Dehydrated Marshmallows Recipe (Dehydrator and Oven)
Dehydrated marshmallows are incredibly easy to make and even more fun to eat. Learn how to dehydrate and store marshmallows, easily, in the dehydrator or the oven.
Ingredients
- 1 bag marshmallows
- 2 tablespoons powdered sugar optional
Instructions
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
Expert Tips
- 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.
