How to Make Fluffy and Flavorful Strawberry Marshmallows

If you’ve ever thought homemade marshmallows were too complicated or intimidating, let me change your mind. This Strawberry Marshmallows Recipe is not only easy to make, but it’s also a total game-changer. Imagine biting into something that’s as soft as a cloud, with a burst of tangy strawberry flavor that comes from real freeze-dried strawberries. They’re the perfect treat for s’mores, hot chocolate, cookies, or even just snacking straight out of the jar. Once you make these, you might never go back to store-bought marshmallows again!

Let me share why these are so special. First, we’re using powdered freeze-dried strawberries to infuse these marshmallows with authentic strawberry flavor, no artificial syrups or extracts needed. Plus, they’re light, fluffy, and perfectly sweet, with just the right touch of fruity tanginess. These marshmallows are also a fun project to make, and trust me, watching sugar syrup magically transform into marshmallow fluff is pure kitchen magic.

When I first made these strawberry marshmallows, I was hooked. I brought a batch to a family gathering, and they disappeared within minutes. The kids couldn’t get enough, and even the adults kept sneaking back for seconds. Now, these are a regular in my dessert rotation, especially during the colder months when hot chocolate becomes a staple.

Ready to get started? Let’s dive into the recipe step by step and unlock the secrets to perfect strawberry marshmallows!

Why You’ll Love This Recipe

There are so many reasons to love these strawberry marshmallows. Here are just a few:

• Bursting with real strawberry flavor: Thanks to freeze-dried strawberries, these marshmallows are loaded with natural fruity goodness.
• Light and fluffy texture: They’re soft, airy, and practically melt in your mouth.
• Easy to make: With a little patience and the right tools, this recipe is surprisingly simple, even for beginners.
• Versatile treat: Use them in s’mores, hot chocolate, cookies, or just eat them as-is. They also make a thoughtful homemade gift!
• Customizable: You can adjust the sweetness, add extra toppings, or even swap in other freeze-dried fruits for different flavors.

Once you try this Strawberry Marshmallows Recipe, you’ll realize they’re not just a dessert; they’re an experience. Plus, they store well, so you can enjoy them for weeks to come.

Preparation Time and Servings

• Prep time: 30 minutes
• Set time: 4–6 hours (or overnight)
• Servings: Makes about 64 small marshmallows (depending on how you cut them).
• Calories per serving: Approximately 25 calories per marshmallow.

Ingredients You’ll Need

Here’s everything you need to make these dreamy strawberry marshmallows:

For the Marshmallow Mix:

• ¼ cup cornstarch: Helps prevent sticking and gives the marshmallows a smooth finish.
• ¼ cup powdered sugar: Adds a touch of sweetness to the coating.
• ¼ cup powdered freeze-dried strawberries: For that extra strawberry punch in every bite.

For the Strawberry Marshmallows:

• 3 packages unflavored gelatin: The foundation for that classic marshmallow texture.
• 1 cup ice water (divided): Half for blooming the gelatin, half for the sugar syrup.
• 1 ½ cups granulated sugar: Sweetens the marshmallows and creates the syrup base.
• 1 cup corn syrup: Adds sweetness and helps keep the marshmallows soft.
• ¼ teaspoon salt: Balances the sweetness and enhances the flavor.
• 1 teaspoon vanilla extract: Adds warmth and depth to the flavor.
• ¾ cup powdered freeze-dried strawberries: To infuse the marshmallows with fruity goodness.

Step-by-Step Instructions

Making marshmallows might sound intimidating, but it’s a lot easier than you think. Follow these steps, and you’ll have fluffy, strawberry-packed marshmallows in no time.

1. Prepare the Strawberry Powder

Start by blending 1½ packages of freeze-dried strawberries into a fine powder. You can do this using a blender or food processor. Set aside ¼ cup for the marshmallow mix and the rest for the batter.

2. Make the Marshmallow Mix

In a small bowl, combine the cornstarch, powdered sugar, and ¼ cup of the strawberry powder. This mixture will keep your marshmallows from sticking and give them an extra strawberry kick. Set it aside.

3. Bloom the Gelatin

In the bowl of a stand mixer, combine the unflavored gelatin with ½ cup of ice water. Stir gently to combine, then let it sit for about 10 minutes. This step is essential for creating the right texture.

