Homemade Rosé Marshmallows

Homemade Rosé MarshmallowsHomemade Rosé Marshmallows Homemade Rosé Marshmallows Homemade Rosé Marshmallows Homemade Rosé Marshmallows

Homemade marshmallows are  completely different than what you find in stores–in a good way. There’s just something special about a homemade marshmallow.

Don’t get me wrong–I have nothing against store-bought marshmallows, but you compare the two, store-bought marshmallows are just too powdery and dry.

Before you start to think “ain’t nobody got time for that,” give me a second to tell you that making marshmallows at home are way easier than you think. Aside from having a candy thermometer (they’re inexpensive), there are no special tools you need to make them! The hardest part about the whole thing is waiting for the marshmallows to set (you need at least 4 hours).

The best thing about opting to make your own marshmallows is that you can customize them! For these marshmallows, I threw some rosé into the mix, creating a bold tangy flavor that comes through and complements the sugar from the marshmallow so well!

These rosé marshmallows are great snacks to just have around, but they’re awesome to have around for any fun gatherings where you might be having some rosé. Alternate sips of rosé with bites of rosé marshmallows! Think girls’ night in, bachelorette parties, wedding showers, etc. Or, you could be like me, and make a batch all for yourself and share with a few people. That works too, and I won’t judge you for it!

Alright, here is how you make them!

Homemade Rosé Marshmallows

Prep Time: 4 hours

Cook Time: 30 minutes

Total Time: 4 hours, 30 minutes

Yield: 8

Serving Size: 1

Homemade Rosé Marshmallows


  • 1 ½ packages unflavored gelatin
  • ½ cup rosé, divided
  • ¾ cup granulated sugar
  • ½ cup light corn syrup
  • a pinch of salt
  • ¼ teaspoon vanilla extract
  • ¼ cup confectioners' sugar
  • ¼ cup cornstarch
  • Nonstick spray


  1. In your stand mixer, add the gelatin and 1/4 cup of rosé. Let sit for about 10 minutes.
  2. Add 1/4 cup of rosé, granulated sugar, corn syrup, and salt to a medium saucepan. Cook on medium-high heat. Use a candy thermometer to see when mixture reaches 240 degrees F. Immediate remove from heat.
  3. With your stand mixer on a low speed with the whisk attachment in place, slowly pour in the syrup into the mixing bowl with the gelatin. Increase to a medium-high speed.
  4. Whip the mixture until it is very thick. Add vanilla and beat for a minute longer.
  5. Use a nonstick spray to coat the inside of a pan. I used a loaf pan for this recipe because it is a small batch.
  6. In a small bowl, combine the confectioners' sugar and cornstarch.
  7. Coat the pan with the sugar/cornstarch mixture. Save the remaining mixture for later.
  8. Pour the marshmallow mixture into the pan. Dust the top with more of the sugar/cornstarch mixture to lightly cover the top. Save the remaining sugar/cornstarch mixture.
  9. Let the marshmallows sit uncovered for at least 4 hours. Overnight is best.
  10. Once the marshmallows are set, remove from the pan and cut into squares. Dust the sides of all the marshmallows with the rest of the sugar/cornstarch mixture.
  11. Store in an air-tight container!





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