Strawberry Heart Marshmallows
Have your ever tried homemade marshmallows? If not, they are not only easy but beyond anything you’ve ever had from the store! Soft, pillowy, and perfectly dreamy, a good homemade marshmallow is pure bliss! I’ve made the vanilla ones several times, for both hot cocoa and s’mores. They’re always a hit, don’t worry that recipe will be shared soon. Today I’m sharing my fun “Valentine” version: strawberry heart marshmallows. Get a fresh kick from both Halo Pantry and some freeze-dried strawberries!
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Have your ever tried homemade marshmallows? If not, they are not only easy but beyond anything you’ve ever had from the store! Soft, pillowy, and perfectly dreamy, a good homemade marshmallow is just pure bliss! I’ve made the vanilla ones several times, for both hot cocoa and s’mores. They’re always a hit, don’t worry that recipe will be shared soon. Today I’m sharing my fun “Valentine” version: strawberry heart marshmallows. Get a fresh kick from both Halo Pantry and some freeze-dried strawberries!
Also, I’ve made marshmallows enough to know, that unless you want really thick or a lot of marshmallows, most recipes are rather large amounts. I decided to lower the amounts so you’re not stuck with a bunch of marshmallows, but if you want more or want them thicker, you just double or triple the amount.
Marshmallow basics
While making homemade marshmallows is a technical process, it’s honestly much easier than you think! Here’s a breakdown of the steps:
- Bloom the gelatin. Pour cold water over the gelatin in a large mixing bowl and mix it on low for about 30 seconds. This process is called blooming the gelatin. Essentially, you’re softening the gelatin, giving it a head start to easily dissolve into the marshmallow mixture. This ensures a smooth texture.
- Making the sugar syrup mixture. To make the sugar syrup, whisk and heat corn syrup, sugar, water, flavoring/extract of choice, a pinch of salt, and in this case the strawberry powder, in a saucepan over medium-high heat. Bring to a boil and let it boil for about 1 minute.
- Mix it all together. Use an electric mixer (I use my stand mixer, but if all you have is a hand mixer, use that). Slowly (and carefully!) drizzle the sugar syrup mixture into the mixing bowl with the mixer on low speed. Once all is added, increase to medium-low speed for about 2 minutes. Increase the speed to high, and continue beating until the mixture becomes very fluffy and almost triples in size (about 10 minutes).
- Make your marshmallows. Then immediately transfer to a baking dish and let set for 2 hours.
About Halo Pantry
Halo Pantry All-Natural Flavorings are my absolute favorite! They’re so good, no food coloring, and you’re supporting a small business! All of Jamie’s flavors are amazing and I have used them on a couple of other recipes on here as well:
For this recipe, I wanted the pink to be subtle on the marshmallows since I was planning on covering the outside with the strawberries as well. So to really get the strawberry flavor, I went with Halo Pantry Strawberry Flavoring and it was perfect.
Homemade Marshmallow Prep
One of the keys to success when making these strawberry marshmallows is prepping all of your ingredients and equipment before you begin cooking. The active portion of marshmallow-making moves very quickly so make sure to complete the following steps before you begin:
- Line a baking dish with lightly greased parchment paper. Tip: use binder clips to keep the parchment paper down.
- Make the marshmallow dusting powder: Use 2 teaspoons of cornstarch and 1 oz (minus 2 teaspoons) of freeze-dried strawberry powder. This is what you’ll use to coat the marshmallows to prevent them from sticking together.
- Prepare the freeze-dried strawberries. Grind the freeze-dried strawberries into a powder. For a super smooth texture, I recommend using a coffee grinder. A food processor also works, just note: the powder won’t be as fine.
- Have your electric mixer ready to go. Trust me. Once that sugar mixture is ready, it’s ready. I use my stand mixer, but if all you have is a hand mixer, that will work just as well.
Let’s make them into hearts!
I’m using this heart-shaped cookie cutter from Thyme and Table to make these cute marshmallows perfect for Valentine’s Day. Of course, use any shape you’d like or just cut them into squares. Just make sure that your cookie cutter or knife is well-oiled to prevent any sticking.
One quick note on the number of marshmallows you’ll get — if you cut your marshmallows into 2×2 inch squares you should get 12 marshmallows. Making the heart marshmallows I got about 20 with a good amount of scrap marshmallows, which honestly, was eaten rather quickly in my house. But of course, numbers will vary based on the size of your squares/hearts and how you cut them out (I always go for minimum “waste”).
This recipe is perfect for kids!
