I have always adored fluffy marshmallows and this pregnancy has had me craving a cup of hot cocoa many nights. And of course, I have to pile on the marshmallows. If you haven’t tried making homemade marshmallows before, I recommend it! It’s actually very simple and obviously so much better than store-bought marshmallows. I made these pretty strawberry marshmallows for Valentine’s Day and I’m definitely in love! These are delicious to eat just plain, but they are even more delicious in a cup of hot cocoa OR with s’mores!
I use fresh strawberry puree for these and the flavor is just so dreamy. If you want even more strawberry flavor, you can always add strawberry extract for extra flavor. Although you can’t really see from the pictures, the marshmallows are a very light pink color on their own from just the puree. Of course, if you want a more vibrant pink, you can also add in red food coloring.
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 also, these require some patience. Once you mix these up, they will need to set for at least 8 hours, if not overnight, but I promise they are worth it!
- 2 packets of gelatin
- 8 tablespoons of cold water
- 1 1/2 cups granulated sugar
- 1/3 cup water
- 1/2 cup strawberry puree, seeds removed*
- 1 teaspoon strawberry extract (optional)
- red food coloring (optional)
- powdered sugar for dusting
- In a small bowl, stir together the gelatin and 8 tablespoons water. Set aside.
- In a saucepan, add in the 1/3 cup water and sugar. Stir in the strawberry puree. Bring the mixture to a light boil until the sugar is dissolved, about 4 minutes. Then stir in the gelatin mixture until boiling. Remove from the heat immeaditely.
- Carefully pour the hot mixture into a bowl of a stand mixer fitted with a whisk attachment. Add the strawberry extract, if using. Mix on medium-high speed for about 10 minutes until the mixture is light and fluffy. Add in the food coloring (if using) one drop at a time until it reaches the desired color.
- Line a 9×9 baking dish with parchment paper or foil. Spray the paper or foil with non-stick spray and dust with powdered sugar until well-coated. Spread the marshmallow mixture into the pan in an even layer. Let sit at room temperature, uncovered for at least 8 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.
- To remove the seeds, puree the strawberries and then press the puree through a fine mesh sieve and discard the seeds.
- 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.
Adapted from How Sweet It IsAll images and text ©