Dehydrated Marshmallows
Dehydrated marshmallows are light, crunchy, and perfect for snacking, baking, or topping your favorite hot drinks. They're incredibly easy to make with just one or two ingredients and only 5 minutes of hands-on time before the dehydrator takes over.
Craving The Recipe Details?
What it is: A super simple method for making light, crunchy dehydrated marshmallows at home using a dehydrator or oven.
Why you'll love it: They're fun, kid-approved, ridiculously easy. Only 1 ingredient and 5 minutes of hands-on time! Plus, make marshmallow powder.
How to make it: Spread marshmallows on trays, dehydrate low and slow until crisp, cool completely, and store in an airtight jar for anytime treats.
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We’ve entered that Alberta season I affectionately call "Why do I live where the air hurts my face?" It's cold, snowy, and endlessly dark, but it’s also the perfect time for kitchen adventures like chocolate vanilla swirl sourdough.
This week's bright idea: make homemade hot cocoa mix for all my friends' kids. But after failing to find micro mini marshmallows anywhere, I had an even brighter idea… I'd dehydrate my own.
It did not go exactly as intended, but Eureka anyway!
This guide to dehydrating marshmallows is dedicated to things not going as intended.
Jump to:
- Craving The Recipe Details?
- Key Ingredients
- Preparing Large Marshmallows
- How To Dehydrate Marshmallows
- Dehydrating Marshmallows In The Oven
- Expert Tips
- Testing For Doneness
- Making Marshmallow Powder
- Dehydrated Marshmallow FAQs
- Fun Ways To Use Dehydrated Marshmallows
- Want To See What Else I’m Dehydrating?
- 📖 Printable Recipe
Key Ingredients
Marshmallows: Use big ones or small ones, flavored ones, or fancy ones! The only limit here is your imagination!
Preparing Large Marshmallows
- Step 1: Prior to dehydrating, large marshmallows can be cut down – this is easiest done with kitchen shears.
- Step 2: Optional: Dab the cut end of the marshmallow into powdered sugar or place them into a large ziplock bag with powdered sugar and shake to coat the sticky ends.
How To Dehydrate Marshmallows
- Step 3: Place the marshmallows on the drying racks for your dehydrator, in a single layer.
- Step 4: To avoid the marshmallows rolling around, place them on the flat ends.
- Step 5: Dehydrate the marshmallows at 150f until completely dried. Mini marshmallows will take between 2-4 hours and larger marshmallows will take from 3-5 hours.
- Step 6: Begin testing the marshmallows around 2 -3 hour mark, depending on size.
Dehydrating Marshmallows In The Oven
- Step 1: Preheat oven to 150f or 170f. Meanwhile place the prepared marshmallows onto a parchment-lined baking sheet, leaving some space between as they will expand in the oven.
- Step 2: Bake at 170f. If at all possible, prop the door open with a wooden spoon – this will allow moisture to escape and speed the process. Visually check the marshmallows to ensure they are not burning every 20 minutes or so, until completely dry.
- Step 3: Begin checking for doneness at the 1 1/2 hour mark. If they are still soft, keep on cookin!
Expert Tips
- Don’t expect mini marshmallows. They actually puff up 20-30% before settling slightly larger than you started. It’s weird, but that’s how it goes!
- Dust cut ends with powdered sugar. Makes handling way easier. Cornstarch works too, but I prefer the sweetness.
- Space them 1/2 inch apart. They puff during drying and will fuse into clumps if touching (learned this the hard way in batch #3). Stand them on the flat end to prevent rolling.
- If they melt, your oven runs hot. Turn it OFF immediately and let them cool completely. Use an oven thermometer to verify your actual temperature.
- Drying time varies with humidity. In dry Alberta, mine take 2-3 hours. High humidity areas will need longer.
Testing For Doneness
There are 2 easy ways to test for doneness. One is delicious, one is messy. I like the delicious way!
Remove a couple of marshmallows from the dehydrator or oven. Set them on the counter to cool for 10-15 minutes. Once completely cooled either bite into them (yum!) or crush them by smacking with a rolling pin or meat mallet.
A fully dehydrated marshmallow will be crunchy throughout and have no gumminess in the centre. If the marshmallows aren’t completely brittle, return them to the dehydrator or oven for longer.
Making Marshmallow Powder
Once you’ve dehydrated your marshmallows, you can take them one step further by turning them into marshmallow powder. This fine, sweet powder is incredibly versatile and can add marshmallow flavor to everything!
- Once marshmallows are completely dry, add them to your food processor.
- Pulse in 3-5 second bursts rather than running continuously. This prevents the powder from heating up and becoming sticky.
- Continue pulsing until you achieve a fine, powdery consistency similar to powdered sugar. This usually take 10-15 pulses in the processor.
- After processing, wait 1-2 minutes before opening the lid to allow the fine powder dust to settle. Trust me on this one!
