Strawberry Marshmallows

Monday, January 2, 2006

Chocolate Covered Strawberry MarshmallowMy Christmas present givers helped remind me of a significant gift for foodies in the kitchen: a kitchen aid stand mixer!

We promptly broke it out of its box and made fluffy eggnog with it. Good mixer.

In a moment of divine food blog inspiration, Michelle at Accidental Scientist made a batch of Christmas marshmallows- a recipe I have been dying to try out myself. However, the step of adding the hot sugar syrup to whipping stuff always made me hold off with out having a stand mixer. So guess what my second kitchen aid recipe was?

Nightscotman’s eGullet listed recipe of Strawberry Marshamallows has been taunting me ever since I discovered this wonderful cooking forum. Nightscotman, aka Neil Robertson, is one of the Pastry and Baking forum hosts and generous Baker at the Bellagio Hotel in Las Vegas.

This recipe for strawberry marshmallows shows how easy it is to customize the flavor of this treat. It’s also interesting in that it does not use egg whites, but relies on gelatin, fruit puree and sugar syrup. There is a robust discussion of recipe variations at eGullet as well. A great flavor trick I found is to grind up crunchy dehydrated fruits into a powder to mix with your dusting sugar/starch mixture. This added fruit dust helps color as well as flavor your marshmallows. If dipping your homemade marshmallows into chocolate, the fruit dust makes a great decoration on top.

The consistency of these marshmallows is very Japanese feeling… like soft bean paste candies we often have brought into my work. Very flesh like in their give, not sticky, and delightfully pink! This recipe of strawberry marshmallows is begging to be made in breast shaped candy molds next time!

Nightscotman’s Strawberry Marshmallows

pdf of basic vanilla marshmallow recipe for print out
Chocolate Covered Strawberry Marshmallow
These are a variation on a recipe from Martha Stewart. Discussed in this thread.

*for Kosher and vegan marshmallows, use Emes Kosher Jel
*order freeze dried crunchy fruits and berries here.

4 envelopes gelatin
1/2 cups strawberry puree
1-1/4 cups water
3 cups sugar
1-1/4 cups light corn syrup
1/4 tsp salt
1/4 tsp orange flower water (optional)
powdered sugar and potato starch or rice flour for dusting (this is where I added in the fruit dust)

Line a sheet pan with a 1″ rim with aluminum foil. coat the foil with vegetable oil or non-stick spray. Fit the mixer with the whisk attachment.

In the bowl of a stand mixer, mix the strawberry puree, orange flower water (if using) and 1/2 cup of the water. Sprinkle the gelatin over this mixture to soften (aka bloom).

In a heavy saucepan, combine the sugar, corn syrup, remaining 3/4 cup water and salt. Bring to a boil and cook until it reaches the soft-ball stage (234-240 F).

With the mixer at full speed, pour all of the hot syrup slowly down the side of the bowl. Be careful as the mixture is very liquid and hot at this point and some may splash out of the bowl – use a splash guard if you have one. whip until the mixture is very fluffy and stiff, about 8-10 minutes. pour mixture into the foil-lined pan and smooth with an oiled offset spatula so that it’s level with the top of the rim (it won’t completely fill the pan). Allow the mixture to sit, uncovered at room temp for 10 to 12 hours.

Mix equal parts powdered sugar and potato starch and sift generously over the rested marshmallow slab. Turn it out onto a cutting board or counter, peel off foil and dust with more sugar/starch mixture. Slice with a thin-bladed oiled knife or oiled cookie cutters (pizza cutter works even better). Dip all cut edges in sugar/starch mixture and shake off excess. Marshmallows will keep several weeks at room temp in an air-tight container.

VariationChocolate Marshmallows:

Replace strawberry puree and initial 1/2 cup of water in mixing bowl with 1/2 cup of cocoa dissolved in 1/2 cup boiling water in a separate bowl. Soften gelatin in an additional 1/4 cup cold water in mixing bowl. Add cocoa mixture to mixing bowl and proceed with recipe as above. This will produce a marshmallow with a strong chocolate flavor, but somewhat denser than the strawberry version. To get a lighter texture as well as a lighter chocolate flavor, reduce cocoa to 1/4 cup.

