Strawberry marshmallows in chocolate glaze

Ingredients:

• 1/4 cup cornstarch
• 1/4 cup powdered sugar
• 1 cup frozen strawberries, thawed and drained
• 1.5 cups granulated sugar
• 1 cup light corn syrup
• 3 packets of 7 grams of gelatin
• Red food coloring to color the marshmallows
• 1 tbsp. semi-sweet chocolate granules
• 1 tbsp. l. coconut oil
• Red or pink sprinkles, for decoration
• Special equipment: caramel thermometer

Preparation:

1. Whisk together the cornstarch and powdered sugar in a bowl. Spray an 8-inch square pan with cooking spray and dust it with the cornstarch mixture. Set the pan aside. Set aside the remaining cornstarch.
2. Puree the strawberries in a blender until smooth. Strain into a medium saucepan and add the granulated sugar and corn syrup. Bring to a boil over medium heat, stirring constantly, until the sugar is completely dissolved. Attach a thermometer to the pan and continue cooking until it reaches 115°C (230°F).
3. In the bowl of a mixer fitted with a whisk attachment, combine gelatin and 0.5 cups of cold water.
4. Reduce mixer speed to low and carefully pour the hot syrup into the gelatin. Once all the syrup has been added, turn the mixer to high and beat until the mixture becomes very thick and forms stiff peaks, about 15 minutes. Add enough food coloring to tint the mixture pale pink (3-4 drops).
5. Spray a silicone spatula with cooking spray and spoon the marshmallow mixture into the prepared baking pan. Grease your fingers and gently press the mixture into the pan, smoothing the surface. Sprinkle with cornstarch mixture, setting aside any remaining cornstarch for removing the marshmallows from the pan. Let the marshmallows set for at least 4 hours and up to overnight.
6. Sift some more cornstarch mixture onto a work surface and spread the marshmallows on it. Dust the surface with flour. Using a sharp knife, cut the marshmallows into approximately 4 cm squares, cleaning the knife as needed between cuts. Dust the squares again with the cornstarch mixture.
7. Line a baking sheet with parchment paper and lightly spray the paper with cooking spray.
8. Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted, about 2 minutes.
9. Working with one marshmallow at a time (make sure each one is evenly coated with the cornstarch mixture, but there are no large clumps on the surface), dip about a third of the marshmallows in the chocolate and place them on the prepared baking sheet. Sprinkle with colored sprinkles. Repeat with the remaining marshmallows. Freeze or refrigerate until completely set, about 5 minutes. Store marshmallows at room temperature for up to 2 days..