Strawberry Marshmallows
User Reviews
5
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Prep Time
25 mins
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Additional Time
8 hrs
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Total Time
8 hrs 25 mins
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Servings
81 1-inch marshmallows or about 30 larger marshmallows
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Course
Dessert
Strawberry Marshmallows
Description
Strawberry Marshmallows combine gelatin dissolved in a mix of water and strawberry powder with a hot syrup of sugar, corn syrup, and water. The mixture is whipped until fluffy and stiff peaks form, then vanilla extract is folded in. The marshmallow mixture is poured into a prepared pan and covered to set. The freeze-dried strawberry powder gives these marshmallows a delicate strawberry flavor and subtle color without adding moisture. The final marshmallows have a tender yet sturdy texture, typical of classic marshmallows but enhanced with fruity notes from the strawberry powder.
The recipe requires a baking dish prepped with plastic wrap and non-stick spray to ensure easy release of the finished marshmallows. It’s important to let the marshmallows set at room temperature, covered to keep out humidity, which can affect the texture. Once set, the marshmallows are coated with a blend of cornstarch and confectioners' sugar to prevent sticking and absorb moisture.
Keeping the marshmallows in a cool, dry place away from humidity is crucial to maintain their softness and prevent them from becoming sticky or hard. These can be a distinctive homemade treat enjoyed on their own or added to desserts for a fruity twist.
Ingredients
- ¾ cup water divided
- ¾ cup strawberry powder divided (see notes, freeze-dried
- 3 .25-ounce packages gelatin unflavored
- ⅔ cup light corn syrup
- 2 cups granulated sugar
- 1 tablespoon vanilla extract pure
- ¼ cup cornstarch
- ¼ cup confectioners' sugar
Instructions
- Line a 9x9-inch baking dish with plastic wrap and spray with non-stick cooking spray. Spray another piece of plastic wrap to cover the top, and set aside.
- Place ½ cup of water and ½ cup of the strawberry powder in the bowl of a stand mixer fitted with the whisk attachment. Add the gelatin and whisk just to combine. Scrape down the sides of the bowl.
- Combine remaining ¼ cup of water, corn syrup, and sugar in a saucepan. Bring the mixture to a boil over medium heat. Boil the mixture hard for 1 minute. (Do not start the timer until the mixture has reached a hard boil.)
- With the mixer on low, carefully pour the hot sugar mixture into the gelatin mixture. Gradually increase the mixer speed to high; beat on high for 12 minutes, until the mixture is fluffy and forms stiff peaks. Add in vanilla extract and beat until just combined.
- Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top. Cover the candy with the piece of prepared plastic wrap, pressing it down lightly to seal the covering to the top of the candy.
- Allow the marshmallow candy to rest at room temperature for 8 hours or overnight. Mix together remaining ¼ cup of strawberry powder, cornstarch, and confectioners’ sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Alternatively, use an oiled cookie cutter to cut the marshmallows into shapes. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container at room temperature for 3-4 weeks.
Notes
- If freeze-dried strawberry powder is unavailable, it can be made by finely grinding freeze-dried strawberries and sifting to remove seeds.
- For a variation, freeze-dried raspberry powder can be used instead to create raspberry-flavored marshmallows.
- Store marshmallows in a cool, dry place away from moisture; avoid refrigeration or freezing as humidity damages texture.
User Reviews
Overall Rating
5
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