Strawberry Valentine Marshmallows

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It’s been quite a week for us. Just coming back from Cambodia and a 30+ hour travel experience. All things considered, the flight time was well worth the trip. If you haven’t been to that region of the world I would suggest a trip is in order. The unique spices, the fresh supply of fruits and vegetables. The food experiences are definitely one of my favorite parts about travel. More to come about that in another post.

Now that we are back home, I wanted to share that we are working with a few other bloggers around the US to raise funds for a great little charity called Cookies for Kids’ Cancers. We are doing this event because we want to make a difference in the fight against pediatric cancer.

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.

Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Land O’Lakes and Mediavine have each pledged to match our donations raised through this campaign up to $3000!!!

Currently, we have raised: $1,515 we are a little over HALF WAY towards our $3000 goal, will you help us with a donation today? Every little bit helps!

Donate here.

We have until February 28th to raise $3000! So please donate today!

Our cookies for kids aren’t really a cookie. But hey, who doesn’t love a darn good marshmallow? We did these in two sizes. Mini bite size, and a larger heart cutout size. It’s a really easy recipe and I hope you enjoy them for Valentines, or shoot, any other day of the year!

Strawberry Valentine Marshmallows


  • 7 tablespoons water
  • 4 teaspoons unflavored gelatin
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 tablespoons light corn syrup
  • 5 large egg whites
  • Pinch of cream of tartar
  • 3 ounces freeze dried strawberries ground up in a spice grinder to powder to net 5 tablespoons
  • Cornstarch for dusting
  • Confectioners’ sugar for dusting


  • Use a damp cloth and moisten the inside of a 9 x 13 inch sheet pan with water. Line the pan with a layer of plastic wrap and use a dry cloth to press and smooth the plastic on the surface to adhere the plastic to the pan.
  • Pour ¼ cup of the water into a small microwavable bowl and sprinkle the gelatin over it. Let it sit for about 10 minutes to soften the gelatin and let it absorb the water.
  • Put one cup of the granulated sugar, the remaining 3 tablespoons of water and the corn syrup into a small saucepan. Put the pan over medium heat. Once the sugar is dissolved and the mixture begins to bubble, wash down the sides of the pan with a pastry brush dipped in cold water.
  • Meanwhile, combine the egg whites, cream of tartar and remaining 2 tablespoons granulated sugar in the bowl of a stand mixer fitted with the whisk attachment. Turn the mixer on low speed. Once the sugar mixture comes to a rolling boil, increase the mixer speed to medium. Continue cooking the sugar until it reaches 311° F.
  • Put the softened gelatin into the microwave and heat for about 20 seconds to melt the gelatin.
  • Remove the sugar from the heat, add the melted gelatin, and stir with a wooden spoon until completely combined. Careful here the sugar will bubble up and splash a lot.
  • Increase the mixer speed to high and carefully pour in the hot sugar syrup in a slow steady stream directly onto the whites between mixer bowl edge and outer reach of whisk.
  • Whip on high speed until the mixture is cool to the touch. About 6-8 minutes.
  • Reduce the mixer speed to medium and slowly sprinkle in the strawberry powder. Whip until incorporated. Remove the mixer bowl and whisk, and using a large rubber spatula spread the mixture onto the plastic lined sheet pan.
  • Cool for 15 minutes then dust the marshmallow with cornstarch. Place a second piece of plastic wrap on the marshmallow. Wrap tight and let cool overnight.
  • The next day dust a cutting board with confectioners’ sugar and remove the plastic wrap and invert the marshmallow onto the cutting board. Remove the second piece of plastic wrap. Cut the marshmallows into desired shapes and roll them through the confectioners’ sugar to eliminate the stickiness.

You could leave these here and call it done. Or what we did was dip them into tempered chocolate and sprinkle on a few valentine decorations.

    Recipe Source:

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        Here are some links to other great Valentine recipes from other bloggers that participated and are supporting Cookies for Kids’ Cancer

