Check out these little pink bite-sized beauties.
We are BIG marshmallow people in this family. And I mean big. We love everything marshmallow. I’m talking s’mores. Peeps. Nutter butter sandwiches. Even the word marshmallow sparks joy in our lives. Like some wonderful sugar cloud that you can snuggle up with and take a big bite whenever you get the hankering.
If only the clouds WERE marshmallows.
And the raindrops were lemon drops and gumdrops. Ohhhh what a rain that would beeee.
How about that trip down memory lane.
I basically want to make homemade marshmallows forever now. In every flavor imaginable. Like these key lime pie marshmallows or these vanilla and pumpkin marshmallows. How about chocolate. Or vanilla cake batter. The possibilities are endless! Regular bagged marshmallows just don’t do it for me anymore. I mean, not really. Give me chocolate filled. Coconut coated. Heck. Give me some homemade marshmallow fluff.
And this recipe is my go-to marshmallow recipe. My tried and true, no fail, recipe that I’ve been making since I was living in Virginia and making sweet treats for the local Farmer’s Markets. They’ve just been kicked up a notch with some strawberry puree which lends a sweet little fruity kick to them. Plus, they whip up in like 20 minutes, and then the rest of the process is pretty hands-off. I had hoped to mix some powdered freeze-dried strawberries to the coating, but was unable to find any in my area. I bet that would have been delectable, and will definitely have to make these again to try that.
Not sure what to do with a whole batch of homemade marshmallows?
These strawberry marshmallows would be a great addition to a s’mores bar. Or put a 1/2 a cup of semi-sweet chocolate chips into a small cast iron skillet, top with marshmallows, and bake for about 8 minutes in a 450 degree F oven until golden brown on top and ooey gooey in the center! Or you know. Just take bites of them whenever you get the hankering.
If all the snowflakes were candy bars and milkshakes….
makes about 24 2-inch marshmallows
- 2/3 c. water, divided
- 1/4 c. strawberry puree
- 2 packets unflavored gelatin
- 2/3 c. corn syrup
- 1 1/2 c. sugar
- 2 tbsp. powdered sugar
- 2 tbsp. cornstarch
Prepare an 8 inch x 8 inch baking pan by lining it with parchment paper and then spraying the parchment paper, liberally, with nonstick cooking spray.
Place 1/4 cup of the water and the strawberry puree into the bowl of your stand mixer. Sprinkle the gelatin on top and mix it on a low setting, briefly, to distribute the gelatin into the liquid. Allow the gelatin to dissolve for at least five minutes.
Place the remaining water, corn syrup, and sugar into a medium-sized saucepan over medium-high heat. Stir to dissolve the sugar and insert a candy thermometer, allowing the mixture to cook without further stirring until the candy thermometer reads 240 degrees F.
Once the syrup reaches the proper temperature, remove it from the heat immediately.
Turn the mixer on low and allow the gelatin and puree mixture to become fully mixed. Then slowly pour the hot syrup into the mixing bowl, creating a little “stream” down the side of your bowl. Be careful, this syrup is incredibly hot.
Gradually increase the speed of the mixer until it’s running on high, whipping for about ten minutes or until the mixture is stiff and shiny.
Pour the mixture into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 2 hours, but I’ve found it’s easier to work with the longer you wait (I did 12 hours on this one).
Whisk the powdered sugar and cornstarch together into a small bowl.
Cover your workstation with parchment paper and sprinkle, quite liberally, with the powdered sugar mixture. Flip the marshmallows face down onto the prepared surface.
Carefully peel back the parchment paper and sprinkle the top of the marshmallow slab with the coating powder. Spray a large knife with non-stick cooking spray and cover in coating powder. Cut the marshmallows into 2-inch squares, then roll the squares into the coating mixture until all the sides are smooth and no longer sticky.