Ingredients

The following ingredients have 48 Servings
  • ½ cup (60 g) powdered sugar (for dusting)
  • ½ cup corn starch (for dusting)
  • ½ cup (120 mL) cold passion fruit puree
  • 1 tablespoon + 1½ teaspoons unflavored powdered gelatin (such as Knox’s)
  • ½ cup (120 mL) water
  • 1 cup (200 g) granulated sugar
  • ¼ cup light corn syrup
  • ⅛ teaspoon Diamond Crystal kosher salt
  • 1 large egg white (room temperature)
  • graham crackers
  • bittersweet or semisweet chocolate
  • passion fruit marshmallows (see recipe above above)

Instruction

  • Passion Fruit Marshmallows: Sift together the powdered sugar and cornstarch, and set aside in a small bowl. Lightly grease a 8-inch x 8-inch baking pan with baking spray. Generously dust the sides and bottom with sifted powdered sugar and corn starch mixture.
  • Place the passion fruit puree in a bowl of a stand mixer. Sprinkle the surface lightly with the powdered gelatin. Allow the gelatin to absorb slightly as you distribute it. This will allow the gelatin to bloom properly.
  • Place the water, granulated sugar, corn syrup, and salt in a small saucepan and stir over low heat, until the sugar has fully dissolved. Bring mixture to a boil, immediately stop stirring, and heat until a candy thermometer registers 240°F (115°C). Remove from the heat immediately and pour the hot sugar into the passion fruit-gelatin mixture, stirring until the gelatin has dissolved.
  • Using the whisk attachment, beat the mixture over high speed for 6 to 8 minutes, or until it has tripled in volume and is thick and pale in color.
  • Meanwhile, beat the egg white to stiff peaks in a separate bowl using a hand-held mixer, or by hand with a balloon whisk. Beat the stiff egg whites into the marshmallow base, and mix thoroughly. Pour the marshmallow into the prepared baking sheet, sift the cornstarch/powdered sugar mixture evenly on the top. Allow the marshmallows to set in the fridge, uncovered, for at least three to four hours, or overnight.
  • Once the marshmallows have set, invert the baking sheet onto a clean cutting board. Using a large knife, cut the marshmallows into 1-inch pieces and place in a large bowl, or on a large baking sheet. Dust with the remaining cornstarch/powdered sugar, and roll the marshmallows on all sides.
  • Store the marshmallows in an airtight container at room temperature for up to one week. Note: Slightly drier marshmallows will toast more easily than fresh ones.
  • S'more Assembly: Using a hand-held torch, toast marshmallows lightly, and sandwich them together with graham crackers and a square of bittersweet chocolate.