Strawberry Marshmallows

These strawberry marshmallows are flavored with real strawberries. The flavor is fresh and fruity, and really special. 

 

These strawberry marshmallows are so much fun to make and so delicious to eat. Plus, nestled in each strawberry-infused bite is a delicious strawberry slice. One of my taste testers said that she wanted to make sure she got one of those slices in every bit. 

Years ago, my niece, who is daring in the kitchen, started posting photos of her own homemade marshmallows. Prior to that, it never occured to me that you could make your own marshmallows! 

 

I promptly bought a couple of marshmallow cookbooks... which I then shelved and almost forgot about, especially since they seemed a little intimidating. 

Guess what? You can make marshmallows at home! And it's way easier than you think. 

Since then, I've jumped in with both feet, also making pumpkin spice marshmallows. 

Marshmallow ingredients:

Sugar - It's pretty hard to make marshmallows without sugar. You will need white granulated sugar, preferably cane sugar. 

Corn syrup - Corn syrup keeps the cane sugar from crystalizing as you cook it. If you're concerned about high fructose corn syrup, use the Karo brand, which does not include it. 

Gelatin- Gelatin is what gives these marshmallows their structure and pillowy lightness after being whipped. Use unflavored powdered gelatin. If it comes in envelopes, pour the granules into a bowl and measure. 

Water - I used bottled water just to ensure that the flavor of it didn't interfere with the flavor of the marshmallows. 

Salt - I used fine sea salt, but non-iodized table salt will work just fine. 

Pure Vanilla Extract - Even if you are making fruity marshmallows, good vanilla adds that certain something something. 

For the Coating - The coating is a mixture of powdered sugar and cornstarch. For these strawberry marshmallows, I also added a handful of freeze dried strawberries to add extra strawberry-ness as well as a slightly pink color. 

If you make these marshmallows in advance, it's a good idea to make extra coating for re-sprinkling your marshmallows, especially if the weather is humid, just to keep the surface from becoming sticky over time. 

While you can make these marshmallows with a hand mixer, it would be quite the high wire act, especially since you will need to cook the syrup while mixing the gelatin mixture on low simultaneously (so that it won't harden). 

Plus, these marshmallows require about 15 minutes of mixing at various speeds, which is so much easier hands off with a stand mixer. 

More marshmallow making equipment:

Candy thermometer - If you are not sure if your themometer is correctly calibrated, test it with boiling water. Boiling water should register at 212 degrees F. My favorite is the Polder. It's totally affordable and accurate. 

Saucepan - Make sure your saucepan is large enough so that the syrup doesn't boil over, but deep and narrow enough so that the candy thermometer will reach into the syrup. The All-Clad 2-quart saucepan has high sides and a narrow bottom, which worked perfectly. 

Additional equipment - You will also need an 8 inch by 8 inch cake pan, whisks, an off-set spatula, cooking spray, and heat proof spatulas. 

How to Make Strawberry Marshmallows:

First, whisk together strawberry puree, water, and the gelatin in a small bowl and let it sit to bloom. 

Next, mix the sugar, some of the corn syrup, some strawberry puree, water, and salt in a saucepan over high heat. Bring the mixture to a boil until it reaches 240 degrees F. 

In the meantime, add more corn syrup to the bowl of a stand mixer and set it on low to continue running while you prepare the syrup. 

When the syrup reaches 240 degrees F, slowly pour it into the running stand mixer. 

Increase the speed to medium and whip for minutes. Increase the speed to medium high and beat for an additional 5 to 7 minutes, adding the vanilla during the last minute. 

Fold in some freeze-dried strawberries and scrape the mixture into the prepared cake pan. Top with 1/2 cup of the coating and let cure for at least 8 hours. 

Once the marshmallows have cured, turn them out onto a work surface. 

Dust the top of the turned out marshmallows with more coating and cut the marshmallows into squares. 

Be sure to dip the sticky edges in more coating. 

I used a large chef's knife to cut them into squares. 

One of my favorite ingredients in these strawberry marshmallows is freeze dried strawberries. You fold them into the whipped marshmallow mixture. The absorb the moisture from the whipped mallows, and bring lots of strawberry flavor. 

Plus, don't you love their name? 

Store these marshmallows at room temperature in a lidded container while keeping a corner ajar to let in some air. 

May is National Strawberry Month and the Foodie Exrravaganza group is celebrating. Check out everyone's recipes:

• Fresas con Crema From A Day in the Life on the Farm
• Korean Strawberry Milk From Tara's Multicultural Table
• Simple Strawberry Vodka From Food Lust People Love
• SOP Mocktail From Sneha's Recipe (our host kitchen)
• Strawberry Marshmallows From Karen's Kitchen Stories
• Strawberry Shrikand From Magical Ingredients
• Vanilla-Macerated Berry Shortcake From Culinary Adventures with Camilla

This recipe was adapted from Marshmallow Madness by Shauna Sever. I highly recommend the book. 

Strawberry Marshmallows

Yield: 24 servings

Author: Karen's Kitchen Stories

These strawberry marshmallows are flavored with real strawberries. The flavor is fresh and fruity, and really special.

Ingredients

For the Marshmallows

• 10 ounces frozen strawberries, thawed, pureed, and divided into 1/2 cup and 1/3 cup portions
• 2 tablespoons plus 1/4 cup cold water
• 2 tablespoons unflavored powdered gelatin
• 3/4 cup sugar
• 1/2 cup light corn syrup, divided
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/2 cup freeze-dried strawberries

To Make the Coating

• 3/4 cup confectioner's sugar
• 1/2 cup cornstarch
• 1/4 cup freeze dried strawberries

Instructions

To Make the Coating

1. In the bowl of a food processor, pulse the sugar, corn starch, and freeze dried strawberries. 
2. Set aside. 

To Make the Marshmallows

1. Whisk together 1/2 cup of strawberry puree, 4 tablespoons of water, and the gelatin in a small bowl and let it sit to bloom, at least 10 minutes.
2. Next, mix the sugar, 1/4 cup of the corn syrup, 1/3 cup of strawberry puree, 1/4 cup of water, and salt in a saucepan over high heat. Bring the mixture to a boil until it reaches 240 degrees F.
3. In the meantime, add 1/4 cup of the corn syrup to the bowl of a stand mixer and set it on low to continue running while you prepare the syrup.
4. Microwave the strawberry puree, water, and gelatin mixture on high until melted. Add to the corn syrup mixture in the stand mxer. Continue to run on low. 
5. When the syrup reaches 240 degrees F, slowly pour it into the running stand mixer.
6. Increase the speed to medium and whip for 5 minutes. Increase the speed to medium high and beat for an additional 5 to 7 minutes, adding the vanilla during the last minute.
7. Fold in the freeze-dried strawberries with a rubber spatula and scrape the mixture into the prepared cake pan. Workng quickly, spread the mixture out with an offset spatula into the corners of the pan. Top with 1/2 cup of the coating and let cure for at least 8 hours.
8. Once the marshmallows have cured, turn them out onto a work surface.
9. Using a large chef's knife, cut the marshmallows into 24 pieces. 
10. Toss the pieces with more of the coating. 

Calories

133.53

Fat (grams)

0.04

Sat. Fat (grams)

0.00

Carbs (grams)

33.81

Fiber (grams)

0.34

Net carbs

33.46

Sugar (grams)

30.36

Protein (grams)

0.58

Sodium (milligrams)

17.47

Cholesterol (grams)

0.00

https://www.karenskitchenstories.com/2021/05/strawberry-marshmallows.html

Karen's Kitchen Stories

Marshmallows, strawberries

Dessert

American

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