        Heart-Shaped Pink Velvet Bundt Cake from Julie of The Little Kitchen
        Melt In Your Mouth Sugar Cookie Bars from Julie of Julie Blanner
        Frosted Sugar Cookies from Becca of The Salted Cookie
        Triple Chocolate Cherry Cookies from Sue of It’s Okay to Eat the Cupcake
        Fudgy Chocolate Mug Cake from Gwynn of Swirls of Flavor
        Cannoli {in support of Cookies for Kids’ Cancer} from Sheila of Life, Love, and Good Food
        Red Velvet Pizzelle from Liren of Kitchen Confidante
        Microwave Chocolate Ganache from Melanie of Melanie Makes
        Brownie Ice Cream Valentines from TammyJo of The Chocolate Cult
        Frosted Chocolate Sugar Cookies from Deborah of Taste and Tell
        Soft Sprinkle Sugar Cookies from Lisa of Blogghetti
        Rice Crispy Treat Hearts from Heather of Totally Tailgates
        Vegan Banana Chia Pudding with Blackberry Sauce from Marly of Namely Marly
        Spicy Double Chocolate Chip Cookies from Becca of Two Places at Once
        Coconut Almond Biscotti from Kathleen of Fearlessly Creative Mammas
        Strawberry Valentine Marshmallows from Serena of SerenaLissy
        Strawberry Sugar Cookies from Miranda of Cookie Dough and Oven Mitt
        Salted Dark Chocolate Caramel Fudge Cookies from Jessica of A Kitchen Addiction
        Double Chocolate Cherry Thumbprint Cookies from Natalie of The Devil Wears Parsley
        Chocolate Covered Strawberry Macaroons from Ashley of Spoonful of Flavor
        Salted Chocolste Caramel Chip Bars from Emily of It Bakes Me Happy
        Red Wine Brownies from Nicole of For the Love of Food
        Valentine’s Day Sugar Cookies from Denise of Chez Us
        Easy As Pie Cookies from Ashley of A Cup of Charming
        Skinny Gluten-Free VDay Cookies from Jessica of Pensive Paleo
        Flourless Dark Chocolate Cookies from Carolann of Apron Warrior
        Chocolate Chip Butter Cookies from Jessica of My Baking Heart
        Peppermint Brownie Cookies from Aimee of Aimee Broussard & Co.
        love bug cookies from Meaghan of the decorated cookie
        Helping Hand Cookies from Sara of My Imperfect Kitchen
        Potato Roses from Camilla of Culinary Adventures with Camilla
        Black-Outlined Ombre Hearts from Bridget Edwards of Bake at 350

        13 comments… add one

        • Sue@itsokaytoeatthecupcake February 3, 2017, 3:28 pm

          These are beautiful, and I’ll bet they’re delicious too. I like that you used ground up freeze-dried strawberries, what a great idea!

          • serena February 3, 2017, 3:37 pm

            Thanks Sue! Yes, they are quite yummy. The strawberries gave it a nice flavor and so much better than using an extract.

        • Maria @ kitchenathoskins February 4, 2017, 10:35 pm

          These look so gorgeous. I’ve never made marshamllows and I can’t wait to try this recipe next week. I have a pack of freeze dried strawberries from Trader Joes. This is just a delicious way to use them

          • serena February 6, 2017, 12:11 pm

            I love it with the strawberries, but you could also use other freeze dried fruits for flavors. I didn’t even realize Trader Joe carried the freeze dried strawberries! Already on my grocery list for the next Trader Joe run 🙂

        • Julie Blanner February 6, 2017, 1:26 pm

          How cute! I know my girls would just love these pretty pink marshmallows! And your decorations are beautiful too.

          • serena February 13, 2017, 7:29 am

            Thanks so much!

        • Kathleen @ Fearlessly Creative Mammas February 8, 2017, 12:42 pm

          These are so neat. I’ve never made marshmallows before and had no idea how to do it. What a great adventure you have been on. I’ve never been to Cambodia before, but I’ve lived in China and South Korea. That part of the world is so interesting and beautiful, if you get out of the cities. I know there is some distance between them, but it’s somewhat close too. I’d love to go to Thailand too.

          • serena February 13, 2017, 7:30 am

            Love that region of the world. Thailand is on my list of must see soon spots!

        • Denise February 9, 2017, 10:04 pm

          I love a great homemade marshmallow and this looks perfect. I have never worked with freeze dried fruit and am now inspired to up my marshmallow game this year. Thank you for the wonderful inspiration, and it has been so nice working with everyone on this fund raiser! Happy Valentine’s Day.

        • Heather | Totally Tailgates February 13, 2017, 12:17 pm

          Serena, what a gorgeous confection! Homemade marshmallows are so delicious. Love partnering with you in Cookies for Kids’ Cancer!

          • serena February 13, 2017, 5:43 pm

            Thanks so much Heather!

        • Ashley | Spoonful of Flavor February 13, 2017, 7:30 pm

          These little marshmallows are so sweet. I wouldn’t be able to eat just one!

          • serena February 21, 2017, 7:55 pm

            Thanks so much Ashley! I found once I made then smaller, I was definitely eating more. I justified it as “bite size” treats 🙂


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