Today we’re thrilled to share one of our newest favorite recipes with you. We’re talking about Strawberry Marshmallows! This is seriously the most fluffy marshmallow you will ever have. I think what puts this recipe above the rest is that it relies on fresh strawberries (nothing artificial) to get a beautiful soft pink color and a delicious flavor.
Get ready to get your hands sticky with this one. Making these sweet treats is actually a lot of fun. I did all sorts of things with these marshmallows including dipping them in chocolate, rolling them in coconut, and even making heart shaped s’mores!
For this recipe, be sure to have your candy thermometer and stand mixer ready for best results.
Recipe from About.com
- 1 1/4 cup water, divided
- 1/2 cup strawberry puree
- 4 envelopes (28 grams) of gelatin
- 3 cups of caster sugar
- 1 1/4 cup light corn syrup
- 1/3 cup powdered sugar
- 1/3 cup corn starch
- Line a 9″ by 13″ pan with tin foil and generously brush it with non-flavored oil.
- Place 1/2 cup of water and the strawberry puree into the bowl of your stand mixer. Sprinkle the gelatin over top, and stir to distribute. Leave the gelatin to dissolve for at least 5 minutes.
- Place the remaining water, corn syrup, and sugar into a heavy bottomed saucepan, and place over a medium/high heat. Stir to dissolve the sugar.
- Once the sugar is dissolved, place your candy thermometer into the pot and increase the heat to high. Leave the mixture. Do not stir until it reaches 240 degrees on the thermometer. Brush down the sides of the pot with a wet pastry brush to remove any sugar crystals.
- While the mixture cooks, place the whisk attachment onto your kitchen mixer and briefly turn it on low to mix the strawberry mixture.
- Once the candy mixture reaches 240 on the thermometer, remove it from the heat. Run you mixer on low, and slowly pour the sugar mixture into the strawberry mixture. Be careful–the sugar mixture will be extremely hot!
- Once all the sugar mixture is poured into the strawberry mixture, place the splash guard on your mixer, and gradually increase the speed to high. Let the mixer run on high for about 10 minutes. You can tell when it’s done by lifting the beater; the marshmallow will slowly drip back in a thick, steady, shiny stream.
- Once the marshmallow is done, pour it into your prepared tin, smooth out the top, and gently pop any large air bubbles with a toothpick.
- Let the marshmallow sit at room temperature for 10 hours.
- Sift the powdered sugar and corn starch together. Sprinkle the top of the marshmallow with the corn starch/powdered sugar, and turn it out onto a chopping board. Gently remove the foil.
- Using a sharp oiled knife, cut the marshmallow, coating the sides in the cornstarch/powdered sugar mixture as you go.
- Store in a airtight container, but be sure to eat these within a week. We froze half of ours–who doesn’t love frozen marshmallows!
What’s your favorite thing to do with marshmallows? S’mores? Add them to hot chocolate? Let us know!Pin It