These Strawberry Pink Marshmallows are delicious and a wonderful sweet treat made with in-season strawberries! As long as you have a candy thermometer and watch the sugar closely, you can absolutely make these marshmallows! These marshmallows are delicious on their own, dipped in chocolate, or roasted for a s'more!
If you're looking for other dessert recipes, try this Sourdough Discard Cinnamon Roll Focaccia, these Sourdough Discard Brownies, and these Candied Orange Slices.
If you're in the mood for other marshmallow options, check out these Blackberry Marshmallows, Classic Vanilla Marshmallows, and Candy Cane Marshmallows.
Why you'll love this recipe
- Homemade marshmallows are light and fluffy, and a delicious sweet treat for any time of year.
- The fresh strawberries give this recipe a summery feel (plus they're pink!) and you can make easy variations with other fruits and berries.
- There are easy substitutions if you'd rather not use gelatin or corn syrup.
- Marshmallows can store for a long time if stored correctly.
- They're great to eat on their own, dipped in chocolate, or roasted for s'mores!
Absolutely delicious! I have made many marshmallow recipes and this is in my top three. So easy and everyone (kids and adults!) loved them.
- Suze
Ingredients
You only need a few specific ingredients to make Strawberry Pink Marshmallows.
- Cold water: It's important to use cold water for blooming the gelatin.
- Unflavored powdered gelatin: I use Knox Powdered Gelatin. You'll need 3 envelopes or about 7 ½ teaspoons. See the substitutions section below for gelatin substitutions.
- Light corn syrup: This will combine with the granulated sugar to create the bulk of the marshmallow. See below for corn syrup substitutions.
- Strawberries: I used fresh strawberries, but you could also use frozen strawberries. If using fresh, you'll start with diced berries. Either way, make sure to crush the berries a bit as they're simmering to create the compote.
- Confectioner's sugar: Once the marshmallows are set, you will roll them in confectioner's sugar to keep them from sticking together.
See full recipe below for detailed instructions.
Variations
The beauty of using a compote in this Strawberry Pink Marshmallows recipe is that you could use any kind. Want to make a raspberry version? Or a blueberry version? That would work! Below are a few easy variations and substitutions:
- Peach Marshmallows - When making the compote, use 1 cup diced fresh peaches. Since we want to avoid peeling the peaches, a small dice will be best to help the peaches (and peels) break down as the compote simmers.
- Strawberry Rhubarb Marshmallows - When making the compote, use ½ cup strawberries and ½ cup rhubarb.
- Blueberry Marshmallows - When making the compote, use 1 cup fresh or frozen (thawed) blueberries.
- Use pre-made jam - If you don't want to make a fresh compote, use ½ cup of your favorite jam instead!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
Substitutions
There are a few easy substitutions you can make with this recipe:
- Instead of corn syrup: If you want to avoid using corn syrup, use honey or agave nectar in a 1:1 substitute for the corn syrup.
- A note on gelatin: There is not an easy substitute for gelatin to make these marshmallows vegan. I had previously recommended agar gar, but it is not as simple as making a 1:1 substitution.
Occasionally I am asked if this recipe can be made sugar-free. I have not tried to use a sugar substitute (Splenda, for example), but I would be hesitant to do so. I suspect there would be a bit of an odd aftertaste. If you try this and have success, let me know!
How to Make Strawberry Pink Marshmallows
This recipe moves quickly. I recommend having all your equipment and ingredients out and ready to go so you can easily move from one step to the next.
Combine the strawberries, 1 Tablespoon of granulated sugar, and 1 Tablespoon of lemon juice in a small skillet or pot. Let simmer for 10 minutes, stirring occasionally and crushing the berries. Transfer to a bowl and let cool in the fridge for at least 30 minutes.
Stir together the chilled berry mixture and ½ cup cold water in the bowl of a stand mixer. Sprinkle the gelatin on top and let sit to bloom.
Combine granulated sugar, corn syrup, ½ cup water, and salt in a medium-sized saucepan. Stir until the sugar is dissolved, then bring to a boil.
Boil until a candy thermometer reaches 240 degrees F, swirling the pan occasionally. It's important not to let it go over this temperature!
