Homemade Purple Sweet Potato Marshmallows

Ingredients

• 125 ml Water (for the gelatin)
• 20 g Powdered gelatin
• 200 g Sugar
• 80 ml Water (for the syrup)
• 1 tbsp Purple sweet potato powder (for color and flavor)
• Cornstarch (for dusting the pan and finished marshmallows)

Steps

1. 1

   In a small bowl, combine 125 ml of water with the gelatin. Leave to bloom for approximately 10-15 minutes.

2. 2

   Combine the sugar and 80 ml of water in a saucepan. Place over medium heat and bring to a boil; cook until a clear syrup forms (about 115-118°C, if using a thermometer).

3. 3

   Melt the bloomed gelatin in a double boiler or in short bursts in the microwave (do not let it boil), then pour it into a large mixing bowl.

4. 4

   Begin whipping the gelatin with a mixer on low speed, gradually pouring in the hot sugar syrup in a thin stream.

5. 5

   Increase the mixer speed to high and whip the mixture until it becomes thick, fluffy, and white.

6. 6

   Add the purple sweet potato powder and continue whipping until the color is evenly distributed and stiff peaks form.

7. 7

   Prepare the pan by lining it with parchment paper or plastic wrap and generously dusting it with cornstarch.

8. 8

   Transfer the mixture to the pan and smooth the surface with a spatula. Dust the top with cornstarch as well.

9. 9

   Leave the marshmallow mixture to set at room temperature for at least 4 hours (preferably overnight).

10. 10

    Remove the marshmallow slab from the pan, cut it into cubes with a sharp knife dusted with cornstarch, and coat each piece in cornstarch to prevent them from sticking together.

Notes

Purple sweet potato powder can be replaced with a few drops of food coloring or berry powder. Store in an airtight container at room temperature.

Nutrition per serving

• dessert
• marshmallows
• sweets
• gluten-free
• homemade sweets
• purple sweet potato