Summery Peach Marshmallows

Ingredients

• 1 cup Fresh peaches (diced small, unpeeled)
• 2 cup Granulated sugar (divided (approximate based on standard marshmallow recipes))
• 1 tbsp Lemon juice (for the peach reduction)
• 1 cup Water (divided for blooming gelatin and sugar syrup)
• 3 packet Unflavored gelatin (approx. 21g total)
• 0.5 cup Light corn syrup (essential for texture)
• 1 tsp Vanilla extract
• 0.5 cup Powdered sugar (for coating)
• Cooking spray (for greasing the pan and knife)

Steps

1. 1

   Dice the peaches into very small pieces. Do not peel them, as the skin adds color and texture.

2. 2

   In a small saucepan, combine the diced peaches with a small amount of sugar and the lemon juice. Simmer over medium-low heat for about 10 minutes, stirring and mashing the peaches to break them down into a thick reduction.

3. 3

   In the bowl of a stand mixer, combine a portion of the water with the peach reduction. Sprinkle the gelatin evenly over the top and let it bloom while you prepare the syrup.

4. 4

   In a separate saucepan, combine the remaining sugar, corn syrup, and remaining water. Stir over medium heat until the sugar dissolves.

5. 5

   Bring the sugar mixture to a simmer and cook for about 10 minutes without stirring until it reaches 240°F (115°C) on a candy thermometer.

6. 6

   Turn the stand mixer on low speed. Very carefully and slowly, pour the hot liquid sugar mixture down the side of the bowl into the gelatin and peach mixture.

7. 7

   Add the vanilla extract. Increase the mixer speed to high and whip the mixture for 8 to 10 minutes until it is very thick, fluffy, and the bowl feels lukewarm to the touch.

8. 8

   Grease a 9x9 inch baking pan with cooking spray. Transfer the marshmallow fluff into the pan and smooth the top with a greased spatula.

9. 9

   Let the marshmallows rest to set. This will take 2 hours in the refrigerator or 4 hours at room temperature.

10. 10

    Once set, prepare a cutting surface with powdered sugar. Spray a sharp knife with cooking spray to prevent sticking.

11. 11

    Slice the marshmallows into squares. If the cooking spray leaves a yellow residue on the edges, you can dab it off with a paper towel.

12. 12

    Toss the cut marshmallows in powdered sugar until all sides are coated. This prevents them from sticking to each other.

Notes

To prevent the knife from sticking while cutting, use a generous amount of cooking spray on the blade. You can wipe off any excess oil from the marshmallows before rolling them in powdered sugar. These marshmallows can be stored in an airtight container at room temperature.

Nutrition per serving

• dessert
• snack
• peach
• marshmallow
• confectionery
• summer
• fruit-based