These delicate, fluffy marshmallows will leave bought versions standing. They are a lovely cherry recipe for using up the seasonal fruit. Plus they keep well for a few days and make excellent gifts.
Ingredients (makes about 30)
- 1 tbsp vegetable oil (or another neutral oil)
- 2 ½ cups granulated sugar
- 8 sheets leaf gelatin (or 3 packets powdered gelatin)
- 6 oz fresh cherries, pitted
- 2 large egg whites
- 1 ½ tsp vanilla bean paste (or extract)
- 3 tbsp cornstarch
- 3 tbsp powdered sugar
The Homes & Gardens method
- Grease an 8x8-inch baking pan (this GoodCook baking pan with silicone grip handles is ideal) with half the oil. Line the base and sides with parchment paper, then lightly grease the paper with the remaining oil.
- In a medium saucepan, combine the sugar and 1 cup cold water. Stir over low heat until the sugar dissolves. Insert a candy thermometer and increase the heat to medium. Bring to a boil and cook until the syrup reaches 252°F (hard-ball stage), about 15 minutes. (If you don’t have a thermometer, drop a little syrup into a glass of cold water – it should form a hard ball).
- If using leaf gelatin: soak the sheets in cold water until softened. If using powdered gelatin: sprinkle it over ½ cup cold water and allow to bloom.
- Purée the cherries in a blender (try the Nutribullet Ultra which was our testers top pick of portable blenders) until smooth, then press through a fine sieve to remove skins.
- In the bowl of a stand mixer fitted with the whisk (we don't think you can beat the KitchenAid Artisan mixer), beat the egg whites until stiff peaks form (do this just before the sugar syrup reaches temperature).
- With the mixer on low speed, slowly pour the hot sugar syrup into the egg whites in a thin stream. Increase speed to medium-high, then add the softened gelatin (squeezing out excess water if using sheets) one piece at a time. Beat for 10 minutes, until thick, glossy, and cooled to room temperature.
- Add the vanilla bean paste, then gently fold in the cherry purée—leaving it streaky for a marbled effect. Spread into the prepared pan and smooth the top. Cover loosely with plastic wrap (not touching the surface) and let set at room temperature for about 6 hours.
- Mix the cornstarch and powdered sugar together. Dust half over the marshmallow slab. Dust a sharp knife with the mixture, then cut into cubes. Toss the cubes in the remaining sugar mixture, shaking off any excess. Store in an airtight container at room temperature for up to 5 days.
For another grown-up take on a childhood treat, try our chocolate dipped cherry ice cream cones, which are decadent and delicious enough to serve as a dinner party dessert.
