Pink Grapefruit Marshmallows
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
59
Spice
56
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Brush the bottom and sides of a 9-inch square baking pan with vegetable oil
2
Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess
3
Using a vegetable peeler, remove the zest from the grapefruit in strips then use a small sharp knife to remove any white pith from the undersides of the zest
4
Reserve the grapefruit
5
Finely chop the zest then transfer to the bowl of a food processor and add the granulated sugar
6
Process until the zest is finely ground, 1 to 2 minutes
7
Squeeze and strain enough juice from the grapefruit to measure 1/2 cup and transfer to the bowl of a stand mixer fitted with the whisk attachment
8
Add 2 tablespoons water, then sprinkle gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with the grapefruit juice and water
9
Let soften while you make the sugar syrup
10
In a heavy 3- to 4-quart saucepan, combine the zest-sugar mixture with the corn syrup, salt, and 1/2 cup water
11
Place over moderate heat and bring to a boil, stirring until the sugar is dissolved
12
Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage)
13
Remove from heat and let stand briefly to let bubbles dissipate slightly
14
With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl
15
Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes
16
Beat in the food coloring, adding more for a darker pink color
17
Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top
18
Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight
19
Dust a cutting board with confectioners' sugar
20
Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board
21
Dust the top with confectioners' sugar
22
Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary
23
Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares
24
(For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares
25
) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess
26
DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month
27
Brush the bottom and sides of a 9-inch square baking pan with vegetable oil
28
Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess
29
Using a vegetable peeler, remove the zest from the grapefruit in strips then use a small sharp knife to remove any white pith from the undersides of the zest
30
Reserve the grapefruit
31
Finely chop the zest then transfer to the bowl of a food processor and add the granulated sugar
32
Process until the zest is finely ground, 1 to 2 minutes
33
Squeeze and strain enough juice from the grapefruit to measure 1/2 cup and transfer to the bowl of a stand mixer fitted with the whisk attachment
34
Add 2 tablespoons water, then sprinkle gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with the grapefruit juice and water
35
Let soften while you make the sugar syrup
36
In a heavy 3- to 4-quart saucepan, combine the zest-sugar mixture with the corn syrup, salt, and 1/2 cup water
37
Place over moderate heat and bring to a boil, stirring until the sugar is dissolved
38
Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage)
39
Remove from heat and let stand briefly to let bubbles dissipate slightly
40
With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl
41
Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes
42
Beat in the food coloring, adding more for a darker pink color
43
Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top
44
Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight
45
Dust a cutting board with confectioners' sugar
46
Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board
47
Dust the top with confectioners' sugar
48
Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary
49
Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares
50
(For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares
51
) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess
52
DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month