This homemade strawberry marshmallows recipe is a fun twist on traditional marshmallows, perfect for valentine’s day. Freeze-dried strawberries give them their strawberry flavor and naturally color them so there are no added dyes (or corn syrup)!
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.
Have you tried making hot cocoa mix from scratch?
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Why You’ll Like This Recipe
Strawberry marshmallows are light and springy, perfectly sweet and loaded with yummy real strawberry flavor. They literally melt in your mouth (or your cup of cocoa).
Store-bought strawberry marshmallows is made with a laundry list of ingredients. The main one being high fructose corn syrup. This recipe calls for sugar, agave syrup, grass-fed gelatin and real vanilla extract. And since it’s flavored and colored with real strawberries, it’s dye free and naturally flavored.
While these strawberry marshmallows aren’t really a “healthy food”, they’re much better for you than the premade kind!
easy to make
The instructions might look complicated, but the basic process is to boil the mixture to the “hard ball stage”, then whip it in a mixer with gelatin and strawberries until it’s light and fluffy. Spread the marshmallow mixture into a baking dish and let it sit out overnight before cutting into squares.
only 5 simple ingredients
Unlike store-bought strawberry marshmallows, this recipe calls for very basic ingredients: sugar, agave syrup, gelatin, freeze-dried strawberries and salt. And no corn syrup!
What You Need To Make Homemade Strawberry Marshmallows:
- granulated sugar – regular white cane sugar. If you’d rather make marshmallows without any refined sugars, you’ll love my honey marshmallows recipe!
- 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 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! I prefer to buy powdered strawberries instead since it’s already ground and doesn’t contain any seeds.
- oil – spray oil, butter or coconut oil for grease the spatula since marshmallow mixture is so sticky.
- powdered confectioners’ 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.
- pot – a medium saucepan to boil the sugar mixture in.
- whisk – to whisk the sugar mixture as it boils.
- candy thermometer – using a candy thermometer is the most accurate way to make sure your marshmallow fluff turns out perfect every time.
- stand mixer or handheld beaters – I use my Kitchen aid mixer and whisk attachment.
- spatula – to scrape the marshmallow fluff out of the mixing bowl when it’s finished.
- 9 x 13 baking dish – it’s best to use a dish with straight sides so that the marshmallows turn out more evenly shaped.
- parchment paper – lining the baking dish with parchment paper makes it easy to lift the marshmallows out without as much mess.
FAQ About this strawberry marshmallows recipe
Can You Make Marshmallows Without Corn Syrup?
Corn syrup is the most common main ingredient in marshmallows ( both store-bought and homemade). But it’s easy to replace with healthier options. Agave syrup is my favorite substitute for corn syrup because it doesn’t have a strong overpowering flavor.
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!
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.
How To Make this Strawberry Marshmallows recipe
Prep – First line a 9 x 13 baking dish with parchment paper. Set aside.
Crush the freeze dried strawberries in the blender until they are a fine powder. Set aside.
Boil – 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 sugar mixture has boiled, reduce the heat to medium.
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.
Continue To Heat – Using a candy thermometer, let the sugar syrup continue to cook until it has reached 242-245 degrees (firm ball stage)
Prepare Gelatin – While the mixture is heating, add the remaining 1/2 cup of room temperature water and gelatin to the bowl of a stand mixer. Stir to combine and let the gelatin “bloom.”
Add To Mixer – Once the sugar mixture has reached 242-245 degrees, remove it form the heat. With the mixer on low, pour the hot syrup 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 mixture.
Beat – Turn the mixer to medium high speed and beat the mixture for 5 minutes.
Add the salt and vanilla extract and beat on high speed for another 5 minutes or until the mixture is glossy and white.
With the mixer on low speed, add in 1/4 cup of the powdered strawberries and let mix until they are completely mixed in.
Pour Into Baking Dish – Using a rubber spatula that has been rubbed down with coconut or butter, quickly spread the strawberry marshmallow mixture into the prepared pan.
Let Sit – Let sit uncovered for 6-8 hours or overnight.
Cut Into Squares – 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 marshmallows into 1.5 inch squares.
Coat With Sugar – In a small bowl, mix the remaining strawberry powder, cornstarch and powdered sugar. Toss the marshmallows in the cornstarch mixture, making sure all sides get coated.
Tips for Success
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 chocolate, 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 – Try cutting your marshmallows with heart shaped cookie cutters to make them more festive. These marshmallows can be made in an 8×8 square baking dish for jumbo marshmallows. Try using other freeze dried fruits for different fun flavored marshmallows!
More Strawberry Flavored Recipes:
If you liked this strawberry marshmallows recipe, I think you’ll really enjoy these other recipes on the blog!
- Strawberry Marshmallow Fluff
- Homemade Strawberry Lip Balm
- Strawberry Applesauce in the Instant Pot
- Strawberry Whipped Cream
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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