# What You'll Need:
→ Blackcurrant Purée
01 - 2/3 cup blackcurrant purée (fresh or frozen blackcurrants, blended and strained)
02 - 2 tbsp water
03 - 2 tbsp granulated sugar
→ Marshmallow Base
04 - 3 packets powdered unflavored gelatin
05 - 1/2 cup cold water for blooming gelatin
06 - 1 1/2 cups granulated sugar
07 - 1/2 cup light corn syrup
08 - 1/4 cup water for syrup
09 - 1/4 tsp salt
10 - 1 tsp vanilla extract
→ For Dusting
11 - 1/2 cup confectioners sugar
12 - 1/4 cup cornstarch
# How-To Steps:
01 - Line an 8x8 inch baking pan with parchment paper and lightly dust with a mixture of confectioners sugar and cornstarch.
02 - In a small saucepan, combine blackcurrant purée, 2 tbsp water, and 2 tbsp sugar. Simmer over medium heat for 4 to 5 minutes, stirring until slightly thickened. Set aside to cool to room temperature.
03 - In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water and let bloom for 10 minutes.
04 - In a medium saucepan, combine 1 1/2 cups sugar, corn syrup, and 1/4 cup water. Heat over medium-high, stirring until sugar dissolves. Insert a candy thermometer and cook without stirring until the syrup reaches 240°F.
05 - With the mixer running on low, carefully pour the hot syrup into the gelatin mixture. Increase speed to high and whip for 6 to 8 minutes, until thick, glossy, and tripled in volume.
06 - Add salt, vanilla extract, and cooled blackcurrant purée. Whip another 1 to 2 minutes until fully incorporated and the mixture is a soft lavender color.
07 - Immediately pour the marshmallow mixture into the prepared pan, smoothing the top with a spatula. Sift a generous layer of the confectioners sugar-cornstarch mixture over the top. Let sit uncovered at room temperature for at least 4 hours or until fully set.
08 - Turn the marshmallow slab onto a cutting board, peel away parchment, and dust all sides with the sugar-cornstarch mix. Cut into squares with a sharp knife dusted in the same mixture. Store in an airtight container up to 1 week.
