Several weeks ago I was hanging out over at Carol and Greg’s place. Much to my chagrin, sweet Carol mentioned that sometimes she feels like she can’t post under her own name here at CCX, so she posts anonymously because the topics often make her blush. Imagine that! She also mentioned that the “kahlua marshmallow” idea came from her – anonymously. She so inspired me that I had to create a marshmallow just for Carol, but not the kahlua ones she had imagined.
For this recipe, there will be absolutely no blush-inducing comments. No talk of spanking benches or sex toy mishaps or assless chaps. No mention of that thing boy-most-likely-to does with his tongue. No new ideas for Saturday night adventures. No blog fantasies about Heraldo or Carson Park Ranger. No photos of drag queens or discussions of stiletto heels and sequined panties. No shameless flirtation with Jane Doe, Erin, Headwrapper, Mresquan and…..oh, who am I kidding….all the rest of you. And there certainly won’t be any mention of Carol’s own shameless flirtation with Humboldt Turtle over at The Herald. Ahem. And so I give you (in recipe format for you email beggers – sorry for the slacking):
Blushing Pink Marshmallows
4 envelopes gelatin
1/2 cup strawberry puree
1 and 1/4 cup water
3 cups sugar
1 and 1/4 cups light corn syrup
1/4 teaspoon salt
powdered sugar and cornstarch for dusting
Line a 13″ x 9″ pan with aluminum foil and lightly rub with vegetable oil.
Mix the strawberry puree and 1/2 cup of the water in the bowl of a stand mixer fitted with the whip attachment. Sprinkle the gelatin over to soften.
Put the sugar, corn syrup, remaining 3/4 cup water and salt in a saucepan and bring to a boil. Cook until it reaches the soft ball stage (234 – 240 F).
Turn the mixer on to full speed and slowly pour the hot syrup down the sides of the bowl. Whip until the mixture is very stiff and fluffy, about 15 minutes.
Pour into the prepared pan and smooth with a spatula. Let sit uncovered at room temperature for at least 8 hours.
Mix equal parts powdered sugar and corn starch and spread some onto your work surface. Turn the marshmallow mass out onto this and peel off the foil. Dust with more sugar/starch. Slice into squares using a thin-bladed knife and dip all cut edges into the sugar/starch mixture.
Marshmallows will keep several weeks if kept in an airtight container at room temperature.
If you need more in-depth instruction with photos, look here.
These marshmallows are delicious and so pretty with just their faint hint of blushing spring pink. When I took them to work they were snapped up so quickly I didn’t even have time to save any to deliver to the muse herself. Sorry, Carol!