Summer Berry Marshmallows

Ingredients

2 packages unflavored gelatin

4 Tbsp Summer Berry Sweet Dip Mix

1/2 cup cold water

3/4 cup granulated sugar

1/2 cup light corn syrup

1/8 tsp Sea Salt

1/4 cup water

1 tsp pure vanilla extract

vegetable oil

3 tablespoons icing sugar

3 tablespoons cornstarch

DIRECTIONS

In a stand mixing bowl add 2 packs gelatin, Summer Berry mix and 1/2 cup cold water. Stir to remove lumps. Use whisk attachment.

In your Multipot, combine sugar, corn syrup, salt, and water. Heat on medium-high with the lid on for a few minutes to bring it to a boil. Then, remove the lid and heat over high heat until a candy thermometer reads exactly 240 degrees F. (I use a BBQ thermometer) Takes about 6-8 minutes. As soon as it reaches temperature, remove it from the heat. (CAUTION: VERY HOT!!!)

With the whisk attached to the stand mixer, start mixing the gelatin summer berry mix on low speed. Slowly pour the hot sugar mixture into the bowl. (this is why I LOVE the multipot pouring spout)

While this is whisking, get your sheet liners ready. Drizzle a LITTLE vegetable oil over and spread around. This is just a little, only use enough to create a very thin oil film.

In your 4 cup bowl mix cornstarch with icing sugar. Mix well and sift if possible to get a perfect consistency. Use 1/3 of sugar cornstarch mix. (IMPORTANT - make sure you do the sides and bottom of the liner - any place without the powdered dusting will stick like glue - trust me!)

Once all of the hot sugar mixture has been added, turn the speed to high and continue to mix until you get a beautiful pale pink marshmallow mixture . It is at this time I add my vanilla extract. When mixture is just warm to the touch, about 12 minutes. (***don’t wait too long as this set up quick and becomes sticky fast)

Use spatula to transfer the finished marshmallow mixture from the mixer bowl to sheet pan and spread to create an even layer. Top with remaining half sugar cornstarch mixture, I use a fine strainer.

Allow the marshmallows to sit uncovered 4-10 hours (Put in a safe place out of direct sunlight)

Position a flexible cutting mat over top and flip out.

Using a sharp knife, Cut into desired shapes (cookie cutters work as long as you dust them with icing sugar mixture)

Insure each individual marshmallow is dusted to prevent sticking. Store in air tight container. They can also be frozen if needed.