4. Cook the Candy Syrup

In a medium saucepan, combine the remaining ½ cup of water, granulated sugar, corn syrup, and salt. Heat over medium heat, stirring gently until the sugar dissolves. Once the sugar is dissolved, stop stirring and let the mixture come to a boil. Use a candy thermometer to monitor the temperature, and cook until it reaches 240°F (soft-ball stage).

5. Combine Gelatin and Syrup

With the stand mixer on low speed, slowly drizzle the hot sugar syrup into the bloomed gelatin. Be careful—the mixture will be very hot! Once all the syrup is added, gradually increase the mixer speed to high.

6. Whip the Mixture

Beat the mixture on high speed for about 10–15 minutes. It will transform from a thin liquid into a thick, fluffy marshmallow batter. The mixture should be cool to the touch by the time it’s ready.

7. Add Flavor

Reduce the mixer speed to low, and add the vanilla extract and the powdered freeze-dried strawberries. Mix until fully incorporated.

8. Set the Marshmallows

Grease an 8×8-inch pan with nonstick spray or a thin layer of oil. Dust the bottom and sides with the marshmallow mix. Pour the marshmallow batter into the pan, smoothing the top with a spatula. Sprinkle more marshmallow mix on top, then let the marshmallows set for 4–6 hours or overnight.

9. Cut and Coat

Once the marshmallows are fully set, dust a sharp knife or pizza cutter with marshmallow mix. Cut the marshmallows into squares, then toss each piece in the remaining mix to coat all sides.

How to Serve

There are so many ways to enjoy this Strawberry Marshmallows Recipe! Here are some ideas to get you started:

• Add them to a cup of hot chocolate for a fruity twist.
• Use them to make the most decadent s’mores ever.
• Add them to cookies or brownies for a fun surprise.
• Snack on them straight out of the jar.

Additional Tips for Success

Here are some extra tips to ensure your marshmallows turn out perfectly:

• Use a candy thermometer: This is non-negotiable for getting the sugar syrup to the right temperature.
• Don’t skip the marshmallow mix: It prevents sticking and adds a pop of strawberry flavor.
• Work quickly: Once the marshmallow batter is ready, pour it into the pan immediately—it sets fast!
• Store properly: Keep your marshmallows in an airtight container with extra marshmallow mix to prevent sticking.

Variations and Customizations

Want to switch things up? Here are some fun ways to customize this recipe:

• Different fruits: Try freeze-dried raspberries, blueberries, or mango for a unique flavor twist.
• Chocolate-dipped: Dip the marshmallows in melted chocolate for an extra indulgent treat.
• Sprinkles: Add colorful sprinkles to the batter or on top for a festive look.
• Gluten-free: These marshmallows are naturally gluten-free, so no substitutions are needed.

Storing and Freezing

Store the marshmallows in an airtight container at room temperature for up to two weeks. For longer storage, you can freeze them. Arrange the marshmallows in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container. To thaw, let them sit at room temperature for a few hours.

Special Equipment

Here’s what you’ll need to make this Strawberry Marshmallows Recipe:

• Stand mixer: A stand mixer is essential for whipping the marshmallow batter.
• Candy thermometer: Ensures the sugar syrup reaches the perfect temperature.
• Blender or food processor: For powdering the freeze-dried strawberries.
• 8×8-inch pan: The perfect size for thick, fluffy marshmallows.

FAQs

Can I use fresh strawberries instead of freeze-dried?
No, fresh strawberries contain too much moisture and won’t work for this recipe. Stick with freeze-dried for the best results.

Can I make these ahead of time?
Absolutely! Marshmallows store well, so you can make them a few days in advance.

What if I don’t have a stand mixer?
A handheld mixer might work, but it will require more effort and may not whip the batter as effectively.

Can I double the recipe?
Yes, just use a larger pan and make sure your stand mixer can handle the volume.

How do I clean the sticky marshmallow mess?
Soak everything in hot, soapy water—it makes cleanup much easier!

These strawberry marshmallows are truly a treat worth making. They’re light, fluffy, and bursting with real strawberry flavor. I can’t wait to see how yours turn out! If you try this recipe, be sure to leave a comment or tag me on social media—I’d love to see your creations. Enjoy!

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