Strawberry Marshmallows

Draw on spring garden inspiration to concoct a light and fluffy homemade treat.

by Lori Rice
Strawberry Marshmallows - Photo by Lori Rice (
Photo by Lori Rice

Making delicious marshmallows at home is easy. These strawberry marshmallows have a light-pink color perfect for spring, but feel free to get creative by substituting other flavorings for the strawberry. Try adding 1/4 teaspoon vanilla, a few drops of food-grade peppermint oil or 2 tablespoons chopped nuts at the same point in the recipe when the strawberry is added.

Yield: 64 small marshmallows


  • 1/2 cup powdered sugar
  • 1 T. cornstarch or tapioca starch
  • 1/4 cup plus 1 T. cold water
  • 2 envelopes (1/2 ounce) unflavored gelatin
  • 1 cup white granulated sugar
  • 1/3 cup light corn syrup
  • 1/4 cup water
  • pinch of salt
  • 3 T. puréed strawberries

In small dish, mix powdered sugar and starch. Grease 8- by 8-inch pan with butter and dust with 1 to 2 tablespoons powdered sugar mixture.

Add water to bowl of stand mixer (or deep -mixing bowl if using hand mixer). Sprinkle gelatin over water and set aside while you prepare marshmallow.

In 3-quart heavy saucepan, combine sugar, corn syrup and water. Turn to medium heat, and stir gently until sugar dissolves. Use natural-bristle pastry brush dipped in warm water to brush down any crystals that form on inside of pan.

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Insert thermometer into syrup, and let liquid come to boil. Do not stir. Cook to 245 degrees F, or firm-ball stage, about 15 to 20 minutes.

Place whisk attachment on mixer. Turn mixer on low. Pour hot liquid into gelatin slowly as it mixes. Increase speed to medium-high. Beat for 10 minutes, until mixture turns thick and white. It should stick to whisk when lifted from bowl.

Add strawberry purée and salt. Mix on high for 30 seconds.

Transfer to prepared pan. Sprinkle top with 1/4 cup powdered sugar mixture, gently press marshmallow into corners, and smooth top. Cover loosely with plastic wrap and refrigerate for at least 3 hours.

Remove marshmallow from pan. Place on -cutting board and cut into 64 squares. Roll squares in -remaining powdered sugar mixture to coat.

Store in refrigerator in airtight container with layers separated by parchment paper up to 3 weeks.


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