Also check out my post on how to make chocolate swirl marshmallows.

Variation – Vanilla Marshmallows:

Replace strawberry puree and initial 1/2 cup of water in mixing bowl with 3/4 cup water and 2 teaspoons of vanilla extract or the seeds scraped from 2 vanilla beans.

Flavor Variations Ideas:

  • Purees
  • raspberry
  • passion fruit
  • pumpkin
  • cranberry orange
  • lychee
  • mango
  • cherry
  • banana
  • Liquid Flavorings
  • lemon essential oil
  • orange
  • peppermint
  • cardamom honey
  • coffee
  • tangerine (using the juice in place of water)
  • pomegranate
  • coconut (the fat in the coconut milk made them dense), using coconut milk for fruit puree
  • 1 tsp of liqueur
  • honey thyme
  • Spices
  • saffron
  • cinnamon (excellent in hot cider)


posted January 2nd, 2006 at 9:31 pm

I could see these as a great treat for Valentine’s day … in a heart shaped mold. Thanks! (And Happy New Year!)

posted January 2nd, 2006 at 10:49 pm

what a lovely idea. great photos there, too! happy new year to you and your family!

posted January 3rd, 2006 at 1:42 am

Aaaah, they’re so pretty! I bet they tasted great. :)

- Anne
posted January 6th, 2006 at 7:51 pm

Hi McAuliflower – I hope you had a lovely christmas and new year! These marshmallows are so pretty, I’m not really a marshmallow person but I think I can make them for my other half…

- keiko
posted February 13th, 2006 at 3:27 am

[...] This is now the third time I have used the [amazing!] recipe provided by Brownie Points, to much success, I might add. For anyone curious, for the first try, I just made them plain vanilla, dipped / drizzled in chocolate with a smattering of colorful sprinkles for my sister. By far that was the favorite method, the second time opting for the exact instructions to the strawberry version. [...]

posted March 15th, 2006 at 12:12 pm

[...] I’ve got my first post up on ReadyMade magazine’s blog! Spicy Hot Cinnamon Marshmallows are a new flavor variant on the ever encompassing marshmallow recipe. [...]

posted June 9th, 2006 at 7:35 pm

I can see myself trying out this recipe using freshly picked strawberries next week. Thank you for the recipe, you have got a nice blog here.

posted December 18th, 2006 at 7:12 pm

[...] One recipe I often find myself coming to look up on my site is the basic recipe for straight-up regular vanilla marshmallows. This recipe is actually hidden within my post on making strawberry marshmallows, so it requires that I look down into the variations to double check my ingredient measurements for making this basic marshmallow composition. I’ve created a pdf of the basic vanilla marshmallow recipe for others to share, as I often wish I had this recipe nicely formatted for printing. An additional feature of this particular printout is that I have included measurements for a half-sized batch of marshmallows, the size I find myself making more frequently. [...]

posted December 18th, 2006 at 9:11 pm

I went to Santa Rosa JC to the baking and pastry certificate program. All I really wanted was a great brownie recipe and to learn how to make marshmallows. I got neither from the program, but thanks to Brownie Points, I gave all my friends and family little tins of scrumptious homemade marshmallows. Cant wait to try the beautiful swirls…many thanks and happy holidays!!

posted December 31st, 2006 at 1:18 pm

[...] We have been wanting to make homemade marshmallows for quite some time, but just never got around to it.  Well, what better occasion for homemade marshmallows then new years?  We used a great recipe that we found on the Brownie Points Blog. We decided to go a bit crazy and make three different kinds: vanilla, chocolate and strawberry. They were surprising easily to make, although it took us about 1.5 hrs in total b/c we had to make three different batches.  In case you didn’t know, a marshmallow is basically sugar and gelatin.  After a long night of sitting out (they needed to sit out uncovered for 10-12 hrs, we woke up this morning and sliced them up.  As you can see, they came out beautifully. [...]

posted January 7th, 2007 at 8:24 pm

The strawberry marshmallows were out of this world–we gave them out as Christmas presents–and now I am getting ambitious: Does anyone have any guidance on how much liquid flavoring to add on the alternative flavors? In particular–how much orange or lemon oil–and how would you add coffee flavoring–I am thinking a small amount of instant espresso powder dissolved in water, but am unsure how much additional water the recipe will bear….

