Swedish Marshmallow with Dried Fruit Recipe
Imagine swedish marshmallow candy biting into a cloud like confection, where the sweetness of marshmallow meets the tangy burst of dried fruit. This Swedish treat, known for its delicate texture and vibrant flavors, is a delightful addition to any dessert table. Originating from Scandinavian culinary traditions, these Swedish Marshmallows are not only a feast for the taste buds but also a testament to the art of preserving fruits. Perfectly stored in an airtight container at room temperature, they can last up to a month, making them an ideal make ahead treat.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 36 pieces
- Yield: One 20cm x 20cm tray
Ingredients Swedish Marshmallow
- 8 sheets of gelatin (16g)
- 200g liquid glucose (divided)
- 300g caster sugar
- 125ml fruit purée (raspberry or passion fruit)
- 100g mixed dried fruits (apricots, cranberries, raisins)
- 50g icing sugar
- 50g cornflour
- Optional: 1/4 teaspoon vanilla extract
Instructions Swedish Marshmallow
- Preparation:
- Line a 20cm x 20cm baking tin with parchment paper.
- Mix icing sugar and cornflour; dust the lined tin with this mixture.
- Gelatin Mixture:
- Soak gelatin sheets in cold water until soft.
- Heat half the glucose until warm and dissolve softened gelatin in it.
- Fruit Purée:
- Heat fruit purée gently in a saucepan.
- Add remaining glucose and caster sugar; stir until dissolved.
- Combine Mixtures:
- Pour the hot purée mixture into a stand mixer bowl.
- Gradually add the gelatin mixture while whisking on low speed.
- Whipping:
- Increase speed to medium high and whisk until thick and glossy (about 10 minutes).
- Add Dried Fruits:
- Gently fold in chopped dried fruits using a spatula.
- Set the Marshmallow:
- Pour mixture into prepared tin; smooth the top.
- Dust with remaining icing sugar and cornflour mixture.
- Cooling:
- Let it set at room temperature for at least 4 hours or overnight.
- Cutting and Storing:
- Cut into squares; roll edges in more icing sugar and cornflour to prevent sticking.
- Store in an airtight container.
Chef’s Tips
- Temperature Control: Ensure your syrup reaches precisely 116ºC/240ºF for optimal texture.
- Whisking: For fluffier marshmallows, whisk longer until the mixture cools slightly.
- Fruit Variations: Experiment with different dried fruits for varied flavors.
Plating and Pairing
For an elegant presentation, serve these marshmallows on a rustic wooden board alongside a selection of nuts and fresh berries. Pair them with a light dessert wine or herbal tea to complement their sweetness.
Nutritional Information (per piece)
- Calories: 85
- Fat: 0g
- Carbs: 21g
- Protein: 0g
Enticing Paragraph
Dive into the world of Swedish confections with our exquisite marshmallow recipe featuring dried fruits. This culinary masterpiece promises to tantalize your taste buds while adding a touch of Nordic charm to your dessert repertoire. Visit recipesinbox.com for more delightful treats that will keep you coming back for more!
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