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Fresh strawberry syrup mixed into fluffy marshmallows. So delicious I had to give them away, I was in danger of eating them ALL.
I’ve tried using fruit flavor extracts in the past and it was too fake tasting. This time I boiled down a strawberry syrup.
These marshmallows are so good, you can eat them plain by themselves. They are also awesome in hot chocolate or dipped in chocolate.
Great for Valentine’s Day gifts or eat them by yourself crying in a corner while cursing hallmark and happy couples. No judgement! I may be doing the latter…
Anyway, making the marshmallows is pretty simple. Cutting them out is super fun, great activity for kids. Of course I don’t recommend the kids are anywhere near the hot candy syrup phase of the process.
I added a few drops of pink food coloring to get this color. The strawberries add some color, but I wanted a darker pink. Of course adding color is optional.
Strawberry Syrup
Ingredients
- 1 1/2 cup fresh or frozen strawberries
- 1/2 cup water
- 1 tsp lemon juice
- 1/2 cup sugar
Instructions
- Place all ingredients in a saucepan.
- Bring to boil and turn heat to medium. Let simmer till strawberries are soft.
- Smash strawberries and let cook till syrup coats spoon. About 8 minutes.
- Strain mixture into glass container. Let cool. Store in fridge till ready to use.
Marshmallows (No Eggs)
Ingredients
- 3 packages unflavored gelatin powder
- 1 cup cold water divided in half
- 1 ½ cup sugar
- 1 cup light corn syrup
- Pinch salt
- 1 tbsp vanilla
- ½ cup confectioners sugar
- ½ cup cornstarch
- Cooking spray
Instructions
- Combine gelatin and half the water in a mixer bowl. Set aside and let the gelatin bloom.
- Mix sugar, corn syrup, water, and salt in a saucepan. Over medium heat, cook till sugar is dissolved. Turn heat up.
- On high heat cook sugar mixture till firm ball stage or till 240 – 250 degrees F. Should form a firm ball when dripped in cold water but still be able to squeeze it. Not rock hard.
- Grease 9 x 13 pan with cooking spray.
- Using whisk attachment on mixer, slowly add in hot sugar mixture and turn mixer to lower speed.
- Increase speed to high and mix until marshmallow liquid is cooled down enough to touch. Mixture should be fluffy. Mix time is about 4 – 8 minutes.
- Add in vanilla and mix. (If you are making two toned marshmallows, divide mixture in half and add any extract and flavoring.)
- OPTIONAL add any extra desired flavor/syrup.
- Pour mixture into greased pan. Using a greased spatula, smooth and spread out marshmallows quickly before it starts to set.
- Let sit 5 hours or overnight.
- Mix confectioners sugar and cornstarch.
- Dust top of marshmallows and a cutting board with cornstarch mix.
- Flip over pan and let mallow slab fall onto cutting board.
- Dust pizza cutter with powder and cut into squares. Or you could use cookie cutter shapes.
- Roll cut marshmallows in sugar mixture.
- Store in airtight container for 2 – 3 weeks.