Of course, for safety, some things should be done by adults (the sugar syrup for example should be handled by an adult). But blooming the gelatin, or cutting the marshmallows, can definitely be done by your kids of various ages. I did this project with my 7, 5, and 3 year-olds.
marshmallows notes:
Storage:
Marshmallows can be stored for up to several weeks at room temperature. They should be well coated in the dusting powder (a mixture of cornstarch and powdered sugar/freeze-dried strawberry powder) and kept in an airtight container.
Can I freeze strawberry marshmallows?
Marshmallows are all about texture. I don’t recommend freezing them. They can take on a bit of a mushier texture as they thaw. But really it all depends on how you’ll use your strawberry marshmallows. If you’re planning to toss them in some hot cocoa or s’mores, a slight change in texture won’t be a huge deal breaker (since they’ll melt anyways) so go ahead and try freezing!
ENJOY and Share!
Tag me on Instagram or Facebook using #alwaysjennsmith or @alwaysjennsmith, and let me know what you thought! I love seeing friends and family come together over food.
Please let me know how you like this cake in the comments! Your star ratings with your comment are tremendously helpful, too.
Need ideas for what to serve with your strawberry marshmallow? Try these:
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Strawberry Heart Marshmallows
- Total Time: 2 hours 35 minutes
- Yield: 20 (½ inch thick) heart marshmallows 1x
Description
These homemade strawberry heart marshmallows are sure to add a fun perk to your valentine’s table! Soft, fluffy, and bursting with fresh strawberry flavor, these heart marshmallows are delicious on their own or in a big mug of hot cocoa!
Ingredients
The Marshmallows
- 1 envelope plain gelatin (such as Knox)
- 1/3 cup granulated sugar
- 2 teaspoons Freeze dried strawberry Powder
- 3 Tablespoons corn syrup
- Pinch of salt
- 2 teaspoon strawberry flavoring
- 1/4 cup cold water (to bloom the gelatin)
- 1/8 cup water (for the sugar syrup)
- Vegetable oil spray (for oiling pan)
For Dredging
- 1 oz freeze dried strawberry powder (Or powdered sugar)
- 2 teaspoon cornstarch
Instructions
- Pour ¼ cup cold water into the bowl of a stand mixer and sprinkle the gelatin over the top, mix on high for 1 minute. Then soak for 9 minutes.
- While that mixes, line an eighth sheet pan (Approximatley 10.1″ x 7″ x 1.1″) with parchment paper and spray with vegetable oil. Set aside.
- In a saucepan, combine the sugar, starwberry powder, corn syrup, strawberry flavoring, and ⅛ cup water; bring to a boil. Boil for 1 minute.
- Using an electric mixer (I use my stand mixer, but if all you have is a hand mixer, use that). Slowly (and carefully) drizzle the sugar syrup into the mixing bowl with the mixer on low spead. Once all is add increase to medium-low speed for about 2 minutes, increase the speed to high and continue beating until the mixture becomes very fluffy and almost triped in size (about 10 minutes).
- With a lightly-oiled spatula, scrape the marshmallow mixture into the prepared pan and spread evenly with an oiled off set spatula. Let sit at room temperature for 2 hours.
- With a greased heart shaped cookie cutter cut, then remove the marshmallows from the pan. Dredge the entire marshmallow in the dredging mixture. Store in an airtight container until ready to use.
Notes
Amount May Vary:
If you cut your marshmallows into 2×2 inch squares you should get 12. Making the heart marshmallows I got about 20 with a good amount of scrap marshmallows, which honestly, was eaten rather quickly in my house. But of course, numbers will vary based on the size of your squares/hearts and how you cut them out (I always go for minimum “waste”).
Storage:
Marshmallows can be stored for up to several weeks at room temperature. They should be well coated in the dusting powder (a mixture of cornstarch and powdered sugar/freeze-dried strawberry powder) and kept in an airtight container.
Can I freeze strawberry marshmallows?
Marshmallows are all about texture. I don’t recommend freezing them. They can take on a bit of a mushier texture as they thaw. But really it all depends on how you’ll use your strawberry marshmallows. If you’re planning to toss them in some hot cocoa or s’mores, a slight change in texture won’t be a huge deal breaker (since they’ll melt anyways) so go ahead and try freezing!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 36.73
- Sugar: 7.51
- Sodium: 6.11
- Fat: 0.72
- Saturated Fat: 0.11
- Carbohydrates: 7.76
- Fiber: 0.05
- Protein: 0.31
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