Strawberry Marshmallows Recipes

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CHOCOLATE-COVERED STRAWBERRY MARSHMALLOWS



Chocolate-Covered Strawberry Marshmallows image

Nothing says "I love you" like these adorable pink marshmallows dipped in chocolate.

Provided by Food Network Kitchen

Categories     dessert

Time 5h10m

Yield about 28 marshmallows

Number Of Ingredients 11

1/4 cup cornstarch
1/4 cup confectioners' sugar
Nonstick cooking spray, for greasing
1 cup frozen strawberries, thawed and drained
1 1/2 cups granulated sugar
1 cup light corn syrup
Three 1/4-ounce packages unflavored gelatin
Red gel food coloring, for coloring the marshmallow
1 cup semisweet chocolate chips
1 tablespoon coconut oil
Red or pink sprinkles, for topping

Steps:

  • Whisk together the cornstarch and confectioners' sugar in a bowl. Grease an 8-inch square baking pan with cooking spray and dust with the cornstarch mixture. Set aside. Reserve the remaining cornstarch mixture.
  • Puree the strawberries in a blender until very smooth. Strain into a medium saucepan and add the granulated sugar and corn syrup. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Attach a candy thermometer to the pan and continue to boil until the temperature reaches 240 degrees F.
  • Stir together the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment.
  • Turn the mixer to low and carefully pour the warm syrup into the gelatin. When you have added all of the syrup, turn the mixer to high and beat until the mixture is very thick and holds stiff peaks, about 15 minutes. Add enough food coloring to turn the marshmallow a pale pink, 3 or 4 drops.
  • Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared baking pan. Grease your fingers and gently press the mixture into the pan, smoothing the surface. Dust with the cornstarch mixture, reserving the remaining for removing the marshmallow. Let the marshmallow dry out at least 4 hours and up to overnight.
  • Sift some more of the cornstarch mixture onto a work surface and turn the marshmallow out onto it. Dust the top. Use a sharp knife to cut the marshmallow into approximately 1 1/4-inch squares, cleaning the knife as necessary between cuts. Dust the squares with more of the cornstarch mixture to coat.
  • Line a baking sheet with parchment paper and lightly grease the paper with cooking spray.
  • Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
  • Working one at a time, make sure each marshmallow is evenly coated in the cornstarch mixture but there are no big clumps on the surface. Dip about one-third of the marshmallow into the chocolate and put it on the prepared baking sheet. Sprinkle the top with sprinkles. Repeat with the remaining marshmallows. Freeze or refrigerate the marshmallows until set, about 5 minutes. Store at room temperature up to 2 days.

STRAWBERRY MOUSSE



Strawberry mousse image

This make-ahead mousse combines strawberries and marshmallows for a gorgeously fluffy texture. It's ready in under 15 minutes to enjoy as a light summer dessert

Provided by Good Food team

Categories     Dessert, Dinner

Time 2h20m

Number Of Ingredients 4

250g fresh strawberry , halved if large
25g caster sugar
140g mini marshmallow
200ml double cream

Steps:

  • Put all but 2 strawberries into a pan along with 100ml water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 mins. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
  • Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hrs, or until set. Cut the reserved strawberries in half and use to decorate.

Nutrition Facts : Calories 404 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium

SKEWERED STRAWBERRY & MARSHMALLOW S'MORES



Skewered Strawberry & Marshmallow S'mores image

Provided by Karen Adler

Categories     Chocolate     Dessert     Fourth of July     Kid-Friendly     Backyard BBQ     Strawberry     Spring     Summer     Grill     Grill/Barbecue     Marshmallow     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 6

12 medium-sized strawberries
8 large marshmallows
8 slices French baguette
Olive oil, for brushing
One (4-ounce) bar dark chocolate, cut into 8 pieces
1/4 teaspoon coarse kosher or sea salt

Steps:

  • Prepare a medium-hot fire on one side of your grill.
  • Thread the strawberries and marshmallows alternately on 4 skewers (if using wooden skewers, pre-soak them). Lightly brush the slices of bread with olive oil.
  • Place the skewers directly over the fire and grill for about 4 or 5 minutes until the marshmallows have browned.
  • At the same time, grill one side of the bread. Turn the slices over and move to the indirect side of the grill. Place a piece of chocolate on each slice and sprinkle with a pinch of coarse salt. Remove from the grill when the chocolate is soft but still holds its shape.
  • Serve the skewers with the grilled bread for a grown-up version of s'mores.

