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
