Homemade Tye Dye Marshmallows- -Making homemade marshmallows is not tough at all! All you need is a few simple ingredients, a little patience and for extra fun, a few of your favorite colors.
- Corn syrup
- Food coloring
- Powdered sugar
Gelatin: You will need unflavored gelatin. This can be found in the same section as your regular “Jell-O”. It normally comes in a small box with 4 envelopes (3/4 oz each) of the gelatin. You will need 3 of those envelopes.
Food Coloring: I preferred to use a food coloring gel for my recipes. However, go with your preferred method. If desired, you can omit the colors all together and simply make white marshmallows.
- 8 x 8 pan + parchment paper or foil + non stick cooking spray
- Sharp knife
- Electric mixer with whisk attachment
- Candy Thermometer
If you are using foil to cover your pan, I do recommend spraying the foil with non stick cooking spray beforehand.
What If I Don’t Have a Candy Thermometer? You can still make your marshmallows! Check out instructions on how to.
Can I Use a Meat Thermometer? Depends on your meat thermometer. Check out this guide for reference.
- When you are cooking the sugar/corn syrup mixture, do not stir it! This may cause the sugar to crystallize and not dissolve properly.
- Whipping the gelatin with the corn syrup mixture could take up to 8/10 minutes, depending on your stand mixer. Be patient! It will come together.
- After whipping the marshmallows, work quickly to add any colors. It may set up quickly.
- Don’t skimp on your powdered sugar! These lovelies are sticky!
A look back:
- one year ago: Pie Crust Nachos
- two years ago: Strawberry Hand Pies
- three years ago: Yellow Cake for Two
- 3 -envelopes (3/4 oz) unflavored gelatin
- 1/2 cup sugar
- 3/4 cup light corn syrup
- 2/3 cup + 1/2 cup water
- dash of salt
- 1 TBSP vanilla
- food coloring
- powdered sugar, for dusting
- Line an 8 x 8 baking pan with parchment paper or foil. If using foil, spray the foil with non stick cooking spray. For either uses, sprinkle the bottom of the parchment/greased foil with powdered sugar.
- In a stand mixer bowl with the whisk attachment, add the gelatin with 2/3 cup of water. Let it sit for 5 minutes.
- In a saucepan over medium heat, mix together the sugar, 1/2 cup water and corn syrup. Continue cooking the mixture, without stirring until it reaches 250 degrees. Remove from heat.
- Slowly start whisking the gelatin with your stand mixer. Then, carefully ( it's hot!) stream the corn syrup mixture into the bowl.
- Increase the speed and add in a salt and vanilla. Continue beating until the mixture is bright white and shiny. This could take anywhere from 5-10 minutes, depending on your mixer.
- Add 3 separate colors of food coloring into 3 separate bowls. Scoop a portion of the beaten white marshmallows and mix to color. Continue with remaining colors. You don't need to use all the beaten marshmallow, just a portion.
- Spread the white marshmallow mixture into pan. Then, dollop the colored portions on top. Swirl gently to mix.
- Dust the top with powdered sugar. Let them sit at room temperature for 8-10 hours.
- When you are ready, spray a sharp knife with non stick cooking spray and cut marshmallow into desired sized pieces. Store any leftovers in an airtight, covered container. They will stay good for 2-3 weeks.
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Amount Per Serving: Calories: 187Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 40mgCarbohydrates: 46gFiber: 0gSugar: 46gProtein: 2g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate