Partridgeberry Marshmallows

marshmallow, partridgeberry, newfoundland, dessert, sweet

It’s been bitterly cold for days here and I was starting to lose hope for all chances of ever warming up so I wanted to make something I could have a little snack with something warm.  While I don’t know if these would be good in hot chocolate, I do know that these would be great WITH hot chocolate.

The cool thing about marshmallows is that they are so deceptively easy to make, yet no one really thinks about making them.  And once you’ve had the homemade kind, it’s really hard to go back to the store bought chewy styrofoam ones.  The only reason I use the store bought ones is for Rice Krispie treats like my Apricot Curry Rice Krispies or my Cinnamon Bun Bites.  Both use the store bought marshmallows wonderfully.

These, though, offer the sweet, airy texture of marshmallow and the slightly tart perkiness of the partridgeberry.  The wonderful red swirl throughout the marshmallow isn’t necessary but it looks really good when you bring them out for guests.  I adapted this recipe for one using Nutella from www.papernstitchblog.com.

First lay out parchment paper over a 9×13 pan and dust extensively with powdered sugar. They will be sticky.

Pour the three packs of gelatin into 1/2 cup of water and let it sit for about ten minutes.

While you wait for the gelatin go ahead and add the rest of the water, corn syrup , salt, sugar to a medium saucepan. Bring to a boil and allow the candy thermometer to reach 240 degrees.

Next in your mixing bowl combine the gelatin and slowly add the sugar stovetop mixture. Be careful it will be very hot. Beat in the mixer for about 8 minutes until the bowl is warm to the touch and the mixture resembles marshmallow fluff. Now you can add flavor to the marshmallows by adding in your vanilla.

Next add in about 1/4 of the partridgeberry jam and beat until smooth about 1 minute. Work quickly and pour the marshmallow mixture into the pan and use a spatula sprayed with grease to smooth it out.

Then using a knife swirl the rest of the jam into the marshmallows.  Let it sit for about six hours or overnight.

Cut as desired and dust the marshmallows with the rest of the powered sugar.


Print Recipe
Partridgeberry Marshmallows
Course Dessert
Servings
pieces
Ingredients
Course Dessert
Servings
pieces
Ingredients
Instructions
  1. First lay out parchment paper over a 9×13 pan and dust extensively with powdered sugar. They will be sticky.
  2. Pour the three packs of gelatin into 1/2 cup of water and let it sit for about ten minutes.
  3. While you wait for the gelatin go ahead and add the rest of the water, corn syrup, salt, and sugar to a medium saucepan. Bring to a boil and allow the candy thermometer to reach 240 degrees.
  4. With the whisk attachment on your stand mixer combine the gelatin and slowly add the sugar stovetop mixture while the mixer is on low. Be careful it will be very hot. Turn the mixer to high and whip for about 8 minutes until the bowl is warm to the touch and the mixture resembles marshmallow fluff. Now you can add flavor to the marshmallows by adding in your vanilla.
  5. Next add in about 1/4 of the partridgeberry jam and beat until smooth about 1 minute. Work quickly and pour the marshmallow mixture into the pan and use a spatula sprayed with grease to smooth it out.
  6. Then using a knife swirl the rest of the jam into the marshmallows. Let it sit for about six hours or overnight.
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