Strawberry Marshmallows

There’s nothing quite like the soft, pillowy sweetness of homemade marshmallows, especially when they carry the fresh, juicy burst of strawberries. I still remember the first time I made strawberry marshmallows—it was like biting into a fluffy cloud infused with a sweet summer garden. This recipe creates marshmallows that are tender with just the right chew, and the natural strawberry flavor brightens every bite without overpowering that classic marshmallow sweetness. If you’re craving a treat that’s both nostalgic and new, strawberry marshmallows are your best bet—they’re perfect for snacking, roasting, or even using in drinks. Plus, making them yourself is a little bit magical and surprisingly doable!

Strawberry Marshmallows: Why This Recipe Works & Ingredients

• 1 cup strawberry puree (fresh strawberries blended and strained)
• 3 cups granulated sugar
• 1 cup light corn syrup
• 1/2 cup cold water (divided)
• 3 tablespoons unflavored gelatin powder
• 1/4 teaspoon salt
• 1 tablespoon pure vanilla extract
• 1/4 cup powdered sugar (for dusting)
• 1/4 cup cornstarch (for dusting)

Now, you might be wondering why I use strawberry puree instead of just strawberry flavoring or extract. Puree adds a vibrant, fresh fruitiness and a natural pink hue that makes these marshmallows stand out. It also contributes to that luscious strawberry aroma that fills your kitchen when you’re whipping up the mix. I choose gelatin—not agar or other substitutes—because it gels perfectly, creating that iconic fluffy yet springy texture we all love in marshmallows.

The combination of granulated sugar and light corn syrup is crucial here. The granulated sugar gives sweetness, but the corn syrup keeps the marshmallows from crystallizing, which would make them grainy instead of smooth. The cold water is split for two reasons: to bloom the gelatin for a stable set and to make the sugar syrup, ensuring perfect consistency. Salt is a tiny magic trick; it balances the sweetness and enhances the strawberry flavor. And the vanilla? It rounds out the entire profile, adding depth without stealing the spotlight from the berries.

Strawberry Marshmallows

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Sweet fluffy Strawberry Marshmallows ready to satisfy your sweet tooth and bring joy to every bite Taste the happiness now

• Author: molly
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 8 hours 35 minutes
• Yield: About 36 large marshmallows
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

1 cup strawberry puree

3 cups granulated sugar

1 cup light corn syrup

1/2 cup cold water

3 tablespoons unflavored gelatin powder

1/4 teaspoon salt

1 tablespoon pure vanilla extract

1/4 cup powdered sugar

1/4 cup cornstarch

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Instructions

Start by blooming the gelatin. Pour 1/2 cup of cold water into a large mixing bowl and sprinkle the gelatin evenly over it. Let it sit for about 10 minutes until spongy.

While the gelatin blooms, combine granulated sugar, light corn syrup, remaining 1/2 cup cold water, and salt in a saucepan. Attach a candy thermometer and cook over medium-high heat. Stir gently just until sugar dissolves, then stop stirring. Let syrup reach 240°F (115°C).

Remove syrup immediately from heat and slowly pour hot syrup into the gelatin mixture while mixing on low speed to combine.

Increase mixer speed to high and whip until mixture becomes thick, glossy, and nearly tripled in volume (10-12 minutes). About halfway, add strawberry puree fully incorporating it. Add vanilla extract near the end.

Prepare a 9×13-inch baking pan, grease lightly and dust generously with powdered sugar and cornstarch. Pour marshmallow mixture evenly into pan.

Let marshmallows set at room temperature for at least 6 hours or overnight until firm but springy.

Turn marshmallows out onto surface dusted with powdered sugar and cornstarch. Cut into squares using a dusted sharp knife or pizza cutter. Toss cut pieces lightly with coating to prevent sticking.

Notes

Soft, pillowy homemade strawberry marshmallows infused with fresh strawberry puree that bring a sweet summer garden flavor. Perfect for snacking, roasting, or drinks with a tender yet chewy texture and natural strawberry brightness.

