Blueberry Marshmallow

Start by greasing a 9x9” baking pan with a neutral-tasting oil. Dust with potato starch/powdered sugar mixture.

In the bowl of a stand mixer, add water and mix with powdered gelatin until combined. Let sit.

In a medium-size pot, add granulated sugar, corn syrup, a pinch of salt, and water. Mix to combine.

Set over medium-high heat and bring to a light boil. Boil for 5 minutes or until 240F / 115 Celsius and immediately remove from heat.

In a stand mixer with the whisk attachment, whisk the gelatin with fruit powder a little bit on low speed before slowly streaming in the syrup mixture down the side of the bowl. Gradually increase speed until high.

Once on high speed continue streaming in the syrup until all is added. Keep whisking for 10 minutes.

Just before removing from the stand mixer, beat in vanilla extract until combined.

Immediately remove from the stand mixer and immediately pour into the dusted baking dish. Even out using damp hands.

Leave on the counter uncovered for 12 hours.

Powder the top with potato starch/granulated sugar mixture before prying the sides away using a spatula.

Place onto a lightly floured surface and cut with a gently oiled and powdered knife.

Sprinkle cut pieces with more potato starch/sugar mixture and toss in coate before serving or refrigerating.