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Strawberry Marshmallows


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60
  • Yield: 24 1x
Scale

Ingredients

  • Lightly coat an 8 x 8 baking dish with cooking spray and set aside.

For the Strawberry Puree

  • 1 bag whole or sliced unsweetened frozen strawberries, 16 ounce, thawed

For the Classic Coating

  • 1 1/2 cups powdered sugar
  • 1 cup cornstarch

For the Bloom

  • 1/2 cup strained strawberry puree
  • 2 tablespoons cold water
  • 2 packets unflavored gelatin

For the Syrup

  • 3/4 cup sugar
  • 1/2 cup light corn syrup, divided
  • 1/3 cup strained strawberry puree
  • 1/4 cup water
  • 1/8 teaspoon salt

For the Mallowing

  • 1 teaspoon pure Vanilla extract
  • 1/2 cup freeze- dried strawberries, optional*
  • 1/4 cup classic coating

Instructions

For the Strawberry Puree

  1. Quarter strawberries if you’re using whole ones and add them to a blender or food processor. Mix on high speed for about 1 minute until strawberries are pureed. Add strawberry puree to a medium saucepan. Heat over medium heat until puree starts to bubble, then turn heat to low and allow puree to simmer for 30 minutes. Remove from heat. If you’re not crazy about seeds, strain the puree through a wire mesh strainer and set aside.**

For the Classic Coating

  1. Sift the powdered sugar and the cornstarch together. Measure out 1/4 cup and set aside. Place the remainder in an airtight container. It will keep indefinitely. Don’t worry, you’ll be making more marshmallows.

For the Bloom

  1. Whisk the strawberry puree and cold water together in a small microwave proof bowl. Whisk in the gelatin and allow it to set for 10 minutes to soften. Meantime make the syrup.

For the Syrup

  1. Add the sugar, 1/4 cup of the corn syrup, the strawberry puree and water to a large saucepan. Bring to a boil over high heat. Reduce heat to medium and cook mixture until it reaches 240 degrees on a candy thermometer, stirring a few times during cooking to make sure syrup is sticking to the bottom of pan.
  2. While the syrup is cooking, add the second 1/4 cup of corn syrup to the bowl of a large stand mixer. Place the gelatin mixture in a microwave and heat until melted, about 30 seconds. Add the gelatin to the mixer. Turn mixer on low and let it continue running on low until syrup has finished cooking.
  3. With the mixer still running on low, slowly add the hot syrup mixture to the mixing bowl. Do not scrape and sugar crystals from sides of syrup pan into the mixing bowl. Increase mixer speed to medium and beat for 5 minutes. Increase speed to medium high and beat for 5-7 minutes until mixture is tripled in volume. Add the vanilla during the last minute. Fold in the freeze dried strawberries if using.
  4. Pour mallow mixture into the prepared baking dish. Use an offset spatula to smooth batter into the corners. Generously sift the classic coating over the top. Allow mallows to set for at least 8 hours before cutting.
  5. Run a sharp knife around the edges of pan to loosen marshmallow. Invert marshmallow slab onto a work surface that is sprinkled with more of the classic coating. Cut into pieces and dip any sticky sides in more classic coating, patting off any excess.
  6. Store marshmallows in an airtight container between layers of wax paper.
  7. Marshmallows will stay fresh for up to 1 week.

Notes

  • Total time does not include 8 hours inactive time.
  • *Freeze dried strawberries can be found at stores such as Trader Joe’s or online. They are not necessary for this recipe, but are a great addition. I did not use them because I didn’t have any on hand. The result was a mild strawberry flavor. The freeze dried strawberries, when added to the coating give the strawberries more of a potent strawberry flavor. You can also add some to your blender with some classic coating for a pretty pink color coating.
  • If you love strawberries and chocolate, try dipping the very top of each marshmallow in melted bittersweet topping. A great combination!
  • **Simmering the puree for 30 minutes reduces the puree and makes it more potent.