STRAWBERRY MARSHMALLOWS



Strawberry Marshmallows image

These strawberry marshmallows are perfect for a pink-themed or Valentine's Day party.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 50

Number Of Ingredients 8

Vegetable oil or cooking spray, for pan
4 envelopes unflavored gelatin
2 1/2 cups granulated sugar
2/3 cup seedless strawberry jam or jelly
2/3 cup light corn syrup
Dash of salt
Red food coloring
Confectioners' sugar, for dusting

Steps:

  • Brush a 9-by-13-inch baking dish with vegetable oil. Line dish with parchment paper, leaving a 2-inch overhang on 2 sides; oil parchment. Set dish aside.
  • Pour 2/3 cup cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle with gelatin; let stand until softened, 5 minutes.
  • Stir together granulated sugar, jam, corn syrup, salt, and 1/2 cup water in a medium saucepan. Bring to a boil, stirring often. Continue to boil until syrup registers 238 degrees on a candy thermometer (soft-ball stage).
  • Add syrup to gelatin. Beat on low speed until slightly cooled. Gradually raise speed to high, beating until mixture is cool and peaks form, 30 to 40 minutes. Mix in red food coloring, one drop at a time, to achieve desired shade of pink.
  • Pour mixture into prepared pan; smooth surface. Let stand, uncovered, until firm, about 3 hours or overnight.
  • Dust a cutting board with confectioners' sugar. Run a knife around edges of marshmallow to loosen; unmold onto cutting board. Peel off parchment. Lightly coat a large sharp knife with oil; cut marshmallow into 1 1/2- to 2-inch pieces, coating knife with more oil as necessary. Dust with confectioners' sugar; toss to coat completely.

STRAWBERRY MARSHMALLOW CAKE



Strawberry Marshmallow Cake image

This looked beautiful when it came out of the oven. I used a white cake mix and to me it had the taste and texture of angelfood cake.

Provided by Just Sue

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

2 1/2 cups miniature marshmallows
4 cups mashed strawberries
3 ounces strawberry Jell-O gelatin dessert
18 ounces white cake mix or 18 ounces yellow cake mix
oil, per package instructions
water, per package instructions
egg, per package instructions

Steps:

  • Heat oven to 350.
  • Generously grease a 13x9 pan.
  • Sprinkle marshmallows over bottom of pan.
  • In a bowl, combine mashed stawberries and gelatin and set aside.
  • Make cake batter according to package directions.
  • Spread batter over marshmallows in pan.
  • Spoon strawberry mixture evenly over batter.
  • bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean. DO NOT OVER BAKE.
  • Place cake on wire rack to cool.
  • When cake is cool you can invert on platter and serve with whpped cream.

Nutrition Facts : Calories 258.1, Fat 4.8, SaturatedFat 0.7, Sodium 326.4, Carbohydrate 52, Fiber 1.4, Sugar 37.7, Protein 3

STRAWBERRY MARSHMALLOW FROSTING



Strawberry Marshmallow Frosting image

This is a variation of a boiled or seven-minute style frosting that I love. Strawberry gelatin gives it a boost of flavor and makes it marshmallowy good. You could use other flavors and colors of gelatin to suit your theme. It sets up fairly quick so you'll want to use it right after you make it.

Provided by your mom

Categories     Desserts     Frostings and Icings

Time 20m

Yield 24

Number Of Ingredients 5

2 cups white sugar
⅔ cup water
1 tablespoon light corn syrup
4 egg whites
1 (3 ounce) package strawberry flavored Jell-O®

Steps:

  • In a small saucepan, stir together the sugar, water and corn syrup. Bring to a boil and cook to 240 degrees F (116 degrees C) or until a the mixture makes a wispy thread when dripped from a spoon. Remove from the heat and stir in the gelatin. Set aside for just a second while you start the egg whites. If it starts to look weird, give it a quick stir. The gelatin mixture may look grainy, but it will smooth out once it gets mixed in.
  • Whip egg whites in a clean dry bowl to soft peaks. If you have a stand mixer, use it, otherwise you may need a helper to whip while you pour. Slowly pour, or spoon the sugar mixture into the egg whites while continuing to whip to stiff glossy peaks. Use to frost a cake or cupcakes. This frosting does not need to be refrigerated.

Nutrition Facts : Calories 82.3 calories, Carbohydrate 20.4 g, Protein 0.9 g, Sodium 24.3 mg, Sugar 19.9 g

STRAWBERRY-MARSHMALLOW BLONDIES



Strawberry-Marshmallow Blondies image

I created this recipe for my non-chocolate-liking husband. The strawberries bring a nice sweetness to the dessert, and the toasted marshmallows are a delicious addition!

Provided by Experimenter

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 12

¾ cup all-purpose flour
1 tablespoon all-purpose flour
⅓ cup cake flour
1 teaspoon baking powder
½ teaspoon salt
1 cup brown sugar
½ cup butter, softened
1 egg, beaten
1 tablespoon vanilla
¾ cup chopped strawberries
½ cup miniature marshmallows
2 tablespoons miniature marshmallows, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
  • Sift all-purpose flour, cake flour, baking powder, and salt together into a bowl.
  • Beat brown sugar and butter together with an electric mixer in a large bowl until smooth. Beat egg and vanilla extract into the creamy sugar mixture until smooth. Add the flour mixture and stir until just incorporated. Stir strawberries and 1/2 cup marshmallows into the batter; pour into the prepared dish. Sprinkle 2 tablespoons miniature marshmallows atop the batter.
  • Bake in preheated oven until set in the center, about 25 minutes.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 41 g, Cholesterol 47.8 mg, Fat 11 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 6.7 g, Sodium 275.7 mg, Sugar 26.7 g

STRAWBERRY MARSHMALLOW CRUMB BARS - VERSION 2



Strawberry Marshmallow Crumb Bars - Version 2 image

Time 2h40m

Number Of Ingredients 7

1 1/2 cups of graham crackers, crushed
6 Tablespoons butter
1 cup of heavy whipping cream
1 teaspoon vanilla
1 (12 ounce) bag of large marshmallows
1/4 cup of milk - any (we used 2%)
1 (16 ounce) package of strawberries, pureed.

