Food & Cooking Recipes Dessert & Treats Recipes Strawberry Marshmallows 3.1 (39) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2018 Print Rate It Share Share Tweet Pin Email Yield: 50 These strawberry marshmallows are perfect for a pink-themed or Valentine's Day party. Ingredients Vegetable oil or cooking spray, for pan 4 envelopes unflavored gelatin 2 ½ cups granulated sugar ⅔ cup seedless strawberry jam or jelly ⅔ cup light corn syrup Dash of salt Red food coloring Confectioners' sugar, for dusting Directions 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. Cook's Notes Marshmallows can be stored in an airtight container up to 1 week. Rate it Print