HOME > Chowhound > Home Cooking >


How do you flavor your home-made marshmallows?

Thinking of attempting home-made marshmallows. Not a candy-maker but the article on Bon Appetite got me curious. We'll see. Thinking it might be fun to try out some different flavorings while I'm at it. Don't mind getting exotic. Any advice/recommendations.

  1. Click to Upload a photo (10 MB limit)
  1. I've made them... first off use the easiest recipe you can find. Mine was Alton brown on foodnetwork.. basically was gelatin, corn syrup, water, and sugar. Anything else and you are making work for yourself.

    As far as flavorings, I haven't done much, but my next plan is crusshed peppermint sticks to go in for mint hot chocolate. Crystallized ginger could be good as well. You can either go the "flavor" route with essential oils and extracts, or the "chunks" route (chocolate chips, candies, dried fruit, etc)

    4 Replies
    1. re: aletnes

      Thanks for the advice. The recipe in Bon Appetite sounds a bit like this -- simple but does call for potato starch instead of cornstarch. Cornstarch slighly easier as have this around -- wonder why the difference? For flavorings -- was thinking of something with a consistent texture -- which I guess is probably essential oils direction. Although my problem with a lot of those extracts is how can get sometimes a little chemically/artificial tasting which I'm not wild on. Ginger marshmallow sounds like it could be fantastic! Also toying with idea of a saffron/rosewater something...

      1. re: bite bite

        Crushed mints and ginger are both great ideas! I hate those extracts - I agree w/ your chemical/artificial evaluation. I've tried rosewater before, but it was a bit too delicate. I made rose petal jam and might use that in my next batch of 'mallows - I bet the streaks would look great.

        1. re: bite bite

          I have made the Bon Appetit recipe and I used cornstarch. It worked fine. I didn't do any flavorings and followed the recipe to a T.

      2. Here is Dorie Greenspan's recipe. I've been thinking of making these for weeks with strawberry puree.

        There are options here for raspberry (and other fruit purees), chocolate, and pumpkin spice.


        2 Replies
        1. re: jvozoff

          I used strawberry puree with the recipe from the Paris Sweets cookbook and they were absolutely delicious and a beautiful rose colour. I was amazed how easy they were.

          1. re: jvozoff

            I tried out Dorie Greenspan's suggestion for cappuccino marshmallows. This was my first time making them homemade and I figured if I was doing the work I'd want more than just plain results. I used AllRecipes.com (Emily's Famous Marshmallows) and just added Dorie's cappuccino mix in the end. Wonderful results. Can't wait to try pumpkin spice. Was thinking about playing around with making white chocolate as well.

          2. Really liking the jam/fruit-puree direction. My dad is a big jam maker so I've got lots of interesting flavors to experiment with there -- rhubarb and ginger, strawberry and lavender. Think raspberry could be excellent too! Like the pumpkin spice concept too -- for a different direction. Thanks for all the great ideas.

            1. I've never made marshmallows, but I recently had a pink marshmallow flavored with red beets. It was surprisingly tasty!

              1. For adding flavors, you can also use fruit juices (or purees). I made Meyer lemon and blood orange marshmallows this winter and was really successful (the lemon were to die for). Chocolate swirl is another favorite - google it and you'll a great recipe.

                I've played with mint variations and am pretty resigned to extract - I find that you don't get an off flavor with mint, and peppermint candy chunks/powder were both unsuccessful for me.

                Have fun - it's addictive and nowhere near as difficult as you'd expect.

                1. Mexican paprika




                  Instant coffee

                  2 Replies
                  1. re: ipsedixit

                    Really paprika marshmallows, I can't say I've had those. As is or atop another dish? Curious.

                    Caramel swirl

                    def. agree with any fruit puree and pumpkin is killer delish

                    But these days we like using flavored dust (a trick ghg shared some time back)

                    and the new commercial mega-marshmallows in the market displayed near the chocolate bars and graham crackers are the size we go for now; no more small marshmallows!

                    Does anyone bother to toast a flavored marshmallow or do you enjoy them as is?

                    1. re: HillJ

                      I've served Paprika Marshmallows as part of "Grown-up S'mores" ...

                  2. a dust of cocoa and Chinese 5 spice was very succesful. I tried using pomegranate molasses on another batch but perhaps was too timid., they were too mild.

                    1. I have been on an extract ordering frenzy in preparation for my marshmallow-a-thon. I'm preparing to make Guinness, maple, coffee, strawberry, champagne, lemon, praline, almond, chocolate, pineapple and root beer flavours for the marshmallow treat bar I want to have at my wedding.

                      I'm kind of nervous but think I'll just taste as I go as far as amounts of extract. Wish me luck and I'll post my more successful results!

                      1. Last time I made marshmallows (basically the Alton Brown recipe mentioned above, only I made simple syrup in place of the corn syrup), I used cold, strong coffee in place of the water, and added cocoa when I made the syrup part of the marshmallow recipe. Then I dusted them in cocoa powder. It almost tasted like biting into a nice cup of cafe mocha.

                        I've also used lemon sugar plus extra very finely-minced lemon zest, then coated in vanilla & lemon sugar. I kind of liked the contrast of the crunchy outside on the fluffy marshmallow.

                        3 Replies
                        1. re: Popkin

                          Do you think it would be possible to flavour marshmallows using flavored water? I love Crystal Light Pomegranate Cherry (as well as some of their other more exotic flavours) I can't see why this wouldn't work but this is going to be my first time trying to make marshmallows.

                          1. re: HayleyKat

                            That should work - probably you'd want it more concentrated than if you were drinking it.
                            Or how about flavored teas. Or frozen juice or cocktail mixer concentrates, half-diluted?

                            1. re: greygarious

                              +1 greygarious, I don't see why that wouldn't work (assuming that if you are going to boil the liquid in the sugar syrup the flavour of the water would hold up.... I've heard that some of the artificial sweeteners taste wonky if you heat them too much....). On that note though I don't see why almost any liquid that can handle a bit of a boil wouldn't work fine. Just consider that your "flavour" is going to be diluted a bit what with the air whipped in and all. If you get too weak of a flavour for your tastes you can always toss the marshmallows in something tasty.... Hey I bet lemonade mix would taste GREAT as the coating on some lemon, vanilla, or ginger marshmallows......

                        2. Looking through Sugarbaby, p. 117 has espresso marshmallows (warm coffee instead of water, plus a tbsp of instant expresso powder), maple ones by replacing the sugar with maple sugar, and peanut butter by adding 3 tbsp p.b., which requires additional time to set.