These fluffy marshmallows make a pretty addition to any sweets course. Pictured with our Lemon Zest Linzer Cookies and Mini Vanilla Rosette Cupcakes.
Mini Strawberry Bundt Marshmallows
Serves: 24
Ingredients
- 3 tablespoons unflavored gelatin powder
- ½ cup cold water
- 1 ¾ cups granulated sugar
- ⅛ teaspoon fine sea salt
- ⅓ cup plus 1 tablespoon water
- ¾ cup light corn syrup
- 2 teaspoons strawberry extract
- Pink paste food coloring
- Lavender sugar sprinkles
- Confectioners’ sugar, for dusting
Instructions
- In a small microwave-safe bowl, combine gelatin powder and cold water, stirring until blended.
- In a medium saucepan, combine granulated sugar, salt, and ⅓ cup plus 1 tablespoon water. Bring to a boil until temperature reaches 240° on a candy thermometer, approximately 10 minutes.
- Heat gelatin in the microwave until liquefied, approximately 15 seconds.
- Transfer gelatin to a medium heat-proof mixing bowl. Add corn syrup, beating at low speed with a mixer fitted with a whisk attachment. Gradually add hot sugar syrup to gelatin mixture. Increase to medium speed, whisking until fluffy, 8 to 9 minutes. Add strawberry extract and food coloring until desired color is achieved, whisking until combined.
- Transfer mixture to a piping bag fitted with a small circular tip (Wilton #10).
- Spray 24 wells of mini Bundt molds* with cooking spray. Sprinkle lavender sprinkles into each prepared well. Pipe marshmallow mixture into each well. Dust with confectioners’ sugar. Leave to dry at room temperature for at least 5 hours.
- Invert each cavity to release marshmallows. Toss marshmallows in more confectioners’ sugar, if desired. Using a pastry brush, brush off excess.
Notes
*We used 15-well (1 5⁄8 -inch) Mini Bundt Silicone Cake Molds from Hobby Lobby.
