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Strawberry Marshmallows

Recipe Summary

Yield: Makes about 50

Ingredients

Ingredient Checklist

Vegetable oil or cooking spray, for pan

4 envelopes unflavored gelatin

2 1/2 cups granulated sugar

2/3 cup seedless strawberry jam or jelly

2/3 cup light corn syrup

Dash of salt

Red food coloring

Confectioners’ sugar, for dusting

      Cook's Notes

Marshmallows can be stored in an airtight container up to 1 week.

Gallery

Strawberry Marshmallows

Recipe Summary

Yield: Makes about 50

Strawberry Marshmallows

Strawberry Marshmallows

Strawberry Marshmallows

Recipe Summary

Yield: Makes about 50

Recipe Summary

Yield: Makes about 50

Yield: Makes about 50

Makes about 50

Ingredients

Ingredients

  • Vegetable oil or cooking spray, for pan
  • 4 envelopes unflavored gelatin
  • 2 1/2 cups granulated sugar
  • 2/3 cup seedless strawberry jam or jelly
  • 2/3 cup light corn syrup
  • Dash of salt
  • Red food coloring
  • Confectioners’ sugar, for dusting

Directions

Brush a 9-by-13-inch baking dish with vegetable oil. Line dish with parchment paper, leaving a 2-inch overhang on 2 sides; oil parchment. Set dish aside.

Pour 2/3 cup cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle with gelatin; let stand until softened, 5 minutes.

Stir together granulated sugar, jam, corn syrup, salt, and 1/2 cup water in a medium saucepan. Bring to a boil, stirring often. Continue to boil until syrup registers 238 degrees on a candy thermometer (soft-ball stage).

Add syrup to gelatin. Beat on low speed until slightly cooled. Gradually raise speed to high, beating until mixture is cool and peaks form, 30 to 40 minutes. Mix in red food coloring, one drop at a time, to achieve desired shade of pink.

Pour mixture into prepared pan; smooth surface. Let stand, uncovered, until firm, about 3 hours or overnight.

Dust a cutting board with confectioners’ sugar. Run a knife around edges of marshmallow to loosen; unmold onto cutting board. Peel off parchment. Lightly coat a large sharp knife with oil; cut marshmallow into 1 1/2- to 2-inch pieces, coating knife with more oil as necessary. Dust with confectioners’ sugar; toss to coat completely.

      Cook's Notes

Marshmallows can be stored in an airtight container up to 1 week.

Cook’s Notes

Marshmallows can be stored in an airtight container up to 1 week.

Reviews (5)

Add Rating & Review

39 Ratings

5 star values:

                                  3

4 star values:

                                  12

3 star values:

                                  12

2 star values:

                                  11

1 star values:

                                  1

Reviews (5)

Add Rating & Review

39 Ratings

5 star values:

                                  3

4 star values:

                                  12

3 star values:

                                  12

2 star values:

                                  11

1 star values:

                                  1

Add Rating & Review

39 Ratings

5 star values:

                                  3

4 star values:

                                  12

3 star values:

                                  12

2 star values:

                                  11

1 star values:

                                  1

39 Ratings

5 star values:

                                  3

4 star values:

                                  12

3 star values:

                                  12

2 star values:

                                  11

1 star values:

                                  1

39 Ratings

5 star values:

                                  3

4 star values:

                                  12

3 star values:

                                  12

2 star values:

                                  11

1 star values:

                                  1
  • 5 star values:
  • 3
  • 4 star values:
  • 12
  • 3 star values:
  • 12
  • 2 star values:
  • 11
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

02/15/2009

                Loved this recipe. My husband and I made these for our sons Valentine's Day Party at school. They were a hit! We didn't use the food colouring, but they turned out to be a pretty pale shade of pink. We accidently used Strawberry Jam with seeds but in the end I don't even think anyone noticed. My only suggestion is to be patient and have a partner to help out if you don't have a stand mixer. My dream is to someday own a stand mixer, until then my husband is the stand mixer.

Martha Stewart Member

Rating: Unrated

11/01/2008

                my ideas on the marshmallows  cut out as small egg- dip in melted chocolate ( my favorite Easter candy) also roll in tinted sugar like the peeps, only eggs, then opens up all other hollidays-st pattys, valentines, Christmas just cut different shapes

Martha Stewart Member

Rating: Unrated

07/28/2008

                You could probably use agar-agar which is available at Japanese grocery stores.  I am not sure of the quantities, but when dissolved it solidifies other liquids the way gelatin does.  Hope this helps!

Martha Stewart Member

Rating: Unrated

07/20/2008

                any ideas for replacing gelatin with something more vegetarian? i'd be grateful. thanks

Martha Stewart Member

Rating: Unrated

01/19/2008

                SINCE RON AND I HAD FUN MAKING AND EATING THE CHOCOLATE MARSHMALLOWS, COME FEBR AND I'M SURE WE WILL BE AGAIN IN THE KITCHEN TRYING OUT THESE STRAWBERRY MARSHMALLOWS.  THANKS FOR THE RECIPE

Martha Stewart Member

Rating: Unrated

02/15/2009

                Loved this recipe. My husband and I made these for our sons Valentine's Day Party at school. They were a hit! We didn't use the food colouring, but they turned out to be a pretty pale shade of pink. We accidently used Strawberry Jam with seeds but in the end I don't even think anyone noticed. My only suggestion is to be patient and have a partner to help out if you don't have a stand mixer. My dream is to someday own a stand mixer, until then my husband is the stand mixer.

Rating: Unrated

Rating: Unrated

11/01/2008

                my ideas on the marshmallows  cut out as small egg- dip in melted chocolate ( my favorite Easter candy) also roll in tinted sugar like the peeps, only eggs, then opens up all other hollidays-st pattys, valentines, Christmas just cut different shapes

Rating: Unrated

07/28/2008

                You could probably use agar-agar which is available at Japanese grocery stores.  I am not sure of the quantities, but when dissolved it solidifies other liquids the way gelatin does.  Hope this helps!

Rating: Unrated

07/20/2008

                any ideas for replacing gelatin with something more vegetarian? i'd be grateful. thanks

Rating: Unrated

01/19/2008

                SINCE RON AND I HAD FUN MAKING AND EATING THE CHOCOLATE MARSHMALLOWS, COME FEBR AND I'M SURE WE WILL BE AGAIN IN THE KITCHEN TRYING OUT THESE STRAWBERRY MARSHMALLOWS.  THANKS FOR THE RECIPE

All Reviews for Strawberry Marshmallows

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Strawberry Marshmallows

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest