My First Marshmallow Mess
I tried making marshmallows years ago. It was a sticky disaster. My kitchen looked like a pink cloud had exploded. I still laugh at that.
But that’s why this recipe matters. Making them teaches you patience. You learn that good things take time to set up right. Now, let’s make a better batch together.
The Magic of Two Flavors
Strawberry and lemon are springtime friends. The strawberry is sweet and happy. The lemon is bright and sunny.
We use freeze-dried berries for flavor. *Fun fact: Freeze-dried fruit keeps its color and taste perfectly.* It makes our mallows pink and fruity. The lemon zest is the secret. It gives a little wake-up in every bite.
Why the Sugar Syrup Matters
This part seems tricky. But it’s just sugar, water, and heat. You cook it until it reaches 240 degrees. This is called the soft-ball stage.
That hot syrup is the magic. It cooks the egg whites safely. It also makes the gelatin work. This is why your marshmallows get fluffy, not gooey. Trust the thermometer.
A Sticky Situation Solved
Remember my pink cloud mess? The foil sling saves you. Lining the pan this way is a lifesaver. You can just lift the whole block out later.
And that sugar and cornstarch mix? It’s like a cozy jacket for each mallow. It keeps them from sticking together. Do you have a favorite kitchen trick that saves you from a mess? I’d love to hear it.
The Best Part: Sharing
Let them sit for four hours. This is the hardest part! The waiting. But it makes them perfect.
Then you get to cut them. Toss them in the sugary bag. Shake, shake, shake! Doesn’t that sound fun? These are too good to keep alone. Would you eat them straight away, or put them in hot cocoa?
Your Turn in the Kitchen
Making these is a little project. But what a sweet reward. You made something real, from scratch. That feeling matters more than the treat.
I think food made with care tastes better. Do you agree? Tell me, what’s the first thing you ever made that made you really proud?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| water, divided | 1 cup | |
| unflavored gelatin | 2½ tablespoons | |
| large egg whites | 2 | |
| granulated sugar | 2 cups (14 ounces/397 grams) | |
| light corn syrup | ½ cup | |
| table salt | ¼ teaspoon | |
| freeze-dried strawberries, ground to powder | ½ ounce (14 grams/1 cup) | |
| vanilla extract | 1 tablespoon | |
| grated lemon zest | 1 tablespoon | |
| confectioners’ sugar | â…” cup (2â…” ounces/76 grams) | For coating |
| cornstarch | â…“ cup (1â…“ ounces/38 grams) | For coating |
Fluffy Strawberry Lemon Marshmallows
Hello, my dear. Come sit at the counter. Let’s make something magical. These marshmallows taste like a pink lemonade cloud. I promise they’re worth the little wait. My granddaughter and I make them every spring. We laugh so much when the mixer goes.
You’ll need a stand mixer for this. It does the heavy whipping for us. Don’t worry if you’ve never cooked sugar to 240 degrees. We’ll do it together. It’s just waiting for the syrup to get thick. Doesn’t that strawberry powder smell amazing? It makes them such a pretty pink.
- Step 1: First, line your pan with foil. Make a sling so you can lift the marshmallows out later. Spray it well with oil. This keeps everything from sticking. (My hard-learned tip: really push the foil into the corners. It makes for nice square edges!)
- Step 2: Now, soften the gelatin in half the water. It will get very firm, like jelly. Put your egg whites in the mixer bowl. Leave them there for now. See how the gelatin sits? That’s how it gives our treats their bounce.
- Step 3: In a saucepan, mix sugar, corn syrup, salt, and the rest of the water. Heat it until it boils. Let it cook until your thermometer reads 240 degrees. This is called the soft-ball stage. What do you think happens if we stop too early? Share below! Immediately whisk in the gelatin until it melts.
- Step 4: Working quickly, whip the egg whites to soft peaks. Then, with the mixer running, pour in the hot syrup. Avoid the whisk! Let it whip for a full 10 minutes. The bowl will become just slightly warm. Then mix in the strawberry powder, vanilla, and lemon zest. I still laugh at how fluffy it gets.
- Step 5: Spread this lovely fluff into your prepared pan. Use a greased spatula. Now, the hardest part. Let it sit for at least 4 hours. I know, waiting is tough! But it needs to firm up. Go read a book or play outside.
- Step 6 & 7: Time to cut! Dust the top with your sugar-cornstarch mix. Turn the whole block out. Cut it into squares with an oiled knife. Toss the squares in a bag with more sugar mix. This keeps them from sticking together. Shake off the extra in a colander. Then they’re ready to share.
Cook Time: 4–6 hours (mostly waiting)
Total Time: 4 hours 15 minutes active
Yield: About 48 marshmallows
Category: Dessert, Candy
Three Sweet Twists to Try
Once you master the basic cloud, you can play. Here are some fun ideas for next time. Change the flavors with the seasons. It makes every batch a new adventure.
- Blueberry Lemon: Use blueberry powder instead of strawberry. It turns a lovely lavender color. Perfect for a summer picnic.
