Categories: dessert
Ingredients
- 3 packages unflavored gelatin
- 1 cup hibiscus "juice", divided
- 12 ounces granulated sugar, approximately 1 1/2 cups
- 1 cup light corn syrup (or glucose)
- 1 tsp. Lemon zest
- 2-4 Tbl. Lemon juice (depending on your preference)
- 1 teaspoon kosher salt
- 1/4 cup confectioners’ sugar
- 1/4 cup cornstarch
- Nonstick spray
Directions
- Place the gelatin and 1/2 cup of the hibiscus “juice” in the bowl of a stand mixer fitted with the whisk attachment. In a small saucepan combine the remaining 1/2 hibiscus “juice”, granulated sugar, corn syrup, lemon zest, juice and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
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Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. While the mixture is whipping prepare the pans as follows.
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Combine the confectioners’ sugar and cornstarch in a small bowl. Line a 13 by 9-inch metal baking pan with aluminum then spray with pan spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.When ready, pour the marshmallow fluff into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours.
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Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or sharp knife dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.