Pillowy Pink Homemade Marshmallows

Indulge in the sweet charm of these delightful vanilla homemade pink marshmallows! These aren’t just any marshmallows; they’re lovingly crafted to be naturally dyed, completely free from corn syrup, and devoid of any artificial food dyes. Prepare to be enchanted by their vibrant hue and tender, pillowy texture, making them a healthier and more conscious choice for your sweet cravings.

February, often associated with love and delightful treats, is the perfect month to embrace the magic of homemade confections. These charming pink marshmallows offer an exquisite way to express affection, whether for Valentine’s Day, a special celebration, or simply to brighten someone’s day. What makes them truly special is the use of honey as a natural sweetener, making them a fantastic alternative to traditional corn syrup-laden marshmallows found in stores. This thoughtful substitution ensures that more people can enjoy these delectable treats without common dietary concerns.

Serve them on their own as a melt-in-your-mouth treat, or elevate your dessert experience by pairing them with complementary delights like our refreshing Strawberry Pink Drink Sorbet or a comforting mug of rich Italian Hot Chocolate. Their vibrant color and delicate flavor make them a versatile addition to any sweet occasion, destined to become the star of your next dessert spread!

As Valentine’s Day approaches, there’s no better opportunity to immerse yourself in the joyful spirit of all things pink and heart-shaped. Let’s make some sweet magic in the kitchen!

The Irresistible Appeal of Homemade Pink Marshmallows

There’s something uniquely satisfying and truly special about homemade marshmallows. They possess a delicate freshness, an unparalleled airy texture, and a superior flavor profile that mass-produced, store-bought versions simply can’t match. Our recipe for homemade pink marshmallows takes this delightful experience to an entirely new level by focusing on natural, wholesome ingredients and achieving a vibrant, captivating color from nature’s bounty. Imagine biting into a cloud-like confection, subtly sweet with a comforting hint of vanilla, and boasting a stunning pink hue derived from beet powder. These marshmallows are not just a treat for the palate but also a feast for the eyes, making them an ideal gift, a charming party favor, or a beautiful centerpiece for any celebration, especially those centered around themes of love, friendship, and joy.

Crafting marshmallows at home might seem like a daunting task at first glance, but with our clear, precise, and encouraging step-by-step instructions, you’ll find the process incredibly rewarding and surprisingly simple. Beyond the superior taste and enchanting visual appeal, making your own marshmallows offers the invaluable peace of mind that comes from knowing exactly what ingredients go into your food. There are no hidden additives, no questionable artificial colorings, and no unwanted corn syrup – just pure, simple goodness crafted with care. This recipe is meticulously designed to be accessible and enjoyable for home bakers of all skill levels, from beginners to seasoned pros, promising a consistently delicious and impressive outcome every single time you whisk up a batch.

Why These Pink Marshmallows Are a Must-Try

• Naturally Colored & Artificial Dye-Free: A major concern for many health-conscious consumers is the presence of artificial food dyes in their treats. Most commercially produced pink marshmallows achieve their striking color using synthetic red food dyes, which some individuals prefer to avoid due to potential sensitivities or dietary restrictions. Our recipe proudly sidesteps this issue by utilizing natural beet powder to achieve that perfect, charming pink shade. This natural coloring agent not only provides a stunning and consistent color but also subtly contributes a delicate, earthy sweetness that beautifully complements the vanilla flavor, all without any artificial aftertaste. This makes our homemade pink marshmallows a significantly healthier and more appealing option for everyone, ensuring a guilt-free indulgence.
• Honey-Sweetened & Corn Syrup-Free: For those who have sensitivities or intolerances to corn, or simply wish to limit their intake of high-fructose corn syrup, these marshmallows are an absolute game-changer. We intentionally replace traditional corn syrup with natural honey, offering a unique depth of flavor and a distinct, more complex sweetness that truly sets these marshmallows apart. Honey, beyond its role as a natural sweetener, acts as a superb binding agent in the recipe, contributing significantly to the marshmallows’ delightful chewiness and providing subtle, natural floral notes that elevate these treats into a truly gourmet experience. It’s a healthier sweetener that doesn’t compromise on taste or texture.
• Incredibly Versatile for Any Occasion: While these vibrant pink marshmallows are undeniably perfect for celebratory events like Valentine’s Day, their natural coloring and wholesome ingredients make them suitable and appreciated year-round. They are an excellent addition to baby showers, birthday parties, tea parties, or even as a thoughtful and personalized homemade gift. Their charming appearance and delicious taste will surely impress your guests and loved ones, adding a touch of elegance and homemade goodness to any event.
• Simple & Rewarding to Create: Don’t let the idea of homemade marshmallows intimidate you. With just a few basic, readily available ingredients and our straightforward, easy-to-follow steps, you can confidently create impressive, bakery-quality marshmallows right in your own kitchen. The process itself is engaging and enjoyable, offering a fun culinary project for a quiet afternoon. The ultimate reward is not just the delicious outcome but also the immense satisfaction of knowing you’ve crafted something truly special and wholesome from scratch.

