This homemade strawberry marshmallow recipe is the perfect addition to your cup of cocoa. They are made without corn syrup so healthier than your store-bought marshmallows. Crushed up freeze dried strawberries give them their strawberry flavor and naturally color them so there are no added dyes!
Marshmallows are one of those treats that kids love and I think are kind of an essential part of childhood. Having smores, cocoa with fluffy marshmallows and rice crispy treats are too fun to miss out on, But, oh man, I cringe every time I have to buy a bag of those artificially flavored pillows of corn syrup! They really are just junk food and not fit for human consumption.
Did you know you can make marshmallows at home that don’t have any of those fake flavorings and sweeteners in them?? Of course you did, because you’ve found this recipe! But maybe you didn’t know just how easy and fun homemade marshmallows are.
You probably have all of these ingredients in your pantry, so lets jump right in and make some marshmallows! But, a word of warning, once you start making marshmallows, you’ll want to try every flavor under the sun.
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Can You Make Marshmallows Without Corn Syrup?
Yes! Honey, maple syrup or agave can be used in place of corn syrup in most recipes. The texture will be almost the same and the flavor will be much better.
Are Homemade Marshmallows Better Than Store-Bought?
Store-bought marshmallows almost all contain high fructose corn syrup, an artificial sugar that can lead to health issues such as high blood pressure and obesity. Making marshmallows from scratch, you can substitute healthier sweeteners in its place. Homemade marshmallows also contain gelatin which is good for healthy bones, skin and nails.
Homemade marshmallows are lighter and fluffier and much more flavorful than store-bought. They might cost more to make than to buy, but the results are worth it.
Is This Strawberry Marshmallow Recipe Gluten Free?
This recipe is! Most homemade marshmallows are gluten free since the ingredients are basically, a sugary product and gelatin.
How To Store Homemade Strawberry Marshmallows
Marshmallows are very sticky so they need a generous coating of powdered sugar and cornstarch on the outside to keep them from becoming a marshmallow mess. Homemade marshmallows should be stored in an airtight container with an extra scoop of powdered sugar/cornstarch mixture to help them stay fresh.
To make your marshmallows last extra long, just place them in a sealed gallon sized freezer bag and store in the freezer to pull out as you need them!
Wanting More Marshmallow Recipes?
If you are wanting to make marshmallows that are as healthy as marshmallows can get, you should check out my all honey marshmallow recipe. Or if you’re in the mood for a Christmassy twist, here is a peppermint crunch marshmallow recipe that is extra festive! And nothing goes better with marshmallows than homemade hot cocoa mix.
Homemade Strawberry Marshmallow Recipe
- Granulated Sugar – regular white sugar is the kind to use.
- Light Agave Syrup – is runnier than honey and has a very mild flavor. Agave syrup is a good choice for lighter desserts since it doesn’t have an overwhelming flavor.
- Gelatin Powder – Grass fed gelatin powder gives the marshmallows that chewy, springy texture that makes a marshmallow a marshmallow! This is the same gelatin I use to make homemade jello.
- Kosher Salt – Kosher salt is what I prefer to use, but table salt will work as well. You just need to use a little less of it.
- Vanilla – Pure vanilla is best for this recipe. I used my homemade vanilla extract.
- Freeze Dried Strawberries – all natural freeze dried strawberries are easy to find at most grocery stores. They give this recipe real strawberry flavor and also a nice pink color without having to use any dye!
- Powdered Sugar – To dust the outsides of the marshmallows with. This keeps them from sticking together and adds a bit more sweetness. You can use an organic or all natural alternative to make the recipe a bit more healthy.
- Cornstarch – cornstarch mixed with powdered sugar is the perfect powdery coating to go on the outside.
How To Make this Homemade Strawberry Marshmallow recipe
Step 1 – First line a 9 x 13 baking dish with parchment paper. Set aside.
Step 2 – Crush the freeze dried strawberries in the blender until they are a fine powder. Set aside.
Step 3 – In a medium pot, bring the sugar, agave syrup and 1/2 cup of the water to a boil over medium high heat. When the mixture has boiled, reduce the heat to medium.
Step 4 – Cover the pot and continue to cook over medium heat fore 3 minutes until the sugar has completely dissolved and there are no signs of sugar granules left.
Step 5 – Using a candy thermometer, let the honey and water continue to cook until it has reached 242-245 degrees (firm ball stage) While the mixture is heating, add the remaining 1/2 cup of water and gelatin to the bowl of a stand mixer. Stir to combine and let the gelatin “bloom.”
Step 6 – Once the sugar mixture has reached 242-245 degrees, remove it form the heat. With the mixer on low, pour the hot honey into the bowl of the stand mixer, making sure to pour it down the side of the bowl so as not to scorch the gelatin.
Step 7 – Turn the mixer to medium high speed and beat the mixture for 5 minutes.
Step 8 – Add the salt and vanilla extract and beat on high speed for another 5 minutes or until the mixture is glossy and white.
Step 9 – With the mixer on low, add in 1/4 cup of the powdered strawberries and let mix until they are completely mixed in.
Step 10 – Using a spatula that has been rubbed down with coconut or butter, quickly spread the strawberry marshmallow mixture into the prepared dish.
Step 11 – Let sit uncovered for 6-8 hours or overnight.
Step 12 – After the marshmallow cream has set, turn it onto a prep surface. Using a large knife that has been rubbed down with coconut oil or butter, cut it into 1.5 inch squares.
Step 13 – In a small bowl, mix the remaining powdered strawberries, cornstarch and powdered sugar.
Step 14 – Next toss the marshmallows in the powdered sugar mixture, making sure all sides get coated.
Step 15 – Put the marshmallows in a large bowl or canister to store.
Don’t Under-Whip – Make sure the marshmallow mixture is whipped to the point of forming soft peaks. The mixture should hold its shape for at least a few seconds after the mixer is stopped.
Don’t Over-Whip – Whipping the marshmallow mixture past the glossy, soft peaks point will result in tough marshmallows.
To Serve – These marshmallows are delicious eaten by themselves, in your hot cocoa, or roasted over a bonfire. They can be used in place of store bought marshmallows in rice crispy treats too!
To Store – Homemade strawberry marshmallows are best eaten within the first week, but will last in an airtight container for up to two weeks.
Variations – These marshmallows can be made in an 8×8 baking dish for jumbo marshmallows.
Why are my homemade marshmallows turning out sticky?
If your homemade marshmallows are too sticky after coating in powdered sugar, its probably because they were not whipped long enough.
If the marshmallows are tough, they were most likely whipped too long.
More Homemade Holiday Recipes:
If you liked this recipe, I think you’ll really enjoy these other holiday treats on the blog!
- Homemade Cocoa Mix Recipe Without Powdered Milk
- Healthy Peanut Butter Eggs
- Old Fashioned Spiced Cider Recipe
- Homemade Healthy Marshmallows
- Homemade Gingerbread Body Lotion
I hope you love this homemade strawberry marshmallow recipe! If you make them, I’d love for you to come back and leave a comment and rating so that I know how you like them!
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