Bake Club Blueberry Marshmallows
Makes sixteen 2-inch squares
1 cup blueberries
¼ cup sugar
2 tablespoons water
½ teaspoon salt
1 squeeze lemon juice
21/2 tsp (1 envelope) unflavored gelatin
1/2 cup sugar
1/3 cup light corn syrup
Lightly mist an 8 × 8-inch pan with cooking spray.
In a small saucepan on medium-high heat, bring blueberries, sugar, water, salt and lemon juice to a boil, reduce to a simmer for 2 minutes so blueberries blister and water evaporates to thicken. Remove from heat and transfer to the bowl of a stand mixer. (This should make about ¼ cup jammy blueberries.)
Sprinkle the gelatin evenly over the top of the cooled jammy blueberries and let sit to bloom for 5 minutes.
In a saucepan, combine the sugar, light corn syrup, and a splash of water. Once your sugar and water boil, the mixture will heat up and the bubbles in the pan will change size and speed. You want to bring your syrup up to 235F, or soft ball when you can dip a spoonful of syrup into ice water and get a… soft ball of sugar. (Watch the video, I’ll show you what it LOOKS like.)
Fit the whisk onto the stand mixer with the jammy blueberry gelatin mixture in the bowl and on low speed, pour the sugar syrup in. The heat will liquefy the gelatin mixture on contact. Once all the syrup is in the bowl, increase the speed to medium and whip for 2 minutes to cool the mixture down. Increase to high speed and whip for 7 to 8 more minutes until a glossy, fluffy, blueberry marshmallow mixture forms.
Transfer the marshmallow into the prepared pan, quickly spread it evenly into the corners and let cool for 2 hours. Use clean scissors to cut it into (4x4) 16 squares.