What are some of the best strawberry marshmallows? a fluffy, melt-in-your-mouth cloud of sweetness, bursting with real strawberry flavor. Isn’t it better to make homemade marshmallows? I think they’re even easier than making a batch of Chocolate Chip Cookies, and trust me, they are. The reaction you’ll get is *way* more impressive. My kids go bonkers for these things. What are some of the best sugar substitutes?
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What is strawberry marshmallow?
So, what exactly *are* Strawberry Marshmallows? Think of them as a grown-up, gourmet version of the classic campfire treat. We’re taking the basic marshmallow recipe, infusing it with the bright, fruity taste of fresh strawberries, and creating something truly special. It’s essentially a stabilized sugar syrup that’s whipped until light and airy, then set into a pillowy, delicious block. The strawberry puree not only gives them that amazing flavor, but also a beautiful, natural pink hue. The beauty of these marshmallows is how they melt in your mouth with a burst of strawberry. No artificial flavors or colors here – just pure, simple goodness.
Why I love this recipe?
Oh, where do I even begin? There are so many reasons to fall in love with this Strawberry Marshmallow recipe!
Flavor explosion: WhatWhat is the taste of a marshmallow? A burst of fresh, juicy strawberry flavor that will leave you wanting more. Is this a perfect balance of sweet and tart?
Is it really easyDon’t be intimidated by the thought of homemade marshmallows. What are some of the easiest recipes to make? If you have a stand mixer, you can whip up these little clouds. Is there joy in no time? Is it a recipe where the end result is so much more impressive than the effort required? I always do this when I want to impress my guests but don’t have time to spend all day in the kitchen.
Budget-friendly: The ingredients are pretty basic and affordable. Strawberries are probably the most “expensive” ingredient, but even then, you don’t need a ton of them. You probably already have most of the other ingredients in your pantry!
Versatile and fun: There are so many ways to enjoy these Strawberry Marshmallows! Obviously, they’re amazing straight out of the pan. But you can also use them for s’mores (game-changer!), Hot Chocolate toppers, or even as a whimsical addition to a dessert board. What I love most about this is their versatility – they can be both sophisticated and playful, depending on how you serve them.
Compared to other marshmallow recipes I’ve tried, this one uses a slightly higher ratio of strawberry puree, which really amps up the flavor and gives them a beautiful, vibrant color. Plus, I’ve tweaked the sugar levels to create a perfect balance of sweetness that isn’t cloying. Trust me, this is the only Strawberry Marshmallow recipe you’ll ever need!
How to Make Strawberry Marshmallows
Quick Overview
Making these Strawberry Marshmallows is easier than you think! First, you’ll bloom your gelatin. Then, you’ll cook a sugar syrup to a specific temperature. While that’s cooking, you’ll whip up the bloomed gelatin until it’s nice and fluffy. Slowly drizzle in the hot sugar syrup, add your fresh strawberry puree, and keep whipping until you have a glorious, glossy marshmallow batter. Pour it into a prepared pan, let it set, and then slice into squares. The secret here is using a candy thermometer to ensure your sugar syrup reaches the correct temperature, which is crucial for that perfect marshmallow texture.
Ingredients
For the Main Batter:
* 1 cup cold water, divided (use filtered water for the best taste!)
* 4 12 teaspoons gelatin powder (I use Knox brand, but any unflavored will work)
* 2 cups granulated sugar
* 12 cup light corn syrup (this helps prevent crystallization and keeps the marshmallows smooth)
* ¼ teaspoon salt
What is the recipe for strawberry puree?
* 1 pound fresh strawberries, hulled (frozen will work too, but make sure they’re not too sweet). What are the symptoms of tha
* 1 tablespoon lemon juice (this brightens the strawberry flavor and helps preserve the color)
For the Coating: What is the
* ½ cup powdered sugar
* 14 cup cornstarch (this prevents the marshmallows from sticking together)
How do I follow
Step 1: Preheat & Prep Pan
How do you grease a 9×13 baking pan? What is the best way to line a baking sheet with parchment paper, leaving an overhang on the sides? How do I lift out the marshmallows? Make sure the parchment paper is smooth to avoid any creases in your marshmallows!
