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

1 cup strawberries, diced

1 Tbsp granulated sugar

1 Tbsp lemon juice

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

Confectioners’ sugar, as needed for tossing

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In a saucepan, cook strawberries, sugar, and lemon juice over medium heat until boiling. Reduce heat and simmer for 10 minutes, mashing berries. Chill the compote completely (at least 30 minutes).
Grease a 9×9-inch pan. In mixer bowl, combine compote and ½ cup cold water. Sprinkle gelatin on top and let bloom.
In a saucepan, combine 1½ cups sugar, corn syrup, and remaining ½ cup water. Stir and bring to a boil; cook until 240 °F.
With mixer on low, slowly pour hot syrup into gelatin. Add vanilla and salt. Whip on high for 10–12 minutes until pale pink and stiff.
Quickly spread marshmallow into pan and smooth top. Let set for 4+ hours at room temp or 2+ hours chilled.
Dust surface with confectioners’ sugar. Invert marshmallows, cut into 16 squares, and toss in sugar to coat.