An Easy Way To Make Strawberry Marshmallows At Home
I’m not going to lie—these marshmallows are very sweet. They’re made with one pound of sugar, in addition to corn syrup, and then coated in more sugar. So, you have to eat them responsibly and in small doses; otherwise, you might end up bouncing off the walls uncontrollably. Still, they’re delicious and distinctly fruity, thanks to the fresh strawberry puree I added for extra flavor and the pretty pink color.
- Makes about 35–40 pieces
- 1 cup strawberries, destemmed, chopped
- 1 cup powdered sugar, sifted, divided
- 1½ cups water
- 2 cups sugar
- 1 cup corn syrup
- 2 tablespoons gelatin
- 1 teaspoon salt
- Line the bottom of an 8-inch square baking pan with parchment paper. Spread ½ cup of the powdered sugar evenly over the bottom of the pan.
- Blend the strawberries in a blender or food processor until smooth. Pour into a sieve set over a bowl. Stir with a spatula, pressing the mixture through the sieve, and discard the solids. Reserve ½ cup of the puree.
- Mix 1 cup water, sugar and corn syrup in a heavy-bottomed, medium saucepan, and bring to a boil over medium-high heat. Cook until a thermometer placed in the pan reads 240 degrees—this process will take about 8–10 minutes.
- While the sugar mixture is cooking, place the gelatin in a bowl and pour in ½ cup of water. Stir and let stand for 5 minutes. Mix the now-solid gelatin with an electric mixer on low speed to break it up into small pieces. Slowly, with the mixer running, pour in the sugar mixture and keep mixing until glossy and fluffy, about 8 minutes.
- Mix in the strawberry puree and salt, and spread into the pan. Tap a few times to release any bubbles that might form on the surface, and let set at room temperature until firm, about 60 minutes.
- Place the remaining ½ cup of powdered sugar into a medium bowl. Cut the marshmallow into 1-inch cubes, and coat in the sugar on all sides to prevent stickiness. Store in an airtight container for 10 days at room temperature.