With the mixer on low, carefully pour the boiling sugar mixture into the stand mixer with the gelatin. Slowly increase the speed of the mixer (so as not to splash) until it's at high speed. Mix for 10-12 minutes until the mixture is stiff and a pale pink color.
Working quickly, pour the marshmallow mixture into a greased 9x9-inch baking pan. Use a spatula to help spread and flatten the marshmallow. Let rest at room temperature for at least 4 hours or in the refrigerator for at least 2 hours to firm.
Once firm, remove the marshmallows from the pan and transfer them to a work surface sprinkled with powdered sugar.
Cut into 16 pieces (or as many as you like) with a sharp knife. Spray your knife with cooking spray if it is sticking to the marshmallow. Toss the marshmallows in powdered sugar to coat on each side.
Expert Baking Tips
- Cut the berries to a small dice - this will help them break down as you're making the berry compote.
- Make sure to use cold water for blooming the gelatin.
- I HIGHLY recommend using a stand mixer. There is so much mixing with this recipe that it would be incredibly challenging to make this with a hand-held mixer. It can be done, but it will be hard!
- Be careful when pouring the hot sugar mixture and increasing the speed of the stand mixer. Do this slowly. You do not want this to splash!
- Be patient with whipping the marshmallows. This truly will take about 10 minutes and cannot be rushed.
- Grease your knife with cooking spray to cut the marshmallows. This will prevent the knife from sticking.
- If you have excess cooking spray left on the marshmallows, you can easily dab to remove with a paper towel.
Troubleshooting Marshmallow Issues
Making candy of any kind is challenging as it needs to be precise. There are a few things that will help make this recipe a success:
- Carefully watch the temperature: The melted sugar mixture needs to reach 240 degrees F exactly. If the mixture is under that temperature, the marshmallows won't set properly. If the mixture is over that temperature, the marshmallows will be too tough. A candy thermometer is a necessity for success here.
- Whip the marshmallows long enough: It's crucial to whip the marshmallows long enough to make sure they're aerated correctly and will set firmly. If the marshmallows are under-whipped, they won't set completely and may appear "wet." If the marshmallows are over-whipped, they'll become flat and feel "hard". About 10-12 minutes of whipping until stiff peaks form (similar to whipping egg whites) is the key! Your mixing bowl will also feel much cooler to the touch, rather than hot from when the mixture was poured in.
- Give them enough setting time: Don't skimp on the setting time! If you're rushing to cut the marshmallows, the marshmallows won't be fully firm yet. If you cut the marshmallows and they seem like they're still "wet" in the middle, let them rest and firm up (ideally overnight) to see if they just needed some extra time.
Marshmallow Fluff
Marshmallow fluff is delicious to eat, but keep in mind that it will set up and become firm! Below are a few common marshmallow fluff questions:
- Can you eat the marshmallow fluff? Yes, it's delicious!
- Can you pipe the marshmallow fluff onto cupcakes before it sets? This will work but it will be very messy and you'll want to work quickly. Also, remember the fluff will set and become a firm marshmallow after sitting.
Equipment
I HIGHLY recommend using a stand mixer to make homemade marshmallows! If you are using a handheld mixer, this will be very challenging! You'll also need a small skillet or saucepan to make the compote, and a medium saucepan (I like the Saucy from Great Jones) for melting the sugar mixture.
When melting the sugar mixture, use a larger pan than you think you need. You want to have room to easily swirl (instead of stirring) the mixture.
You will also need a candy thermometer. Do not make this recipe without one! I recommend using a 9x9-inch baking pan and you'll also want a few spatulas on hand.
Cleaning your equipment: This recipe is messy, but the good news is that sugar melts in water! To clean your pans or stand mixer, let them soak in warm, soapy water and the sugar will melt away. No need for lots of scrubbing!
kitchen essentials
My Favorite Candy Thermometer
Make sure you have your candy thermometer on hand for this recipe!
Storage
Room Temperature Storage: Store Strawberry Pink Marshmallows in an airtight container at room temperature, using a piece of wax paper or parchment paper between layers to keep the marshmallows from sticking together. If you like your marshmallows a little harder and dried out (we've all left those Easter Peeps on the counter before!) you can leave them out in the open to harden.
Marshmallows can be kept for up to several weeks if stored properly.
Recipe FAQ
Yes, absolutely! It's very important that the sugar reaches 240 degrees F without going over that temperature. If the mixture is under, the marshmallows won't firm up. If the mixture is over, the marshmallows will be too hard and won't have that signature fluffy feel.
I highly recommend a stand mixer for this recipe, otherwise, you will be holding a hand-held mixer for a very long time!
If your marshmallows seem "wet" when you cut into them, it may be the case that they have not rested long enough. Let them sit to firm a bit longer (and overnight, if you have the time). It could also be that they were not whipped long enough and did not get enough aeration to dry and set properly.
Marshmallows should be light and fluffy. If they appear hard and flat, your sugar likely got too hot (over 240 degrees F) and then it will not whip correctly.
Spray your knife with cooking spray to prevent it from sticking to the marshmallows while cutting. You can always dab any excess cooking spray on the marshmallows with a paper towel to remove.
Yes! There are a few ideas for variations in the variations section above. This recipe can easily be made with other berries and even peaches.
Strawberry Pink Marshmallows
Ingredients
For the compote
- 1 cup strawberries diced
- 1 Tablespoon granulated sugar
- 1 Tablespoon lemon juice
For the marshmallows
- 1 cup water divided
- 3 envelopes unflavored powdered gelatin about 7 ½ teaspoons
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract
Instructions
Make the compote
- In a small skillet or saucepan over medium heat, combine diced strawberries, 1 Tablespoon granulated sugar, and lemon juice. Stir until sugar is dissolved. When the mixture boils, reduce heat to low and simmer for 10 minutes, stirring occasionally and mashing up the berries.
- Transfer the compote to a bowl and chill in the refrigerator for at least 30 minutes. The mixture should be fully cooled before using to make the marshmallows.
Make the marshmallows
- Grease a 9x9-inch baking pan with cooking spray and set aside.
- In the bowl of a stand mixer, stir together strawberry compote and ½ cup cold water. Sprinkle gelatin on top and let bloom.
- In a medium saucepan over medium-high heat, combine granulated sugar, corn syrup and ½ cup water. Stir until sugar is dissolved. Bring the mixture to a boil, swirling the pan occasionally, until the mixture reaches exactly 240°F on a candy thermometer, about 10-12 minutes. Immediately remove from heat.
- With the stand mixer on low speed, slowly and carefully pour the melted sugar mixture into the gelatin mixture. Add the vanilla extract and salt.
- Slowly (to avoid splashes) increase the speed to high and whip until the mixture is stiff and pale pink, about 10-12 minutes. When you remove the whisk, stiff peaks should form that take a few seconds until they fall back into the marshmallow mixture. Working quickly, pour the mixture into the prepared baking pan and use a spatula to help spread evenly.
- Let the marshmallows sit and firm for at least 4 hours at room temperature or at least 2 hours in the refrigerator.
- Sprinkle your work surface with confectioner's sugar. Use a butter knife to slice around the edges of the pan, then turn the marshmallow out onto the work surface. You may need to pry it out at a corner. Use a sharp knife to cut the marshmallow into 16 pieces. If needed, spray the knife with cooking spray to help prevent sticking. If there is excess cooking spray on your marshmallow, dab with a paper towel to remove.
- Toss each marshmallow in confectioner's sugar on each side to prevent sticking, then serve and enjoy!
Amber says
Can it work the same with juice?
Jessica Vogl says
It won’t be the same, no.
Monika says
Hi Jess, wow I am really impressed with this recipe ,turned out great ,
I used a cup of sugar instead add an extra 1/2 .and was not sticky, was easy to cut ,also i used cornflour for the coating ,and made me feel from my childhood the taste the texture ....oh fantastic.
I have a question do you think is it enough thick to make figures?
Thanks again xx
Jessica Vogl says
I have cut shapes with cookie cutters if that’s what you had in mind!
Noranda Arnett says
I made the strawberry marshmallows yesterday, and they turned out really good! They are marshmallowy with just the right amount of strawberry flavour! I didn’t find them too sweet, and they do toast up wonderfully if you have a torch. I used my kitchen aid mixer, and whipped it for just over 8 min. It expanded quite a bit, and mostly set up over night. I lined my 9x9 pan with parchment paper, and the marshmallow kinda stuck, but nothing too bad. It didn’t ruin the marshmallows when I pulled it off. I’ve made other marshmallow recipes and this one is just as good. Making the fruit compote was a fun addition! If I make this again the only thing I’d change would be to add one more 3/4 of a package of gelatine to make it slightly firmer.
Destiny says
Can I substitute something else for the gelatin? I am allergic.
Jessica Vogl says
Yes, substitutions are listed in the post!
Kirstin Tipps says
Fresh strawberries are extremely expensive here. Can frozen be substituted?
Jessica Vogl says
Yes! You’ll want to let them thaw so they’ll cook down, but it will work
Lisa B says
Is this recipe easily doubled?
Jessica Vogl says
It may become too large of a volume for your stand mixer (if you have an oversized stand mixer, then go for it!). If you wanted to double it, I would recommend making the recipe twice.
S DLP says
Absolutely delicious! I have made many marshmallow recipes and this is in my top three. So easy and everyone (kids and adults!) loved them at Easter.
eelco marchand says
Hello,
I’m from Belgium and like to try this recipe. Would it be possible to convert this recipe in gram. For us it’s a little difficult to convert it because we are not familiar with cups and tablespoons.
Thanks in advance
Jessica Vogl says
Unfortunately, I'm in the same boat! I'm not as familiar with metric measurements, so I only offer my recipes in imperial measurements at the moment.
Sinaí Vespie says
https://m.convert-me.com/en/convert/cooking/
Try this website for converting American to metric! Works very well.
Yuuki says
In case you haven’t made them yet. I just finished making them. I’m from the Netherlands, so hopefully my experience with this recipe can help you make yours.
I used 170 grams of strawberries. I cup of sliced strawberries is supposed to be 166 grams. I couldn’t find the diced version. So i went for this. Rounded it up yo 170 grams.
340 grams of honey
250 grams of sugar (should be 300, but I didn’t have enough oops)
Used 14 gelatin leafs (dutch dr oetker package) This was supposed to be equal to 21 grams of gelatin powder.
And the (devided) water was 250 ml. 125 for the strawberries and 125 for the sugar.
Sugar temp should be 115 celcius according to Google.
My thoughts of the result:
I love sweets, but it’s a bit too sweet for me, so i’m going to adjust the recipe for my second batch. Less sugar or more acid.
Gelatin: first thought is that it’s a bit too stiff. but as my sugar might have been too high in themperature (candy thermometer wasn’t in deep enough) this is probably influencing the result as well.
Hopefully this helps in your own version.
Bruno says
Hey, I am from Germany and have made Marshmellows multiple times before, just use a converter as I did.
Reducing the sugar doesnt really help because you are cooking off all the water in there and are left with liquid sugar. So reducing the sugar content doesnt help at all except that your batch is smaller and the fruit content is higher. Marshmellows are basically pure sugar that has air beaten in, is given flavor by the fruit and then sets via the gelatine. Trying to make them less sweet should be nigh impossible.
Sharon Morgan says
Is it possible to substitute maple syrup instead of the corn syrup? Not sure if it will change the consistency… thank you 🙂
Jessica Vogl says
I haven't tried it, but it should work! I'd recommend agave nectar instead of the corn syrup (maple syrup will have a strong maple flavor).
Rebecca says
Just made this. Very sweet but it’s marshmallows :)! I enjoyed this recipe very much.
Rotem says
How many grams in a gelatin envelope?
Jessica Vogl says
According to the Knox gelatin brand, 1 envelope of powdered gelatin is 7g.
Rabia Jalal says
Hii.
I new into baking and don't have a stand mixer.. can I use a food processor with a dough hook or a whisk attachment or with a hand held mixer.. please help
Jessica Vogl says
I highly recommend using a stand mixer to make homemade marshmallows. It can be done with a handheld mixer (not a food processor), but it will be very challenging, messy, and you will be mixing for a very long time.
Yuliya Gusar says
Can I substitute something else for the corn syrup?
Jessica Vogl says
Yes, you could use agave nectar in a 1:1 substitute.
E. Lee says
Tried it out and it's definitely a visual treat. Tastewise it was a little bit too sweet, even for my children, so I personally would recommend using less sugar. Maybe that'll help with the stickiness mentioned in the recipe. Although, I have to say that actually the stickiness while cutting wasn't that bad.
But otherwise great recipe!
Jessica Vogl says
Thanks for the feedback, Elia!