Strawberry Marshmallow

Why I’ll Love This Recipe

I enjoy this recipe because it transforms simple ingredients into a homemade candy that tastes much better than store-bought marshmallows. The fresh strawberry puree adds natural fruit flavor, while the soft texture makes every bite light and satisfying. I also like that I can customize the shape, color, and flavor for different holidays and celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the marshmallows:

• 1 cup strawberry puree
• 3 envelopes unflavored gelatin
• 1½ cups granulated sugar
• 1 cup light corn syrup
• ¼ cup water
• 1 teaspoon vanilla extract
• Pinch of salt

For dusting:

• ½ cup powdered sugar
• ½ cup cornstarch

Optional garnish:

• Freeze-dried strawberry powder
• Pink sanding sugar

Directions

1. I lightly grease an 8-inch square baking pan and dust it with part of the powdered sugar and cornstarch mixture.
2. I pour half of the strawberry puree into the bowl of a stand mixer and sprinkle the gelatin over the top. I let it bloom for about 10 minutes.
3. I combine the sugar, corn syrup, water, salt, and the remaining strawberry puree in a saucepan.
4. I cook the mixture over medium-high heat until it reaches 240°F (115°C) on a candy thermometer.
5. I slowly pour the hot syrup into the bloomed gelatin while mixing on low speed.
6. I increase the mixer speed to high and beat for about 10–12 minutes until the mixture becomes thick, fluffy, and nearly tripled in volume.
7. I mix in the vanilla extract.
8. I quickly spread the marshmallow mixture into the prepared pan and smooth the top with a lightly greased spatula.
9. I let the marshmallows rest uncovered for at least 6 hours or overnight until fully set.
10. I dust the top with the remaining powdered sugar and cornstarch mixture.
11. I cut the marshmallows into squares using a lightly greased knife or cookie cutter.
12. I coat each marshmallow with the dusting mixture before serving or storing.

Servings and Timing

• Servings: 24 marshmallows
• Prep Time: 25 minutes
• Resting Time: 6 hours
• Total Time: About 6 hours 25 minutes

Variations

• I dip the marshmallows in melted dark or white chocolate after they have set.
• I add a little lemon zest for a brighter strawberry flavor.
• I mix freeze-dried strawberry powder into the marshmallow mixture for a more intense fruit taste.
• I cut the marshmallows into heart, flower, or star shapes for special occasions.
• I sprinkle toasted coconut over the marshmallows instead of the traditional dusting mixture for extra texture.

Storage/Reheating

I store the marshmallows in an airtight container at room temperature for up to 2 weeks. I separate the layers with parchment paper to prevent sticking. I avoid refrigerating them because moisture can affect their texture. I do not reheat homemade marshmallows, although I enjoy using them in hot chocolate or lightly toasting them over a fire.

FAQs

Can I use frozen strawberries?

I can use frozen strawberries if I thaw and puree them well before making the recipe. I strain the puree if I want an extra smooth marshmallow.

Do I need a candy thermometer?

I find that a candy thermometer gives the most reliable results because the sugar syrup needs to reach the correct temperature for the marshmallows to set properly.

Why didn’t my marshmallows set?

I make sure the sugar syrup reaches 240°F (115°C) and allow enough resting time so the marshmallows can firm up completely.

Can I make these marshmallows ahead of time?

Yes. I often prepare them a day in advance because they store well and are easy to serve later.

Can I freeze homemade marshmallows?

I do not recommend freezing them because the texture can change after thawing. I prefer storing them in an airtight container at room temperature.

Conclusion

I always enjoy making Strawberry Marshmallow because it is a fun homemade treat with a soft, pillowy texture and fresh strawberry flavor. They are perfect for sharing as gifts, adding to desserts, or enjoying straight from the container. Every batch feels special, and I love how these homemade marshmallows bring a touch of sweetness to any occasion.

Strawberry Marshmallow

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These homemade Strawberry Marshmallows are soft, fluffy, and bursting with fresh strawberry flavor. Their naturally pink color and light, pillowy texture make them perfect for gifting, adding to hot chocolate, or enjoying as a sweet treat on their own.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 25 minutes
• Yield: 24 marshmallows
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup strawberry puree
• 3 envelopes unflavored gelatin
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 cup water
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup powdered sugar (for dusting)
• 1/2 cup cornstarch (for dusting)
• Freeze-dried strawberry powder, optional garnish
• Pink sanding sugar, optional garnish

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Instructions

1. Lightly grease an 8-inch square baking pan and dust it with part of the powdered sugar and cornstarch mixture.
2. Pour half of the strawberry puree into the bowl of a stand mixer and sprinkle the gelatin over the top. Let it bloom for about 10 minutes.
3. In a saucepan, combine the granulated sugar, corn syrup, water, salt, and the remaining strawberry puree.
4. Cook the mixture over medium-high heat until it reaches 240°F (115°C) on a candy thermometer.
5. With the mixer on low speed, slowly pour the hot syrup into the bloomed gelatin.
6. Increase the mixer speed to high and beat for 10–12 minutes until the mixture is thick, fluffy, and nearly tripled in volume.
7. Mix in the vanilla extract.
8. Quickly spread the marshmallow mixture into the prepared pan and smooth the top with a lightly greased spatula.
9. Let the marshmallows rest uncovered for at least 6 hours or overnight until fully set.
10. Dust the top with the remaining powdered sugar and cornstarch mixture.
11. Cut into squares or shapes using a lightly greased knife or cookie cutter.
12. Coat each marshmallow with the remaining dusting mixture before serving or storing.

Notes

• Use a candy thermometer to ensure the sugar syrup reaches 240°F (115°C) for proper texture.
• Frozen strawberries may be used if thawed, pureed, and strained if desired.
• Dip the finished marshmallows in melted chocolate or sprinkle with freeze-dried strawberry powder for extra flavor.
• Store in an airtight container at room temperature for up to 2 weeks, separating layers with parchment paper.
• Avoid refrigerating or freezing the marshmallows, as moisture can affect their texture.

Nutrition

• Serving Size: 1 marshmallow
• Calories: 85 kcal
• Sugar: 16 g
• Sodium: 10 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 0 g
• Protein: 1 g
• Cholesterol: 0 mg