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These Strawberry Marshmallows are a fluffy, flavorful treat made with fresh strawberry purée and zero artificial dyes or flavorings. They’re a fun twist on classic marshmallows, and if you’re looking for something special to tuck into s’mores, hot cocoa, or even fudge, this is the recipe you’ll want to save.
After testing several batches, I can confidently say that these marshmallows are the real deal. Sweet, pillowy, and naturally pink from real fruit.
You can even use these amazing marshmallows in my tasty S’mores Dip!
Key Ingredients (and Why They Matter)
If you’ve never made homemade marshmallows, they’re actually pretty simple and are composed of just a handful of ingredients.
- Strawberry Purée: The base flavor of these marshmallows. I make mine from fresh Oregon Hood strawberries, but any ripe berry will do.
- Unflavored Gelatin: This helps the marshmallows set up. Blooming it directly in the purée is the secret to that vibrant flavor.
- Corn Syrup + Sugar: This duo gives marshmallows their signature texture—light, fluffy, and stretchy.
- Cornstarch + Powdered Sugar: Essential for dusting and keeping the cut marshmallows from sticking.
Exact quantities are listed in the recipe card below. Note: the recipe card allows you to easily scale the recipe and will automatically adjust the ingredient amounts.
How to Make Homemade Strawberry Marshmallows
Don’t be intimidated by candy thermometers or boiling sugar. I’ve made these multiple times now, and here’s what you need to know:
Start with the purée: Blend fresh strawberries into a smooth purée. This takes seconds and sets the stage for natural flavor.
Bloom the gelatin: Let the gelatin sit in the purée to bloom while you heat the sugar syrup.
Heat sugar to soft-ball stage: Cook the sugar mixture to exactly 240°F. This ensures your marshmallows set properly.
Whip it good: Slowly stream the hot syrup into the strawberry-gelatin mixture while mixing, then turn the mixer to high and whip until thick, glossy, and pale pink.
Pour, dust, and rest: Transfer the mixture into a prepared pan, dust with your powdered sugar blend, and let it set uncovered overnight.
Why These Strawberry Marshmallows Are Worth Making
There’s something magical about a homemade marshmallow. But these strawberry marshmallows go a step further.
- Made with Real Strawberries: No extracts or artificial dyes here. Just ripe berries puréed and blended right into the base.
- Perfect for S’mores: These marshmallows melt beautifully and pair perfectly with chocolate and graham crackers. Scroll down to see my s’mores photos! Strawberry and chocolate? Always a win.
- Surprisingly Simple: Once you get the hang of boiling sugar to the right temperature, the rest is easy.
- Versatile: Cut them into squares for a sweet treat, dice them into small pieces for chocolate fudge or strawberry ice cream, or gift them in cellophane bags.
Tips for Success
- Don’t rush the mixing time: It takes a good 13–14 minutes of high-speed mixing to get that signature fluff.
- Prep your tools: Grease your spatula and pan thoroughly—it makes transferring the mixture so much easier.
- Let them set: Marshmallows need at least 4 hours to firm up (overnight is best). Don’t cut them too soon.
- Add freeze-dried strawberries: Press a piece into the top of each marshmallow for added flavor and texture. Totally optional, but highly recommended.
Fun Ways to Use Strawberry Marshmallows
Once they’re set and cut, there’s no limit to what you can do:
- Classic s’mores: These are especially good with dark chocolate.
- Strawberry rocky road fudge: Dice them small and fold them into a rich chocolate fudge base.
- Chocolate-dipped: Dip them in melted chocolate and let them firm up. Great for gifts!
- Swirl into ice cream: Chop and add to your favorite chocolate or vanilla base.
- Hot cocoa topper: That little hit of berry with the rich cocoa is chef’s kiss.
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Ingredients
- 1/2 ounce unflavored gelatin (two 1/4-ounce packages)
- 1/2 cup strawberry puree
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- pinch kosher salt
- 1/4 cup water
- nonstick spray
- 3 tablespoons powdered sugar
- 3 tablespoons cornstarch
- freeze dried strawberries (optional)
Instructions
- To make the 1/2 cup strawberry puree, wash and hull your strawberries and then blend on low speed until a smooth puree forms.
- In the bowl of a stand mixer, combine the 1/2 ounce unflavored gelatin with the strawberry puree and give it a swirl to ensure the gelatin doesn't clump. Let sit.
- In a small saucepan, combine 3/4 cup granulated sugar, 1/2 cup light corn syrup, pinch kosher salt, and 1/4 cup water. Heat on medium high with the lid on for a few minutes to bring it to a boil. Then, remove the lid and heat on high heat until a candy thermometer reads exactly 240℉. This can take 4-8 minutes. As soon as it reaches temperature, remove it from the heat.
- With the whisk attached to the stand mixer, start mixing the gelatin and puree on low speed. Slowly pour the hot sugar mixture into the bowl. Once all of the hot sugar mixture has been added, turn the speed to high and continue to mix until you get a beautiful pale pink marshmallow mixture that is just warm to the touch, about 13-14 minutes.
- While you're mixing the marshmallow, combine 3 tablespoons powdered sugar and 3 tablespoons cornstarch in a separate bowl. Spray an 8×8 inch baking dish with nonstick spray as well as a rubber spatula. You can line your dish with foil ahead of time, if you wish, and then spray the foil. Add about 1/3 of the sugar and corn starch blend, then shake the pan to evenly coat the bottom and sides. Use the spatula to transfer the marshmallow mixture from the bowl to the baking dish and spread into an even layer. Top with half of the remaining sugar and corn starch mixture, and spread it across the top to cover. Allow the marshmallows to sit uncovered 4-10 hours (I let mine sit overnight).
- Lift the marshmallows out of the pan and transfer to a cutting board. Cut into desired shapes and then roll each individual marshmallow in remaining sugar and corn starch mixture to coat all sticky sides.
- If using freeze dried strawberries, cut a small opening on the top of each marshmallow and press a strawberry piece inside.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you let it sit on the counter/room temperature or fridge?
I keep them at room temperature if we’re going to be eating them soon. Otherwise I cut them up and store them in the freezer.
How much is two packages of gelatin?I found Knox unflavored gelatin with net weight of 28grams, but it comes in four envelopes.
Hi Iris, I just updated my raspberry marshmallow recipe with this info yesterday. I’m so glad you commented because I forgot to update my strawberry marshmallow recipe. Each packet is 1/4 ounce. That entire box is one ounce of gelatin, or 28 grams. So for the box you bought, you’ll need to use two of those packs. Off to update the recipe now! -Krissy
I’m so glad I found your recipe site while looking for simple syrup recipe (I can never remember the ratio of sugar/water!)! I can’t wait to try the strawberry marshallow recipe!
Yummy recipe. What is the shelf life of these marshmallows?
I stored them in tupperware in the freezer and they were fine months later. More than fine, actually. They were perfect! Krissy
Looks so tasty and I really love it. Come to my web please:)
This looks and sounds amazing and I really want to try it but I don’t want to use corn syrup – what could I substitute? Maple syrup? Rice syrup?
I have no idea what a substitute would be, but if it makes you feel better, this is corn syrup – not high fructose corn syrup. Krissy
I have made marshmallows with maple syrup instead of corn syrup and they are delicious… Bit much softer. They won’t hold up well to roasting, but nature a good treat.