Summery Peach Marshmallows

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.

   Start 10-minute timer
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 (116 °C) (115°C (239 °F)) on a candy thermometer.

   Start 10-minute timer
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.

   Start 10-minute timer
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.

   Start 2-hour timer
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.