Gluten free mixed Berries Marshmallows

For marshmallows:

2 1/2 packs of gelatin (21g)
1 3/4 cup of granulated sugar
1/2 cup light corn syrup
1 cup water, divided in half

1/2 cup powdered sugar mixed with 2 tbsp cornstarch (for dusting pan and marshmallows)


For mixed berry sauce:

150g of mixed berries ( strawberries, blueberries, blackberries) fresh or frozen
1/4 cup sugar
1/2 tsp lemon zest

Make sauce:

Pour berries in a small sauce pan with the lemon zest and sugar. Cook on low heat until berries soften.
Pour mixture into a blender or food processor and blend until smooth.
Run it through a fine mesh strainer to remove seeds.

Prepare Marshmallows:

Grease and sprinkle with powdered sugar a 13x9 (33x22) baking pan.



In a mixer ball, with a whisk attachment pour 1/2 cup of cold water and sprinkle gelatin over it.
In a medium pot, mix sugar, corn syrup and water and cook over low heat with a candy thermometer until it reaches 240F (115C) (soft ball stage- which means that if you drop a small piece of sugar into a cup of water it form a soft ball).

Put the mixer on low speed and slowly pour the sugar mixture (it’s easier if transferred into a vessel with spout).
Mix until mixture is shiny white and tripled in volume, about 5 minutes.

Add 1/2 cup of the berry sauce and mix until blended.
Transfer mixture into pan and smooth with a spatula that was sprayed with cooking spray.
Sprinkle with powdered sugar and allow to dry, uncovered over night.

Cut marshmallows with a knife and roll in powdered sugar.

*** To make the shapes on my marshmallows, I poured a little left over berry sauce on top and used a tooth pick to make random strokes. The problem was that the sauce made the marshmallows sticky and the powdered sugar kept disappearing. So... it looks nice but I would not do it next time.