I'm seriously obsessed with marshmallows: something about their light, fluffy texture and subtly sweet flavor makes me think I'm not really indulging. That is, until I look down and see that most of the bag is missing. I especially love creating homemade marshmallows with unusual flavors, and since blueberries are practically bursting from the tables of farmers markets everywhere, it's only appropriate to highlight their sweet, seasonal goodness in a marshmallow form.
Shauna Sever's Marshmallow Madness! cookbook has a recipe for strawberry marshmallows that uses no artificial extracts, only real fruit puree and freeze-dried berries. Intrigued, I tweaked the recipe a little to create these adorable, bite-sized blueberry marshmallows. The freeze-dried berries rehydrate slightly in the marshmallow and provide more berry flavor and a chewy texture.
Toss these mini marshmallows on top of frozen yogurt, dip them in melted chocolate, or eat them solo. They make a great gift or a fun party snack. Now's the time to make a homemade batch of blueberry marshmallows.
1/4 cup cornstarch Makes about 400 1/2 inch pieces.
1/4 cup powdered sugar
1 cup blueberry puree, thawed to room temperature, divided
6 tablespoons cold water, divided
2 tablespoons unflavored powdered gelatin
3/4 cup granulated sugar
1/2 cup light corn syrup, divided
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup freeze-dried blueberries
1/4 cup cornstarch
Makes about 400 1/2 inch pieces.