Blackberry Marshmallow

Directions

1. 1
   using a blender, puree the blackberries. strain mixture twice to remove any pulp or seeds. set aside 1/2 cup of the strained puree mixture.
2. 2
   line a 13x9 baking dish with parchment paper & grease with oil.
3. 3
   add 1/2 cup blackberry puree & gelatin into the bowl of a stand mixer. let stand until the gelatin softens, about 10 minutes.
4. 4
   add water into a sauce pan over medium heat. add sugar, corn syrup & salt. stir until sugar dissolves.
5. 5
   increase heat to high & boil (do not stir) until temperature reaches 230-250 degrees, about 6-8 minutes.
6. 6
   using the whisk attachment, turn on mixer to low speed & slowly pour in boiling hot syrup.
7. 7
   once syrup is mixed evenly with the gelatin, add vanilla & increase speed to high. beat until mixture is thick & fluffy, about 15 minutes.
8. 8
   pour into baking dish immediately & let stand at room temperature until firm, about 2-3 hours.
9. 9
   sift corn starch & powdered sugar over mixture before slicing. toss each slice in the powdered sugar mixture as well to prevent them from sticking together once stored!