Sunday, April 8, 2012

Prickly Pear-Ginger Marshmallows

Peeps schmeeps. Who needs 'em? But as they are ubiquitous at Easter, I figured I should at least make some festive-colored marshmallows. I had some prickly pear juice in my fridge, so I decided I would make some pink ones. Mine don't look quite as nice as the pretty, vibrant Peeps, but I guarantee that mine taste a lot better!

canola oil
powdered sugar
1/2 C cold water + 1/2 C prickly pear juice, divided
1 T freshly squeezed Meyer lemon juice
3, 1/4-ounce envelopes unflavored gelatin
2 C organic raw sugar
2/3 C ginger syrup
1/4 t pink Himalaya salt

Prepare a 9×13 inch pan by oiling it with canola oil. Dust powdered sugar over the oiled sides of the pan.

Place 1/2 C of water-prickly pear-lemon juice mixture in a large mixing bowl. Sprinkle gelatin over water and allow to soften, 5 minutes.

Place remaining water, juice sugar, syrups, and salt into a large saucepan. Melt all of the ingredients together, without stirring, and bring to a boil. Boil until the syrup reaches 240 F on a candy thermometer.

With the mixer on low speed, slowly pour hot syrup down the side of the bowl, being sure to avoid the whisk as it will splatter the syrup and could possibly burn you. Once all of the syrup is incorporated gradually increase mixer speed and whip on high until the mixuture turns pale and become very thick and stiff. Spread the marshmallow into the prepared pan.

Allow to set at room temperature for at least 4 hours or overnight, if possible.

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