I always use this foolproof marshmallow recipe from my idol, Ina Garten. While I can never seem to get my stove to heat the sugar mixture past 225°F, this recipe has worked great every time. For these, I processed a 1 oz. bag of freeze dried strawberries in a food processor, and added the powder to the marshmallow mixture. I reserved about 1/3 cup of the powder to add to the powdered sugar/cornstarch dust.
After waiting over night, dusting, and cutting the marshmallows, I dipped them in Ghirardelli white chocolate melts, and sprinkled on the leftover strawberry clumps from the powdered sugar/corn starch/strawberry dust.
Super sweet, but they taste like real strawberries!