Essential Ingredients for Perfect Pink Marshmallows

Each ingredient carefully selected for this recipe plays a crucial and specific role in achieving the perfect balance of texture, flavor, and that irresistible natural pink color. Understanding the function of each component will help you appreciate the magic behind these delightful homemade treats. Here’s what you’ll need to gather before you begin:

• Honey: This is our star natural sweetener, taking the place of conventional corn syrup. Beyond its rich, complex sweetness, honey is vital for achieving that signature chewy, yet tender, marshmallow texture. It provides essential moisture and structure. For the best results, opt for a good quality, mild-flavored honey that won’t overpower the delicate vanilla notes.
• Beet Powder: The secret behind our marshmallows’ beautiful, natural pink hue! Beet powder delivers a vibrant and appealing color without the need for any artificial additives or dyes. It’s a fantastic natural alternative that also boasts subtle nutritional benefits. Its earthy sweetness is so mild it’s barely detectable in the final product but enhances the overall flavor profile by adding a touch of natural depth.
• Vanilla Extract: Indispensable for imparting that classic, beloved marshmallow flavor. Pure vanilla extract adds a layer of warmth, sweetness, and depth, perfectly complementing the honey and making these marshmallows utterly irresistible. Always use a good quality pure vanilla extract for the best aromatic impact.
• Gelatin: The fundamental structural backbone of all marshmallows. Unflavored gelatin is solely responsible for giving marshmallows their characteristic airy, bouncy, and stable consistency. It’s what transforms a liquid syrup into a fluffy solid. Using high-quality unflavored gelatin is absolutely key to achieving that perfect light, chewy, and stable texture that distinguishes homemade marshmallows.
• Water: Used in two crucial stages of the recipe: first, to bloom the gelatin, rehydrating it and preparing it to set, and second, to create the honey syrup, allowing the honey to be heated to the precise temperature required. Precise measurements of water are important for achieving the correct consistency and setting properties.
• Arrowroot Starch: This fine, natural starch is employed as a dusting agent. It’s used to generously coat the prepared pan and the finished marshmallows, serving a critical function in preventing stickiness. This ensures the marshmallows are easy to handle, cut cleanly, and don’t clump together during storage, while also giving them a lovely, professional-looking matte finish.

For precise measurements and quantities for each of these essential ingredients, please refer to the detailed recipe card conveniently located at the end of this comprehensive article.

Tools You’ll Need for Marshmallow Making

Having the right kitchen tools can significantly streamline the marshmallow-making process, ensuring a smooth experience and successful outcome. While some items are essential, others simply make the job easier. Here are the tools you’ll need to prepare your perfect pink marshmallows:

