Tart Cherry Marshmallows
Servings: 6-8 | Difficulty: Medium
Ingredients
¼ cup vegetable oil
3 packets of unflavored gelatin
1 cup R.W. Knudsen® Organic Just Tart Cherry juice, divided
1 cup light corn syrup
2 cups sugar
2 tsp vanilla extract
¼ tsp salt
1 cup powdered sugar
Directions
Prepare a 9x9-inch baking pan by liberally oiling the sides and bottom. Cut two pieces of parchment paper, one 9x14-inches and another 9x24-inches. Lay the 9x14-inch piece centered on the oiled pan, oil the parchment liberally, then lay the longer sheet of parchment in the other direction so that one side of the pan is covered and the other side has a long overhang of parchment, this will be used to cover the finished marshmallows as they set. Liberally oil the second sheet of parchment and set aside.
Add the gelatin and ½ cup of tart cherry juice to the bowl of a stand mixer with the whisk attachment and mix on low until just combined.
In a medium pot over medium heat add remaining ½ cup of tart cherry juice, corn syrup and sugar and bring to a boil. You can stir gently at the start but once boiling do not stir the liquid. You will cook this mixture until it reaches 240ºF. Once the sugar has reached the desired temperature, turn off the heat. Turn the stand mixer on low and let the gelatin break up a bit before adding the sugar mixture. Slowly pour the hot sugar into the side of the mixing bowl while slowly mixing. Once all the sugar has been added, turn up the speed to high and whip for 10 minutes. The marshmallow should be light and fluffy and the bowl of your mixer should be barely warm. Using an oiled rubber spatula pour the marshmallow into your prepared dish and smooth the top. Bring the overhanging oiled parchment over the top of your marshmallow, smoothing it flat with your hand. Let sit at room temperature for at least four hours.
After four hours, liberally cover a cutting board with powdered sugar. Use the parchment paper to pull your marshmallows out of the baking dish and flip it onto your cutting board. Cover the top of the marshmallow liberally with powdered sugar. Using a sharp knife, cut the marshmallow into squares for s’mores, hot chocolate, or a sweet treat!