Homemade Strawberry Shortcake Marshmallows and Smores Marshmallows

Homemade marshmallows are so incredibly easy to make and so fun and festive looking that you can’t help but smile when you see your finished works of art.  They’re pillowy and fluffy and a true whimsical delight for all.   
Check out the how to YouTube video at https://www.youtube.com/watch?v=4ujMRSQMS_E

Homemade Marshmallows

3 pkg unflavored gelatin
1 c cold water, divided
1 1/2 c sugar
1 c corn syrup
1 t vanilla
pinch salt


Smores Marshmallows option
1/2 c mini chocolate chips
1 c graham crumbs
butter to coat pan


Strawberry Shortcake Marshmallows option
1/2 c freeze dried strawberries
2-3 drops gel red food coloring (optional)
butter to coat pan
1 c Shortbread cookies, crushed into fine crumbs (this was about 2 sleeves of the Chessman shortbread cookies)

Additional coating mixture (to assist with marshmallows not sticking)
1/4 c cornstarch
1/4 c powdered sugar
Combine well and use sieve to distribute and sprinkle when needed


Prepare pans - butter 9x13 pan to hold the entire recipe or 2 quarter sheet pans (as shown in the YouTube video) if you want to split the mallow batter in half and make 2 different kinds.  Coat the pans thoroughly with preferred crumb mixture.


In a large stand mixer bowl sprinkle gelatin evenly over 1/2 c cold water and let bloom.
In saucepan bring 1/2 c water, sugar, corn syrup and pinch salt to a simmer over medium heat and continue cooking until mixture reaches 240 degrees.  This will take around 7 minutes. Check frequently w/a candy thermometer so you don’t exceed the temperature.
With whisk attachment of stand mixer, slowly start mixer and carefully drizzle hot syrup down side of mixing bowl so it begins to incorporate with gelatin.  Be careful as this mixture is incredibly hot.   Add vanilla.  Turn mixer to high and let go for at least 5 minutes and up to 10 until you see the mixture change to a white, fluffy consistency.

Working quickly, mix in and food coloring you may be using and your preferred mix ins and pour into prepared pan(s).  Top with additional crumbs and sprinkle also generously with the cornstarch and powdered sugar mixture.  Cover with plastic wrap and let sit for at least 4 hours and preferably overnight.  (don’t refrigerate)

Loosen the sides with a table knife and tip the marshmallows out onto a work surface dusted with the cornstarch and powdered sugar mixture.  Cut with sharp knife into desired shapes.

I made mine into marshmallow pops and inserted a long sucker stick in each.  These are so cute and festive and can be made into any shape, color and flavor.  Get creative and let me know what you come up with.  Take some to your next get together and watch people go nuts for them.