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Strawberry Marshmallow Recipe

Delicious and easy recipes for strawberry marshmallows including one using real fruit strawberries or frozen puree:

This strawberry marshmallow recipe is our favourite because you get the sweet, natural sugar from the fruits running throughout the mallow along with your individual taste of pieces to prolong the lovely flavours. It has been reproduced with kind permission from Marshmallow Madness!: Dozens of Puffalicious Recipes by Shauna Sever. She suggests straining it through a fine mesh sieve for those who do not like the taste or texture of seeds. Shauna advises that one 10 ounce bag of frozen berries will provide enough strained puree. Her freeze dried strawberries ingredient can be found in most natural food shops. This will make about two dozen if cut to one and a half inches.

strawberry marshmallow recipe

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Ingredients for Strawberry Marshmallows

These ingredients for the strawberry marshmallows are needed for the bloom:

100g strained strawberry puree

2 tablespoons cold water

2 tablespoons unflavoured powdered gelatine

Ingredients for syrup:

170g of sugar

150g of light corn syrup, divided into two equal portions

67g of strained puree

One eighth of a teaspoon of salt

Ingredients for mallowing:

One teaspoon of pure vanilla extract

100g of freeze dried strawberries

One cup of classic coating made from mixing one and a half cups of confectioners' sugar and one cup of corn starch or potato starch

strawberry marshmallow

How to make Strawberry Marshmallows

Lightly coat an 8 by 8 inch baking pan with cooking spray.

Whisk together the puree and water in a small heatproof bowl. Whisk in the gelatine and let it soften for ten minutes.

Stir together the sugar, 75g of the corn syrup, the puree, water and the salt in a large saucepan over a high heat. Boil until it reaches 240F. Whilst this is cooking use a rigid heatproof spatula to stir occasionally, scraping the bottom of the pan to keep from burning. There is a tendency for it to boil up high in the pan, so be prepared to adjust the heat to prevent it from bubbling over. Meanwhile pour the remaining corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatine on high until completely melted (about 30 seconds). Pour it into the corn syrup. Set the mixer to low and keep it running.

When the syrup reaches 240F slowly pour it into the mixer bowl. If any has burned on the bottom of the pan do not scrape any into the batter. Increase the speed to medium and beat for 5 minutes. Increase to medium high and beat for up to 7 more minutes. Add the vanilla in the last minute. The finished treat will be tripled in volume. Fold in the freeze dried strawberries. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift the coating generously over the top. Let it set for at least 8 hours.

Use a knife to loosen from the edges of the pan. Invert the slab onto a coating dusted work surface and dust it with more coating. Cut it into pieces and dip the sticky edges in more coating, patting off the excess.

strawberry marshmallows

Alternatives strawberry marshmallow recipes include changing the puree in the bloom and syrup for the same weights of raspberry or blackberry.

Read our mallow recipes page.

homemade strawberry marshmallows

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