Prepare your taste buds for a mouthwatering adventure as we explore the world of homemade strawberry marshmallows. But not just any marshmallows – these are Giant Strawberry Marshmallows, where the crispy dried strawberry slices meet the pillowy pink marshmallow clouds.
Imagine biting into a soft, fluffy cloud infused with the essence of sweet, sun-kissed strawberries, each bite transporting you to a world of sweetness and delight.
Making marshmallows from scratch might seem like a challenging task, but fear not, this eggless recipe will guide you through every step, ensuring you find these strawberry marshmallows a joy to make and share.
Tips for homemade strawberry marshmallows
1. Prepare the Pan with Grease and Dusting: Marshmallow can be extremely sticky, especially when hot, and pouring it becomes challenging when it cools down. Hence, it’s essential to prepare the greased and dusted pan beforehand, even before beginning to boil the syrup. Dust the pan with cornstarch, powdered sugar, or a blend of both, using a 1:1 ratio.
2. Bloom Gelatin Properly: Allow the gelatin to bloom in cold water for at least 10 minutes. Use a whisk to break the bloomed gelatin into small pea-size pieces before mixing it with the hot syrup. This ensures a smooth and fluffy texture in your marshmallows.
3. Sugar Syrup Temperature: Be patient when boiling the sugar syrup. Use a candy thermometer to ensure it reaches precisely 240°F/115°C (Soft Ball Stage) for the right consistency.
- If you don’t have a candy thermometer, you can drop a small amount of the boiling syrup into a bowl of very cold water. Let it sit for a few seconds, then try to form it into a ball between your fingers. If it forms a soft, pliable ball, it has reached the soft ball stage, which is around 240°F (115°C).
4. Whipping Time: Attempting to pour all the hot syrup at once resulted in the gelatin forming a solid, unmeltable mass, despite my efforts to whip the mixture. To prevent this, it’s essential to slowly incorporate the hot syrup into the bloomed gelatin using a hand whisk. Following this step, use a stand mixer or hand mixer to whip the marshmallow mixture until it achieves a thick, white, and fluffy consistency. This can take around 10-15 minutes. Whipping incorporates air into the mixture, giving your marshmallows that light and airy texture.
5. Color & Flavor Enhancement: The freeze-dried strawberry powder can bring the marshmallow mixture a natural pink hue, if you want a vibrant pink color, add a few drops of red food coloring. As the gelatin heats up during the mixing process, it might be stinky. To counterbalance this scent, you can add some vanilla/strawberry extract, offering a subtle and fragrant sweetness that balances the odor from the gelatin.
6. Add Toppings: Don’t forget to enhance the flavor and texture of our homemade strawberry marshmallows with delightful toppings such as colorful crackers, dried edible flowers, sugar sprinkles, and slices of dried strawberries. It’s essential to add these toppings while the marshmallow is still warm, as the surface becomes less sticky as it cools down, preventing the toppings from falling off.
7. Proper Drying: Allow the marshmallow block to set and dry uncovered at room temperature avoiding direct sunlight. This process can take several hours or overnight. If you need to store the strawberry marshmallows, it’s best to keep them in an airtight container at room temperature.
8. Cutting and Dusting: Use a sharp, oiled knife to cut the marshmallows into your desired shapes. Dust both the knife and the cut sides of the marshmallows with cornstarch or powdered sugar to prevent sticking.
9. How to enjoy homemade strawberry marshmallows:
- Straight from the Bag: You can enjoy the marshmallows on their own as a sweet treat. Their soft and fluffy texture makes them delightful to eat just as they are.
- Hot Chocolate Topping: Drop a large piece of strawberry marshmallow into a cup of hot chocolate. As it melts, it infuses your drink with a burst of strawberry flavor. Stir and enjoy a creamy, fruity hot chocolate experience.
- S’mores: You can roast the strawberry marshmallows over campfire and sandwich them between graham crackers.
- Gifts and Party Favors: Package these giant and beautifully decorated marshmallows in decorative bags or boxes, making them holiday gifts or party favors.
EQUIPMENT
- Measuring cups
- Rectangle nonstick cake pan (I used a 7×9 inch small cake pan)
- Candy thermometer
- Small saucepan
- Hand mixer (Or stand mixer)
- Large mixing bowl
INGREDIENTS
- ½ cup cold water
- 2½ envelops gelatin powder (About 2 tbsps)
- 1 cup light corn syrup
- 1½ cup granulated sugar
- ½ tsp salt
- ½ cup cold water
- 3 tbsp freeze-dried strawberry powder
- 1 tsp vanilla extract (Or strawberry extract)
- 5 drops red food coloring (Optional)
- cornstarch
- Toppings (Optional)
INSTRUCTIONS
1. Grease a 7×9 inch (or similar size) baking pan with vegetable oil, dust it generously with cornstarch to prevent sticking. Make sure you brush oil and dust on both the bottom and the four walls of the pan.