- For the smoothest powder, pass it through a fine-mesh sieve to remove any larger pieces. You can re-blend these chunks and sift again.
Using Marshmallow Powder
- Add to a cup of hot cocoa for authentic marshmallow flavor
- Add to your favorite frosting recipe for marshmallow-flavored icing
- Fold 2 tablespoons into fresh whipped cream for a marshmallow twist
- Stir into softened sous vide ice cream
- Add a tablespoon to your pumpkin pie milkshakes
- Dust over sourdough discard brownies, sourdough cinnamon roll Christmas trees, or cookies before serving
Dehydrated Marshmallow FAQs
Dried marshmallows should be kept in an airtight container, ziplock bag or vacuum sealed into mason jars or bags.
The enemy of dehydrated food is moisture, so the moist (ha) important thing here is to keep them dry. I like to store them in mason jars.
Dehydrated marshmallows should last at least 6 months if properly stored.
Absolutely! Dehydrated marshmallows are amazing for baking; they don’t melt at the same rate as regular marshmallows and actually absorb some moisture during the baking process, leaving them ooey and gooey after the bake!
Store marshmallow powder in a small airtight container in a cool, dry place. It will last 6-12 months when properly stored. If you have, I like to add a small food-safe desiccant packet to prevent moisture absorption and clumping.
Fun Ways To Use Dehydrated Marshmallows
- Sprinkle them into a cup of chai white chocolate
- Add them to your favourite cereal – they taste just like Lucky Charms marshmallows
- Bake them into s’mores cookies or brownies, or use them to decorate cakes and cupcakes
- Eat them straight. Like OMG they are so good!
- Add them to smoked chex mix or trail mix
- Gift them with a homemade hot cocoa mix
- Crunch up and sprinkle over Christmas crack while the chocolate is melty
If you tried this dehydrated marshmallow recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
Want To See What Else I’m Dehydrating?
📖 Printable Recipe
Dehydrated Marshmallows Recipe (Dehydrator and Oven)
Ingredients
- 1 bag marshmallows
- 2 tablespoons powdered sugar, optional
Instructions Start Cooking
In the Dehydrator:
- Prepare the marshmallows to be dehydrated. Full-sized marshmallows can be cut in half and decorative marshmallows can sliced into more manageable sizes. Optional: if cutting marshmallows, dab the cut end of the marshmallow into powdered sugar or place them into a large ziplock bag with powdered sugar and shake to coat the sticky ends.
- Place the marshmallows on the drying racks for your dehydrator, in a single layer, allowing space between. To avoid the marshmallows rolling around, place them on the flat ends.
- Dehydrate the marshmallows at 150f until completely dried. Mini marshmallows will take between 2-4 hours and larger marshmallows will take from 3-5 hours. Begin testing the marshmallows around 2 -3 hour mark, depending on size.
In The Oven:
- Preheat oven to 170f.
- Meanwhile, prepare the marshmallows to be dehydrated. Full-sized marshmallows can be cut in half and decorative marshmallows can sliced into more manageable sizes. Optional: if cutting marshmallows, dab the cut end of the marshmallow into powdered sugar or place them into a large ziplock bag with powdered sugar and shake to coat the sticky ends.
- Place the prepared marshmallows onto a parchment-lined baking sheet in a single layer, allowing space between, and bake them in a 170f degree oven. If at all possible, prop the door open with a wooden spoon.
- Visually check the marshmallows at least every 20 minutes to ensure they aren't burning, until completely dry. If they are still soft, keep on cookin!
- Begin checking for doneness at the 1 1/2 hour mark.
Testing For Doneness:
- Remove a couple of marshmallows from the dehydrator or oven. Set them on the counter to cool for 10-15 minutes.
- Once completely cooled either bite into them (yum!) or crush them by smacking with a rolling pin or meat mallet.
- A fully dehydrated marshmallow will be crunchy throughout and have no gumminess in the centre. If the marshmallows aren't completely brittle, return them to the dehydrator or oven for longer.
Make Marshmallow Powder:
- Once marshmallows are completely dry, add them to your food processor. Pulse in 3-5 second bursts rather than running continuously. This prevents the powder from heating up and becoming sticky. Continue pulsing until you achieve a fine, powdery consistency similar to powdered sugar. This usually take 10-15 pulses in the processor.
- After processing, wait 1-2 minutes before opening the lid to allow the fine powder dust to settle. For the smoothest powder, pass it through a fine-mesh sieve to remove any larger pieces. You can re-blend these chunks and sift again.
Notes
- Don't be alarmed when your dehydrated marshmallows don't shrink into Lucky Charms sized nuggets of amazingness. I mean, I was trying to make mini-er marshmallows, but they actually PUFF UP by 20-30% initially before settling down slightly larger than you started.
- You don't have to dip the cut ends of the marshmallows into powdered sugar, but it makes handling so much easier. Cornstarch works too, but I prefer the sweetness of powdered sugar.
