I can't tell you how much I enjoy having a garden this summer! I do NOT miss my little concrete patio where every herb I tried to grow would die within a week. We are currently in the heart of tomato + blackberry season & each morning I run outside to pick the juicy ripe ones. there are a TON of blackberries on the verge of ripeness that I planned to turn into a jam to last till fall, but I wanted to make something special with them first for the blog. I fell in love with making homemade marshmallows when I whipped up the classic fluffy vanilla ones back in the spring. I can't explain how much better homemade marshmallows are then those nasty store bought ones. I thought it was time to experiment with some fun flavours & blackberries seemed like the perfect start. they give a hint of tartness & turn them into a gorgeous purple pink hue.To whip these up I used KitchenAid's new Artisan® Mini Mixer! Marshmallows are sure to test out your mixer, as you have to whip them for a long time to get the right consistency (I wouldn't want to whip these by hand!). As you can see, the Mini Mixer held up just as perfectly as its iconic sibling, the KitchenAid® Stand Mixer & is the perfect size to make a batch of marshmallows. The best part is pouring in the boiled sugar mixture & watching it turn from a liquid to a fluffy white right before your eyes!
p.s. You can roast these marshmallows over the campfire & pair them with creamy white chocolate + graham cracker for a fancy pant s'more!
- 1/2 cups blackberry puree
- 1/2 cups water
- 3/4 ozs gelatin
- 2 cups white sugar
- 2/3 cups white corn syrup
- 1 pinch of salt
- 1 tsp pure vanilla extract
- 1/2 cups corn startch
- 1/2 cups powdered sugar
Using a blender, puree the blackberries. strain mixture twice to remove any pulp or seeds. Set aside 1/2 cup of the strained puree mixture.
Line a 13x9 baking dish with parchment paper & grease with oil.
Add 1/2 cup blackberry puree & gelatin into the bowl of a stand mixer. Let stand until the gelatin softens, about 10 minutes.
Add water into a sauce pan over medium heat. Add sugar, corn syrup & salt. Stir until sugar dissolves.
Increase heat to high & boil (do not stir) until temperature reaches 230-250 degrees, about 6-8 minutes.
Using the whisk attachment, turn on mixer to low speed & slowly pour in boiling hot syrup.
Once syrup is mixed evenly with the gelatin, add vanilla & increase speed to high. beat until mixture is thick & fluffy, about 15 minutes.
Pour into baking dish immediately & let stand at room temperature until firm, about 2-3 hours.
Sift corn starch & powdered sugar over mixture before slicing. toss each slice in the powdered sugar mixture as well to prevent them from sticking together once stored!