Embrace your inner child with this throwback treat. Faintly pink with homemade Strawberry Marshmallow and studded with the bright, concentrated sweetness of Oven-Dried Strawberries, these chewy, crunchy squares offer a joyful update on a childhood favorite. Find more ways with strawberries in our March/April 2018 issue, here!
- 9 cups (270 grams) crisp rice cereal
- Oven-Dried Strawberries (recipe follows)
- Strawberry Marshmallow (recipe follows)
- 3 tablespoons (42 grams) unsalted butter, softened and cubed
- Spray a 13x9-inch baking dish with cooking spray.
- In a large bowl, stir together cereal and Oven-Dried Strawberries.
- In a medium glass bowl, stir together warm Strawberry Marshmallow and butter until butter is melted and incorporated. (Marshmallow can be reheated by microwaving on high in 30-second intervals, stirring between each, if necessary.)
- Spoon marshmallow mixture over cereal mixture; fold until cereal is well coated. Press into prepared pan with a greased spatula. Let cool completely. Cut into squares. Store in an airtight container at room temperature for up to 4 days.
- 4 cups (680 grams) (⅛-inch-thick*) sliced fresh strawberries
- 2 tablespoons (30 grams) fresh lemon juice
- Preheat oven to 200°F (93°C). Line 2 rimmed baking sheets with silicone baking mats.
- In a medium bowl, toss together strawberries and lemon juice. Place in a single layer on prepared pans.
- Bake until dry but tacky, 3 to 3½ hours. Let cool completely. Cover and refrigerate for up to 1 week.
- ⅔ cup (160 grams) water, divided
- 2 (0.25-ounce) envelopes (14 grams) unflavored gelatin
- 1¼ cups (250 grams) granulated sugar
- ⅔ cup (226 grams) light corn syrup
- 1½ cups (24 grams) freeze-dried strawberries, powdered (see pro tip)
- ½ cup (60 grams) confectioners’ sugar
- ¼ cup (32 grams) cornstarch
- Line a 9-inch square baking pan with parchment paper, and spray with cooking spray. Generously dust with confectioners’ sugar.*
- In the bowl of a stand mixer fitted with the whisk attachment, stir together ⅓ cup (80 grams) water and gelatin; let stand until softened, about 10 minutes.
- In a large saucepan, combine granulated sugar, corn syrup, and remaining ⅓ cup (80 grams) water. Cook over medium-high heat until sugar is dissolved and a candy thermometer registers 240°F (116°C), about 6 minutes.
- With mixer on low speed, slowly drizzle hot sugar mixture into gelatin mixture, beating just until combined. Increase mixer speed to medium, and beat until mixture begins to thicken, about 1 minute. Increase mixer speed to high, and beat until mixture turns very thick, white, and fluffy, about 10 minutes. Beat in freeze-dried strawberries. Spoon marshmallow mixture into prepared pan.
- In a medium bowl, sift together confectioners’ sugar and cornstarch. Dust top of marshmallow mixture with confectioners’ sugar mixture, and flatten with hands. Let set for at least 2 hours or overnight. Cut into pieces with a wet knife, and toss in confectioners’ sugar mixture. Store in an airtight container for up to 2 weeks.
To make powdered freeze-dried strawberries, place freeze-dried strawberries in the bowl of a food processor. Pulse until reduced to a powder.