Short Description

Fluffy, homemade marshmallows infused with fresh strawberry compote—these Pink Marshmallows are soft, sweet, and perfect for snacking or gifting.

Why You’ll Love This Recipe

Fully flavored: Real strawberry compote gives natural fruity color and taste
Light and airy: Hand-whipped to pillowy perfection
Fun and customizable: Cut to any size, toss in sugar, and enjoy

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Compote

1 cup strawberries, diced
1 Tbsp granulated sugar
1 Tbsp lemon juice

For the Marshmallows

1 cup water, divided
3 envelopes unflavored powdered gelatin (~7½ tsp)
1½ cups granulated sugar
1 cup light corn syrup
¼ tsp kosher salt
2 tsp vanilla extract

For Finishing

Confectioners’ sugar, as needed for tossing

Directions

Make the Compote

In a small saucepan over medium heat, combine diced strawberries, sugar, and lemon juice.
Stir until sugar dissolves; once boiling, reduce heat to low and simmer for 10 minutes, mashing berries.
Transfer to a bowl and chill in the refrigerator for at least 30 minutes—must be fully cooled before proceeding.

Make the Marshmallows

Grease a 9×9-inch baking pan with cooking spray.
In the stand mixer bowl, combine chilled strawberry compote and ½ cup cold water. Sprinkle gelatin on top and let bloom (sit and absorb moisture).
In a medium saucepan over medium-high heat, combine granulated sugar, corn syrup, and remaining ½ cup water. Stir until sugar dissolves.
Bring mixture to a boil, swirling occasionally, until it reaches exactly 240 °F (~10–12 minutes). Immediately remove from heat.
With mixer on low, slowly pour hot sugar syrup into the gelatin mixture. Add vanilla and salt.
Increase speed to high and whip until the mixture is stiff and pale pink—about 10–12 minutes. A dollop should hold stiff peaks that fall slowly.
Working quickly, pour marshmallow mixture into the prepared pan and smooth the top with a spatula.

Set and Finish

Let marshmallows sit to firm: at least 4 hours at room temperature or at least 2 hours in the refrigerator.
Dust a work surface with confectioners’ sugar. Run a butter knife around pan edges, invert marshmallow slab onto the surface.
Use a sharp knife (sprayed with cooking spray if needed) to cut into 16 squares. Dab any excess cooking spray with a paper towel.
Toss each piece in confectioners’ sugar to coat all sides, then serve.

Servings And Timing

Yield: 16 marshmallow squares
Prep Time: 20 minutes
Cook & Whip Time: ~25 minutes
Set Time: 4+ hours (room temp) or 2+ hours (chilled)
Total Time: ~4 hours 45 minutes (mostly hands-off)

Variations

Fruit Swap: Use puree of raspberries, peaches, or mango instead of strawberries.
Flavored Finish: Toss in shredded coconut, freeze-dried berry powder, or colored sanding sugar.
Herbal Twist: Add ½ tsp rosewater or a drop of almond extract to the mixture.
Mini Marshmallows: Pipe mixture into mini molds or use a piping bag to create bite-size shapes.

Storage/Reheating

Airtight Container (Room Temperature): Store for up to 1 week.
Avoid Refrigeration: Moisture from fridge can make marshmallows sticky.
Not for Reheating: Enjoy as-is; reheating will alter texture.

FAQs

1. Why chill the compote before use?

Chilling ensures the gelatin sets correctly—warm compote will affect texture and may prevent proper thickening.

2. How do I know when the sugar reaches 240 °F?

Use a candy thermometer; it’s the hard-ball stage that yields the correct firmness.

3. Can I use honey instead of corn syrup?

Honey may work, but corn syrup helps prevent crystallization and creates a smoother texture.

4. Why use confectioners’ sugar?

It prevents sticking and gives a polished finish that stays dry to the touch.

5. Can I make these gluten-free?

Yes—all ingredients are naturally gluten-free unless flavored or colored add-ons contain gluten.

6. How do I prevent marshmallows from sticking to the knife?

Spray the knife with nonstick cooking spray or wipe between cuts with a buttered paper towel.

7. What if I don’t have a stand mixer?

Use a handheld mixer, though whipping may take slightly longer for stiff peaks.

8. Can I make them vegan?

Substitute gelatin with agar-agar (use ~1 Tbsp, dissolved per package instructions); results may be slightly firmer.

9. How can I add color?

Add a drop of pink or red food coloring when whipping for a brighter hue.

10. Why do I need to wait before cutting?

Marshmallows must fully firm up to cleanly cut without sticking or losing shape.

Conclusion

These Strawberry Pink Marshmallows are a delightful homemade treat—naturally flavored, airy, and fun to make. Perfect for snack time, hot cocoa toppings, or a charming gift box. Enjoy the sweet, fruity fluff wherever you like!

Ezabella

Strawberry Pink Marshmallows

Short Description

Why You’ll Love This Recipe

Ingredients