Colorful marshmallows are light, bouncy, and full of charm—perfect for hot chocolate, dessert platters, or gifting. Homemade marshmallows are much softer than store-bought ones and can be tinted with natural or gel food coloring to create beautiful pastel or bold shades. This recipe makes about 50 small marshmallows.
Ingredients
For the Base Mixture:
3 envelopes unflavored gelatin (about 21g)
1 cup cold water (½ cup for blooming gelatin, ½ cup for syrup)
1½ cups granulated sugar
1 cup light corn syrup
¼ teaspoon salt
1 tablespoon vanilla extract (or any preferred flavor)
For Coloring and Finishing:
Gel or liquid food coloring (use different colors for a swirl or layer effect)
½ cup powdered sugar mixed with ½ cup cornstarch (for dusting)
Oil or nonstick spray (for pan and utensils)
Instructions
1. Prepare the Gelatin
In a large mixing bowl (or stand mixer with whisk attachment), add ½ cup cold water and sprinkle the gelatin on top. Let it bloom for 10 minutes.
2. Make the Syrup
In a saucepan, combine the remaining ½ cup water, granulated sugar, corn syrup, and salt. Stir over medium heat until sugar dissolves.
Increase heat and bring to a boil without stirring. Heat until the mixture reaches 115°C (240°F) using a candy thermometer.
3. Whip the Mixture
Carefully pour the hot syrup into the gelatin while mixing on low speed. Then increase to high and whip for 10–12 minutes until the mixture becomes thick, glossy, and triples in volume. Add vanilla extract at the end.
4. Add Color
If you want a single color, add a few drops and mix.
For swirls, divide the mixture into separate bowls, color each, then spoon or layer into the pan randomly and swirl with a toothpick.
5. Set in the Pan
Grease or line a 9×9 inch pan with parchment paper. Dust with the cornstarch-powdered sugar mix.
Pour in the marshmallow mixture, smooth the top, and let it sit uncovered at room temperature for 6–8 hours or overnight.
6. Cut and Coat
Dust a clean surface with the powdered sugar mix. Remove the set marshmallow slab, cut into squares using an oiled knife or scissors, and roll each piece in the sugar mixture to prevent sticking.
Tips
Use gel colors for vibrant hues without thinning the batter
Don’t stir the syrup once it starts boiling
Store marshmallows in an airtight container at room temperature for up to 1 week
Colorful marshmallows are soft, playful, and great for parties or gifts.
