Ingredients
The Marshmallows
- 1 envelope unflavored gelatine (such as Knox)
- ⅓ cup cane sugar
- 2 teaspoons freeze dried strawberry powder (for color)
- 3 Tablespoons light corn syrup
- Pinch of sea salt
- 2 teaspoons strawberry flavoring
- ¼ cup cold water (to bloom the unflavored gelatine)
- ⅛ cup water (to make the strawberry sugar syrup)
- all purpose baking spray (for oiling pan)
For Dredging
- 1 oz freeze dried strawberry powder (Or powdered sugar)
- 2 teaspoon corn starch
Instructions
- Pour ¼ cup cold water into the bowl of a stand mixer and sprinkle the unflavored gelatine over the top of the water. Mix on high for 1 minute, then let it sit for 9 minutes to allow the unflavored gelatine to “bloom”
- While that blooms, line an eighth sheet pan (approximately 10.1″ x 7″ x 1.1″) with parchment paper and spray with all purpose baking spray and set aside.
- In a medium saucepan, combine the cane sugar, freeze dried strawberry powder, light corn syrup, strawberry flavoring, and ⅛ cup water; bring to a boil. Boil for 1 minute.
- Using an electric mixer (I use my stand mixer, but if all you have is a hand mixer, use that). Slowly (and carefully) drizzle the sugar syrup into the mixing bowl with the mixer on low spead. Once all is add increase to medium-low speed for about 2 minutes, increase the speed to high and continue beating until the mixture becomes very fluffy and almost triped in size (about 10 minutes).
- With a lightly-oiled spatula, scrape the marshmallow mixture into the prepared pan and spread evenly with an oiled offset spatula. Let sit at room temperature for 2 hours.
- With a greased heart shaped cookie cutter cut, then remove the marshmallows from the pan. Dredge the entire marshmallow in the dredging mixture. Store in an airtight container until ready to use.
Equipment
Dolce Flav Strawberry Extract – 2 Ounce Oil
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KitchenAid® 7 Quart Bowl-Lift Stand Mixer, White
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Amount May Vary:
If you cut your marshmallows into 2×2 inch squares you should get 12. Making the heart marshmallows I got about 20 with a good amount of scrap marshmallows, which honestly, was eaten rather quickly in my house. But of course, numbers will vary based on the size of your squares/hearts and how you cut them out (I always go for minimum “waste”).
Storage:
Marshmallows can be stored for up to several weeks at room temperature. They should be well coated in the dusting powder (a mixture of cornstarch and powdered sugar/freeze-dried strawberry powder) and kept in an airtight container.
Can I freeze strawberry marshmallows?
Marshmallows are all about texture. I don’t recommend freezing them. They can take on a bit of a mushier texture as they thaw. But really it all depends on how you’ll use your strawberry marshmallows. If you’re planning to toss them in some hot cocoa or s’mores, a slight change in texture won’t be a huge deal breaker (since they’ll melt anyways) so go ahead and try freezing!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American