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Strawberry Swirl Marshmallows

Fluffy strawberry swirl marshmallows stacked in a white dish, with vibrant red strawberry ribbons throughout the white marshmallow cubes.
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Strawberry swirl marshmallows are fluffy, homemade treats infused with ribbons of fresh strawberry jam for a fruity, eye-catching dessert that’s perfect for gifting or indulging.

  • Author: Catherine
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 32 marshmallows 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 pound fresh strawberries, washed and quartered
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 ¾ cups water, ice cold, divided
  • 5 packages (about 0.25 ounces each) unflavored gelatin
  • 3 ½ cups (700 g) granulated sugar
  • 1 ⅔ cups light corn syrup
  • 1 teaspoon vanilla extract
  • ¼ cup (31 g) confectioners’ sugar (optional)
  • ¼ cup (32 g) cornstarch (optional)

Instructions

  1. In a saucepan over medium-low heat, combine strawberries, sugar, and lemon juice. Simmer until sugar dissolves and strawberries break down, about 15–20 minutes. Mash slightly with a fork and set aside to cool.
  2. Line a 9×13-inch baking dish with parchment paper and spray with nonstick spray.
  3. In a stand mixer bowl, combine 1 cup cold water with gelatin. Let sit to bloom.
  4. In a heavy-bottomed pot, combine remaining ¾ cup water, granulated sugar, and corn syrup. Heat over high heat, stirring until sugar dissolves. Stop stirring and cook until mixture reaches 252°F on a candy thermometer.
  5. Remove from heat and cool to 212°F.
  6. Slowly pour syrup into gelatin mixture while mixing on low. Increase to high speed and whip for 11–13 minutes until thick and doubled in size. Mix in vanilla extract.
  7. Pour mixture into prepared pan. Spoon cooled strawberry jam over top and swirl with a knife.
  8. Let sit uncovered at room temperature for at least 4 hours or overnight.
  9. Mix confectioners’ sugar and cornstarch. Cut marshmallows with a greased knife and dust sides with mixture.
  10. Store in an airtight container at room temperature for 3–5 days.

Notes

  • Use a candy thermometer for precise temperature control.
  • Cool syrup to 212°F before adding to gelatin to prevent breakdown.
  • Swirl jam while marshmallow is still soft to get clean ribbon patterns.
  • Dust knife and marshmallows with sugar-cornstarch mix to avoid sticking.
  • Freeze marshmallows by flash freezing and storing in airtight containers.

Nutrition

Find it online: https://recipeshots.com/strawberry-swirl-marshmallows/