Strawberry Marshmallows

These homemade strawberry marshmallows are light, fluffy and packed with real fruit flavor. While they take time to set, the active prep is simple and the result is worth the wait.

Making homemade marshmallows started as a winter project in my kitchen and turned into a sweet obsession. These Strawberry Marshmallows are everything store-bought wishes it could be light fluffy and packed with real strawberry flavor. When I first made them for my daughter’s hot chocolate party they disappeared so fast I had to make a second batch. These pretty pink clouds of joy are perfect for gifting or treating yourself to something special.

Why These Are Better Than Store-Bought

The moment you taste these marshmallows you’ll never want to go back to the packaged ones. They’re incredibly soft with this amazing melt-in-your-mouth texture and real strawberry flavor that comes from freeze-dried berries. I love how simple they are to make even though they look totally fancy. The pink color comes naturally from the strawberries making them perfect for special occasions or just because you deserve something wonderful.

Let’s Gather Our Ingredients

Freeze-Dried Strawberry Powder: This is our secret weapon for intense berry flavor without making things wet and sticky.
Unflavored Gelatin: Don’t let this ingredient intimidate you it’s what gives us that bouncy marshmallow texture.
Light Corn Syrup: Trust me on this one it helps create that perfect marshmallow consistency.
Granulated Sugar: Regular white sugar works perfectly here.
Vanilla Extract: Just a touch makes everything taste better.
Cornstarch & Confectioners’ Sugar: These keep our marshmallows from sticking to everything including each other.

Making Marshmallow Magic

Getting Ready: First thing I do is line my pan with plastic wrap. I learned the hard way to be generous with that nonstick spray it’s a game changer for easy removal later.
Starting the Process: Mixing the gelatin with strawberry powder and water might look weird at first like little pink pebbles but don’t worry that’s exactly what we want.
The Sugar Syrup: This part makes me feel like a kitchen scientist watching the sugar syrup bubble away. Use a candy thermometer if you have one but I’ve gotten pretty good at eyeballing that one-minute mark.
The Big Mix: Here’s where the magic happens. When that hot syrup hits the gelatin mixture your kitchen will smell amazing. Watching it transform into fluffy pink clouds over those 12 minutes is my favorite part.
The Wait Begins: Smoothing the top is like creating a pink marshmallow blanket. Now comes the hard part waiting overnight but I promise it’s worth it.