• Stand Mixer with Whisk Attachment: This is highly recommended for its power and endurance. Whipping the marshmallow mixture to stiff peaks requires consistent high-speed agitation for an extended period, which a stand mixer handles effortlessly. While an electric hand mixer can be used, it may require more effort and time.
• Candy Thermometer: An absolutely crucial tool for successful candy making, and particularly indispensable for marshmallows! A reliable candy thermometer ensures that your honey syrup reaches the precise temperature needed for the gelatin to set correctly. Achieving the target temperature range of 235-240°F (113-116°C) is vital for the perfect light, airy, and stable marshmallow texture.
• Medium-Sized Heavy-Bottomed Pot: This pot is essential for heating the honey syrup. A heavy-bottomed pot helps to distribute heat evenly, which is crucial for preventing the honey from scorching or burning, especially as it reaches high temperatures. It’s important to avoid using glass pots for this process, as they can be prone to shattering when subjected to the rapid and high temperature changes required for candy making.
• Large Sheet Pan (approximately 9×13 inches): This provides the ideal surface area for pouring and setting your marshmallow mixture into an even layer.
• Parchment Paper: Used to line the sheet pan, creating a non-stick surface that ensures easy removal of the set marshmallow slab without any sticking or tearing.
• Small Heart-Shaped Cookie Cutter (Optional): For creating festive and charming heart shapes, perfect for Valentine’s Day or any occasion celebrating love. A round or square cutter can also be used, or simply a knife for classic squares.
• Sharp Knife or Pizza Cutter: Essential for cleanly slicing the set marshmallows into uniform squares, strips, or for tidying up edges if using cookie cutters.
• Offset Spatula (optional but recommended): A flexible, flat blade is useful for evenly spreading the marshmallow mixture into the prepared pan.

Simple Substitutions and Modifications

While this recipe for homemade pink marshmallows is crafted for optimal results and delightful flavor, a few thoughtful adjustments can be made to suit your personal preferences, dietary needs, or simply to utilize ingredients you may already have on hand. Experimentation is part of the fun of home baking!

• For a Different Pink Hue or Fruity Flavor: Strawberry Powder. If you’re looking for an alternative to beet powder, or if you wish to infuse a delightful fruity note into your marshmallows, high-quality freeze-dried strawberry powder is an excellent option. It will yield a beautiful, slightly different shade of pink, often with a subtle, natural speckle, and will impart a delicate, authentic strawberry flavor. Adjust the amount to achieve your desired color intensity and flavor strength, starting with 1/2 teaspoon and adding more as needed.
• Sweetener Alternative: Maple Syrup. While this specific recipe has been carefully developed and tested using honey for its unique properties and flavor, the core concept of creating corn syrup-free marshmallows can indeed be applied to maple syrup. However, it’s important to note that maple syrup has a different viscosity, chemical composition, and sugar profile compared to honey, which can significantly affect the final texture and setting time of the marshmallows. If you choose to use maple syrup, it is highly recommended to follow a recipe specifically formulated for maple syrup marshmallows. You may need to adjust the cooking temperature, whipping time, and potentially the amount of beet (or strawberry) powder to achieve a similar vibrant color and stable, fluffy consistency. Maple syrup will also impart its own distinct, earthy flavor to your marshmallows.
• Flavor Variations: Beyond the classic vanilla, feel free to unleash your creativity with other extracts! Consider adding a touch of almond extract for a nutty depth, peppermint extract for a refreshing kick (especially around holidays), or even a hint of rosewater for an elegant, floral aroma. Add these extracts along with the vanilla extract, starting with a small amount and adjusting to taste, as some extracts can be quite potent.
• Coconut Sugar Dusting: Instead of just arrowroot starch, you can mix finely ground coconut sugar with arrowroot starch for dusting your marshmallows. This adds a subtle caramelized sweetness to the exterior and a lovely texture.

Step-by-Step Guide to Making Homemade Pink Marshmallows

Making your own marshmallows from scratch is an incredibly rewarding process that yields tender, flavorful treats far superior to store-bought varieties. Follow these detailed steps carefully, paying close attention to temperatures and timing, to achieve perfect, pillowy pink marshmallows every time. Precision is absolutely key in candy making, so ensure your tools are ready!

