Name: Strawberry Swirl Marshmallows
Prep time: 25 min
Cook time: 15 min
Total time: 6 h 40 min
Cuisine: American
Ingredients: 3 envelopes unflavored gelatin (about 2 1/2 tablespoons); 1/2 cup cold water (for blooming gelatin); 1/2 cup strawberry purée (strained for smoothness); 2 cups granulated sugar; 2/3 cup light corn syrup; 1/4 cup water (for syrup); Pinch of salt; 1 teaspoon vanilla extract; Red or pink gel food coloring (optional for swirl effect); Powdered sugar and cornstarch, for dusting

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Fluffy, airy homemade marshmallows infused with real strawberry purée and swirled with vibrant berry ribbons—these handcrafted confections are perfect for gifting, snacking, or adding a whimsical touch to your favorite hot drinks. With their charming pink hues and soft texture, they make a beautiful and delicious treat for any occasion.

Why You’ll Love This Recipe

Strawberry Swirl Marshmallows bring a touch of elegance and homemade charm to a classic treat. Unlike store-bought versions, these are made with real fruit and no artificial flavors. The swirl effect not only makes them visually appealing but also gives a hint of berry flavor in every bite. They’re gluten-free, kid-friendly, and an impressive addition to dessert tables, gift boxes, or cozy cups of cocoa.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3 envelopes unflavored gelatin (about 2 1/2 tablespoons)
1/2 cup cold water (for blooming gelatin)
1/2 cup strawberry purée (strained for smoothness)
2 cups granulated sugar
2/3 cup light corn syrup
1/4 cup water (for syrup)
Pinch of salt
1 teaspoon vanilla extract
Red or pink gel food coloring (optional for swirl effect)
Powdered sugar and cornstarch, for dusting

directions

Lightly grease an 8×8-inch square pan and dust with a mixture of powdered sugar and cornstarch (1:1 ratio).
In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water. Let bloom for 10 minutes.
In a saucepan over medium heat, combine granulated sugar, light corn syrup, strawberry purée, and 1/4 cup water. Stir until the sugar has dissolved.
Increase heat to high and cook the syrup mixture without stirring until it reaches 240°F (115°C) on a candy thermometer.
With the mixer on low speed, carefully pour the hot syrup into the gelatin mixture.
Gradually increase the mixer speed to high and beat for 10–12 minutes, or until the mixture becomes glossy and triples in volume.
Add vanilla extract and a pinch of salt.
For the swirl effect, add a few drops of gel food coloring and gently swirl through the mixture with a toothpick or spatula.
Pour the marshmallow mixture into the prepared pan and smooth the top. Let sit uncovered for at least 6 hours, preferably overnight.
Once set, dust the surface with more powdered sugar and cornstarch. Cut into squares or rounds and coat all sides to prevent sticking.

Servings and timing

Prep Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 6 hours 40 minutes (including setting time)
Servings: 16 marshmallows
Calories: 120 kcal per serving

Variations

Flavor Infusions: Add a splash of rosewater or lemon zest for a floral or citrusy touch.
Chocolate Coated: Dip the marshmallows in melted dark chocolate for a decadent finish.
Berry Medley: Use a combination of raspberry and strawberry purée for more complex fruit flavor.
No Swirl: Skip the food coloring for a solid pastel pink tone.
Mini Marshmallows: Pipe into strips and cut into bite-size pieces for snacking or cereal toppers.

storage/reheating

Store the marshmallows in an airtight container at room temperature for up to one week. Avoid refrigeration, as it may cause them to become sticky. Do not freeze. Reheating is not necessary, but they can be gently warmed over hot cocoa or a flame for a toasted finish.

FAQs

Can I use store-bought strawberry purée?

Yes, but ensure it is strained and unsweetened. Homemade purée from fresh or frozen strawberries is recommended for the best flavor.

Why did my marshmallows turn sticky?

Humidity or under-dusting with powdered sugar/cornstarch can cause stickiness. Be generous when dusting all surfaces.

Do I need a candy thermometer?

Yes, accuracy is essential for achieving the right texture. Reaching exactly 240°F ensures proper setting and consistency.

Can I substitute the corn syrup?

You may use golden syrup or glucose syrup, though the texture and sweetness level may vary slightly.

What if I don’t have a stand mixer?

A hand mixer can work but may require more time and effort. Ensure it’s powerful enough to handle thick mixtures.

Are these gluten-free?

Yes, all ingredients used are naturally gluten-free. Just double-check labels to confirm.

Can I color the whole batch pink?

Certainly—add gel coloring during the final mixing phase instead of swirling it in for a uniform color.

How long do homemade marshmallows last?

Up to one week at room temperature if stored properly in an airtight container.

Can I freeze these marshmallows?

Freezing is not recommended, as the texture can degrade upon thawing.

How do I clean sticky marshmallow tools?

Soak mixing tools and pans in hot water to dissolve sugar residue before washing as usual.

Conclusion

Strawberry Swirl Marshmallows are a delightful way to elevate a simple treat into something special. With their airy texture, real fruit flavor, and elegant presentation, they’re a unique dessert perfect for gifting, celebrating, or simply enjoying with a warm drink. Once you’ve tasted these homemade marshmallows, you’ll never go back to store-bought again.

Strawberry Swirl Marshmallows

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Author: Mia
Total Time: 6 hours 40 minutes
Yield: 16 marshmallows 1x
Diet: Gluten Free

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Description

Fluffy, airy homemade marshmallows infused with real strawberry purée and swirled with vibrant berry ribbons—perfect for gifting, snacking, or adding to hot drinks.

Instructions

Lightly grease a square 8×8-inch pan and dust with a 1:1 mix of powdered sugar and cornstarch.
In a stand mixer bowl, sprinkle gelatin over 1/2 cup cold water and let bloom for 10 minutes.
In a saucepan, combine sugar, corn syrup, strawberry purée, and 1/4 cup water. Stir over medium heat until sugar dissolves.
Increase heat to high and cook without stirring until the mixture reaches 240°F (115°C) on a candy thermometer.
With the mixer on low, slowly pour the hot syrup into the bloomed gelatin.
Increase mixer speed to high and whip for 10–12 minutes, until glossy and tripled in volume.
Add vanilla and salt. Optional: swirl in food coloring quickly at the end with a toothpick or spatula for a marbled effect.
Pour into prepared pan and smooth the top. Let set uncovered for at least 6 hours or overnight.
Dust with more powdered sugar mixture, cut into squares or rounds, and coat sides to prevent sticking.