Strawberry Marshmallows: Step-by-Step Instructions

1. Start by blooming the gelatin. Pour 1/2 cup of cold water into a large mixing bowl and sprinkle the gelatin evenly over it. Let it sit for about 10 minutes so it absorbs the water and becomes spongy—this sets the foundation for fluffy marshmallows.
2. While the gelatin blooms, combine granulated sugar, light corn syrup, remaining 1/2 cup cold water, and salt in a medium saucepan. Attach a candy thermometer and cook over medium-high heat. Stir gently just until sugar dissolves, then stop stirring. Let the syrup reach 240°F (115°C), which is the hard-ball stage—this is key for marshmallows to set properly without being too hard or too soft.
3. Once the syrup hits the target temperature, remove it immediately from the heat. Slowly pour the hot syrup into the gelatin mixture while mixing on low speed with a stand mixer or hand mixer. This prevents splashing and helps the mixture start to combine properly.
4. Increase the mixer speed to high and whip until the mixture becomes thick, glossy, and nearly tripled in volume—around 10-12 minutes. It will look slightly sticky but firm. About halfway through, add the strawberry puree, beating it in thoroughly so you get even color and flavor throughout. Then add vanilla extract right near the end of whipping.
5. Prepare a 9×13-inch baking pan by greasing it lightly and dusting it generously with a mixture of powdered sugar and cornstarch. Pour the marshmallow mixture into the pan, spreading it evenly with a spatula. This step is fun because the mixture has this airy bounce and smells heavenly.
6. Let the marshmallows set at room temperature for at least 6 hours or overnight. They should be firm to the touch but still springy inside.
7. Once set, turn the marshmallows out onto a surface dusted with more powdered sugar and cornstarch. Cut into squares with a sharp knife or pizza cutter dusted with the same mixture to prevent sticking. Toss the pieces gently in more of the coating to keep each one from sticking together.

Strawberry Marshmallows: Tips for Success

• Bloom the gelatin properly: Don’t rush this step. The gelatin won’t dissolve evenly if you pour hot syrup on dry gelatin—that could cause lumps or grainy texture.
• Use a candy thermometer: Precise temperature control is everything here. Even a few degrees off can turn marshmallows into a sticky mess or a dense block.
• Beat long enough: You want that fluffy, marshmallowy texture that holds shape but melts in your mouth. If you under-whip, the texture will be gummy.
• Keep the dusting mix handy: Powdered sugar and cornstarch keeps marshmallows from sticking to surfaces, knives, and each other. Don’t skimp on it!
• Store leftovers in an airtight container: Marshmallows dry out super easily when exposed to air, so proper storage is key.

Strawberry Marshmallows: Storage & Reheating

Now, strawberry marshmallows are best enjoyed fresh, but you can absolutely keep some for later. Store your marshmallows in an airtight container, layered with parchment paper or extra powdered sugar and cornstarch dusting to keep them from sticking together. They’ll last about 2 weeks at room temperature. Don’t refrigerate them, because moisture from the fridge can make them lose their fluffy texture and get sticky.

If you want to warm them up—say, to toss one in hot cocoa—just hold a marshmallow over steam or microwave it for about 5 seconds. The marshmallow will puff up beautifully and become melty, soft, and even more intensely strawberry-flavored. Just be careful—it can get super hot very fast.

Strawberry Marshmallows: FAQ

Can I use freeze-dried strawberry powder instead of fresh strawberry puree?

Yes! Freeze-dried strawberry powder makes a great substitute if fresh berries aren’t in season. It’s more concentrated, so use about 2-3 tablespoons mixed into the marshmallow mixture during whipping. Keep in mind, you might lose the natural juiciness and color that fresh puree provides.

What’s the best way to prevent marshmallows from sticking to my knives or hands?

Dust your knife or cutting tool with powdered sugar and cornstarch before slicing. For hands, lightly grease them with a neutral oil or dust with the same powdered sugar-cornstarch mix.

Why did my marshmallows turn out grainy?

Graininess usually happens if the sugar crystals didn’t fully dissolve in the syrup or if the cooking temperature wasn’t exact. Using a candy thermometer and watching your syrup closely helps avoid this. Also, make sure you don’t stir the syrup after it reaches the final temperature.

Can I make vegan strawberry marshmallows?

Traditional marshmallows rely on gelatin, which isn’t vegan. You can try using agar powder, but the texture will definitely change and might be less bouncy. Experimenting with specialty vegan marshmallow recipes suited for agar or other gelling agents is a good bet.

Why does this recipe use both powdered sugar and cornstarch for dusting?

The combination of powdered sugar and cornstarch creates a barrier that prevents sticking and absorbs surface moisture better than either one alone. This keeps the marshmallows from clumping or becoming too sticky on the outside.

Nutritional Information

Each serving (about one large marshmallow) contains approximately:

• Calories: 90
• Fat: 0g
• Protein: 1g
• Carbohydrates: 23g (mostly from sugars)

These values are estimates and can vary depending on exact ingredient brands and portion sizes.

Strawberry Marshmallows

So, there you have it—soft, fruity, and sweet strawberry marshmallows to whip up whenever you want to add a little homemade magic to your day. I love how they brighten up a simple cup of tea, or how kids’ faces light up roasting them over a fire pit. It’s such a fun kitchen project that yields something you can truly savor or gift. Give it a try, and don’t forget to tell me how your marshmallows turned out—I’m always eager to hear your sweet success stories or little tweaks! Happy marshmallow making!