Step One: Prepare the Gelatin Base and Honey Syrup. First, prepare your gelatin mixture. Pour 1/2 cup of cold water into the bowl of your stand mixer (ensure it’s large enough to accommodate the mixture once whipped, or use a separate large mixing bowl if you’re using an electric hand mixer). Evenly sprinkle the gelatin powder over the cold water, taking care to ensure all the granules are moistened to prevent clumping. Stir gently for a few seconds to fully combine, then let this mixture “bloom” undisturbed for about 5-10 minutes. During this time, the gelatin will absorb the water and thicken into a firm, gel-like consistency. While your gelatin is blooming, combine the honey with the remaining 1/2 cup of water in a medium-sized, heavy-bottomed pot. Place the pot over low to medium heat, continuously stirring the mixture until the honey is completely dissolved and thoroughly incorporated into the water. Carefully insert your candy thermometer into the honey syrup, ensuring the tip does not touch the bottom of the pot. Continue to slowly heat the syrup, without boiling vigorously, until it reaches a precise temperature of 235-240°F (113-116°C). This specific temperature, known as the “soft-ball stage,” is absolutely crucial for the marshmallows to set with the correct soft, chewy texture. Once the desired temperature is reached, immediately remove the pot from the heat to prevent overcooking.

Step Two: Whip the Marshmallow Mixture to Perfection. With your stand mixer running on its lowest speed setting (or using an electric hand mixer), slowly and carefully pour the hot honey syrup in a steady, thin stream into the gelatin mixture that’s already in the mixer bowl. Take extreme caution to avoid pouring the hot syrup directly onto the whisk attachment, as this can cause the syrup to splatter and crystallize. Once all the hot syrup has been added, gradually increase the mixer speed to high. Continue whipping the mixture vigorously for approximately 10-15 minutes. During this time, the mixture will undergo a dramatic transformation: it will become very thick, glossy, and significantly increase in volume, expanding into a light and airy foam. Crucially, it will also cool down considerably. The whipping process is complete when the mixture forms distinct “stiff peaks” when you lift the whisk attachment – meaning the peaks hold their shape without drooping. At this precise point, add the vanilla extract and begin by incorporating 1/2 teaspoon of beet powder. Lower the mixer speed back to low and whip for just a few seconds, only until the color is evenly incorporated. If you desire a deeper pink shade, add more beet powder, a tiny bit at a time, continuing to whip on low speed for only a few seconds after each addition. Be careful not to over-whip at this stage.

Step Three: Set and Harden the Marshmallows. Working quickly, as the marshmallow mixture will continue to set, evenly pour the prepared mixture onto your lined and arrowroot-dusted baking sheet. Use an offset spatula or the back of a spoon (which you can lightly grease with a tiny bit of coconut oil or dust with arrowroot starch to prevent sticking) to spread the mixture into an even layer, aiming for a thickness of about 1 to 1.5 inches. Once spread, generously dust the entire top surface of the marshmallow sheet with a sprinkle of additional arrowroot starch. This crucial step creates a non-stick barrier, preventing the top from becoming overly sticky. Carefully place the baking sheet into the refrigerator and allow it to chill and harden undisturbed for a minimum of 3-4 hours. For best results and optimal firmness, consider letting it set overnight. The marshmallows are ready when they feel firm yet soft and distinctly springy to the touch. Avoid the temptation to rush this step, as proper setting is absolutely crucial for achieving the perfect, resilient texture that allows for clean cutting.

Step Four: Cut and Serve Your Sweet Creations. Once the marshmallow sheet is thoroughly chilled and fully set, remove it from the refrigerator. For easy handling and clean cuts, lightly dust your sharp knife, pizza cutter, or cookie cutters with a little more arrowroot starch (or a mixture of arrowroot starch and powdered sugar) to prevent any sticking. If you’re opting for classic squares, use your dusted knife to slice the marshmallow sheet into your desired sizes. For charming heart shapes, firmly press a small heart-shaped cookie cutter into the marshmallow slab, wiggling gently to release the shape. Remember to dip your cookie cutter in the starch mixture between each cut for the cleanest edges. Once all your marshmallows are cut, you can enjoy them fresh immediately. For storage, place them in an airtight container in the refrigerator, where they will keep well for up to a week. For even better results and to further prevent sticking, you can lightly toss the individual cut marshmallows in a mixture of arrowroot starch and powdered sugar before sealing them in the container. This ensures they remain separate and perfectly fluffy for longer enjoyment.

