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A strawberry marshmallow hearts recipe made with freeze-dried strawberries, strawberry flavoring, gelatin, and granulated sugar. Featuring a pretty pink color, these homemade strawberry marshmallows are ideal for Valentine’s Day!
Why Do I Love These Strawberry Marshmallow Hearts?
In case you haven’t noticed, I really enjoy making marshmallows. Fruity marshmallows, boozy marshmallows…there are just so many possibilities. I just love the way that a few simple ingredients (basically just gelatin, sugar, corn syrup and water) can transform into this squishy, whimsical treat.
This strawberry marshmallow hearts recipe works especially well Valentine’s Day, or for a bridal shower, baby shower, or wedding. I’ve flavored these fluffy heart-shaped confections with freeze-dried strawberries and a little bit of strawberry flavoring, and added a few drops of pink gel food coloring for an extra pop of color. They’re the cutest, sweetest way to say “I love you.”
Making Marshmallow Hearts a Family Project
I usually cut my marshmallows into squares using a very sharp chef’s knife, which limits marshmallow-making to an adults-only activity. But since this recipe utilizes a cookie cutter instead of a knife, kids can definitely help to cut the marshmallow slab into hearts. In addition to cutting out the heart shapes, kids will also have fun tossing the marshmallows in the powdery coating.
(Side note: The sugar-cooking portion of this recipe is still an activity best reserved for adults or older teens. Molten sugar is very, very hot, and is not safe for young children.)
This video shows the process of making strawberry marshmallow hearts from start to finish:
Gifting Homemade Strawberry Marshmallows
Homemade marshmallows work great for gifting. For starters, while it might seem complicated, this homemade marshmallow recipe is not difficult to master. As mentioned above, children to help to prepare these heart-shaped homemade treats for their classmates and friends. (Because they’re free from gluten, nuts, eggs, and dairy, homemade marshmallows make a reasonably allergy-friendly classroom treat. Just double-check the packaging on all of your ingredients, and remember that most gelatins are made from fish, pork, or beef.) And marshmallows will keep well at room temperature for a month or longer—because they do not require refrigeration, they’re also ideal for including in care pacakges or shipping to out-of-town friends and family.
Kids can help to bag up their homemade marshmallows, too! I like to package mine in cello bags (these heart print bags are super sweet!) tied with a festive bow, but marshmallow-and-candy skewers would also be fun. Or place homemade marshmallows in a cute Valentine’s Day mug, along with a packet of hot chocolate mix.
Strawberry Marshmallow Recipe Tips and Tricks
Any type of strawberry extract or flavoring oil will work (LorAnn Oils is generally my first choice), but the amount needed will depend on the strength of the brand you choose. I suggest adding the extract gradually, and tasting your marshmallow mixture along the way to make sure the strawberry flavor is strong enough, without being overpowering.
Do not attempt this recipe without a candy thermometer! (My go-to is this Taylor digital thermometer, but any good-quality candy thermometer will work.) And pay close attention to your the temperature of your sugar mixture. Too cold or too hot, and your marshmallows won’t set properly.
Use plenty of oil or cooking spray! Spray your tin, your spatula, and your knife–trust me, it will make your life so much easier. If you cover your tin of marshmallow overnight, be sure to spray the aluminum foil or clingfilm/plastic wrap you use to cover the slab. Otherwise, you’ll wake up to find your marshmallow slab stuck to the plastic, and near-impossible to remove.
Pay careful attention to the way you line your tin. Not enough parchment or oil, and your marshmallow will stick to the pan. Visit this recipe for a more detailed guide to lining your tin.
I usually make marshmallows with a powdered gelatin. I haven’t tried using gelatin leaves in this particular marshmallow recipe yet, but please visit my blog post about gelatin conversions if you want to give it a try.
Make-Ahead and Storage Suggestions
Homemade marshmallows do not require refrigeration and will keep well at room temperature for about a month. Store in an airtight container or large sealed food storage bag.
Other Valentine-themed recipes you might enjoy:
Champagne Marshmallows
Strawberry Peppermint Patties
Ruby Chocolate Ganache
Sparkling Rosé Chocolate Truffles
Sweet Watermelon Lollipops
Chocolate-Covered Cherry Cordials
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Strawberry Marshmallow Hearts
- Total Time: 30-40 minutes (+ overnight resting time)
- Yield: 1 8x8-inch / 20x20-centimeter slab 1x
Description
A sweet and simple recipe for pink strawberry marshmallow hearts.
Ingredients
210 milliliters water, divided (about 1 cup, divided)
20 grams powdered gelatine (2 tablespoons)
400 grams granulated sugar (2 cups)
200 grams corn syrup (1/2 cup)
1/4 teaspoon salt
1/4 – 1/2 teaspoon strawberry flavoring
Pink gel food coloring
15 grams freeze-dried strawberries, crushed (1/4 cup)
Canola oil or nonstick cooking spray, for greasing tin and knife
Coating:
50 grams potato starch* (1/3 cup)
50 grams confectioner’s sugar (1/3 cup)
Instructions
Line an 8×8-inch / 20×20-centimeter square tin with parchment, and coat generously with oil. (See this recipe for the best lining technique!) Set aside until ready to use.
Pour 105 milliliters (1/2 cup) water into a large mixing bowl (if using a hand mixer), or the bowl of a stand mixer. Sprinkle the gelatine evenly over the water, and set bowl aside.
Combine sugar, corn syrup, remaining water, and salt in a large saucepan. Bring mixture to a boil and boil, without stirring, until syrup reaches 240° F / 116° C on a candy thermometer.
Carefully pour hot syrup into gelatine mixture. Mix on high speed for 2-3 minutes, until mixture begins to thicken. Add strawberry flavoring and pink food coloring and continue to mix on high speed until very thick, about 8-9 minutes more.
Add crushed freeze-dried strawberries and mix on low for 15-30 seconds, just long enough to incorporate the strawberries into the mixture.
Using an oiled spatula, scrape marshmallow mixture into prepared tin. Loosely cover with a well-oiled sheet of aluminum foil. Allow to set until firm, at least 4 hours or overnight.
Cutting and Coating:
In a small bowl, combine potato starch and icing sugar.
Cover a large chopping board with a sheet of parchment, and dust generously with starch-sugar mixture.
Turn marshmallow slab out onto dusted surface. Sift top of slab with more of the starch-sugar mixture.
Use a well-oiled metal cutter to cut the marshmallows into hearts.***
Toss cut marshmallows in additional starch-sugar mixture, making sure all sides are coated.
Marshmallows will keep well for several weeks when stored in an airtight container at room temperature.
Notes
*If you can’t find potato starch, cornstarch/cornflour can be substituted here.
***I used heart cutters in three different sizes to cut my marshmallows. If you do not have a biscuit cutter, you can use a sharp, oiled knife to cut the marshmallow slab into squares instead.
Pay careful attention to the way you line your tin. Not enough parchment or oil, and your marshmallow slab will stick to the pan. Visit this recipe to see a step-by-step guide to lining your marshmallow tin.
- Category: Candy and Confectionery
- Method: Stovetop
- Cuisine: Sweets