2000s Recipes + Menus
- Active time:20 min
- Start to finish:2 1/2 hr
Watch the Test Kitchen Challenge video that features this recipe.
- 2 (1/4-ounce) envelopes unflavored gelatin
- 1/3 cup plus 1/4 cup cool water, divided
- 2 tablespoons fresh lime juice
- 2/3 cup light corn syrup
- 6 tablespoons sugar
- 1 firm-ripe 6- to 7-oz avocado
- 1/2 teaspoon grated lime zest
- 1 (1,000-mg) vitamin C tablet, crushed to a fine powder
- Confectioners sugar for dredging
equipment:a stand mixer; a candy thermometer; a small blowtorch or a gas stove
Lightly oil an 8-inch square baking pan.
Sprinkle gelatin over 1/3 cup cool water and lime juice in bowl of mixer and let soften while making syrup.
Stir together corn syrup, sugar, remaining 1/4 cup water, and a pinch of salt in a small heavy saucepan. Boil over medium heat, without stirring, until thermometer registers 238 to 240°F. Remove from heat.
With mixer at low speed, pour hot syrup into gelatin mixture in a slow stream down side of bowl. Increase speed to high and beat until cooled and very thick, 11 to 15 minutes.
While marshmallow base is beating, purée avocado, zest, and vitamin C in a food processor until smooth. Beat into thickened base until just combined. Spread marshmallow into baking pan, smoothing top. Chill, covered, until firm, at least 2 hours.
Cut marshmallow into roughly 1 1/2-inch squares and skewer. Dredge in confectioners sugar and very briefly toast with small blowtorch (be careful, as the fat in these marshmallows can make them spatter slightly when torched) or over a gas burner (about 1 inch away).