2. In a large mixing bowl, mix ½ cup of cold water with the gelatin powder. Let it sit and bloom while you prepare the sugar syrup.
3. In a saucepan, combine light corn syrup, granulated sugar, salt, and ½ cup of cold water. Heat the mixture over medium high heat, stirring constantly, until the sugar is dissolved. Once dissolved, stop stirring, lower the heat to medium, and insert a candy thermometer into the mixture.
4. Boil the syrup until it reaches 240°F (115°C). This might take about 15 minutes.
5. Whisk the bloomed gelatin into small pieces. Gradually pour the hot sugar syrup into the bloomed gelatin while whisking continuously until the two mixtures are completely mixed.
6. Using a stand mixer or hand mixer, beat the mixture on medium-high speed for about 15 minutes until it becomes thick and white.
7. Add freeze-dried strawberry powder, vanilla/strawberry extract, and red food coloring (optional), continue whipping until incorporated.
8. Pour the marshmallow mixture into the prepared baking pan, then add your preferred toppings over the surface. Allow the marshmallow to sit at room temperature, uncovered, for at least 4 hours or overnight until it firms up.
9. Dust your hands and a cutting board with cornstarch. Carefully remove the marshmallow from the pan and place it onto the cutting board with the decorated side facing up. Brush a sharp knife with vegetable oil, then dust it with cornstarch, cut the marshmallow block into 6 or more pieces.
10. Toss the cut marshmallows in cornstarch to prevent sticking. Store them in an airtight container at cool room temperature for 2 to 4 weeks.
My other candy recipes you will also like:
Strawberry Marshmallows (Giant Homemade Marshmallows)
Equipment
- Measuring cups
- Rectangle nonstick cake pan (I used a 7×9 inch small cake pan)
- candy thermometer
- Small saucepan
- hand mixer (Or stand mixer)
Ingredients
- ½ cup cold water
- 2½ envelops gelatin powder (About 2 tbsps)
- 1 cup light corn syrup
- 1½ cup granulated sugar
- ½ tsp salt
- ½ cup cold water
- 3 tbsp freeze-dried strawberry powder
- 1 tsp vanilla extract (Or strawberry extract)
- 5 drops red food coloring (Optional)
Toppings (Optional)
- 3 crackers
- 1 dried rose bud
- ½ tsp sugar pearl sprinkles
- 3 freeze-dried strawberry slices
Instructions
- Grease a 7×9 inch (or similar size) baking pan with vegetable oil, dust it generously with cornstarch to prevent sticking. Make sure you brush oil and dust on both the bottom and the four walls of the pan.
- In a large mixing bowl, mix ½ cup of cold water with the gelatin powder. Let it sit and bloom while you prepare the sugar syrup.
- In a saucepan, combine light corn syrup, granulated sugar, salt, and ½ cup of cold water. Heat the mixture over medium high heat, stirring constantly, until the sugar is dissolved. Once dissolved, stop stirring, lower the heat to medium, and insert a candy thermometer into the mixture.
- Boil the syrup until it reaches 240°F (115°C). This might take about 15 minutes.
- Whisk the bloomed gelatin into small pieces. Gradually pour the hot sugar syrup into the bloomed gelatin while whisking continuously until the two mixtures are completely mixed.
- Using a stand mixer or hand mixer, beat the mixture on medium-high speed for about 15 minutes until it becomes thick and white.
- Add freeze-dried strawberry powder, vanilla/strawberry extract, and red food coloring (optional), continue whipping until incorporated.
- Pour the marshmallow mixture into the prepared baking pan, then add your preferred toppings over the surface. Allow the marshmallow to sit at room temperature, uncovered, for at least 4 hours or overnight until it firms up.
- Dust your hands and a cutting board with cornstarch. Carefully remove the marshmallow from the pan and place it onto the cutting board with the decorated side facing up. Brush a sharp knife with vegetable oil, then dust it with cornstarch, cut the marshmallow block into 6 or more pieces.
- Toss the cut marshmallows in cornstarch to prevent sticking. Store them in an airtight container at cool room temperature for 2 to 4 weeks.
Video
I made your strawberry marshmallows to give as gifts for Christmas. Everyone loved them. Your instructions were easy to follow. Thanks for sharing your recipes.