Key Ingredients
Gelatin – Adds structure and a “melt” in your mouth experience with these marshmallows.
Strawberries – Gives the marshmallows a bright color and real strawberry taste instead of a flat, candy-like note.
Corn Syrup – Helps create that soft, elastic texture and glossy appearance.
Granulated Sugar– Creates that airy, pillowy texture in marshmallows.
Powdered Sugar & Cornstarch – Absorbs moisture and prevents sticking while adding a touch of sweetness.
Strawberry Milk Powder – Gives the marshmallows a richer nostalgic, strawberry milkshake flavor!
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- Bloom the gelatin properly – Let the gelatin sit in cold water until fully absorbed. If it’s not bloomed well, your marshmallows won’t set correctly.
- Use a candy thermometer – Hitting soft-ball stage (about 240°F / 116°C) is key. Too low = mushy marshmallows. Too high = firm, rubbery texture.
- Pour the syrup carefully – Drizzle the hot syrup down the side of the bowl, not directly onto the whisk, to avoid splashing and crystallizing.
- Work quickly once whipped – Once the texture is right, transfer it immediately. Marshmallow sets fast!
- Dust everything – Dust the pan, the top of the marshmallow, your cutting board, and your knife or cutter. Marshmallows love to stick.
More Recipes!
Here are some more bar recipes you might enjoy!
White Chocolate Raspberry Cheesecake Bars
Salted Caramel Brown Butter Rice Krispie Treats
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Strawberry Milkshake Marshmallows
Servings
20 marshmallows
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Equipment
Ingredients
Strawberry Marshmallows
- 1/3 cup (80 grams) strawberry puree (about 5-6 strawberries, pulsed & strained)
- 1/4 tsp (1 gram) fresh lemon juice
- 3 packets (21 g) unflavored gelatin
- 1 cup (240 grams) cold water (divided)
- 1 1/2 cup (333 grams) granulated sugar
- 3/4 (180 grams) cup light corn syrup
- 1/4 (1.5 grams) tsp salt
- 1/2 tsp (2 grams) vanilla extract
- 1 tbsp (7 g) strawberry milk powder, sifted
- 1/4 cup (30 grams) powdered sugar
- 1/4 cup (30 grams) cornstarch
- 1/4 cup (7 grams) Freeze dried strawberries (optional)
- Pink food gel (optional)
Instructions
Enable Step-by-Step Mode- To begin, in a small bowl stir ¼ tsp lemon juice into the strained strawberry purée and set aside. In the bowl of a stand mixer, add half of the cold water (½ cup). Sprinkle the gelatin evenly over the water. Let it sit/bloom (about 10 minutes).
- In a saucepan, combine the sugar, corn syrup, salt, and the remaining cold water. Stir to combine, then cook over medium-high heat without stirring until it reaches soft-ball stage (about 240°F / 116°C) . Remove from heat.
- Pour the strawberry puree mixture and pink food gel (if using) into the bloomed gelatin.
- Add a whisk attachment to your stand mixer then turn to low and carefully pour the hot syrup down the side of the bowl into the bloomed gelatin. Increase the speed to high and whip until the mixture becomes thick, glossy, and significantly increased in volume (about 10-12 minutes).
- Add the vanilla and sifted strawberry milk powder near the end of whipping. (Note: you can use a rubber spatula to help scrape down the sides of the bowl as needed to fully incorporate the milk powder and vanilla).
- In a small bowl, mix the powdered sugar, cornstarch and freeze dried strawberries together and dust an 8x8 pan with part of the mixture. I used a strainer to sift the mixture into the pan (reserve the rest of the mixture for when it is time to slice the marshmallows).
- Spread the marshmallow mixture into the pan, smooth the top, and dust with more of the strawberry, sugar–cornstarch mixture. Allow the marshmallows to set for several hours (or overnight) before cutting and coating the pieces in the remaining mixture. You can leave the marshmallows uncovered while they set.
- When ready to slice, lay down parchment paper, dust the paper with a little of the remaining, sugar, strawberry and cornstarch mixture. Run a knife along the edges of the pan to loosen the marshmallows. Invert the pan into the parchment paper- give the pan a nice slap to help loosen the marshmallows.
- Once the pan is removed, use a knife to cut large or smaller symmetrical squares (or use a cookie cutter to cut your shapes). Once sliced, toss each marshmallow in the remaining strawberry, powdered sugar and cornstarch mixture. Serve immediately with hot chocolate or on a s'more!
- Storage: Store at room temperature in an airtight container. Do not refrigerate. Marshmallows will last at room temperature for up to 1 week.
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