After the success I had making homemade marshmallows for the July Daring Baker Challenge , I was itching to try my hand at it again. I guess you could say I was on a marshmallow roll! While surfing the web for some inspiration, I came across a marshmallow recipe that looked promising over at Smitten Kitchen . The original recipe is for basic vanilla marshmallows, but since I had just made plain marshmallows, I wanted to do something a little different. So, I adapted the recipe, and made some homemade Strawberry Marshmallows. I used the basic recipe, which originally came from Gourmet Magazine , and added some strawberry puree to the mix. The puree turns the marshmallows the loveliest rosy pink color! Deb calls them “springy, fluffy marshmallows” and that, they definitely are!
For those of you who are still a little leary about making your own marshmallows, please don’t be. They are not at all difficult to make and the result is so worth it. I’ll admit that the “mess factor” is pretty high. This is definitely sticky, gooey stuff! If you have long hair, you really will need to tie it back or assume the risk.
I’ve never been one to eat marshmallows out of hand, but making these from scratch really changed my mind. These Strawberry Marshmallows were light and airy pillows of sweetness, with a burst of fresh strawberry flavor. And, this recipe makes a ton of them – more than enough to share!
Adapted from Gourmet Magazine via Smitten Kitchen 
3/4 cup confectioners’ sugar, divided
1/4 cup cornstarch or rice flour
3 1/2 envelopes unflavored gelatin
1 cup cold water, divided
1/2 cup strawberry puree from fresh or frozen strawberries
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 teaspoon pure vanilla extract
Oil bottom and sides of a 13×9 inch rectangular metal baking pan and dust bottom and sides with a little confectioners’ sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water and strawberry puree, and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water and salt over medium-low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to medium and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 10 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat on high speed until white, thick, and nearly tripled in volume, about 5-7 minutes.
In a separate bowl, beat the egg whites until they just hold stiff peaks. Beat egg whites and vanilla into sugar mixture until just combined. Pour mixture into prepared pan. Sift a few tablespoons confectioners sugar evenly over top. Chill until firm, at least three hours, and up to one day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Loosen marshmallow with your fingers and ease onto cutting board. With a large oiled knife, trim edges of marshmallow and cut marshmallow into 1 1/2 inch cubes.
Mix remaining confectioners’ sugar with cornstarch and sift into a wide bowl or baking sheet. Toss with the marshmallows on all sides. Shake off the excess and store in an airtight container for up to one week.
Makes about 40 1 1/2-inch square marshmallows.