I don’t like to post too many sugary recipes on my blog, but sometimes, you gotta have some sugar! I’ve always wanted to try making my own marshmallows and with Valentine’s Day coming up, I thought this was the perfect opportunity to make some delicious marshmallows! But, not just plain marshmallows, strawberry marshmallows! I was really unsure about how these would come out, but they came out perfectly! So pretty and delicious! Hubs didn’t care for them, but he doesn’t really like marshmallows to begin with. These are delicious to eat just plain, but they are even more delicious in a cup of hot cocoa OR with s’mores (o.m.f.g! so good!)!

So I want to point out three things for this recipe, aside from the ingredients, that is! First, you need a candy thermometer. You can get one pretty cheap on Amazon or Bed, Bath, and Beyond. Second, I highly recommend using a stand mixer for these. The mixture needs to be mixed on a high speed for about 10 minutes. You can certainly try it with a hand mixer, but be forewarned that you are going to get quite the arm workout and it will take you longer than 10 minutes! And third, patience. Once you mix these up, they will need to set for at least 10-12 hours, if not overnight.

Strawberry Marshmallows

Adapted from Brownie Points Blog

Makes about 50 marshmallows

Ingredients:

– 1/2 cup pureed strawberries, seeds removed*

– 4 envelopes gelatin

– 1 1/4 cups water

– 3 cups sugar

– 1 1/4 cups light corn syrup

– 1/4 tsp. salt

– 1 tsp. strawberry extract (optional)

– red food coloring (optional)

– powdered sugar for dusting

Directions:

1. Fit your stand mixer with the wire whisk attachment. Add the strawberry puree, 1/2 cup of water, and 4 envelopes of gelatin.

2. In a saucepan, heat the sugar, corn syrup, salt, and 3/4 cup water. Bring to a boil and cook until the mixture reaches a temperature of 240 degrees (soft-ball stage).

3. SLOWLY pour the hot mixture into the mixer bowl. If you have a splash guard for your mixer, this is a great time to use it! Add the strawberry extract. Mix on medium-high speed for about 10 minutes until the mixture is light and fluffy. Add in the food coloring one drop at a time until it reaches the color you desire!

4. Line a sheet pan (about 15 1/4″ L x 10 1/4″ W) with parchment paper or foil. Spray the paper or foil with non-stick spray or oil it. Spread the marshmallow mixture into the pan in an even layer. Let sit at room temperature, uncovered for at least 10-12 hours, if not overnight. To remove the marshmallows, flip the pan over onto a surface dusted with powdered sugar. Cut into squares or use a small cookie cutter to cut into shapes. Roll the marshmallows in additional powdered sugar to keep them from sticking together.

Notes:
- You can remove the strawberry seeds by using a sieve. Push the puree a little bit at a time until the mixture goes though and the seeds are removed.
- I wanted my marshmallows to really taste like strawberries, so I added some strawberry extract. I also wanted them to be pinker, so I added some red food coloring, but this is totally optional!
- The marshmallows can be stored in an air-tight container up to a week, but they taste best when eaten within the first few days that they are made.