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Homemade Tye Dye Marshmallows

tye dye marshmallows-big green house

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.

tye dye marshmallows-big green house

Ingredients Needed:

  • Corn syrup
  • Sugar
  • Gelatin
  • Water
  • Salt
  • Vanilla
  • Food coloring
  • Powdered sugar

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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.

Supplies Needed:

  • 8 x 8 pan + parchment paper or foil + non stick cooking spray
  • Sharp knife
  • Saucepan
  • 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.

tye dye marshmallows-big green house

Recipe Notes:

  • 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:

linking up and weekend potluck

Yield: 9-15 marshmallows

Tye Dye Marshmallows

tye dye marshmallows-big green house
Prep Time 15 minutes
Stovetop 10 minutes
Additional Time 8 hours
Total Time 8 hours 25 minutes


  • 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


    1. 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.
    2. In a stand mixer bowl with the whisk attachment, add the gelatin with 2/3 cup of water. Let it sit for 5 minutes.
    3. 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.
    4. Slowly start whisking the gelatin with your stand mixer. Then, carefully ( it's hot!) stream the corn syrup mixture into the bowl.
    5. 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.
    6. 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.
    7. Spread the white marshmallow mixture into pan. Then, dollop the colored portions on top. Swirl gently to mix.
    8. Dust the top with powdered sugar. Let them sit at room temperature for 8-10 hours.
    9. 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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Nutrition Information:



Serving Size:


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 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

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