If you’ve ever dreamed of biting into a fluffy, melt-in-your-mouth treat bursting with fresh strawberry flavor, this Strawberry Marshmallows Recipe is just what you need. Perfectly soft, slightly chewy, and dusted with a dreamy blend of cornstarch and confectioners’ sugar, these homemade marshmallows bring a fun twist to the classic candy. Whether you’re looking to impress friends, upgrade your hot chocolate game, or simply indulge your sweet tooth with something unique, these marshmallows strike the perfect balance between fruity brightness and pillowy texture. Trust me, once you make these, store-bought marshmallows won’t even stand a chance.
Ingredients You’ll Need
Gathering your ingredients is the first step, and you’ll be happy to know this recipe keeps things refreshingly simple yet flavorful. Each item plays an essential role to create the perfect Strawberry Marshmallows Recipe: some bring sweetness, others provide structure, and the freeze-dried strawberry powder gives it that irresistible color and natural berry taste.
- Water: Divided for gelatin blooming and sugar syrup, it’s key for texture and consistency.
- Freeze-dried strawberry powder: Adds vibrant strawberry flavor and a lovely pink hue without extra moisture.
- Unflavored gelatin: The backbone of the marshmallows giving them their characteristic bounce and chew.
- Light corn syrup: Keeps sugar from crystallizing and helps achieve that smooth, glossy finish.
- Granulated sugar: Sweetens the mixture and contributes to overall structure.
- Pure vanilla extract: Balances the strawberry with a warm, comforting note.
- Cornstarch: Mixing with confectioners’ sugar for that classic dusting prevents stickiness.
- Confectioners’ sugar: Works with cornstarch to coat the marshmallows and keep them from sticking to each other and your hands.
How to Make Strawberry Marshmallows Recipe
Step 1: Prepare Your Pan
Start by lining a 9×9-inch baking dish with plastic wrap and giving it a light spray of non-stick cooking spray. You’ll do the same with another piece of plastic wrap to cover the top later. This prevents sticking and ensures your marshmallows will come out smoothly after they set overnight.
Step 2: Bloom the Gelatin
In the bowl of your stand mixer fitted with a whisk, combine ½ cup of water with half of your freeze-dried strawberry powder and sprinkle in the gelatin. Whisk them together gently to marry the flavors and activate the gelatin for that perfect marshmallow texture. Scrape the sides to keep everything well-mixed.
Step 3: Cook the Sugar Syrup
In a saucepan, mix the remaining ¼ cup of water with light corn syrup and granulated sugar. Bring it to a rapid boil over medium heat and maintain a hard boil for precisely 1 minute. This step is crucial because it ensures your marshmallows will have the ideal light and airy structure.
Step 4: Combine and Whip
With the mixer running on low, slowly pour the hot sugar syrup into the gelatin mixture. Then crank up the speed to high and whip for about 12 minutes until the mixture is fluffy and forms stiff peaks. At this point, beat in the vanilla extract to enhance the sweetness and aroma without overpowering the strawberry notes.
Step 5: Pour and Set
Pour your luscious marshmallow mixture into the prepared pan. Use a greased spatula to smooth the surface to an even thickness. Cover it immediately with the sprayed plastic wrap, pressing lightly to ensure a tight seal — this locks in moisture as the marshmallows set perfectly overnight.
Step 6: Cut and Coat
After 8 hours or overnight at room temperature, your marshmallow slab should be firm and springy. Mix the remaining strawberry powder with cornstarch and confectioners’ sugar in a shallow dish. Use oiled scissors or a kitchen knife to cut the marshmallows into squares or use cookie cutters for fun shapes. Toss each piece lightly in the powdered mixture to prevent sticking and give a professional finish.
How to Serve Strawberry Marshmallows Recipe
Garnishes
These strawberry marshmallows are charming on their own, but for an extra special touch, try garnishing them with a light drizzle of melted white chocolate or sandwiching them between buttery graham crackers for homemade strawberry s’mores. Fresh strawberry slices or edible flower petals can add a gorgeous visual and subtle fresh flavor boost.
Side Dishes
Pair your marshmallows with hot drinks like rich dark chocolate, tasseled tea, or a creamy latte to create a cozy treat moment. For an adventurous twist, sprinkle some crushed freeze-dried strawberries atop vanilla ice cream and add these marshmallows for delightful contrast in texture and flavor.
Creative Ways to Present
Serve your homemade Strawberry Marshmallows Recipe in a cute glass jar tied with a ribbon for gifts or party favors. You can also string smaller marshmallow cubes onto skewers alternated with fresh fruit or cake pieces to create fun dessert kabobs sure to impress kids and adults alike.
Make Ahead and Storage
Storing Leftovers
Your marshmallows will stay fresh at room temperature for 3 to 4 weeks when stored in an airtight container away from humidity. The cornstarch and confectioners’ sugar coating helps keep moisture at bay, preventing them from becoming sticky or chewy beyond the desired point.
