Strawberry Pink Marshmallow Recipe: Fluffy Homemade Treats

These Strawberry Pink Marshmallows are a light, fluffy homemade treat bursting with fresh strawberry flavor. With a candy thermometer and a little attention to the sugar, these marshmallows are straightforward to make. Enjoy them plain, dip them in chocolate, or roast them for a delicious s’more.

If you enjoy this version, you might also like other homemade marshmallow variations such as Blackberry Marshmallows, Classic Vanilla Marshmallows, Chocolate Marshmallows and Candy Cane Marshmallows.

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

Why you’ll love this recipe

• Light and fluffy: Homemade marshmallows have a tender, airy texture that store-bought varieties can’t match.
• Fresh strawberry flavor: The compote brings vibrant summer flavor and a naturally pink hue; you can swap the fruit to make other berry or stone fruit variations.
• Simple swaps available: If you prefer not to use corn syrup, there are easy 1:1 alternatives.
• Long shelf life when stored properly: Homemade marshmallows will keep for weeks when stored in an airtight container.
• Versatile dessert: Eat them by themselves, dip in chocolate, float in hot cocoa, or roast for s’mores.

Ingredients

Only a few key ingredients are needed to make these strawberry marshmallows.

• Unflavored powdered gelatin: about 3 envelopes (≈7½ teaspoons).
• Light corn syrup: combines with sugar to create the marshmallow structure. Honey or agave can be used as a 1:1 substitute.
• Strawberries: fresh or frozen. Dice fresh berries and simmer until they break down into a compote.

See the full recipe at the bottom for exact measurements and step-by-step instructions.

Variations

You can use the same method with other fruit compotes to create different flavors:

• Peach Marshmallows: Use 1 cup diced peaches in the compote; small dice helps the fruit break down with skins intact.
• Strawberry Rhubarb: Combine ½ cup strawberries with ½ cup rhubarb for a tangy twist.
• Blueberry Marshmallows: Use 1 cup fresh or thawed frozen blueberries for the compote.
• Jam instead of compote: If you prefer, substitute ½ cup of your favorite jam in place of a fresh compote.

Substitutions

Some simple substitutions to accommodate preferences:

• Corn syrup alternative: Replace with honey or agave nectar 1:1.
• Gelatin note: There isn’t a straightforward vegan one-to-one substitute for gelatin; agar agar does not work as a direct replacement for this recipe.

How to Make Strawberry Pink Marshmallows

This recipe moves quickly once the sugar reaches temperature, so have your equipment and ingredients ready.

1. Step 1: Make the compote. In a small skillet, combine diced strawberries, a tablespoon of sugar and lemon juice. Simmer for about 10 minutes, mashing the berries as they soften. Transfer to a bowl and chill until cool.

2. Step 2: In the bowl of a stand mixer, stir the chilled compote with cold water, sprinkle the gelatin on top and let it bloom.

3. Step 3: In a saucepan combine granulated sugar, corn syrup, ½ cup water and a pinch of salt. Stir over medium heat until the sugar dissolves, then bring to a boil.

4. Step 4: Boil until the syrup reaches 240°F on a candy thermometer, swirling occasionally. Remove immediately from heat when it hits 240°F.

5. Step 5: With the mixer on low, carefully pour the hot syrup into the bloomed gelatin. Add vanilla and salt. Gradually increase speed to high and whip 10–12 minutes until the mixture is stiff and pale pink.

6. Step 6: Quickly pour into a greased 9×9-inch pan and smooth the top. Let set at room temperature for at least 4 hours or refrigerate for at least 2 hours.

7. Step 7: Turn the set marshmallow onto a work surface dusted with confectioners’ sugar.

8. Step 8: Cut into pieces with a sharp knife (sprayed lightly with cooking spray if it sticks), toss pieces in powdered sugar to coat, and serve.

Expert baking tips

1. Dice the fruit small: Small pieces break down faster and produce a smoother compote.
2. Bloom gelatin in cold water: Use cold water so it hydrates properly before adding heat.
3. Use a candy thermometer: Hitting exactly 240°F is essential for proper texture.
4. Stand mixer recommended: A stand mixer makes whipping the marshmallow much easier and more consistent than a hand mixer.
5. Pour carefully: Add the hot syrup slowly on low speed to avoid splashing, then increase to high.
6. Whip fully: Whipping 10–12 minutes yields stiff peaks and the correct aeration; under-whipping results in a wet texture.
7. Grease the knife: Lightly spraying the knife prevents sticking while slicing the marshmallows.

Troubleshooting

Common issues and how to fix them:

• Marshmallows won’t set: The sugar syrup was likely under 240°F. Use a reliable candy thermometer and reheat the syrup if necessary.
• Marshmallows are hard and flat: The syrup exceeded 240°F. Carefully monitor temperature next time.
• Marshmallows seem wet: They may need more whipping time or additional setting time; letting them rest longer (overnight if needed) often solves this.

Storage

Room temperature: Store marshmallows in an airtight container with parchment between layers to prevent sticking. They will keep for several weeks when stored properly. If you prefer drier, firmer marshmallows, leave them uncovered briefly to dry out slightly.

Recipe FAQs

More homemade marshmallow recipes

If you try these Strawberry Pink Marshmallows, please leave a star rating and share how they turned out in the comments. Happy baking!

Strawberry Pink Marshmallows

Jessica Vogl