These strawberry flavored marshmallows are fluffy, soft, and so delectable! They’re so much better than store-bought marshmallows.
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You can use them for s’mores, eat them plain, or use them for Rice Krispies bars.
This recipe was inspired by myNeapolitan cereal bars and goes great with my homemade graham crackers.
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Ingredients
- Corn syrup
- Corn starch
- Granulated sugar
- Powdered sugar
- Vanilla extract
- Strawberry jam
- Gelatin
- Water
See recipe card for quantities.
Instructions
Prepare a 9x9 baking dish by lining it with plastic wrap. Lightly grease the plastic wrap and top with another layer of plastic wrap. Set aside.
Fit an electric mixer with the whisk attachment.
Pour half the water and gelatin into a bowl and set aside.
In a sauce pan, combine the rest of the water, corn syrup, and granulated sugar. Boil on high for 5 minutes.
Pour the boiling mixture into the bowl with the gelatin and water and beat on high for 12 minutes. The mixture should turn white and fluffy and look like marshmallow fluff.
Once the mixture is white and fluffy, pour in the vanilla extract and strawberry jam. Mix to combine.
Remove the second layer of plastic wrap from the 9x9 baking dish. Pour the marshmallow fluff into the prepared baking dish. Top with the second layer of plastic wrap.
Let the marshmallows sit for at least 5 hours or overnight at room temperature.
Mix the cornstarch and powdered sugar together and sprinkle on baking sheet.
Once the marshmallows have set and are not sticky, lift them out of the pan and cut into even cubes. Roll around in the corn starch and powdered sugar mixture. Dusk off the excess powder and they are ready to go.
Enjoy!
Hint: greasing the top plastic wrap ensures that the marshmallows don’t stick.
Substitutions
- Strawberry jam - if you don’t like strawberry jam, you can just leave it out!
Variations
- Raspberry marshmallows - add raspberry jam instead of strawberry jam for a delicious raspberry marshmallow.
Equipment
- Electric mixer
- One mixing bowl
- A saucepan
- A 9x9 baking dish
- Plastic wrap
Storage
Homemade marshmallows will keep for 3 weeks. Store them in an airtight container at room temperature.
Top tip
Make sure to grease the top layer and bottom layer of plastic wrap. That ensures the marshmallows won’t stick!
Gluten-Free Strawberry Flavored Marshmallows
Equipment
- A 9x9 baking dish
- Plastic wrap
Ingredients
- ½ cup corn syrup
- ½ cup corn starch
- 2 ¼ cups granulated sugar
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry jam
- ¾ cup water
- 1 ½ tablespoons gelatin
Instructions
- Prepare a 9x9 baking dish by lining it with plastic wrap. Lightly grease the plastic wrap and top with another layer of plastic wrap. Set aside.
- Fit an electric mixer with the whisk attachment.
- Pour half the water and gelatin into a bowl and set aside.
- In a sauce pan, combine the rest of the water, corn syrup, and granulated sugar. Boil on high for 5 minutes.
- Pour the boiling mixture into the bowl with the gelatin and water and beat on high for 12 minutes. The mixture should turn white and fluffy and look like marshmallow fluff.
- Once the mixture is white and fluffy, pour in the vanilla extract and strawberry jam. Mix to combine.
- Remove the second layer of plastic wrap from the 9x9 baking dish. Pour the marshmallow fluff into the prepared baking dish. Top with the second layer of plastic wrap.
- Let the marshmallows sit for at least 5 hours or overnight at room temperature.
- Mix the cornstarch and powdered sugar together and sprinkle on baking sheet.
- Once the marshmallows have set and are not sticky, lift them out of the pan and cut into even cubes. Roll around in the corn starch and powdered sugar mixture. Dusk off the excess powder and they are ready to go.
- Enjoy!
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