Homemade Strawberry Marshmallows
Soft, fluffy homemade strawberry marshmallows with intense strawberry flavor and natural pink color.
Servings: 36 1.5 inch square marshmallows
Calories: 92kcal
Equipment
- candy thermometer
- stand mixer
- sharp knife, pizza cutter, or cookie cutters for cutting marshmallows
Ingredients
- 3 x 7 g packages unflavoured gelatine 3 x 7 grams = 21 grams total
- 1 cup very cold water divided
- 1 cup white corn syrup
- 1 ½ cup white sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ½ cup cornstarch
- ½ cup powdered sugar
- non-stick cooking spray
- ¾ cup freeze dried strawberries -divided
Instructions
- Process freeze-dried strawberries in a food processor until you have a fine powder. Reserve 1 tablespoon for coating mixture. Set remaining powder aside.¾ cup freeze dried strawberries
- Pour ½ cup cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle gelatin evenly over water and let sit while you make the syrup.3 x 7 g packages unflavoured gelatine, 1 cup very cold water
- In a medium heavy-bottomed saucepan, combine sugar, corn syrup, salt, and remaining ½ cup water. Cook over medium heat, stirring until sugar dissolves. Once boiling, stop stirring. Clip a candy thermometer to the pan and cook until the mixture reaches exactly 240°F, about 7 to 10 minutes.1 cup very cold water, 1 cup white corn syrup, 1 ½ cup white sugar, ¼ teaspoon salt
- With mixer on low speed, slowly pour hot sugar syrup down the side of the bowl into the gelatin. Once all syrup is added, turn mixer to high speed. Whip for 12 to 15 minutes, until mixture is thick, glossy, and white, and bowl feels barely warm.
- While marshmallows whip, spray 9x12 inch pan with non-stick cooking spray. Combine powdered sugar, cornstarch, and reserved 1 tablespoon strawberry powder. Sift generously over bottom and sides of pan. A 9x13 pan is perfect for cutting with cookie cutters, as it makes thinner marshmallows. For square marshmallows you can use a 9x9 pan and cut squares 1.5 x 1.5 inchs.1 teaspoon vanilla, ½ cup cornstarch, ½ cup powdered sugar, non-stick cooking spray
- In the last minute of whipping, add vanilla extract and reserved strawberry powder (not the tablespoon set aside). Mix until color is evenly distributed.1 teaspoon vanilla, ¾ cup freeze dried strawberries
- Pour marshmallow mixture into prepared pan. Use greased spatula to spread evenly. Sift more coating mixture generously over top. Let sit uncovered at room temperature for at least 6 hours or overnight.
- Turn marshmallow slab onto cutting board dusted with coating mixture. Using knife or pizza cutter sprayed with non-stick cooking spray, cut into 1.5 x 1.5 inch squares. Toss each marshmallow in coating mixture to cover all sticky sides. Store in airtight container at room temperature.
Video
Notes
- Candy thermometer is essential for success. Must reach exactly 240°F.
- Freeze-dried strawberries (not fresh or frozen) are required.
- Whip for full 12 to 15 minutes for proper texture.
- A 9x13 pan makes thinner marshmallows perfect for using cookie cutters to cut out, a 9x9 pan makes thicker marshmallows perfect for cutting into squares with a sharp knife or pizza cutter.
- Can be frozen in airtight container for up to 3 months.
Nutrition
Serving: 1g | Calories: 92kcal | Carbohydrates: 23g | Protein: 0.1g | Fat: 0.05g | Polyunsaturated Fat: 0.001g | Sodium: 23mg | Potassium: 66mg | Fiber: 1g | Sugar: 21g | Vitamin C: 60mg | Calcium: 3mg | Iron: 1mg
