Pink Grapefruit Marshmallows

Name: Pink Grapefruit Marshmallows
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 64
Cuisine: Global
Ingredients: 237 milliliters About confectioners sugar for coating pan and marshmallows; 237 milliliters light corn syrup; 28 grams envelopes powdered unflavored gelatin; 355 milliliters granulated sugar; 454 grams pink grapefruit; 0 teaspoons (about 15 drops) red food coloring (preferably organic), or more as desired; 0 teaspoons salt; 64 servings Vegetable oil for brushing pan

Pink Grapefruit Marshmallows might be just the hor d'oeuvre you are searching for. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 0g of protein, 14g of fat, and a total of 166 calories. This recipe serves 64. A mixture of food coloring, corn syrup, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.

Ingredients you will need

Powdered Sugar

Vegetable Oil

Equipment you will use

Baking Pan

Sieve

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. Reserve the grapefruit. Finely chop the zest then transfer to the bowl of a food processor and add the granulated sugar. Process until the zest is finely ground, 1 to 2 minutes.

Ingredients you will need

Granulated Sugar

Grapefruit

Vegetable

Equipment you will use

Peeler

Food Processor

Knife

Bowl

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.

Ingredients you will need

Grapefruit

Juice

Equipment you will use

Stand Mixer

Whisk

Bowl

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.

Ingredients you will need

Grapefruit Juice

Gelatin

Water

Equipment you will use

Bowl

Let soften while you make the sugar syrup.

Ingredients you will need

Simple Syrup

In a heavy 3- to 4-quart saucepan, combine the zest-sugar mixture with the corn syrup, salt, and 1/2 cup water.

Ingredients you will need

Corn Syrup

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. 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).

Ingredients you will need

Simple Syrup

Candy

Sugar

Equipment you will use

Candy Thermometer

Kitchen Thermometer

Remove from heat and let stand briefly to let bubbles dissipate slightly.

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. 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. Beat in the food coloring, adding more for a darker pink color.

Ingredients you will need

Food Color

Marshmallows

Simple Syrup

Gelatin

Equipment you will use

Blender

Whisk

Bowl

Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top.

Ingredients you will need

Marshmallows

Spread

Equipment you will use

Frying Pan

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.

Ingredients you will need

Marshmallows

Equipment you will use

Frying Pan

Dust a cutting board with confectioners' sugar. 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. Dust the top with confectioners' sugar.

Ingredients you will need

Powdered Sugar

Marshmallows

Equipment you will use

Cutting Board

Spatula

Frying Pan

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.

Ingredients you will need

Powdered Sugar

Vegetable Oil

Equipment you will use

Knife

Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. 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.

Ingredients you will need

Powdered Sugar

Marshmallows

Equipment you will use

Pastry Brush