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Strawberry Marshmallows

Many people's only experience with marshmallows is the one that come in a bag and commonly burned over a campfire. These are good and all and who doesn't love S'Mores? However, marshmallows are easy to make from scratch and can have an amazing variety of flavors. Today I am going to walk you through the process of making strawberry marshmallows. I'm confident that your world,

as far as marshmallows goes, will change once you have made these.

Marshmallows are essentially Italian Meringue stabilized by gelatin. This process begins with egg whites and cooked sugar. I made my marshmallows with purchased egg whites because I didn't have a use for all of the yolks. If you have another use for the yolks, fresh whites work quite well also. Bloom your gelatin in cold water. (I use gelatin sheets but I'll save that for another post) Place your egg whites in the bowl of your mixer with a whisk attachment. You can make these with a hand-held mixer but it gets more difficult. Whip the egg whites on medium speed until they start to look foamy. Turn the mixer off and allow them to sit.

Place your sugar, fruit puree, corn syrup and water in a sauce pot. These next 2 steps are VERY important for the success of your marshmallows. Make sure all of your sugar is moistened-dry sugar will cause the whole batch to crystallize. Dip your hand in cold water and rinse down ALL sugar crystals that are on the side of the pot.

See all of that sugar on the sides of the pot? It

will make your beautiful sugar look like this...

It would be pretty difficult to make something nice from this. make sure you get every last bit of sugar off the sides. You can also use a pastry brush dipped in water to do this but I find that the brushes aren't as clean (they hold lots of stuff from previous cooking experiments in between the bristles.

Once all of the sugar is rinsed down, turn your heat onto high and DO NOT TOUCH THE SUGAR OR STIR THE SUGAR AGAIN. Trust me here, it will go much better if you leave it alone while it is cooking. This is what it will look like as it is cooking.

It starts to bubble around the edges

Then it starts to foam up

And then you get lots of slow shiny bubbles. At this point, it is ready for the next step.

Next you will turn your mixer onto speed 1 and slowly and carefully pour the sugar mixture down the side of the bowl. Once all of the sugar is in, turn your speed up to high and add the gelatin (don't worry, it will melt in) Allow to mix on high until it reaches medium peak. It will look like this while you are mixing it.

Doesn't look like much now, but wait.

It's starting to look like something..

It is starting to hold its lines...

See how it is clumping up in the whisk? This means it is done mixing. Isn't it beautiful?

Spread it into your pan that is lined with plastic wrap.

Sprinkle the top with the cornstarch and powdered sugar mix. Allow it to set up at room temperature (usually set enough to cut after a couple of hours.) Spray a knife with cooking spray. Remove the marshmallows from the pan and peel the plastic wrap off. Cut into squares and toss into the remaining cornstarch and sugar mix. You can torch these lightly if you wanted that toasted marshmallow flavor. ENJOY! In another post I will walk you through cooking sugar in more depth.


· 4 ½ gelatin sheets (or 1 ½ envelopes of powdered gelatin)

· ¼ cup strawberry puree

· ¾ cup sugar

· ¼ cup corn syrup

· 3 egg whites

· 40 grams powdered sugar

· 40 grams cornstarch


1. Add the gelatin to cold water

2. Cover your pan with plastic wrap and Combine powdered sugar and cornstarch in a bowl.

5. Add water, sugar, and corn syrup to sauce pot. Stir to make sure all of the sugar is wet.Rinse down the sides of your pot with water-dip your hand in water and rub it around the sides of the pot. Make sure you get ALL of the sugar off the sides of the pot

7.Turn heat on to high and cook WITHOUT TOUCHING IT OR STIRRING IT)

8. Meanwhile place the egg whites in the mixer bowl with whisk attachment. Whip on high for about 30 seconds to break up the protein. Then turn off the mixer

9. When the sugar is fully boiling and has slow shiny bubbles, Turn off the heat. Turn the mixer on speed 1 and carefully pour the sugar down the side of the bowl. When it is all in, turn the speed up all the way.

10. Add the gelatin to the mixer while it is still hot.

11. Whip on the mixer until it is fluffy and cool.

12. Turn off the mixer and spread the marshmallow into your pan.

13. Sprinkle some of the powdered sugar and cornstarch on top of the marshmallow.

14. Allow to sit at room temperature until it is firm, usually about 2-3 hours.

15. Remove from pan and cut into squares-it helps to spray the knife with cooking spray (pam)

16. You can coat in more powdered sugar and cornstarch if you want.

17. Wrap with plastic wrap and they should keep for about 3 days at room temperature.

The Kindred Creative Kitchen

2525 NE Twin Knolls Dr, Suite 2, Bend OR  97701

(541) 640-0350   kindredcreativekitchen@gmail.com