Strawberry Marshmallow Swirl Recipes

Steps:

• In a small saucepan, stir together the sugar, water and corn syrup. Bring to a boil and cook to 240 degrees F (116 degrees C) or until a the mixture makes a wispy thread when dripped from a spoon. Remove from the heat and stir in the gelatin. Set aside for just a second while you start the egg whites. If it starts to look weird, give it a quick stir. The gelatin mixture may look grainy, but it will smooth out once it gets mixed in.
• Whip egg whites in a clean dry bowl to soft peaks. If you have a stand mixer, use it, otherwise you may need a helper to whip while you pour. Slowly pour, or spoon the sugar mixture into the egg whites while continuing to whip to stiff glossy peaks. Use to frost a cake or cupcakes. This frosting does not need to be refrigerated.

Steps:

• Combine crumbs, sugar and butter and press firmly over bottom of 9" square pan.
• Chill until set.
• Sprinkle 2 T sugar over strawberries and let stand for 1/2 hour.
• Dissolve jello in 1 cup of boiling water.
• Drain berries, reserving liquid.
• Add water to juice to make 1 cup and add to jello.
• Chill until partially set.
• Meanwhile, combine marshmallows and milk and heat and stir until melted.
• Cool completely, then fold in whipped cream.
• Add berries to jello, then swirl in marshmallow mixture to marble.
• Pour into crush and chill until set.

Steps:

• Toast the marshmallow: Thread marshmallow onto a metal skewer and hold over medium-high heat, rotating, until golden brown, 1 to 2 minutes.
• Sandwich 2 small rectangles of milk chocolate, 2 toasted strawberry marshmallows and a few strawberry slices between 2 ladyfingers.

Steps:

• Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; sprinkle with 2 tablespoons of the powdered sugar. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with paddle or whisk attachment. Sprinkle gelatin over water; set aside.
• In 2-quart heavy saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Increase heat to medium-low and heat syrup to boiling. Boil without stirring until syrup reaches 240°F on candy thermometer, about 15 to 20 minutes; remove from heat.
• With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto paddle or whisk, as it may splash). Gradually increase speed to medium-high; beat until mixture is white and has almost tripled in volume, about 8 to 10 minutes. Add peppermint extract and beat to blend, about 30 seconds longer. Randomly drop four drops of red or green food color into marshmallow mixture in bowl; fold 3 to 4 times to swirl color.
• Pour into baking dish. Smooth top with damp rubber spatula. Drop red or green food color randomly on top of marshmallow mixture. Using toothpick, pull food color through marshmallow mixture to create swirl pattern over top. Let stand uncovered at least 4 hours.
• Sprinkle cutting board with about 1 tablespoon of the powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish, and gently lift in one piece onto cutting board. Spray sharp knife with cooking spray. Cut marshmallows into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.

Steps:

• Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.
• Place 1/2 cup of the water and the strawberry puree in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.
• Place remaining 3/4 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
• Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low to ensure the gelatin and puree is well-mixed.
• Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
• Gradually increase the speed of the mixer until it running on high. Whip the marshmallow mixture for 10 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
• Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours.
• Sift the powdered sugar and cornstarch together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
• Carefully peel back the foil from the marshmallow, and sprinkle the top of the marshmallow slab with the coating powder. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky.
• To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. If they are stored longer than two or three days, you may need to re-roll them in coating. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.