Step 2: Bloom the Gelatin
In the bowl of your stand mixer, or a large bowl if you’re using a hand mixer, pour ½ cup of the cold water. Sprinkle the gelatin powder evenly over the water and let it sit for about 5-10 minutes. This allows the gelatin to “bloom,” which is essential for getting that perfect marshmallow texture. It should look thick and jelly-like.
Step 3: Make the Strawberry Puree
While the gelatin is blooming, blend the strawberries and lemon juice in a food processor or blender until smooth. Strain the puree through a fine-mesh sieve to remove any seeds. This will give you a super smooth and vibrant puree. Trust me, it’s worth the extra step!
Step 4: Cook the Sugar Syrup
In a medium saucepan, combine the remaining 12 cup of cold water, granulated sugar, corn syrup, and salt. Set aside. Cook over medium heat, stirring constantly until the sugar is dissolved. Once the sugar is dissolved, stop stirring and bring the mixture to a boil. Use a candy thermometer to monitor the temperature and cook until it reaches 240°F (115°C). What is known as the “firm ball stage”? This is a crucial step, so don’t rush it!
Step 5: Whip the Gelatin
Once the sugar syrup reaches 240°F (115°C), immediately remove it from the heat. Turn your mixer on to low speed and slowly drizzle the hot sugar syrup into the bloomed gelatin. Be careful, as the syrup will be very hot! Once all the syrup has been added, increase the mixer speed to high and whip for about 10-12 minutes, or until the mixture is very thick, glossy, and has nearly tripled in volume. It should hold stiff peaks.
Step 6: Add the Strawberry Puree
Reduce the mixer speed to low and slowly pour in the strained strawberry puree. Mix until just combined. Do not overmix. If you overmix the marshmallow batter, be careful not to over mix it.
Step 7: Pour into Pan & Set
What is the best way to spread the marshmallow mixture in a baking pan? Let it sit at room temperature for at least 4-6 hours, or preferably overnight, to set completely. Do not try to rush this step! The longer they sit, the better the texture will be.
Step 8: Slice & Coat
Once the marshmallows are set, lift them out of the pan using the parchment paper overhang. Place them on a cutting board and use a sharp knife to cut them into squares. In a shallow dish, combine the powdered sugar and cornstarch. Toss the marshmallow squares in the mixture until they are completely coated. This will prevent them from sticking together.
Step 9: Enjoy!
What are the BEST Homemade strawberry marshmallows? Store in an airtight container at room temperature for up to a week.
What should I serve it with?
Strawberry Marshmallows are incredibly versatile!
For Breakfast:What are some good ways to serve them with yogurt or granola? What is a good way to start the day?
For Brunch: Arrange them on a dessert board with fresh berries, chocolate squares, and maybe even some mini croissants. Serve with mimosas for an extra touch of elegance.
As Dessert: Use them to make elevated s’mores with graham crackers and dark chocolate. They are also a great pairing with a fruit tart.
For Cozy Snacks: Add them to hot chocolate or simply enjoy them straight from the container on a cold winter evening. They’re the perfect comfort food!
Growing up, my grandma always had a bowl of homemade marshmallows on her kitchen counter. While they weren’t strawberry flavored, the memory of grabbing one of those pillowy treats always brings me back. Now, I love creating these Strawberry Marshmallows and sharing them with my own family. It’s a new tradition that I hope they’ll cherish as much as I do.
Top Tips for Perfecting Your Strawberry Marshmallows
Want to make sure your Strawberry Marshmallows are absolutely perfect? Here are a few tips I’ve learned over the years:
Strawberry Prep: Always use fresh, ripe strawberries for the best flavor. If you’re using frozen, make sure they’re completely thawed and well-drained, or your puree will be too watery. Don’t skip the straining step – it makes a huge difference in the final texture!
