconds.
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7
Add 90 ml water, the corn syrup, and sugar into a pan and heat over medium-high heat.
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8
Stir well until the sugar has dissolved.
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9
Place a candy thermometer into the pan.
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10
When it reaches 240C, let the mixture boil down until it reaches a temperature of 115 degrees C. Brush the sides of the pan with a wet brush to prevent the sugar from crystallizing.
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11
Once the temperature of the mixture drops below 115 degrees C, remove the pan from heat and add the mixture to a heat-resistant measuring jug with a short spout.
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12
This will make it easier when pouring the mixture later on.
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13
Beat the mixture with a hand mixer on medium speed.
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14
Drizzle the syrup mixture from Step 6 into the bowl.
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15
Gradually increase the speed of the mixer until it reaches maximum speed, mix until it forms stiff peaks, and it has a slight glaze.
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16
This should take about 10 minutes.
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17
Pour the mixture into the baking tray lined with foil and let it set for 10 hours without chilling it in the refrigerator.
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18
Cut the marshmallows into desired sizes and coat with a mixture of cornstarch and powdered sugar.
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19
Store in an airtight container for up to 5 days at room temperature.
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20
Don't store them in the fridge!
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21
If the marshmallows become sticky, repeat Step 11 by coating in powdered sugar and cornstarch.
