You are currently viewing Strawberry Marshmallow Heart Lollypops

Strawberry Marshmallow Heart Lollypops

  • Post author:
  • Post category:Recipes
strawberry marshmallow heart lollypops

We’re having a little Valentine’s Day party with some friends today, and I made these marshmallow pops to take along.

When I made homemade marshmallows the first time during Christmas, I was so surprised by how easy it was, and turning them into lollypops was even more fun!

Instead of using expensive sugar crystals made with artificial food coloring, I colored my own sugar crystals using Chocolate Craft Natural Liquid Color. I’m not really a fan of artificial strawberry flavoring either, but I gotta admit these are kind of yummy. Of course, you could stick with real vanilla extract instead if you don’t want that flavor!

Strawberry Marshmallow Heart Lollypops Recipe
Recipe type: Dessert
  • 2⁄3 cup cold water, divided
  • 2 envelopes unflavored gelatin
  • 1 1⁄2 cups sugar
  • 2⁄3 cup light corn syrup
  • 1⁄8 teaspoon salt
  • 1 teaspoon strawberry extract
  • cooking spray
  • pink sugar crystals, optional
  1. Line a rimmed baking sheet or bar pan with parchment paper or plastic wrap. Spray with cooking spray and set aside.
  2. Add ⅓ cup cold water to your electric mixer bowl and sprinkle with gelatin. Let sit for 5-10 minutes.
  3. In the meantime, bring ⅓ cup water, sugar, corn syrup and salt to a boil until it reaches 238 degrees on a candy thermometer (about 5 minutes).
  4. Whisk gelatin mixture on low speed, slowly adding the syrup by pouring it down the side of the bowl. Gradually increase to high speed and beat for about 12 minutes until thick and white. Add vanilla and beat for 30 seconds.
  5. Pour the marshmallow mixture onto your prepared baking sheet and smooth.
  6. Let sit, uncovered, for at least 3 hours or overnight.
  7. Spray cookie cutter or knife with cooking spray to prevent sticking and divide into individual marshmallows. Toss in a bowl of colored sugar. Insert a stick to make a lollypop.
  8. Store in a tightly sealed container for up to a month.
Click here to add this recipe to your Plan to Eat account.