Freezing
If you want to keep them longer, you can freeze the marshmallows in a sealed container for up to 3 months. Just thaw at room temperature before enjoying to bring back their fluffy softness without compromising texture.
Reheating
Generally, these marshmallows don’t require reheating. But if you want to melt them for recipes, gently warm over low heat or in the microwave in short bursts to prevent burning. They melt down beautifully to add a luscious strawberry flavor to sauces or hot chocolate.
FAQs
Can I substitute fresh strawberries for freeze-dried strawberry powder?
Fresh strawberries contain a lot of water, which can alter the texture of the marshmallows, making them gummy or soggy. Freeze-dried strawberry powder is preferred because it adds intense flavor and color without extra moisture.
What kind of gelatin should I use?
Use unflavored powdered gelatin for best results. It blooms well and gives your marshmallows that classic firm-yet-bouncy texture. Avoid flavored or sheet gelatins unless the recipe specifically calls for them.
Can I make this recipe without corn syrup?
Corn syrup helps prevent sugar crystallization and keeps marshmallows smooth. If you don’t have corn syrup, try substituting with an equal amount of golden syrup or honey, but note the flavor and texture may vary slightly.
How do I prevent the marshmallows from sticking together?
Coating the marshmallows in a mixture of cornstarch and confectioners’ sugar is essential. Make sure each piece is lightly and evenly coated before storing.
Can I add other flavors besides strawberry?
Absolutely! Once you master this basic technique, feel free to swap the strawberry powder for other freeze-dried fruit powders like raspberry or blueberry, or even experiment with flavored extracts to customize your marshmallows.
Final Thoughts
Making your own Strawberry Marshmallows Recipe is a joyful, rewarding adventure that fills your kitchen with sweet scents and your heart with satisfaction. Simple ingredients come together to create something truly special—perfect for sharing or savoring solo. Give it a try and watch these fluffy pink clouds become your new favorite homemade treat.
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Strawberry Marshmallows Recipe
- Total Time: 8 hours 35 minutes
- Yield: 81 1-inch marshmallows
Description
Delight in these homemade Strawberry Marshmallows, a fluffy and fruity twist on the classic treat made with real strawberry powder and a light vanilla essence. Perfect for snacking or gift-giving, these marshmallows are soft, airy, and coated with a sweet dusting to prevent sticking.
Ingredients
Gelatin Mixture
- ¾ cup water (divided)
- ¾ cup freeze-dried strawberry powder (divided into ½ cup and ¼ cup)
- 3 0.25-ounce packages unflavored gelatin
Syrup Mixture
- ⅔ cup light corn syrup
- 2 cups granulated sugar
Additional Ingredients
- 1 tablespoon pure vanilla extract
- ¼ cup cornstarch
- ¼ cup confectioners’ sugar
Instructions
- Prepare the Pan: Line a 9×9-inch baking dish with plastic wrap and spray it with non-stick cooking spray. Also spray another piece of plastic wrap that will be used to cover the marshmallows once poured. Set aside.
- Make Gelatin Mixture: In the bowl of a stand mixer fitted with the whisk attachment, combine ½ cup water and ½ cup freeze-dried strawberry powder. Add the gelatin and whisk just until combined. Scrape down the sides of the bowl to incorporate all ingredients.
- Cook Syrup: In a saucepan, combine the remaining ¼ cup water, corn syrup, and granulated sugar. Heat the mixture over medium heat until it reaches a hard boil. Once boiling hard, allow it to boil for exactly 1 minute; do not start timing until boiling is reached.
- Combine Sugar Syrup and Gelatin: With the mixer on low speed, carefully pour the hot sugar syrup into the gelatin mixture. Gradually increase the mixer speed to high and beat for 12 minutes, or until the mixture is fluffy and forms stiff peaks. Add the vanilla extract and mix just until combined.
- Pour and Set: Pour the marshmallow mixture into the prepared baking dish. Use a greased spatula to smooth the top evenly. Cover the marshmallow with the sprayed plastic wrap, pressing lightly to seal it onto the surface.
- Rest and Cut: Let the marshmallows rest at room temperature for 8 hours or overnight until fully set. In a shallow dish, mix the remaining ¼ cup strawberry powder with cornstarch and confectioners’ sugar. Using oiled scissors, a knife, or cookie cutters, cut the marshmallows into 1-inch squares or desired shapes. Lightly dredge each marshmallow in the cornstarch mixture to prevent sticking.
- Store: Store the coated marshmallows in an airtight container at room temperature for up to 3-4 weeks.
Notes
- Oiling your scissors or knife helps prevent the marshmallows from sticking when cutting.
- Freeze-dried strawberry powder adds intense flavor; ensure it is divided as indicated for the best texture and taste.
- Allow marshmallows to rest undisturbed to set properly and achieve the perfect fluffy texture.
- Store marshmallows airtight to keep them fresh and soft.
- If you prefer vegan marshmallows, consider using plant-based gelatin alternatives but expect a difference in texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
