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Easy Homemade Strawberry Marshmallows
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Strawberry Valentine Marshmallows

These easy homemade marshmallows are flavored with freeze dried strawberries.
Prep Time30 mins
Cook Time20 mins
Cooling Time12 hrs
Total Time12 hrs 50 mins
Course: Dessert, Snack
Cuisine: American
Servings: 12 Marshmallows
Calories: 113kcal
Author: Serena


  • 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.
  • Leave these marshmallows as is or dip them into melted chocolate and add sprinkles.


Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
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Serving: 1Marshmallow | Calories: 113kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 115mg | Fiber: 1g | Sugar: 24g | Vitamin C: 87mg | Calcium: 4mg | Iron: 2mg