- Orange Creamsicle: Swap lemon zest for orange. Add a tiny drop of orange extract. It tastes just like the frozen treat.
- Peppermint Swirl: Omit the fruit and lemon. Add a bit of peppermint extract. Swirl in some red food gel for a candy cane look.
Which one would you try first? Comment below!
Serving Your Fluffy Creations
These aren’t just for eating plain. Though that is a very good idea. I love to float one in a mug of rich hot chocolate. It melts into a fruity foam. You can also toast them lightly over a campfire. The outside gets crispy and golden.
For a pretty plate, stack a few with fresh berries. A little dusting of extra lemon zest looks lovely. They make a wonderful gift in a clear jar, too. Tie it with a ribbon.
What to drink? A glass of icy cold lemonade is perfect. For the grown-ups, a glass of Prosecco pairs beautifully. The bubbles and fruit are so happy together. Which would you choose tonight?
Keeping Your Marshmallow Clouds Fluffy
These marshmallows are best kept at room temperature. Tuck them in an airtight container. They will stay soft for two weeks. You can also freeze them for a month. Just layer them with parchment paper in a freezer bag.
Thaw them on the counter for an hour. I once froze a batch for my grandson’s visit. They were just as good as fresh. Batch cooking is wonderful for gifts. It saves you time later.
Having treats ready matters. It means you are always prepared for a sweet moment. Have you ever tried storing marshmallows this way? Share below!
Sunny Solutions for Common Hiccups
First, your syrup might not reach 240 degrees. Use a candy thermometer. This step is very important. I remember when my syrup was too soft. My marshmallows never set properly.
Second, the mixture may not whip up thick. Keep mixing for the full ten minutes. The bowl should feel just slightly warm. This creates the perfect fluffy texture.
Third, cutting can be sticky. Always coat your knife with oil spray. This makes clean, easy cuts. Getting the texture right builds your confidence. A perfect cut means a beautiful, professional treat. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Are these gluten-free? A: Yes, all the ingredients are naturally gluten-free.
Q: Can I make them ahead? A: Absolutely. Make them up to two weeks before you need them.
Q: What if I don’t have freeze-dried strawberries? A: You can use a strawberry drink mix powder. The color will be lovely.
Q: Can I double the recipe? A: I do not recommend it. The syrup can be tricky to manage in large batches.
Q: Any optional tips? A: Try adding a drop of pink food coloring for a brighter pink. *Fun fact: The first marshmallows were made from a plant root!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making these pink clouds. They always make my kitchen smell like a summer picnic. Cooking is about sharing joy and sweet memories.
I would love to hear about your baking adventure. Tell me all about it. Have you tried this recipe? Give your experience in the comments.
Happy cooking!
—Grace Ellington
Fluffy Strawberry Lemon Marshmallows
Description
Fluffy, homemade marshmallows bursting with the bright flavors of strawberry and lemon.
Ingredients
Instructions
- Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray pan with vegetable oil spray.
- Whisk ½ cup water and gelatin together in bowl and let sit until very firm, about 5 minutes. Add egg whites to bowl of stand mixer fitted with whisk attachment.
- Combine granulated sugar, corn syrup, salt, and remaining ½ cup water in large saucepan. Bring to boil over medium-high heat and cook, gently swirling saucepan occasionally, until sugar has dissolved completely and mixture registers 240 degrees, 6 to 8 minutes. Off heat, immediately whisk in gelatin mixture until gelatin is dissolved.
- Working quickly, whip whites on high speed until soft peaks form, 1 to 2 minutes. With mixer running, carefully pour hot syrup into whites, avoiding whisk and bowl as much as possible. Whip until mixture is very thick and stiff and bowl is only slightly warm to touch, about 10 minutes. Reduce speed to low and add strawberry powder and vanilla. Slowly increase speed to high and mix until incorporated, about 30 seconds, scraping down bowl as needed. Stir in lemon zest with rubber spatula.
- Transfer mixture to prepared pan and spread into even layer using greased rubber spatula. Let sit at room temperature until firm, at least 4 hours.
- Lightly coat chef’s knife with oil spray. Whisk confectioners’ sugar and cornstarch together in bowl. Lightly dust top of marshmallows with 2 tablespoons confectioners’ sugar mixture. Transfer remaining confectioners’ sugar mixture to 1-gallon zipper-lock bag. Place cutting board over pan of marshmallows and carefully invert pan and board. Remove pan and peel off foil.
- Cut marshmallows crosswise into 8 strips, then cut each strip into 6 squares (marshmallows will be approximate 1½-inch squares). Separate marshmallows and add half to confectioners’ sugar mixture in bag. Seal bag and shake to coat marshmallows.
- Using your hands, remove marshmallows from bag and transfer to colander. Shake colander to remove excess confectioners’ sugar mixture. Repeat with remaining marshmallows. Marshmallows can be stored in zipper-lock bag or airtight container at room temperature for up to 2 weeks.
Notes
- Ensure your bowl and whisk are completely grease-free for the egg whites to whip properly. For a stronger lemon flavor, add an extra teaspoon of zest.