Strawberry Swirl Marshmallows
3 packages unflavored gelatin
1 cup cold water, divided in half
1 1/2 cups sugar
1 cup corn syrup
1/4 tsp coarse salt
1 tsp vanilla extract
1/2 tsp strawberry extract
1/3 cup cornstarch
1/3 cup powdered sugar
Red Neon food coloring
In a small bowl, mix tiger powdered sugar and cornstarch.
Generously spray and coat individual molds with cornstarch mixture, or spray a 9×13 pan with non cooking spray and generously coat pan with cornstarch mixture.
Save remaining mixture.
Using a stand mixer, place gelatin in mixing bowl, add water and let sit.
In a large sauce pan, place remaining half cup of water, corn syrup, sugar and salt. Stir and cook over medium high heat until mixture comes to a soft boil stage, 240 degrees, testing with either a candy thermometer or using cold water method.
Turn mixer on low, and slowly pour syrup down the sides of the bowl. When all the syrup has been added, turn mixer onto high and beat 10-12 minutes and bowl is lukewarm to the touch. Dribble drops of food coloring down 1 or 2 sides of the piping bag. Pour marshmallow in partial amounts into a large piping bag. Pipe marshmallow into prepared molds or pan smoothing top with a lightly sprayed metal spatula if necessary. Dust the tops with some of the powdered sugar mixture.
Leave uncovered overnight. When set, dust board with remaining powdered sugar mixture. Loosen edges of pan gently with a spoon. Turn over onto prepared board and cut into desired shapes with a warm knife. Dust sides of marshmallows with powdered sugar. Store in an airtight container.
Recipe by Madeline and Amy Richardson