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This recipe was uploaded by Despina33
In a large bowl, sift the sugar and cornstarch together. Set aside.
In a saucepan, sprinkle the gelatin on the strawberry purée. Let soften for 5 minutes. Add the sugar and bring to a boil. Remove from the heat and let cool for 5 minutes.
Set a bowl in a saucepan partially filled with ice water; the water should come part way up the side of the bowl. Pour the strawberry mixture and corn syrup into the bowl. Beat with an electric mixer until the mixture has cooled to room temperature and forms stiff peaks, 5 to 7 minutes (or about 15 minutes without ice water). Spread evenly in the dish and refrigerate until thoroughly chilled, about 3 hours.
Line a cookie sheet with parchment paper.
Lightly dust a clean surface with the icing sugar mixture. Unmould the marshmallow. Using a knife with a lightly moistened blade, cut the marshmallow into 4-cm (1 1/2-inch) squares. Roll each square in the icing sugar mixture in the bowl. Shake off any excess. Place the marshmallows on the cookie sheet and let warm to room temperature. If necessary, roll a second time in the icing sugar mixture.
The marshmallows can be stored for several days at room temperature.
Note: For 125 ml (1/2 cup) of strawberry purée, purée and strain about 180 ml (3/4 cup) fresh strawberries. If desired, use raspberry or mango purée instead.