Homemade marshmallows are incredibly fluffy and full of flavor, and these homemade pink marshmallows with pomegranate produce an amazing sweet and sour combination. Find more of my pomegranate recipes.
If there is one thing you should know about my cooking style is that I am a haphazard cook. I have two small countertops that are typically over-flowing with my ingredients, bowls, measuring spoons and chopping board.
I am typically distracted and thinking about twenty other things I need to get done that day (or evening). Usually, I answer homework questions while I chop, measure and sauté. In other words, I improvise a lot, floating between thoughts of olive oil and algebra.
This works out fine when I’m cooking a meal, but not so much when I am baking. It’s a terrible way to make candies or other sweet confections requiring impeccable timing, exact measurements and precise steps to follow.
Yes, you can guess what happened.
Something happened. I happened. It didn’t turn out. A rubber scraper was sacrificed for the cause.
I thought to myself, if this book is all about marshmallows and Shauna is an expert in making marshmallows, then I should not be able to screw this up. Because, quite frankly, making candies and confections is an exact science.
And if you want the masses to invest in another cookbook, you better know what you are talking about. And Shauna does. I did my best to screw it up. Seriously.
I really did screw it up. My fault in measuring. Not Shauna’s!
I humbly started over. Of course, I improvised her recipe for Concord Grape Marshmallows and made Pomegranate Marshmallows.
I stumbled along and doubted myself.
“What am I doing? ME? Make marshmallows? If it requires a candy thermometer, I always screw it up.”
Shauna has really broken the steps down for even a candy simpleton like me to follow. She explains in detail the marshmallow making process, the best place to store your homemade fluffy creations, every little detail where one could screw up (like me) has been addressed.
My Pomegranate Marshmallows turned out beautifully. Puffy pillows of pink fluff. There was a hint of sweet and sour that made these a giant hit with the kiddos. Even my doubting-husband was pleasantly surprised.
I loved watching my pomegranate goo transform as it whipped…
… and whipped…
… and whipped…
… and WHIPPED!!!
You will find numerous other inspiring marshmallow treats that you wouldn’t dream to be possible in this book. From margarita marshmallows to chocolate malt to root beer.
And they come in all shapes, sizes, flavors and colors. My kids fell in love with this kid-friendly puffy book filled with a rainbow assortment of treats and drool-worthy photographs.
A real delight for any baker, chef or cook of ANY SKILL LEVEL.
My kids want me to make the Root Beer Float Marshmallows next. And, I am confident that they will turn out, despite my fumbling efforts in the kitchen!
- ½ cup pomegranate concentrate
- ½ cup cold water
- 4 ½ teaspoon unflavored powdered gelatin
- ½ cup light corn syrup
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 6 TBS powdered sugar
- ¼ cup cornstarch
- Lightly coat an 8-by-8-inch baking pan with cooking spray.
- In a small mixing bowl whisk together pomegranate concentrate, ¼ cup cold water and gelatin.
- In a medium saucepan over high heat whisk together ¼ cup corn syrup, granulated sugar, ¼ cold cup water and salt.
- Bring the syrup to a boil, stirring occasionally, until a candy thermometer inserted in the syrup hits 250ºF.
- Pour remaining ¼ cup corn syrup into the bowl of a stand mixer with whisk attachment.
- Microwave the gelatin mixture on high for about 30 seconds, or until melted and pour into the corn syrup in the mixer.
- Set the mixer to low and keep it running.
- When the boiled syrup reaches 250ºF, slowly pour it into the mixer bowl, increasing the speed to medium and beat for 5 minutes.
- Increase speed to medium-high and whisk for 3 more minutes.
- Whisk mixture on the highest setting for 1 to 2 minutes more, adding in vanilla extract.
- The finished marshmallow mixture will be tripled in volume.
- In a small bowl whisk together powdered sugar and cornstarch.
- Scrape batter into the prepared 8-by-8-inch pan. Coat scraper with cooking spray to keep batter from sticking to it.
- Smooth the top of the marshmallow mix and sift the powdered sugar coating over the top.
- Let it set for 8 hours, uncovered in a cool, dry place.
- Cut marshmallows into desired size, roll in the remainder of the powdered sugar coating, shaking off the excess.
- Store the cut marshmallows in a single layer in a loosely covered container. Keep in a cool, dry place.
Serving Suggestions: Try other juice concentrates for other great flavors.
Cooking Tips: If you don't whip the batter enough, you will end up with a dense, heavy marshmallow. If you over-whip, the gelatin will have already set and you won't be able to spread it smoothly. The humidity and temperature of your kitchen will affect how quickly a marshmallow will set. I had slightly over-whipped my marshmallows but was able to press the mixture into the pan for it to set evenly.
Pomegranate concentrate can be found in middle-eastern stores or online. Don't get it confused with pomegranate molasses/syrup, which has sugar added. You can also make your own concentrate for this recipe by reducing 4 cups of pomegranate juice down to ½ cup.
Serving Size:1 marshmallow
Amount Per Serving: Calories: 61Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 30mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 0g
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