Blueberries And Cream Marshmallows

Blueberry Marshmallows 

Ingredients:
3 envelopes unflavored gelatin
1.5 cups sugar
3/4 cup light corn syrup
1/4 tsp salt
1 tbsp vanilla paste
1/4 cup clementine blueberry sauce, liquid only
2 tbsp cornstarch
2 tbsp powdered sugar

Directions:
In the bowl of a stand mixer fitted with the whisk attachment, combine the gelatin with 1/2 cup of cold water. Let that stand while you prep the syrup. We’re letting the gelatin bloom and absorb liquid now so it can dissolve evenly later.

In a saucepan, combine the sugar, corn syrup, salt, and 1/2 cup of water over medium heat. Cook until the sugar dissolves, then turn the heat to high. Cook the mixture to 240 degrees F on a thermometer. Take it off the heat.

With the mixer running on low, slowly pour in the syrup. Turn the mixer to high and whip for 13 minutes, then add the vanilla and blueberry sauce. Whip for another 2 minutes.

Whisk to combine the cornstarch and powdered sugar, then sprinkle evenly into an 8x8 baking dish. Pour the marshmallow mixture on top and use wet fingers to spread out evenly, if needed. Let the marshmallows sit out at room temperature uncovered for at least 8 hours, so they can dry out.

When you’re ready to cut them, grab the marshmallow rectangle from the pan and lay it out on a cutting board. Cut into squares. Enjoy!