Hi Jude,

I’m working on a flavoring guide that may help with some of these questions. Checkout my other marshmallow reports to pick out flavoring amount suggestions.
Briefly- substitute the liquid called for in the recipe with your liquid based flavorings. If using essential oils, add one-two drops at the end of mixing and taste to adjust. With essential oils, err on the side of adding too little.

Glad they worked out so well for you!


- jude
posted January 8th, 2007 at 12:07 pm

[...] Discussions on eGullet, where I gathered the strawberry marshmallow recipe from, have suggested that the fat content in chocolate marshmallows causes a decrease in their volume. [...]

posted February 13th, 2007 at 9:30 am

when you say strawberry puree….frozen strawberries ok?

definitely- in fact non-flash frozen (for example, ones you just pop into your normal household freezer) strawberries will produce a superior puree to blending fresh strawberries. The ice crystals that build up in the fruit when freezing rupture the delicate cell walls of the fruit and will produce a soggy strawberry mess when those berries thaw.


- betty
posted February 19th, 2007 at 6:19 pm

I made chocolate and strawberry marshmallows for v-day. I cut them into heart shapes and plated them with graham crackers and ice cream with chocolate sauce drizzled over top (it was kinda like a frozen smore)! BIG HIT! They were sooo good. I took some pictures of it but don’t know how to post them. THANK YOU!!

Great to hear Yvonne! Sounds like a wonderful sweet touch.


- Yvonne
posted May 10th, 2007 at 1:28 pm

How big of a sheet pan are you supposed to use for this recipe? 1/4 or 1/2? Thanks! :)

Good question Cheryl. This recipe uses a 1/2 sheet.
However, in my more customized recipe I use a 9″ x 13″ for the 4 gelatin packet sized recipe, and an 8″ x 8″ sized pan for the 2 gelatin packet sized recipe.
I have the customized vanilla marshmallow recipe in pdf format.


- Cheryl
posted November 13th, 2007 at 10:36 pm

Could you help by giving me another measure for the gelatin measured in your recipe of Strawberry Marshmellows. Where I live, the gelatin comes in tins so how much would 4 envelopes of gelatin be.

Sure- this is easily found online:
One envelope of plain granulated gelatin = 1/4 ounce = 1 tablespoon, enough to gel two cups liquid.
4 sheets leaf gelatin = 1 envelope granulated gelatin = 1 tablespoon granulated gelatin


- Anita
posted January 7th, 2008 at 7:50 am

I made raspberry marshmallows and dipped them in chocolate for a party. I thought people would eat one or two but they devoured them! I used frozen rasperries and the flavor was incredible!

I think I want to try lime marshmallows next. From what I’ve seen on your site it looks like I should try a an extract rather than the juice. Is that right?

thanks for all the great Marshmallowformation.

- Kate
posted May 3rd, 2008 at 12:08 pm

Oh Thank You!!!
I am a marshmallow LOVER. I am in the process of making any kind of recipe for marshmallows. I made a yummy batch of toasted coconut vanilla ‘mallows and then I made some chocolate ones. However, I used melted semi-sweet chips added to the vanilla recipe and I was disappointed. They were flatter and WAY TOO sweet. I am pleased to see your comments about using coco powder. I will try it again and I will swirl the coco syrup into the finished mallow. I liked the textural look of the swirl. I can’t wait to try strawberry mallows and blackberry (fresh from my yard)mallows.

- Brenda
posted May 17th, 2008 at 8:28 am

Can I use agar agar in place of the gelatin? can these be “roasted” over a fire?

As you can tell from the comment section, the agar agar question has never quite been settled- sorry. I’m guessing that it would substitute fine- though may be a different texture in the end.

