Along with toffee, I make marshmallows to give away around the holidays. This year they were jazzed up with some passion fruit. Passion fruit is so hot right now.
- 1/2 cup frozen passion fruit puree, thawed
- 1/2 cup passion fruit juice 3 envelopes unflavored gelatin (3/4oz total)
- 2 cups sugar
- 2/3 cup corn syrup
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup potato starch (or corn starch)
- 1/2 cup powdered sugar
Special equipment: candy thermometer stand mixer with whisk attachment
Line a 13×9-inch pan with foil, letting some overhang to make lifting the marshmallow out easier. Coat lightly with non-stick spray or butter.
Combine the passion fruit puree and juice well. Pour 1/2 cup into bowl of stand-mixer. Sprinkle gelatin over water and let stand.
Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup passion fruit mixture in heavy medium saucepan (with a handle preferably). Over medium heat, stir super-gently with a heatproof spatula, or swirl the pan every so slightly, just for the first couple minutes to dissolve the sugar, being careful not to let any sugar granules stick to the sides of the pan (if they do, wash them down with a wet pastry brush).
Once sugar had dissolved, attach a candy thermometer and never stir it again until it reaches 240º, about 8 minutes. It will boil up the pan quite a bit as it gets going- just keep an eye on it so it doesn’t boil over, adjusting the heat accordingly.
With the mixer running on low speed with the whisk attachment, slowly pour the hot syrup into the gelatin in a thin stream, running down the side of the bowl so the whisk doesn’t splash it all over. Don’t worry about the syrup that sticks to the bowl.
Increase the mixer speed to high and beat until very stiff and cooled to lukewarm – it should take 10-15 minutes. Add vanilla and beat to blend, about 30 seconds.
Spread the marshmallow into the greased pan and smooth the top as best you can. You can spray a piece of wax paper with non-stick spray and pat it over the top to smooth it out better. Let stand for at least 4 hours before cutting. Overnight is even better. Pictured above is one recipe of passion fruit marshmallow, topped with one recipe of vanilla marshmallow (https://wordpress.com/block-editor/post/bakersanonymous.org/175) – after the passion fruit mallow is smoothed in the pan, leave it uncovered while you make the vanilla marshmallow and spread that on top. Then smooth with greased parchment. Sift starch and powdered sugar together and dust your work surface. Lift marshmallow out and cut into squares using a rotary pizza cutter dusted with sugar/starch. Or a large knife also coated. Roll in sugar/starch until all sides are coated before stacking or packing.