- ½ cup maple syrup
- ¼ cup water
- ¼ ounce gelatin
- 2 tablespoons water
- 1 cup freeze dried strawberries
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ½ cup dark chocolate
- Arrowroot powder for dusting
In a saucepan, combine maple syrup and ½ cup water. Bring to light boil on medium heat.
Continue boiling for 10-15 minutes or until a candy thermometer reaches 240℉.
While it is boiling, in a small dish, combine gelatin and ¼ cup of water and mix. Set aside.
Once maple syrup mixture reaches 240℉, take off heat and mix in gelatin mixture with whisk until smooth.
Transfer to mixer with whip attachment and beat on high for about 10-15 minutes. This will get very light in color and triple in size.
In spice grinder or small food processor, grind the freeze dried strawberries until they are powder.
Add the powdered strawberries to the mixer and once incorporated, with a spoon, scoop into small mounds onto a plate or baking sheet heavily dusted with arrowroot powder to keep from sticking. You may also want to keep dusting the spoon and your hands with the arrowroot powder because these marshmallows are very sticky.
Once they are scooped out, let them sit out for 30 minutes to stiffen up and get become easier to dip into chocolate.
Meanwhile, melt your chocolate at 30 second intervals in the microwave or over a double boiler.
Dip each marshmallow into the chocolate, shaking off the excess and transfer to parchment paper to set up. Enjoy!
Difficulty Level: Medium