It’s been forever since I’ve made homemade marshmallows. According to this post, its been nearly five years. Oh my, that’s a long time! It was not until I stumbled across this recipe by Ina Garten that I remembered how much fun it was to make my very own fluffy marshmallows. Plus, they taste a million times better than the processed ones you purchase from the store, and you can easily experiment with flavors like I did.
Yep, you’re reading it correctly, these are Strawberries and Cream Marshmallows. Heavenly treats, these marshmallows will have you snacking for days. I love the two tone color as well; it’s a whimsical update that is simply charming.
A word of advice, this does get a tad sticky and patience goes a long way when you’re turning the marshmallow out of the pan. I used a pastry scraper to help me since my marshmallow did not easily pop out of the glass baking dish I used. Also, when cutting, use a sharp knife that has been dusted with powdered sugar. Don’t worry if following the cut, the marshmallow looks a bit flat. It will reshape itself into a perfect square pretty quickly.
I so hope you try these. They won’t disappoint. If you do consider making these for your friends and family, make sure to pop them into this goodie box. Enjoy!
- 6 pkgs unflavored gelatin
- 3 cups granulated sugar
- 2 cups light corn syrup
- 1/2 tsp kosher salt
- 2 tbsp pure vanilla extract
- 1/2 tbsp strawberry extract
- pink gel paste, commonly used to dye fondant
- powdered sugar, for dusting
- To make the vanilla marshmallows, combine 3 packages of gelatin and 1/2 cup of cold water in the bowl of a stand mixer fitted with the whisk attachment; set aside.
- Meanwhile, combine 1 1/2 cups of sugar, 1 cup of corn syrup, 1/4 teaspoon salt and a 1/2 cup of water in a small saucepan and cook over medium heat until the sugar dissolves.
- Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer, approximately 12-15 minutes. Remove from the heat.
- Pour the sugar syrup into the dissolved gelatin, turn the mixer onto high speed and whip until the mixture is very thick, about 15 minutes. Add 1 tablespoon vanilla extract and mix thoroughly.
- With a sieve, generously dust an 9"x13" nonmetal baking dish with powdered sugar. Pour the marshmallow mixture into the pan and smooth the top with an offset spatula; set aside.
- Repeat steps 1-4 to make the strawberry marshmallow. When it is time to add the vanilla extract, add 1/2 tablespoon of strawberry extract as well. Stop the mixer and add a small amount of pink gel paste and mix until an even shade of pink is achieved. Feel free to add more gel paste if you want a darker pink. (I used 1 toothpick coated with the gel paste as my measurement.)
- Pour the strawberry marshmallow mixture over the vanilla marshmallow and smooth the top with an offset spatula. Dust the top with powdered sugar and allow it to sit overnight on the counter uncovered.
- Turn the marshmallows onto a board dusted with powdered sugar and cut them in squares. Dust them with more powdered sugar. Store in an airtight container until ready to eat.