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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.

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

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

Find it online: https://thefamilycooking.com/strawberry-marshmallow/