I've made a lot of marshmallows in my life, but these Homemade Strawberries & Champagne Marshmallows might be the best ones yet! These little pink clouds are flavored with strawberry jello which also gives them their pretty pink color. Making marshmallows from scratch is so much easier than you'd expect and they are so much better than a store-bought bag. Give it a try and you'll never go back!
Why this recipe works
Strawberry jello and sparkling wine come together flawlessly in these light and fluffy pink strawberries and champagne marshmallows. They are plush and boozy and colorful, and best of all, they're easy to make! With their pale pink color and delicious, sweet flavor, they make the perfect marshmallows to cut out into hearts for Valentine's Day or bunny-shaped for Easter treats!
Ingredients and notes
Gelatin - Gelatin gives these sugar-coated sweet treats their structure. When you cut into these soft, sticky clouds, the gelatin is what allows them to hold their shape, whether it be heart-shaped, giant cubes, or mini bites!
Champagne - Champagne is, of course, one of the key flavors in this strawberries and champagne marshmallow. Any bubbly beverage will work here, so use what you like - pink champagne, prosecco, moscato - if it's sparkling, it will work perfectly!
Strawberry Jello Powder - Strawberry jello does not take the role of gelatin in this easy Valentine's Day dessert recipe, but is added to give these marshmallows both the blush pink color and the delicious strawberry flavor.
How to make this recipe
Line an 8x8 pan with parchment paper.
Combine powdered sugar, corn starch, and strawberry jello powder. Dust half the pale pink mixture to coat the bottom of the lined pan.
In the bowl of a stand mixer with the whisk attached, combine gelatin, champagne, and strawberry jello powder, and set aside.
In a medium saucepan, combine sugar, corn syrup, and water. Cover and heat over medium heat for about 5 minutes, then remove the lid, attach a candy thermometer to your saucepan. Continue heating till the mixture reaches 240 F then remove from heat.
Turn on the mixer on the lowest speed to start mixing the strawberry jello and champagne mixture, and slowly stream in the hot sugar mixture. Once the sugar mixture is fully added, slowly increase the speed of the mixer until it's going at full speed.
Continue mixing for 10-12 minutes.
Once the mixture has whipped up into a light, airy, sticky pink filling, pour it into the prepared pan.
Dust the remaining powdered sugar mixture over top of the marshmallow filling.
Let set at least 2-4 hours.
Using a knife, cut into cubes, or use cookie cutters to cut into fun shapes like hearts, bunnies, or snowflakes! You can make giant jumbo marshmallows, mini marshmallows, or anything in between!
Yes! I cannot even begin to tell you how much better a homemade marshmallow is. And with homemade marshmallows, you can change up the colors and the flavors, like the pretty pink color, and delicious strawberries and champagne flavor in this recipe.
Yes! Most homemade marshmallows are gluten-free. You'll want to be sure that any ingredients added for color or flavor are also gluten-free, but in this case, the additions of both strawberry jello and champagne or sparkling wine are gluten-free.
If your marshmallows are too sticky, you should be able to reduce the amount of corn syrup in the recipe for a softer, fluffier marshmallow. The main purpose of corn syrup in marshmallow recipes is to add texture and sweetness. Less corn syrup will make for softer and less sticky marshmallows, and more corn syrup will lead to a slightly sweeter, stickier, gooey marshmallow. Both are delicious, so it's all about personal preference!
Tips & Tricks
- Don't be intimidated by a candy thermometer! Just clip it to the side of your saucepan, make sure the tip is fully emerged in the liquid but not touching the bottom of the pan, and it does the rest of the work!
- Be careful when increasing the speed of your mixer so as not to spray the pink marshmallow mixture all over your kitchen!
- If you find the marshmallows sticking to your knife or cookie cutters when trying to cut them, spray a paper towel with nonstick spray and wipe the spray onto your knife or cookie cutter. You can re-apply the spray from the paper towel as frequently as needed to cut your full batch!
Did you try this recipe? Review and comment below, and share a photo on Instagram and tag @flourdeliz!
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Homemade Pink Strawberries & Champagne Marshmallows
- Stand mixer with whisk attachment (a hand mixer will work too!)
- candy thermometer
- 8x8 pan
- ¼ cup powdered sugar
- ¼ cup cornstarch
- 2 tablespoons strawberry jello powder
- 3 packages unflavored gelatin
- ½ cup champagne
- 2 tablespoons strawberry jello powder
- 1 ½ cups sugar
- ½ cup corn syrup
- ½ cup water
- Line an 8×8 pan with parchment paper and set aside. Combine the powdered sugar, corn starch, and jello powder, and cover the bottom and sides of the parchment-lined pan with half of this mixture.
- Put gelatin, champagne, and jello powder into the mixing bowl of a stand mixer with the whisk attachment and set aside.
- In a medium saucepan, combine sugar, corn syrup, and water. Cover and heat over medium high heat for 4-5 minutes.
- Uncover, and attach your candy thermometer to your pot, heating until the mixture reaches 240° F (about 5-10 more minutes). See notes for tips on using a candy thermometer.
- Remove from heat. Begin whisking the gelatin mixture in the stand mixer.
- Very slowly pour in the corn syrup mixture while whisking. Continue whisking for about 12 minutes.
- Spread the marshmallow mixture into the prepared pan.
- Sprinkle remaining powdered sugar mixture over top of the marshmallow mixture.
- Let set for 4 hours.
- Cut into cubes with a greased knife, or use a greased cookie cutter to cut into shapes, such as hearts for Valentine's Day or bunnies for Easter!
This recipe was originally posted on November 1, 2016, but was republished with an updated recipe, new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in November of 2023.