# What You 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 (21 g) 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
# Steps:
01 - Line an 8x8 inch baking pan with parchment paper and lightly dust with a mixture of confectioners sugar and cornstarch.
02 - Combine blackcurrant purée, 2 tbsp water, and 2 tbsp sugar in a small saucepan. Simmer over medium heat for 4–5 minutes, stirring until slightly thickened. Set aside to cool to room temperature.
03 - Sprinkle gelatin over 1/2 cup cold water in the bowl of a stand mixer. Let bloom for 10 minutes.
04 - Combine 1 1/2 cups sugar, corn syrup, and 1/4 cup water in a medium saucepan. 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 6–8 minutes, until thick, glossy, and tripled in volume.
06 - Add salt, vanilla extract, and cooled blackcurrant purée. Whip another 1–2 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.