Expert Tips & Tricks for Marshmallow Mastery

Achieving perfectly fluffy, tender, and naturally pink marshmallows is a skill that comes with a few key insights. These expert tips and tricks will help you navigate the process, avoid common pitfalls, and ensure your homemade treats are nothing short of spectacular:

• The Unnegotiable Candy Thermometer: This is arguably the most critical tool for unwavering success in candy making, and it is absolutely indispensable for marshmallows. Precision in heating your honey syrup to the exact temperature range (235-240°F or 113-116°C, the “soft-ball stage”) is non-negotiable. This precise temperature ensures that the gelatin is properly activated and integrates perfectly with the sugar syrup to create that light, airy, and stable marshmallow structure. Investing in a good quality, reliable candy thermometer (like this one) will eliminate guesswork, guarantee consistent results, and prevent your marshmallows from turning out too sticky, overly soft, or unpleasantly hard.
• Selecting the Right Cookware: While elegant glass pots are lovely for general culinary tasks, they are unequivocally not suitable for candy making, especially for recipes that involve heating sugar syrups to high temperatures. Glass can be prone to shattering or cracking when subjected to rapid temperature changes or sustained intense heat. For heating your honey syrup safely and effectively, always opt for a sturdy, heavy-bottomed stainless steel or non-stick pot. Its robust construction ensures even heat distribution and significantly reduces the risk of scorching your precious syrup.
• The Golden Rule: Avoid Over-Whipping: This is a surprisingly common pitfall that can drastically alter the texture of your marshmallows. The moment your marshmallow mixture reaches the stage where it forms distinct, firm, and glossy “stiff peaks” when you lift the whisk attachment, you must stop whipping immediately. Over-whipping can introduce an excessive amount of air, leading to an undesirable lumpy, crumbly, or overly dense texture, rather than the desired smooth, elastic, and fluffy consistency. When it comes to incorporating the beet powder or any other flavorings/colorings at the end, switch your mixer to its lowest speed setting and blend just until evenly incorporated – typically a mere few seconds. Less is more in this final step.
• Impeccable Pan Preparation: Never underestimate the importance of meticulous pan preparation. Do not skimp on generously lining your baking sheet with parchment paper and thoroughly dusting it with arrowroot starch. This dual barrier is absolutely essential to prevent the notoriously sticky marshmallow mixture from adhering stubbornly to the pan, ensuring effortless removal and impeccably clean cuts once set. For an even easier experience, lightly dust your hands, spatulas, and all cutting tools with additional arrowroot starch when handling and shaping the marshmallows.
• Patience, Your Most Valuable Ingredient: Allow your marshmallows ample time to set and firm up in the refrigerator – a minimum of 3-4 hours is required, and ideally, for the best and most stable results, allow them to chill overnight. Attempting to cut or handle them before they are fully set will result in a sticky, messy ordeal and marshmallows that are too soft, compromising their final texture and elegant presentation. Good things truly come to those who wait!
• Understanding Humidity’s Influence: Marshmallows, like many sugar confections, can be sensitive to environmental humidity. If you reside in a particularly humid climate, you might notice that your marshmallows take slightly longer to set, or they may retain a fraction more stickiness than expected. If possible, choose a day with lower humidity for your marshmallow-making adventure to ensure optimal setting and a less sticky outcome.
• Optimal Storage for Lasting Freshness: For optimal freshness, to prevent them from drying out, and to keep them from becoming overly sticky, always store your homemade marshmallows in a completely airtight container. Place this container in the refrigerator, where your treats will maintain their delightful quality for up to one week. For longer-term preservation, you can even freeze them in an airtight container for several weeks; just ensure they are well-coated in starch before freezing to prevent sticking.

Creative Serving Suggestions

These naturally pink marshmallows are not only delicious on their own but also incredibly versatile, capable of elevating a wide array of desserts and beverages. Their vibrant color and delicate flavor make them a charming addition to any occasion. Here are some inspiring and creative ways to enjoy your homemade pink marshmallows:

