Cherry Marshmallows

 

Vegetable oil

1

cup water

4

envelopes unflavored gelatin

2 1/2

cups granulated sugar

2/3

cup cherry preserves or jam

2/3

cup light corn syrup

Dash salt

Red food color

Powdered sugar for dusting

• 1 Using pastry brush, coat 13x9-inch (3-quart) glass baking dish with oil. Line dish with parchment paper so paper also covers sides of dish. Brush paper with oil.
• 2 Pour 1/2 cup of the water into large bowl. Sprinkle gelatin over water; let stand about 5 minutes to soften.
• 3 Meanwhile, in 2-quart saucepan, mix remaining 1/2 cup water, the granulated sugar, cherry preserves, corn syrup and salt. Heat to boiling over high heat, stirring frequently. Continue to boil without stirring until mixture reaches 240°F (soft-ball stage) on candy/deep-fry thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable.
• 4 Carefully pour cherry mixture into bowl of stand mixer bowl; beat with whisk attachment on low speed until mixture is slightly cooled. Gradually increase speed to medium-high; beat 20 to 30 minutes or until mixture is completely cool and peaks form.
• 5 Pour mixture into baking dish. Sprinkle a few drop red food color on top; use sharp knife to swirl food color into mixture (do not over swirl). Let stand uncovered about 4 hours or until firm.
• 6 Sprinkle cutting board or work surface with about 1 tablespoon powdered sugar. Carefully invert dish onto board to remove marshmallow. Using well-oiled knife, cut marshmallow into 1 1/2-inch squares. In bowl of powdered sugar, lightly toss marshmallow squares to coat; shake off excess. Store in airtight container at room temperature up to 3 weeks.