Homemade Strawberry Marshmallows Recipe

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Homemade Strawberry Marshmallows
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Ingredients
7
Count
Nutrition
376
Calories
Total time
30
Minutes
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Ingredients:

  • 1 1/4 cups water, divided
  • 4 tbsp gelatin
  • 3 cups sugar
  • 1 1/4 cups light corn syrup

Directions:

  1. Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.
  2. Place 1/2 cup of the water and the strawberry puree in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.
  3. Place remaining 3/4 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
  4. Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low to ensure the gelatin and puree is well-mixed.
  5. Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
  6. Gradually increase the speed of the mixer until it running on high. Whip the marshmallow mixture for 10 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
  7. Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours.
  8. Sift the powdered sugar and cornstarch together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
  9. Carefully peel back the foil from the marshmallow, and sprinkle the top of the marshmallow slab with the coating powder. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky.
  10. To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. If they are stored longer than two or three days, you may need to re-roll them in coating. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 376.16 Kcal (1575 kJ)
Calories from fat 35.52 Kcal
% Daily Value*
Total Fat 3.95g 6%
Sodium 134.86mg 6%
Potassium 204.98mg 4%
Total Carbs 84.47g 28%
Sugars 76.4g 306%
Protein 5.2g 10%
Calcium 17.5mg 2%
Amount Per 100 g
Calories 285.98 Kcal (1197 kJ)
Calories from fat 27 Kcal
% Daily Value*
Total Fat 3g 6%
Sodium 102.52mg 6%
Potassium 155.84mg 4%
Total Carbs 64.22g 28%
Sugars 58.09g 306%
Protein 3.95g 10%
Calcium 13.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sugar

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