Homemade Strawberry Marshmallows
Elevate your sweet treats with these irresistibly fluffy Homemade Strawberry Marshmallows—an enchanting twist on a classic confection. Made with real fresh strawberries, these marshmallows boast a natural burst of fruity flavor and a beautiful light pink hue, perfect for any occasion. With a handful of pantry staples and a little patience, you'll create pillowy, melt-in-your-mouth marshmallows that are as delightful in a cup of hot cocoa as they are enjoyed on their own. This step-by-step recipe walks you through blooming gelatin, crafting a luscious strawberry syrup, and whipping it all together into airy perfection. Dust them with powdered sugar and cornstarch for a dreamy finish, and store these sweet bites for up to a week—if they last that long! Perfect for gifting, s'mores, or a luxurious DIY dessert, these are a must-try for strawberry lovers and marshmallow fans alike.
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Ingredients
- 1.5 cups Fresh strawberries
- 2 cups Granulated sugar
- 0.5 cup Corn syrup
- 0.5 cup Water
- 3 envelopes Unflavored gelatin
- 0.5 cup Cold water
- 0.5 cup Powdered sugar
- 0.25 cup Cornstarch
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Wash the strawberries and remove the stems. Puree them in a blender or food processor until smooth. Strain the puree through a fine-mesh sieve to remove any seeds, leaving about 1 cup of smooth strawberry puree.
Step 2
In a small saucepan, combine the strawberry puree with the granulated sugar, corn syrup, and water. Heat over medium heat, stirring frequently, until the mixture reaches 240°F (soft-ball stage) on a candy thermometer.
Step 3
While the strawberry mixture is heating, pour the cold water into the bowl of a stand mixer. Sprinkle the gelatin evenly over the water and let it bloom for 5–10 minutes until it’s completely absorbed.
Step 4
Once the strawberry syrup reaches 240°F, carefully pour it into the stand mixer bowl with the bloomed gelatin. Use the mixer’s whisk attachment to start beating the mixture on low speed, then gradually increase to high speed.
Step 5
Beat the mixture on high speed for 8–10 minutes, or until it triples in volume and becomes thick, fluffy, and light pink in color. Add the vanilla extract and salt during the last minute of mixing.
Step 6
Prepare a 9x13-inch baking dish by greasing it lightly with cooking spray, then dusting it generously with a mixture of powdered sugar and cornstarch.
Step 7
Transfer the marshmallow mixture to the prepared dish, spreading it evenly with a greased spatula. Dust the top generously with the powdered sugar and cornstarch mixture. Let the marshmallows set at room temperature for 6–8 hours or overnight.
Step 8
Once the marshmallows are fully set, use a sharp knife or cookie cutter (dipped in powdered sugar) to cut them into squares or shapes. Toss the cut marshmallows in the powdered sugar and cornstarch mixture to prevent sticking.
Step 9
Store the marshmallows in an airtight container at room temperature for up to 1 week. Enjoy them on their own or in desserts like s'mores or hot cocoa!
Nutrition Facts
| Serving size | 1193.2 grams (1193.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2636 |
| Total Fat 1.00g | 1% |
| Saturated Fat 0.00g | 0% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 861mg | 37% |
| Total Carbohydrate 615.40g | 224% |
| Dietary Fiber 4.60g | 16% |
| Total Sugars 593.20g | |
| Protein 74.50g | 149% |
| Vitamin D 0IU | 0% |
| Calcium 69mg | 5% |
| Iron 1mg | 6% |
| Potassium 354mg | 8% |
Source of Calories