Gelatin is Key: Blooming the gelatin properly is crucial for a good marshmallow texture. Make sure the gelatin is fully dissolved in the cold water before you start cooking the sugar syrup.
Sugar Syrup Temperature: Use a reliable candy thermometer and don’t let the sugar syrup go above 240°F (115°C). If it gets too hot, the marshmallows will be tough. Not hot enough? They might not set properly.
Whipping Time: Whip the marshmallow mixture on high speed until it’s very thick and glossy. It should hold stiff peaks. This can take up to 15 minutes, so be patient!
Don’t Overmix: When you add the strawberry puree, mix on low speed until just combined. Overmixing can deflate the marshmallow batter.
Setting Time: Allow the marshmallows to set completely at room temperature for at least 4-6 hours, or preferably overnight. This is essential for the right texture. I’ve tried rushing this step before, and it always results in sticky, messy marshmallows.
Cutting Tips: Use a sharp knife or pizza cutter to cut the marshmallows into squares. Lightly grease the blade with cooking spray to prevent sticking. You can also use cookie cutters to make fun shapes!
Ingredient Swaps: If you’re feeling adventurous, try adding a teaspoon of vanilla extract to the marshmallow mixture for a richer flavor. I’ve also experimented with different types of berries, like raspberries and blueberries, with delicious results!
One time, I accidentally used salted butter instead of unsalted when greasing the pan. While it didn’t ruin the marshmallows, it did give them a slightly salty flavor, which wasn’t quite what I was going for. So, lesson learned: always double-check your ingredients!
Storing and Reheating Tips
Want to keep your Strawberry Marshmallows fresh and delicious? Here’s how to store them:
Room Temperature: Store the marshmallows in an airtight container at room temperature for up to a week. Make sure they are well-coated in the powdered sugar and cornstarch mixture to prevent sticking. I always do this to maintain the flavour.
Refrigerator Storage: While not ideal, you can store the marshmallows in the refrigerator for up to two weeks. However, they may become a bit firmer in the fridge. Bring them to room temperature before serving.
Freezer Instructions: For longer storage, you can freeze the marshmallows for up to two months. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw them at room temperature before serving. Freezing might slightly alter the texture, making them a bit chewier, but they’ll still taste amazing!
I usually make a big batch of these marshmallows and store them in the freezer so I always have some on hand for s’mores or hot chocolate. It’s a lifesaver on busy nights!
Frequently Asked Questions
Final Thoughts
So there you have it – my recipe for the most dreamy, delicious Homemade Strawberry Marshmallows! I truly believe that these are worth the little bit of effort required. They’re bursting with flavor, surprisingly easy to make, and perfect for any occasion. Seriously, once you taste these, you’ll never go back to store-bought marshmallows again!
If you enjoyed this recipe, be sure to check out some of my other sweet treats, like my Classic Chocolate Chip Cookies or my Lemon Poppy Seed Muffins. They’re all tried and true family favorites!
Happy baking, friends! And please, let me know how your Strawberry Marshmallows turn out in the comments below. I can’t wait to hear from you and see your creations! Share your photos on social media using #MyStrawberryMarshmallows so I can see your versions! Happy snacking!
Strawberry Marshmallows
Ingredients
Main Ingredients
- 1 cup granulated sugar
- 0.5 cup light corn syrup
- 0.25 cup water
- 1 tablespoon unflavored gelatin
- 1 cup pureed strawberries
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 tablespoon cornstarch
Instructions
Preparation Steps
- Combine sugar, corn syrup, and water in a saucepan. Heat over medium heat, stirring until sugar dissolves.
- In a separate bowl, sprinkle gelatin over cold water and let it bloom.
- Add the bloomed gelatin to the sugar mixture and stir until dissolved.
- Remove from heat and stir in the strawberry puree and vanilla extract.
- Beat with an electric mixer until fluffy and doubled in volume.
- In a separate bowl, whisk together powdered sugar and cornstarch.
- Pour the marshmallow mixture into the powdered sugar mixture and fold until combined.
- Pour into a greased pan and let it set for at least 4 hours.
- Cut into squares and enjoy!