• Luxurious Hot Chocolate Topper: Transform an ordinary mug of hot chocolate into an extraordinary indulgence! Float a few of these fluffy pink beauties on top of a warm, steamy mug of your favorite hot chocolate, especially our rich and comforting Italian Hot Chocolate. As they slowly melt, they’ll create a creamy, sweet, and visually appealing layer that is utterly divine and adds a gourmet touch.
• Elegant Dessert Platter Feature: Elevate your dessert spread with these eye-catching confections. Artfully arrange them alongside other delightful treats like fresh seasonal berries, crisp shortbread cookies, or our refreshing and vibrant Strawberry Pink Drink Sorbet. This creates a beautiful, varied, and sophisticated dessert platter that’s perfect for entertaining.
• S’mores with a Modern Twist: Take your campfire or indoor s’mores experience to an exciting new level! Toast these naturally pink marshmallows over a gentle flame (or under a broiler) until they’re perfectly golden and gooey. Paired with your favorite graham crackers and chocolate, they offer a visually stunning and naturally delicious twist on a classic campfire treat.
• Charming Cake or Cupcake Decoration: Cut the marshmallows into small, delicate shapes or neat cubes and use them to adorn your homemade or store-bought cakes, cupcakes, or even our creamy Dairy Free Strawberries & Cream Pudding. Their soft texture and vibrant color will add an extra touch of homemade charm and whimsy to any baked good, making them instantly more festive.
• Coffee or Tea Enhancer: For a subtly sweet and visually appealing addition to your daily ritual, drop one or two pink marshmallows into your morning coffee or afternoon tea. They will slowly dissolve, imparting a delicate sweetness and a hint of vanilla, creating a comforting and unique beverage experience.
• Thoughtful Edible Gift: Package these exquisite homemade marshmallows in a pretty box, a clear cellophane bag, or a decorative jar, tied with an elegant ribbon. They make incredibly thoughtful, personalized, and much-appreciated gifts for friends, family, teachers, or hosts, especially around holidays like Valentine’s Day, anniversaries, or birthdays.

Frequently Asked Questions About Homemade Marshmallows

To help you perfect your marshmallow-making skills and address common queries, we’ve compiled a list of frequently asked questions and their detailed answers:

How long will homemade marshmallows last?

When stored properly in an airtight container and kept in the refrigerator, your homemade marshmallows will maintain their freshness, delightful texture, and optimal flavor for up to one week. Beyond this period, they might start to lose their soft, springy consistency, dry out slightly, or become overly sticky.

How do I store my homemade marshmallows?

The best method for storing homemade marshmallows is in an airtight container. This is crucial for preventing them from absorbing ambient moisture (which can cause them to become excessively sticky) or from drying out and hardening. A glass container with a tight-fitting lid or a heavy-duty ziplock bag works perfectly. Before storing, ensure the marshmallows are well-coated with arrowroot starch (or a mix of arrowroot and powdered sugar) to prevent them from sticking to each other and to the container.

Will my marshmallows stick to the parchment paper?

To decisively prevent your homemade marshmallows from sticking to the parchment paper – a common issue if not addressed – it is absolutely crucial to generously coat the parchment paper with arrowroot starch before you pour the warm marshmallow mixture onto it. Additionally, you should lightly dust the entire top surface of the marshmallow mixture once it’s evenly spread in the pan. This creates an essential non-stick barrier that ensures easy removal of the set marshmallow slab and allows for clean, precise cutting.

Can I overwhip the marshmallow mixture?

Yes, it is definitely possible to overwhip marshmallow mixture, and doing so can negatively impact its final texture. Once your marshmallow mixture reaches the point where it forms distinct, firm, and glossy stiff peaks when you lift the whisk, you should cease whipping immediately. If you continue to whip beyond this optimal stage, you risk incorporating too much air or breaking down the delicate sugar-gelatin structure. This can result in lumpy, crumbly, grainy, or overly dense marshmallows, rather than the desired smooth, airy, and fluffy consistency. When adding color or flavor at the very end, only whip on low speed for a few brief seconds to ensure incorporation without compromising texture.

Can I make these marshmallows ahead of time?

Absolutely! Homemade marshmallows are a fantastic make-ahead treat, perfect for party planning or gifting. You can prepare them up to a week in advance and store them as directed in an airtight container in the refrigerator. This allows you to spread out your preparation tasks and ensures you have fresh, delicious marshmallows ready exactly when you need them.

Why did my marshmallows turn out too sticky?

