Dehydrated Marshmallows (Oven Method)
I don’t know what’s wrong with my marshmallows. I’ve tried multiple brands but every time I add them to cookie dough, they completely melt into the cookies as they bake. I’m talking like, you can’t even tell marshmallows were there except for the empty holes they leave behind. How are all these other food bloggers making perfect looking cookies with intact marshmallows!
Well, I found an answer that works for me. Dehydrated marshmallows! Think about Lucky Charms cereal, with its colorful, wrinkly, dried up marshmallows. That, my friends, is the answer.
With only one ingredient, this “recipe” could not be easier—the hardest part is waiting for the marshmallows to dry. To save time, I do two baking sheets at once then store them in an airtight container until needed.
📋Ingredients
- Mini Marshmallows—most brands of mini marshmallows should work. I have not tested this method with vegan marshmallows.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
👩🍳Step-By-Step Instructions
STEP 1—preheat the oven to 170ºF (75ºC) and line a baking sheet with parchment paper.
STEP 2—add the mini marshmallows to the prepared baking sheet. Spread them out so none of the marshmallows are touching.
STEP 3—place the baking sheet in the preheated oven and bake the marshmallows for 4 hours or until they are completely dry through the middle.
STEP 5—the marshmallows are done when they shatter into powder when tapped with a hammer or other blunt object like a rolling pin. Store in an airtight container for up to one month.
📝Recipe Notes
- 1 cup of mini marshmallows weighs about 45 grams. 1 cup of dehydrated marshmallows weighs about 35 grams. Take this into consideration when prepping marshmallows for a recipe. You will need to dry extra marshmallows to compensate for the weight of moisture loss.
- You can use large marshmallows and cut them into smaller pieces but it’s kind of a pain. Use mini marshmallows if you can.
- If you have to use large marshmallows, dip the sticky cut ends in cornstarch to prevent sticking on the baking sheet.
- I highly recommend using parchment paper under the marshmallows. Before they dry out completely, they do release moisture and get a bit sticky. Parchment helps reduce sticking to the pan.
- The marshmallows need a bit of space around them. They puff up as they dry, and if they are close enough to touch, they will stick together.
- Drying marshmallows in the oven changes the shape of the marshmallows. Don’t be alarmed if they look a bit deformed, they will still taste great.
💃More Sweet Treats
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Printable Recipe Card
Dehydrated Marshmallows (Oven Method)
Special Equipment
- Baking sheet
- Parchment paper
Ingredients
- 1 ½ cups mini marshmallows, plus extra to compensate for weight of moisture loss (see notes)
Instructions
- Preheat the oven to 170ºF (75ºC) and line a baking sheet with parchment paper.
- Place the mini marshmallows on the baking sheet. Spread them out evenly so none of the marshmallows are touching.
- Place the baking sheet in the preheated oven and bake the marshmallows for 4 hours or until they are completely dry through the middle. The marshmallows are done when they shatter into powder when tapped with a hammer or other blunt object like a rolling pin. Once completely cool, store the marshmallows in an airtight container with a tight fitting lid for up to one month.
Recipe Notes
- 1 cup of fresh mini marshmallows weighs about 45 grams. 1 cup of dehydrated marshmallows weighs about 35 grams. Take this into consideration when prepping marshmallows for a recipe. You will need to dry extra marshmallows to compensate for the weight of the moisture loss.
- You can use large marshmallows and cut them into smaller pieces but it’s kind of a pain. Use mini marshmallows if you can.
- If you have to use large marshmallows, dip the sticky cut ends in cornstarch to prevent sticking on the baking sheet.
- I highly recommend using parchment paper under the marshmallows. Before they dry out completely, they do release moisture and get a bit sticky. Parchment helps reduce sticking to the pan.
- The marshmallows absolutely cannot touch one another and need a bit of space around them. They puff up as they dry, and if they are close enough to touch, they will stick together.
- Drying marshmallows in the oven changes the shape of the marshmallows. Don’t be alarmed if they look a bit deformed, they will still taste great.
