By Jenny Bazzetta, Kakao Chocolate
Lychees bring a delicate sweetness to these handmade marshmallows. Eat them like candy or make grown-up s’mores with your favorite chocolate and chocolate graham crackers.
Yield | 15 marshmallows |
- nonstick cooking spray
- 4 Tbsp unflavored gelatin
- 1¼ cups + 2/3 cup lychee purée*, divided
- ½ cup water
- 1¼ cups light corn syrup
- 2 cups granulated sugar
- 3 Tbsp powdered sugar
- 1 Tbsp cornstarch
| Preparation | Coat a 9x13-inch pan with a thin layer of nonstick cooking spray. Stir together gelatin and 1¼ cups lychee purée. Set aside to let the gelatin bloom. Place water, remaining lychee purée, corn syrup and sugar in a 6-quart saucepan over medium heat. Using a pastry brush that has been dipped in warm water, brush down the insides of the pot to remove any loose bits of sugar. Boil the mixture, without stirring, until it reaches 250⁰F, using a candy thermometer to gauge the temperature. Remove from heat and stir in the bloomed gelatin mixture until thoroughly combined. Beat the mixture with a hand mixer or stand mixer, gradually increasing the speed from low to high. Continue to beat the mixture for 10 minutes. Spread the marshmallow into the prepared pan and let it cool overnight. Whisk together the powdered sugar and cornstarch and lightly dust the top of the marshmallows with the powdered mixture. Invert the pan onto a cutting board. If the marshmallow doesn’t release easily, run a knife around the edges of the pan. Cut marshmallows with a knife or pizza cutter coated with the powdered mixture. Lightly dust all sides of the marshmallows with the remainder of the mix.
* To make lychee purée, peel and seed ripe lychees. Place in a blender or food processor and purée until smooth.
Stop by Straub's to pick up more delicious recipes featuring lychees. Visit straubs.com for information on its four locations.