Homemade Strawberry Marshmallows

Strawberry Marshmallows  I don’t love store-bought marshmallows.  They’re too sweet and spongy, and taste too artificial for me. Yes, they have their use for rice krispies treats and s’mores, but that’s as far as my concern for them goes.  You can understand my confusion then, when I made peppermint marshmallows this past Christmas and fell in love.  It’s a whole different ballgame.  The texture and taste is so much different, and I actually want to eat these by the handful.  These strawberry marshmallows are just as good and PERFECT for Valentine’s Day.  I made the most adorable Strawberry Chocolate S’mores with them!Strawberry Marshmallows

It’s not as hard as it might seem to make them, it just takes a little patience, and if you don’t have a stand mixer, some soapy water to clean the base of your hand mixer.Strawberry Marshmallows

Strawberry Marshmallows (adapted from Betty Crocker)

  • Butter for greasing
  • 1/3 cup powdered sugar
  • 2 1/2 Tbsp unflavored gelatin
  • ½ cup cold water
  • 1 ½ cups granulated sugar
  • 1 cup corn syrup
  • ¼ tsp salt
  • ½ cup water
  • 3 1/2 tsp strawberry extract
  • 12-15 drops red food color
  1. Generously grease bottom and sides of 9×9 baking dish with butter; dust with 1 tablespoon of the powdered sugar.  In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
  2. In 2-quart saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved.  Heat to boiling; cook without stirring 30-45 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.  If this is going very slowly, you can increase heat to medium-low.
  3. Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add strawberry extract and food coloring; you can adjust flavor and color to your taste.  Beat on high speed 1 minute.  Pour into baking dish, patting lightly with wet hands.  Let stand uncovered at least 8 hours or overnight.
  4. Dust cutting board with about 1 tablespoon powdered sugar.  Place remaining powdered sugar in small bowl.  To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board.  Using sharp knife greased with butter, cut into squares of desired size (1 inch by 1 inch works well).  Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar.  Store in airtight container at room temperature up to 3 weeks.

Notes: Don’t worry if your sugar mixture looks yellow as it boils, it will turn bright white when you start to beat it.  I am very impatient, and the heating steps were taking longer than I felt they should have, so I actually had my heat at 3-4/10 to speed it up, and it was fine.  For the heart marshmallows you see above, I sliced a piece in half to reduce the thickness, then pressed down with a buttered cookie cutter.  I tried this with a smaller flower shaped cookie cutter that didn’t work as well – I think because the shape was not as simple as the heart.

Peppermint Marshmallows and Chocolate Covered Candy Canes

    Homemade Peppermint MarshmallowsThese peppermint marshmallows and chocolate covered candy canes make perfect Christmas gifts with a jar of hot chocolate mix! Chocolate-Dipped Candy CanesHomemade Peppermint Marshmallows

I was a little hesitant about making homemade marshmallows, but it was actually very easy – a little time consuming, but easy!  It got a little messy because I used a hand mixer as opposed to a stand mixer, but my mixer came clean with some warm water and soap.  Definitely something I will do again!Homemade Peppermint Marshmallows

Peppermint Marshmallows (from Betty Crocker)

  • Butter for greasing
  • 1/3 cup powdered sugar
  • 2 1/2 Tbsp unflavored gelatin
  • ½ cup cold water
  • 1 ½ cups granulated sugar
  • 1 cup corn syrup
  • ¼ tsp salt
  • ½ cup water
  • 1 tsp pure peppermint extract
  • 8 to 10 drops red food colorHomemade Peppermint Marshmallows
  1. Generously grease bottom and sides of 11×7-inch (2-quart) glass baking ish with butter; dust with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
  2. In 2-quart saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Heat to boiling [it was taking a long time for it to get to boiling, so I turned the heat up to medium, stirring constantly – when it started boiling, I turned it back down]; cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat. [It took longer than 30 minutes on low, and I stopped mine at 235°F or so and it worked fine.  I was concerned because mine had taken on a slightly yellow color, but once I started beating it, it was completely white.]
  3. Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Pour into baking dish, patting lightly with wet hands. Drop food color randomly onto top of marshmallow mixture. Pull table knife through food color to create swirl pattern over top. Let stand uncovered at least 8 hours or overnight.
  4. Dust cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into squares of desired size (1 inch by 1 inch works well). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.Chocolate-Dipped Candy Canes

Chocolate-Dipped Candy CanesShaped Candy Canes dipped in Chocolate

  1. Preheat oven to 250°F.  Cover a baking pan with parchment paper.  Lay out candy canes on parchment paper leaving 1/2 – 1 inch between each.  It is easier to work with a couple at a time.
  2. Heat for 5-10 minutes and remove pan from oven.  Keep an eye on them; if you overheat, they will melt and flatten!
  3. Pick up a candy cane and gently pull to shape it with your hands.  If you don’t pick it up, it may stick to the parchment paper and stretch the swirls/stripes on the back side.  If it becomes to hard to shape, just place it back in the oven for a couple minutes.  I found it helpful to heat for a smaller amount of time, shape a little, heat again and continue to shape.
  4. Allow to cool completely before handling.
  5. Dip in melted chocolate if you’d like to.