Did you know how easy is to make homemade marshmallow? Homemade strawberry swirl marshmallow are one of my favorite summer desserts! The gorgeous pink homemade strawberry marshmallow are surprisingly easy to make and perfect for s'mores too!
Mix powder sugar with the cornstarch in a bowl and set aside.
Prepare a 8x8 inch baking dish with parchment paper. Coat the bottom with a very thin layer of coconut oil. Coat bottom and sides with the powder sugar and cornstarch mixture. Return the remaining mixture to a bowl and set aside.
Blend the strawberries in a food processor or blender until smooth. Pour the strawberry mixture into the bowl of a stand mixer, and sprinkle with the gelatin. Mix until well combine. Place the whisk attachment. You'll come back here in a little bit.
In a medium saucepan, whisk together the corn syrup, sugar, salt and water. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. When the mixture reaches this temperature, immediately remove from the heat.
Turn the mixture fitted with the whisk attachment to low speed and while running slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. When all of the sugar has been added, increase the speed to high and beat 10-15 minutes, or until the mixture is a light shiny pink color and just slightly warm to the touch.
Add the vanilla during the last few minutes of beating time. Swirl in the strawberry extract which will leave the pink swirl effect.
Pour the marshmallow mixture into the prepared pan and spread evenly using a spatula coated with coconut oil. Sprinkle with powder sugar mixture and let stand for at least 4 hours or overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza cutter or knife dusted with the sugar mixture. After cutting, lightly dust all the sides of each marshmallow with the remaining mixture. Store in an airtight container for up to 3 weeks at room temperature. If they last that long. (wink)
Recipe Developer / Food Photographer / Social Media Influencer Making memories around the kitchen table and capturing them with my camera is where you’ll find me. Unless I’m boarding a plane or on a road trip somewhere with my girls.