Pomegranate ‘Mallows Pomegranate ‘Mallows 1 sheet Patricia Le Day, Owner of Chocolate Visions • 5 oz. The Perfect Purée Pomegranate Concentrate, thawed • 6 oz. The Perfect Purée Pomegranate Concentrate, thawed • 16 1/2 oz. sugar • 10 oz. corn syrup • 1/4 tsp. salt • 1 oz. gelatin Method: 1. Pour the dissolved gelatin/water mixture in the bowl of a stand mixer with a whip attachment and a plastic guard. 2. Combine sugar, corn syrup, salt and 5 oz. Pomegranate Concentrate in a medium pot over high heat. 3. Stir the mixture until sugar is dissolved or until it has reached a boil. Cook mixture to 112 degrees Celsius. 4. While sugar syrup is heating, combine 6 oz. of Pomegranate Concentrate with the gelatin in the stand mixer. Let the gelatin bloom for about one minute. 5. Microwave the gelatin/Pomegranate Concentrate mixture on high for one minute or until completely melted. Keep the mixture warm until the sugar syrup is heated. 6. Return the gelatin/Pomegranate Concentrate mixture to the stand mixer bowl. With the mixer on low speed, slowly pour the sugar syrup over the gelatin/Pomegranate Concentrate mixture. 7. Increase speed to maximum and whip for 5 minutes until the mixture holds a peak. 8. Whip for about an additional 5 minutes, possibly up to 10 minutes. The ‘mallows should hold a soft peak. 9. Working quickly, pour the mixture into a greased and oiled mold; the mixture cools quickly and becomes harder to spread evenly. 10. Cover with a piece of oiled parchment and chill in the fridge overnight.