Strawberry & Lemon Marshmallows

For my daughter's first birthday I had a pink lemonade theme, and made some homemade lemon and strawberry marshmallows.  I dipped the bottoms in a light coating of white chocolate and put them on sticks to make it easier for the kids to handle.

Strawberry Marshmallows

INGREDIENTS

3 packages unflavored gelatin
1 cup ice cold water, divided
2 cups granulated sugar
1 cup light corn syrup
1/8 cup dried strawberries, finely chopped
1/4 tsp kosher salt
2 tsp strawberry extract or flavoring
red food color
1/4 cup powdered sugar
1/4 cup cornstarch

Lemon Marshmallows

INGREDIENTS

3 packages unflavored gelatin
1 cup ice cold water, divided
2 cups granulated sugar
1 cup light corn syrup
grated lemon peel from 1 lemon
1/4 tsp kosher salt
2 tsp lemon extract
yellow food color
1/4 cup powdered sugar
1/4 cup cornstarch

DIRECTIONS
Sift together confectioners' sugar and cornstarch.  Lightly butter the bottom and sides of a 13" by 9" baking pan. Line the bottom of the pan with parchment paper, not necessary but helpful. Then sift about 1/8 cup of the powdered sugar and cornstarch mixture onto the bottom of the pan.  Add 1/2 cup cold water into the bowl of an electric mixer. Sprinkle gelatin over the water and let stand until softened (about 15 minutes)

In a heavy bottomed saucepan, add the sugar, corn syrup, salt, lemon peel or dried strawberries and 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Use a wet pastry brush and wipe sugar crystals from the sides of the pot, boil for about two minute. Boil on high, until the syrup reaches 240F, about 10 minutes. Remove from heat.

Using a whisk attachment, turn your mixer on low and slowly pour the hot syrup into the gelatin. Slowly increase the speed to high and beat until it comes together and looks like thick marshmallow fluff, about 10 minutes. Add extract and 2-5 drops of food coloring (until color desired is reached, I wanted it pale so only used 3) beat to combine, about 30 -60 seconds.

If you use butter to lightly butter the rubber spatula first it makes it easier to spread out.  Pour marshmallow mixture into the prepared pan and spread with a rubber spatula, scraping out the bowl.  Sift about 1/8 cup of the powdered sugar and cornstarch mixture onto the marshmallows and let stand, uncovered on the counter until set, about 3-6 hours (depends on humidity).

Run a knife around the perimeter of the pan, and invert onto a cutting board which has been dusted with about 1 TBSP of the powdered sugar and cornstarch mixture.  Put remaining sugar and cornstarch mixture in a bowl.  Peel off the parchment paper, if you used it and cut the marshmallows into small squares.  I do about 1"x1" squares.  Toss in sugar and cornstarch mixture in the bowl, shake off and store in an airtight container, separating layers with parchment paper.