For round three, we’ve got a fruity mashup – strawberries against pineapple-rosemary. In retrospect, I wish I had added some basil to the strawberry mallows for a more exotic flavor, but oh well, shoulda coulda woulda.

With spring just around the corner (finally, am I right? I feel like this winter has been particularly Narnia-esque, before Aslan saved the day), I decided to roll these in pastel sanding sugar to give them a nice crunch. Like Peeps, except way, way better.

Marshmallow madness round 3

Strawberry vs. pineapple-rosemary

Strawberry Marshmallows

From Marshmallow Madness

The Bloom

  • 1/2 cup strained strawberry puree
  • 2 tbsp cold water
  • 2 tbsp unflavored powdered gelatin

The Syrup

  • 3/4 cup sugar
  • 1/2 cup light corn syrup, divided
  • 1/2 cup strained strawberry puree
  • 1/4 cup water
  • 1/8 tsp salt
  1. Lightly coat an 8×8 inch square baking pan with cooking spray and set aside.
  2. Whisk together the strawberry puree and water in a small heatproof bowl. Whisk in the gelatin and let if soften for 10 minutes.
  3. Stir together the sugar, 1/4 cup of the corn syrup, strawberry puree, water, and salt in a medium saucepan over high heat. Boil until the temperature reaches 240F. While the syrup is cooking, use a rigid heatproof spatula to stir occasionally, scraping the bottom of the pan to keep the syrup from burning.
  4. Meanwhile, microwave  the gelatin on high until completely melted or heat over a water bath. Pour the remaining 1/4 cup of the corn syrup into the bowl and whisk together on low.
  5. When the syrup reaches 240F, slowly pour it into the mixing bowl. Increase the speed to medium and beat for 5 minutes. Increase the speed to medium-high and beat for another 5 minutes. The marshmallow has been whipped enough when it droops slightly off the whisk but still holds its shape.
  6. Pour marshmallow into prepared pan and smooth corners with an offset spatula. Let set in a cool, dry place for 6 hours.
  7. Loosen the marshmallow from the pan with a knife and cut into pieces. Dip in sanding sugar and store in airtight container.
Strawberry marshmallows

Strawberry marshmallows

These mallows make me so excited about summer and the promise of fresh berries. The flavor in these is subtle, but the strawberry puree (you can use either fresh or frozen strawberries – just puree them in a blender or food processor and strain out the seeds) guarantees that these taste like real strawberries. Can you imagine these in s’mores? Strawberry shortcake s’mores! Shortbread cookies, a nice chunk of chocolate, these strawberry mallows, and a dollop of whipped cream on top. Mmm, I can’t wait to try that out this summer.

Pineapple-Rosemary Marshmallows

From Marshmallow Madness

The Bloom

  • 1 cup unsweetened pineapple juice
  • 2 tsps fresh rosemary leaves (I used 1 tsp dried)
  • 1/4 cup cold water
  • 4 1/2 tsps unflavored powdered gelatin

The Mallowing

  • 3/4 cup sugar
  • 1/2 cup light corn syrup, divided
  • 1/4 cup unsweetened pineapple juice
  • 1/4 cup water
  • 1/4 tsp salt
  1. Lightly coat an 8×8 inch square baking pan with cooking spray and set aside.
  2. Place the juice and rosemary leaves in a large saucepan over high heat; boil until reduced to 1/2 cup, about 10 minutes. Transfer the juice with the leaves to a small heatproof bowl and place it in the freezer to cool down. When it’s cold to the touch, pour it through a sieve into a mixing bowl, discarding the leaves. Whisk the cold water into the juice, followed by the gelatin. Let it soften for 5 minutes.
  3. Stir together the sugar, 1/4 cup of the corn syrup, pineapple juice, water, and salt in a medium saucepan over high heat. Boil until the temperature reaches 240F.
  4. Meanwhile, microwave  the gelatin on high until completely melted or heat over a water bath. Pour the remaining 1/4 cup of the corn syrup into the bowl and whisk together on low.
  5. When the syrup reaches 240F, slowly pour it into the mixing bowl. Increase the speed to medium and beat for 5 minutes. Increase the speed to medium-high and beat for another 5 minutes. The marshmallow has been whipped enough when it droops slightly off the whisk but still holds its shape.
  6. Pour marshmallow into prepared pan and smooth corners with an offset spatula. Let set in a cool, dry place for 6 hours.
  7. Loosen the marshmallow from the pan with a knife and cut into pieces. Dip in sanding sugar and store in airtight container.
Pineapple-rosemary marshmallows

Pineapple-rosemary marshmallows

I love, love love love rosemary, and was so excited to see this recipe in the book. And boy, these mallows did not disappoint. I bought a packet of fresh rosemary and then lost it somehow (and my kitchen is tiny, so I’m not sure how that happened) so I had to use dried rosemary and ended up going a little overboard. Next time, I’d probably scale it back to 1/2 or even 1/4 tsp of the dried herb. Even so, I was a huge fan of these mallows. The flavor combination is unexpected, but works incredibly well. The earthiness of the rosemary is a nice contrast to the natural sweetness of the pineapple, which is enhanced when you cook the juice.

For me, this round was a no-brainer – pineapple-rosemary all the way! At the office though, the strawberry was the winner. No surprise there – both marshmallows are delicious, but of the two, the strawberry is definitely more of a crowd-pleaser.

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