Marshmallows can become too sticky for a few reasons. Firstly, the honey syrup might not have reached the correct temperature (235-240°F), meaning there wasn’t enough sugar concentration to set properly. Secondly, not enough arrowroot starch was used for dusting the pan or the marshmallows themselves. Lastly, high humidity in your kitchen environment can also make them absorb moisture and feel stickier. Ensure accurate temperature and generous dusting for best results.

Other Delightful Dessert Recipes to Explore

If you’ve enjoyed the rewarding experience of making these homemade pink marshmallows and are looking for more wholesome and delicious dessert inspirations, you’re in luck! Explore some of our other favorite recipes that are perfect for satisfying your sweet tooth:

• Cherry Shirley Temple Sorbet: A nostalgic, naturally fruity, and wonderfully refreshing treat that’s perfect for a warm day or a light dessert.
• Chocolate Covered Strawberry Gummies: A fun, bite-sized, and naturally sweet snack that combines the goodness of strawberries with a hint of chocolate.
• Gluten Free Chocolate Lava Cakes: Rich, decadent, and featuring a molten chocolate center, these individual cakes are perfect for special occasions and surprisingly simple to make gluten-free.
• Dairy Free Strawberries & Cream Pudding: A light, creamy, and effortlessly elegant dessert that’s packed with fresh strawberry flavor and completely dairy-free, making it suitable for various dietary needs.

Homemade Pink Marshmallows

Yield:
12 servings

Prep Time:

20 mins

Total Time:

20 mins

Author:
Michelle

These vanilla homemade pink marshmallows are naturally dyed! They’re corn syrup-free and artificial food-dye-free.

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Ingredients

• 2 tsp arrowroot starch
• 1 cup water, divided
• 3 tbsp gelatin
• 1 cup honey
• 1 tsp vanilla extract
• ½ – 1 tsp beet powder

Instructions

1. Prepare a large sheet pan lined with parchment paper and lightly coated with arrowroot starch. Set aside.
2. Pour 1/2 cup of cold water into the base of your stand mixer bowl and sprinkle the gelatin evenly over the water. Stir gently to ensure the gelatin is fully moistened and let it bloom for 5-10 minutes until it becomes gel-like.
3. Using a medium-sized, heavy-bottomed pot, slowly heat the honey combined with the other 1/2 cup of water. Gently stir until the honey is dissolved. Insert a candy thermometer and continue to heat on low heat until the mixture reaches 235-240°F (113-116°C). Remove from heat immediately once the mixture comes to temperature.
4. With your stand mixer running on low speed (or using an electric hand mixer), slowly and carefully pour the hot honey mixture into the gelatin mixture in a steady stream. Increase whisk speed to high and continue whisking until stiff peaks start to form in the marshmallow mixture (about 10-15 minutes). Stop the mixer once stiff peaks form.
5. Add the vanilla extract and 1/2 tsp of beet powder. Whip on low speed for just a couple of seconds to incorporate the color evenly. Add more beet powder in tiny increments if a deeper pink is desired, mixing briefly on low after each addition.
6. Quickly pour the mixture over the prepared baking sheet and spread evenly (about 1-1.5 inches thick). Lightly dust the top with arrowroot starch. Place the baking sheet in the fridge to harden for 3-4 hours or until soft and springy to the touch.
7. Once set, remove from the fridge. Lightly dust a sharp knife or a small heart-shaped cookie cutter with arrowroot starch. Slice the marshmallows into squares or use the cookie cutter to create heart shapes. Serve fresh or store in an airtight container in the fridge for up to a week. For best results, lightly toss cut marshmallows in arrowroot starch before storing.

Notes

If you only have an electric hand mixer, you can use a large bowl and follow the same whipping instructions on high speed. However, this may require more manual effort and time.

Recommended Tools: A reliable candy thermometer, a powerful stand mixer (or electric hand mixer), and a heart cookie cutter for festive shapes.

Serving:
12
marshmallows
,

Calories:
1137
kcal
,

Carbohydrates:
285.7
g
,

Protein:
19.3
g
,

Fiber:
1
g
,

Sugar:
279
g

All nutrition facts are estimated and will vary.

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