With regards to roasting- homemade marshmallows roast very quickly and turn soft and liquid faster than store bought ones. This makes them a bit trickier to handle- esp as they want to fall off the roasting stick as soon as they get melted and hot.

However, the agar agar ones may react different. If you can find store bought vegan ones I’d say bring both- agar agar homemade ones of a special flavor (its strawberry season here!) and the vanilla store
bought vegan ones.


- Jen
posted July 16th, 2008 at 9:52 am

[...] resist the idea of adding fruit puree, so we made the strawberry marshmallows as she describes on her blog. It’s simple enough, just substitute some of the initial water with strawberry puree. So [...]

posted July 31st, 2008 at 6:40 pm

[...] the famed recipe for strawberry marshmallows found on eGullet created by Nightscotman as relayed here by Brownie Points since the link to the original recipe no longer [...]

posted November 9th, 2008 at 4:55 pm

I just made these strawberry marshmallows and they were amazing! Thank you so much. I made the vanilla ones yesterday when I got my new mixer. But, until I saw your blog, I had no idea they could be pink! My vanilla ones were chewier, Alton Brown had recommended mixing for 15 minutes, too long. These are perfect! Thanks so much. Love your blog!

- Laura
posted November 23rd, 2008 at 10:00 pm

I just made my first batch of homemade marshmallows! They’re raspberry, which I covered in dark chocolate, and my boyfriend tells me that, “They are made of sugar and glory.” I’m plotting to make up a bunch of batches in different flavors and hand them out as Christmas presents to all my friends, and the fact that the possibilities are virtually endless makes this prospect enormously fun!

That said, I have one question:
The pdf says they will keep several weeks in an airtight container. Could their shelf life be extended by freezing them? I assume they wouldn’t suffer, but you never know…

Hi Karen
-glad you’ve found homemade marshmallow joy! I’m speculating that freezing them may extend their shelf life. I haven’t frozen them long term, so I’m personally not familiar with side effect issues to warn you about. Just make sure they are in an air tight container so they don’t pick up freezer smells.

The marshmallows really do hold up well at room temperature. The thing that will bring them down is moisture attacking them. I’ve had a batch I didn’t eat up with in a month go moldy and sticky.

Another storage tactic would be putting them in a sterile dry canning jar with a desiccant packet and vacuum sealing.

Have fun coming up with your next round of flavors to try!


- Karen
posted February 9th, 2009 at 1:03 pm

[...] nice (BIG) mug and some pink marshmallows or cinnamon hearts. For that special homemade touch, make homemade marshmallows.  Bittersweet also offers tips for making this marshmallow recipe [...]

posted October 29th, 2009 at 4:14 pm

I have made your marshmallows in several flavors and they are delicious. I have a question about coating them in chocolate. Would you recommend still starch coating them after cutting them, or will the chocolate stick better if they are uncoated?

posted January 21st, 2019 at 2:24 pm

[...] Brownie Points – Strawberry Marshmallows [...]

posted February 14th, 2019 at 8:03 pm

[...] Homemade strawberry marshmallows [...]

posted March 3rd, 2019 at 5:12 pm

[...] For the homemade marshmallow, I used Nightscotman’s strawberry marshmallow which are a variation of Martha Stewart’s vanilla marshmallow found here [...]

posted December 11th, 2019 at 8:19 pm

[...] first batch Robb made were strawberry marshmallows, made from strawberry purée (fresh or frozen, and strained). In addition to the powdered [...]

posted February 7th, 2012 at 9:01 pm

[...] Adapted from Brownie Points Blog [...]

posted August 30th, 2012 at 9:06 am

[...] to always use the same reliable recipe that has never failed me; Written by the talented author of Brownie Points, she even created a .pdf file for you to store on your computer for quick reference, and I happen [...]

posted December 21st, 2012 at 9:04 am

[...] nice (BIG) mug and some pink marshmallows or cinnamon hearts. For that special homemade touch, make homemade marshmallows.  Bittersweet also offers tips for making this marshmallow recipe [...]

posted March 12th, 2014 at 8:35 am

How would you package and ship these?

posted October 13th, 2014 at 6:04 am

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