- Leave at least 1/2 inch between marshmallows on your trays. They puff during drying and can fuse together if touching. Standing them on the flat end prevents rolling - this simple trick has saved me countless frustrating moments.
- If marshmallows melt in your oven, it's running hot. Home ovens often run slightly warmer or cooler than the set temperature. Use an oven thermometer to verify. If they start melting, turn OFF the oven immediately and let them cool completely before handling to prevent burn risk.
- Dehydrating time can vary wildly based on humidity.If you live in a place with high humidity, your marshmallows will need longer for the same results.
Can you dehydrate the fun shaped ones too? Like the Christmas shaped ones? Or are they too big?
Hey Marsha, I don’t see why not. They’ll just take longer to dehydrate I’m thinking!
I’m new to dehydrating food. I had a bag of marshmallows I didn’t know what to do with so I followed your instructions and they came out perfect. I will definitely be making more in the future. Thank you so much💜💜💜
SO happy to hear you loved them!
Hi!
Oven method questions ●
Do I need to keep separation and air in between the mini marshmallows?
I do not have parchment paper so I have aluminum foil, Will I achieve the same effect?
I made an attempt at dehydrating some marshmallows a few weeks ago, it was just terrible. I used the lucky charms fun little colored marshmallows I put them in the oven at 170 did not use any sort of foil, paper or spray on my pan. Went for a walk with my sweet toddler monster I came back to a fluffy absolutely incredible smelling fail. ( I’m not even going to ask what I did wrong)
Hi June, It’s best to keep air space between them, it decreases airflow.
Parchment paper is silicone coated, so it prevents sticking. You may be able to get away with aluminum foil if you give it a quick spray with cooking spray. I’d maybe try with only a few first to see if it works.
I’d encourage you to keep your eye on the marshmallows in the oven, as another commenter found her oven melted her marshmallows. If they start to melt, I would prop open the oven door with a wooden spoon. Good Luck!
I’ve been making these for years using mini marshmallows but before I dehydrate them I coat them with cocoa powder. I’ve never had them melt before but sometimes they have taken longer to get done because of high humidity.
Coat them with cocoa powder, you say?! I must try this.
So I just bought the Excalibur 9 tray dehydrator. Cut mini marshmallows in half, coated in powdered sugar, and stuck them in. Did my best to make sure they werent touching. They are on the first two trays. I had them in there at 120 for 11 hours. I tested some at the 11 hour mark, and they tasted drier, but they were chewy, and stuck to my teeth. So I turned the heat up to just above 150, and 2.5 hours later, a similar result, but drier and airier. Am I putting the door on wrong or something? There is an open space about a centimeter wide on the side of the door. Also, the trays weren’t too hot to the touch
Hey Alicia, sorry for the delay getting back to you, but it sounds like the door was on properly. I’ve found that the humidity in the environment can make a big difference in your dehydrating time – I live in a really dry area, but if you live somewhere with high humidity it can definitely take longer.
I would love to try
I honestly thought you were making marshmallows, not just cutting up bigger one
Sorry, the recipe title wasn’t clear. That said, I do have a marshmallow recipe as well!
My marshmallows melted and dried flat in my dehydrator, what did I do wrong? Thanks for the help!
That is so strange. Was the temperature too high? That’s the only thing that would have caused them to dry out like that?
@Bailey, mine melted in the oven at 170F so no you aren’t alone. I hope my review doesn’t get weeded out because it was an epic marshmallow disaster in my place with it all over the floor, oven, stove, pot, burnt my arms and hands, when I tried to scrape it off the parchment and into the pot to salvage into squares.
YIKES! I am so sorry to hear that happened. That is NOT what is supposed to happen, you are definitely right there. I have done it successfully in the past. The variables I can think of are different marshmallows might have a different melting point or oven temperatures.
okay so i am diabetic and made sugar free marshmallows for the first time ever. they’re alright, they’re fine, they’re cool, they are definitely better than nothing, but… they’re not real marshmallows, obvi. i was hoping dehydrating them would make them a little more recognizable for me. y’know like the little itty-bitty ones that come in the container you can shake onto your drink/food? the cute ones? you know what I’m talking about.
anyway, that’s what I’m going for. my marshmallows are in a sheet form so I’m going to cut them really small since you said they puff up. i have an air frier that also dehydrates. i’ve never used this setting but you’ve got me excited to try it!!
sorry i know I’m reviewing this 5 stars before even trying it but i just HAD to let you know that the section that really got me was “the moist important thing here is to keep them dry” actually made me laugh out loud so thanks for that, that’s what won me over to give this a real go lol. I’ll be back after the dehydration process to let you know if it worked for the SF marshmallows!
So do these soften and get creamy like the fresh marshmallows when you add them to hot chocolate?
They behave a lot like the freeze-dried marshmallows in a commercial hot chocolate mix. They soften a bit, get melty and add marshmallow flavor. They definitely tend to get steamed and re-soften to a gooey consistency when baking, but they tend to melt more in hot cocoa.