Homemade strawberry marshmallows are sweet, fruity, and cloud-soft. Use them in hot cocoa, dip them in chocolate, or package them as a pretty Valentine’s gift.
This post contains affiliate links.
Valentine’s Day is approaching, and these strawberry marshmallows are a delightful homemade treat to make for a loved one or to bring to a class party. They’re soft, pillowy, and packed with strawberry flavor — perfect for gifting or enjoying with hot drinks and s’mores.
HOMEMADE STRAWBERRy MARSHMALLOWS
If you’ve never had a freshly made marshmallow, you’re in for a treat. Homemade marshmallows have a texture and flavor that store-bought versions can’t match. They’re surprisingly straightforward to make and can be adapted to many flavors — this version uses strawberry for a lovely pink color and bright fruitiness.
These marshmallows are ideal for Valentine’s gifts, party favors, or year-round treats. They’re especially nice in a summer s’more or floating atop a mug of hot chocolate.
HOW TO MAKE STRAWBERRY MARSHMALLOWS
Read the recipe through before you begin and measure ingredients ahead of time. Candy-making is easier with preparation, and these marshmallows come together quickly once you start.
What are marshmallows made of?
Classic marshmallows use sugar, corn syrup, gelatin, and water as the base. Other ingredients add flavor or prevent sticking. For this strawberry version you’ll need the following:
- ¾ cup water (divided)
- ¾ cup freeze-dried strawberry powder (divided)
- 3 (0.25-ounce) packages unflavored gelatin
- ⅔ cup light corn syrup
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- ¼ cup cornstarch
- ¼ cup confectioners’ sugar
Freeze-dried strawberry powder concentrates flavor without adding liquid. If you can’t buy it, make your own by pulsing about 3.6 ounces of freeze-dried whole or sliced strawberries in a food processor until fine, then sift to remove seeds.
Use unflavored gelatin — not flavored gelatin mixes — so you control the sweetness and strawberry taste. I haven’t tested corn syrup substitutes here, so results may vary if you try honey or other sweeteners.
Making this recipe
Prepare a 9×9-inch baking dish by lining it with plastic wrap and spraying the wrap with nonstick spray. Spray a second piece of plastic wrap as well to use as a cover for the top of the marshmallows.
In the bowl of a stand mixer fitted with the whisk attachment, combine ½ cup water with ½ cup strawberry powder and the gelatin. Whisk briefly to combine.
In a saucepan, mix the remaining ¼ cup water, corn syrup, and granulated sugar. Heat over medium until it reaches a hard boil, then boil for 1 full minute.
With the mixer on low, carefully pour the hot sugar mixture into the gelatin. Increase the speed gradually to high and beat for 12 minutes, until the mixture becomes fluffy and holds stiff peaks. Add vanilla and mix just until combined.
Pour into the prepared pan and use a greased spatula to smooth the top. Cover with the sprayed plastic wrap and let the marshmallow set at room temperature for 8 hours or overnight.
Cutting the marshmallows
When set, prepare a shallow dish with the remaining ¼ cup strawberry powder, the cornstarch, and the confectioners’ sugar; this is the coating to keep pieces from sticking.
Marshmallows are sticky, so oil or spray any knife, scissors, or cookie cutter you use. Cut into 1-inch squares or use cookie cutters for heart shapes. Lightly coat pieces in the cornstarch-strawberry mixture so they don’t stick together.
STORAGE TIPS
Store marshmallows in an airtight container at room temperature. Avoid refrigeration or freezing — humidity will make them sticky and shorten their shelf life.
Kept in a cool, dry place, they will stay fresh for about 3–4 weeks.
SERVING AND GIFTING SUGGESTIONS
Strawberry marshmallows make charming gifts. Cut hearts and pack them in treat boxes or cellophane bags, or put them on sticks for marshmallow pops. For an extra touch, dip them in chocolate and top with sprinkles.
Use these marshmallows in hot chocolate, in s’mores, or in a homemade s’mores kit. They also make a lovely garnish for desserts or just a sweet snack straight from the jar.
Strawberry Marshmallows
Ingredients
- ¾ cup water, divided
- ¾ cup freeze-dried strawberry powder, divided
- 3 (0.25-ounce) packages unflavored gelatin
- ⅔ cup light corn syrup
- 2 cups granulated sugar
- 1 tablespoon pure vanilla extract
- ¼ cup cornstarch
- ¼ cup confectioners’ sugar
Instructions
- Line a 9×9-inch baking dish with plastic wrap and spray with nonstick cooking spray. Spray another piece of plastic wrap to cover the top and set aside.
- Place ½ cup water and ½ cup strawberry powder in the bowl of a stand mixer fitted with the whisk attachment. Add the gelatin and whisk just to combine.
- Combine the remaining ¼ cup water, corn syrup, and sugar in a saucepan. Bring to a hard boil over medium heat and boil for 1 minute.
- With the mixer on low, carefully pour the hot sugar mixture into the gelatin mixture. Gradually increase speed to high and beat for 12 minutes, until fluffy and forming stiff peaks. Add vanilla and beat until combined.
- Pour into the prepared dish and smooth the top with a greased spatula. Cover with the prepared plastic wrap, pressing lightly to seal, and let rest at room temperature for 8 hours or overnight.
- Mix the remaining ¼ cup strawberry powder, cornstarch, and confectioners’ sugar in a shallow dish. Using oiled scissors, a greased knife, or an oiled cookie cutter, cut the marshmallow into 1-inch squares or shapes. Dredge lightly in the coating and store in an airtight container at room temperature for 3–4 weeks.
Notes
If freeze-dried strawberry powder isn’t available, make it by pulverizing about 3.6 ounces of freeze-dried strawberries in a food processor and sifting out seeds. For a different flavor, substitute freeze-dried raspberry powder.
Keep marshmallows away from humidity — do not refrigerate or freeze them.
Nutrition (approx. per 1-inch marshmallow)
Calories: 38 kcal • Carbohydrates: 10 g • Sugar: 9 g • Protein: 0.03 g • Fat: 0.02 g