# What You'll Need:
→ Blackcurrant Purée
01 - 2/3 cup blackcurrant purée, fresh or frozen blackcurrants blended and strained
02 - 2 tablespoons water
03 - 2 tablespoons granulated sugar
→ Marshmallow Base
04 - 3 packets powdered unflavored gelatin (21 g)
05 - 1/2 cup cold water for blooming gelatin
06 - 1 1/2 cups granulated sugar
07 - 1/2 cup light corn syrup
08 - 1/4 cup water for syrup
09 - 1/4 teaspoon salt
10 - 1 teaspoon vanilla extract
→ For Dusting
11 - 1/2 cup confectioners sugar
12 - 1/4 cup cornstarch
# Directions:
01 - Line an 8x8 inch baking pan with parchment paper and lightly dust with a mixture of confectioners sugar and cornstarch.
02 - In a small saucepan, combine blackcurrant purée, 2 tablespoons water, and 2 tablespoons sugar. Simmer over medium heat for 4 to 5 minutes, stirring occasionally until slightly thickened. Remove from heat and cool to room temperature.
03 - In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water and allow to bloom undisturbed for 10 minutes.
04 - In a medium saucepan, combine 1 1/2 cups sugar, corn syrup, and 1/4 cup water. Heat over medium-high heat, stirring until sugar completely dissolves. Insert a candy thermometer and continue cooking without stirring until syrup reaches 240°F.
05 - With the stand mixer running on low speed, carefully pour the hot syrup into the gelatin mixture. Increase speed to high and whip for 6 to 8 minutes until the mixture becomes thick, glossy, and triples in volume.
06 - Add salt, vanilla extract, and cooled blackcurrant purée to the whipped mixture. Continue whipping for 1 to 2 minutes until fully incorporated and the mixture reaches a soft lavender color.
07 - Immediately pour the marshmallow mixture into the prepared pan and smooth the top with a spatula. Sift a generous layer of the confectioners sugar and cornstarch mixture over the surface. Allow to sit uncovered at room temperature for at least 4 hours until fully set.
08 - Turn the marshmallow slab onto a cutting board and carefully peel away the parchment paper. Dust all exposed sides with the sugar and cornstarch mixture. Using a sharp knife dusted with the same mixture, cut into uniform squares.
09 - Transfer marshmallows to an airtight container and store at room temperature for up to 1 week.
