Instructions

Measure out all ingredients. Melt the butter and set it aside to cool. To prepare the strawberry powder, blend enough freeze-dried strawberries in a food processor to make a 1/4 cup of powder. You will not use all 12 ounces for the powder but reserve the rest for decoration.  Line a 9×13-inch pan with foil and grease the lining with canola oil.

To make the marshmallows, place the gelatin and half a cup of water in a large bowl. Set the gelatin aside to soften while you make the sugar syrup.

In a small saucepan, bring the sugar, remaining half cup of water, corn syrup and salt to a boil. Cook the mixture over medium-high heat until the sugar has dissolved completely and the syrup is 240°F.

Slowly drizzle the sugar syrup into the gelatin while beating with a hand-mixer or stand-mixer fitted with the whisk attachment. Once all of the syrup is incorporated, turn the mixer to high and beat for 10 to 15 minutes until the mixture is thick and opaque. When lifted, the marshmallow should fall back on itself in ribbons.

Using a spatula, fold in the strawberry powder. Follow the strawberries with the butter. Once all the butter is incorporated, add the puffed rice cereal. Fold it in a little at a time until all of the cereal is coated in marshmallow.

Spread the marshmallow mix into the prepared pan. Lightly oil the spatula and use it to press down and smooth out the top. Sprinkle the remaining freeze-dried strawberries over the top of the treats and press down slightly.

Transfer the pan to the refrigerator and chill for 20 – 30 minutes until set.

Using a lightly oiled knife, cut the block into squares. It will make 24 treats.

Give these treats as gifts or enjoy them yourself this Valentine’s Day!

Recipe Tip: Treats will stay fresh up to a week if stored in an air-tight container.