Steps:

  • Line a 9x9 casserole dish with non stick foil or parchment paper. Trust me, it makes removing from pan and slicing easier. In a small bowl, combine graham crackers and butter. Mixture does not need to be super buttery, crumbly is fine. Press mixture into bottom of casserole dish. Reserve 1/2 cup to sprinkle on top. Set aside. Whip up whipping cream with vanilla until stiff peaks, set aside. DO NOT ADD EXTRA SUGAR. In a large non-stick sauce pan, add marshmallows and milk and melt down until smooth stirring regularly. Once marshmallows are melted and smooth, remove from heat let cool for 5 - 10 minutes, stirring regularly. Once cooled fold in pureed strawberries. Mix well. Add whipped cream to strawberry marshmallow mixture. Pour marshmallow mixture into graham cracker crust. Top with reserved graham cracker mixture. Refrigerate for 2 hours or until set. Slice and serve.

HOMEMADE STRAWBERRY MARSHMALLOWS



Homemade Strawberry Marshmallows image

These look so good! I haven't tried it yet and I'm putting the recipe hear for safe keeping. I'm guessing at the quantity and the time doesn't include the time for them to set up. You can make the strawberry puree by cooking fresh or frozen berries in a saucepan for about 10 minutes, then blending the soft berries in a blender or food processor.

Provided by C. Taylor

Categories     Very Low Carbs

Time 30m

Yield 16 marshmallows

Number Of Ingredients 7

1 1/4 cups water, divided
1/2 cup strawberry puree
4 tablespoons gelatin
3 cups sugar
1 1/4 cups light corn syrup
1/3 cup powdered sugar
1/3 cup light corn syrup

Steps:

  • Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.
  • Place 1/2 cup of the water and the strawberry puree in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.
  • Place remaining 3/4 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
  • Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low to ensure the gelatin and puree is well-mixed.
  • Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
  • Gradually increase the speed of the mixer until it running on high. Whip the marshmallow mixture for 10 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
  • Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours.
  • Sift the powdered sugar and cornstarch together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
  • Carefully peel back the foil from the marshmallow, and sprinkle the top of the marshmallow slab with the coating powder. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky.
  • To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. If they are stored longer than two or three days, you may need to re-roll them in coating. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.

Nutrition Facts : Calories 257.6, Fat 0.1, Sodium 24.8, Carbohydrate 66.2, Fiber 0.1, Sugar 49.1, Protein 1.5

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From realfoodwithjessica.com


STRAWBERRY SHORTCAKE MARSHMALLOW WANDS- COPYCAT DISNEYLAND …
Place 3 marshmallows* on each cake pop stick and place on the prepared baking sheets. Crush the shortcake cookies and mix with the freeze-dried strawberries. A little freeze-dried strawberry goes a long way so start with mixing in ¼ cup, taste, then add more if need be. Place the caramels in a microwave safe bowl.
From atablefullofjoy.com


NO-BAKE STRAWBERRY MARSHMALLOW CHEESECAKE RECIPE | BEYOND …
2015-04-20 Scrape down the sides of the bowl occasionally. Add marshmallow fluff and beat into cream cheese until smooth and well mixed. Empty 1 jar of Cool Whip into mixing bowl and mix until incorporated. Use a food processor and tap a few times to chop strawberries into small pieces. Spoon strawberries and lemon zest into cream cheese.
From beyondfrosting.com


26 CREATIVE MARSHMALLOW RECIPES - INSANELY GOOD
2022-06-16 Adding Fruity Pebbles to the mix will give a burst of fun flavor and color that will make the kids giddy. Already sticky and sweet, the white chocolate frosting brings a creaminess that is just dreamy. 9. Grasshopper Pie with Marshmallows (No Alcohol) – Chocolate Mint Pie.
From insanelygoodrecipes.com


PERFECT CHOCOLATE MARSHMALLOWS RECIPE - THE FLAVOR BENDER
2020-12-11 Make the sugar syrup. Place the sugar, golden syrup or corn syrup, salt, and water in a saucepan. Gently stir to saturate all of the sugar with the water, or make an “x” in the middle of the pot with your fingertip to allow the water to slowly saturate the sugar. Heat the sugar mixture over medium high heat.
From theflavorbender.com


CHOCOLATE STRAWBERRY SWIRL MARSHMALLOWS - HOW SWEET EATS
2022-02-04 Beat on medium-high speed for 10 to 15 minutes, until white and glossy and shiny and thick. At this point, remove half of the marshmallow mixture and place it in your powdered dish. Add the strawberry powder to the remaining marshmallow mixture in the mixer. Beat until combined, another 1 to 2 minutes.
From howsweeteats.com


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