Allergen Free (but not vegan) marshmallows from Lisa

[reborin]

Strawberry Marshmallows

4 envelopes gelatin
1/2 c strawberry puree (I used frozen organic)
1-1/4 c water
3 c brown sugar
1-1/4 c maple syrup
1/4 tsp salt
powdered sugar and potato starch for dusting

Line a sheet pan with a 1" rim with aluminum foil. coat the foil with
vegetable oil or non-stick spray. Fit the mixer with the whisk
attachment.

Mix the strawberry puree and 1/2 cup
of the water in the bowl of a stand mixer and sprinkle the gelatin
over to soften.

Put the sugar, syrup, remaining 3/4 cup water and salt in a heavy
saucepan. Bring to a boil and cook until it reaches the soft-ball
stage (234-240 F).

With the mixer at full speed, pour all of the hot syrup slowly down
the side of the bowl. Be careful as the mixture is very liquid and
hot at this point and some may splash out of the bowl - use a splash
guard if you have one. whip until the mixture is very fluffy and
stiff, about 8-10 minutes. pour mixture into the foil-lined pan and
smooth with an oiled offset spatula so that it's level with the top
of the rim (it won't completely fill the pan). Allow the mixture to
sit, uncovered at room temp for 10 to 12 hours.

Mix equal parts powdered sugar and potato starch and sift generously
over the rested marshmallow slab. Turn it out onto a cutting board or
counter, peel off foil and dust with more sugar/starch mixture. Slice
with a thin-bladed oiled knife or oiled cookie cutters. Dip all cut
edges in sugar/starch mixture and shake off excess. Marshmallows will
keep several weeks at room temp in an air-tight container.

Variation - Chocolate Marshmallows:
Replace strawberry puree and initial 1/2 cup of water in mixing bowl
with 1/2 cup of cocoa disolved in 1/2 cup boiling water in a separate
bowl. Soften gelatine in an additional 1/4 cup cold water in mixing
bowl. Add cocoa mixture to mixing bowl and procede with recipe as
above. This will produce a marshmallow with a strong chocolate
flavor, but somewhat denser than the strawberry version. To get a
lighter texture as well as a lighter chocolate flavor, reduce cocoa
to 1/4 cup.

Variation - Vanilla Marshmallows:
Replace strawberry puree and initial 1/2 cup of water in mixing bowl
with 3/4 cup water and 2 teaspoons of vanilla extract or the seeds
scraped from 2 vanilla beans.