Easy Homemade Pink Marshmallows: How to Make Them Beautiful and Super Soft!
If your dessert plate needs a little sass and a lot of what is that, and where can I get more?” These easy homemade pink marshmallows are here to make things infinitely fluffier. You can easily create clouds of pastel joy made with nothing but a handful of pantry staples and a touch of edible flair.
You can serve them as party treats or when you’re just craving something that bounces when you poke it. All it takes is gelatin, sugar, water, and a splash of lemon juice for zing. Oh, and a swoosh of pink food coloring for drama.
What Are Marshmallows, and Why Are They So Much Fun to Make?
The marshmallow has had quite the journey, from ancient Egyptian medicine cabinet to modern-day snack royalty. Back then, it wasn’t even a dessert. The original marshmallow came from the root sap of the marsh-mallow plant (yes, it was a real thing), and it was used to soothe sore throats.
Fast-forward a few centuries, sugar got involved, French pâtissiers fancied it up, and eventually, the marshmallow as we know it emerged, light, sweet, and ready to be flung into mugs or melted onto s’mores.
Pro Tips for the Best Pink Marshmallows
- Use cold water to bloom your gelatin. It ensures even hydration and a smooth final texture.
- Don’t rush the sugar syrup and ten minutes is your sweet spot. Too short and the mixture won’t set right; too long and it can caramelize.
- Add the gelatin to the syrup while it’s still hot. This helps it dissolve quickly and evenly.
- Work quickly once your mixture is whipped. The mixture sets fast, so have your mold greased and ready.
Can I Use Flavored Gelatin Instead of Plain?
Yes, but you’ll be sacrificing control over sweetness and flavor. Flavored gelatins, like strawberry or raspberry come pre-sweetened, which might clash with the rest of your ingredients. For the best results, stick to plain gelatin and customize your flavor with natural extracts.
How Long Do Homemade Marshmallows Last?
If stored properly, your marshmallows can stay fresh for up to two weeks. That means keeping them in an airtight container at room temperature. Don’t refrigerate them, humidity is the enemy here.
What Food Coloring Should I Use?
Gel-based food coloring works best here. It’s concentrated and won’t water down your whipped mixture. Liquid food coloring can be used too, but go easy, too much can affect the consistency.
Can I Add Flavor Extracts?
Absolutely. A few drops of vanilla, rose water, or even almond extract can elevate your marshmallows to gourmet status. Just add the extract after whipping, right before pouring into the mold, and fold it in gently.
Ingredients
How to Make Pink Marshmallows
In a small bowl, combine the gelatin with 120ml cold water. Stir gently and let it sit for about 10 minutes.
In a small bowl, combine the gelatin with 120ml cold water. Stir gently and let it sit for about 10 minutes.
In a saucepan, mix in sugar, 100ml water, and lemon juice. Bring it to a gentle boil, cook for 10 minutes and remove from heat.
In a saucepan, mix in sugar, 100ml water, and lemon juice. Bring it to a gentle boil, cook for 10 minutes and remove from heat.
While it’s still hot, stir the hydrated gelatin directly in the pot. Beat the mixture for about 7 minutes, or until it’s thick and fluffy.
While it’s still hot, stir the hydrated gelatin directly in the pot. Beat the mixture for about 7 minutes, or until it’s thick and fluffy.
Lightly grease a silicone mold with vegetable oil. Pour in half of the marshmallow mixture and smooth it out.
Lightly grease a silicone mold with vegetable oil. Pour in half of the marshmallow mixture and smooth it out.
Add a few drops of red food coloring to the remaining marshmallow batter and mix. Then pour this pink layer gently over the white layer in the mold and let it set at room temperature.
Add a few drops of red food coloring to the remaining marshmallow batter and mix. Then pour this pink layer gently over the white layer in the mold and let it set at room temperature.
In a bowl, mix powdered sugar and cornstarch and sprinkle over the marshmallow.
In a bowl, mix powdered sugar and cornstarch and sprinkle over the marshmallow.
Remove the marshmallow from the mold and cut into cubes.
Remove the marshmallow from the mold and cut into cubes.
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