There is something wonderfully nostalgic about homemade marshmallows. Light, fluffy, and melt-in-your-mouth soft, they are a timeless treat that becomes even more special when layered with beautiful pastel colors.

These pastel layered marshmallows are all about patience and a little creativity. Each colorful layer creates a dreamy stacked effect that is perfect for gifting, adding to a hot cocoa bar, or serving at spring celebrations, baby showers, birthdays, and other special occasions.

Using Chefmaster Natural Liqua-Gel® Food Colors, you can transform a classic marshmallow recipe into a colorful homemade confection with soft, dreamy hues that look just as delightful as they taste.

The Color Palette

For this recipe, we created a light pastel palette that perfectly complements the soft, airy texture of homemade marshmallows.

Chefmaster Natural Liqua-Gel® Food Colors Used

• Natural True Blue Liqua-Gel® Food Coloring
• Natural Yellow Liqua-Gel® Food Coloring
• Natural Pink Liqua-Gel® Food Coloring

Shop the Natural Liqua-Gel® colors featured in this recipe or explore Chefmaster’s complete Natural Food Coloring collection to create your own colorful combinations.

What You’ll Need

• 9 x 9-inch square baking pan
• Stand mixer with whisk attachment
• Candy thermometer
• Large offset spatula
• Fine-mesh sifter
• Small bowls for dividing the marshmallow mixture
• Coconut oil or another neutral oil for greasing

Ingredients

Marshmallow Base

• 2 cups granulated sugar
• ½ teaspoon vinegar
• ½ cup light corn syrup
• ½ cup water
• ½ cup water for blooming the gelatin
• 3 packets unflavored gelatin
• ¼ teaspoon salt
• 1 tablespoon vanilla extract or your favorite flavoring

We used a combination of vanilla and white chocolate flavor.

Dusting Mixture

• ¼ cup cornstarch
• 3 tablespoons powdered sugar

Instructions

Prepare the Pan and Bloom the Gelatin

1. Whisk together the cornstarch and powdered sugar in a small bowl.
2. Lightly grease a 9 x 9-inch pan with coconut oil, then generously coat it with the dusting mixture. Shake out any excess and set the pan aside.
3. In the bowl of your stand mixer, combine ½ cup of water with the gelatin. Whisk briefly to combine and allow it to bloom for at least 10 minutes while preparing the sugar syrup.

Make the Sugar Syrup

Caution: Hot sugar can cause serious burns. Adult supervision is recommended.

1. In a medium saucepan, combine the sugar, corn syrup, remaining ½ cup of water, vinegar, and salt.
2. Cook over medium-high heat, stirring until the sugar dissolves.
3. If sugar crystals remain around the sides of the pan after about 2 minutes, cover the saucepan with a lid for another minute or two. The steam will help dissolve the remaining crystals.
4. Once the mixture reaches a boil and the sugar has dissolved, stop stirring and remove the lid.
5. Attach a candy thermometer and continue cooking until the syrup reaches 242°F to 245°F, or the soft-ball stage.
6. Immediately remove the saucepan from the heat.

Whip the Marshmallow

1. Turn the stand mixer on low speed to loosen the bloomed gelatin.
2. Carefully and slowly pour the hot sugar syrup down the inside edge of the mixing bowl. Avoid pouring the syrup directly onto the whisk.
3. Gradually increase the mixer speed to high and whip for 8 to 10 minutes.
4. Continue whipping until the mixture becomes thick, glossy, snowy white, and nearly triples in volume.
5. Add the vanilla or other flavoring during the final minute of mixing.

Tip: The mixing bowl will become very hot during this process.

Color and Layer

Quickly divide the marshmallow mixture into four portions: three portions for coloring and one portion to remain white.

Work quickly. Marshmallow begins setting as it cools. If needed, keep the mixing bowl near a warm stovetop to help the mixture remain workable. Do not place the bowl directly over the heat.

Natural food colors may require a few additional drops to achieve your desired shade. Start with the suggested amounts and adjust as needed.

Color Guide

Bottom Layer: Natural True Blue

• 5 to 6 drops

Second Layer: Natural Yellow

• 4 drops

Third Layer: Natural Pink

• 5 to 6 drops

Top Layer

• Leave white

1. Gently fold each food color into its portion of marshmallow using a spatula. Avoid aggressively whisking or overmixing so the marshmallow stays light and fluffy.
2. Spread the blue marshmallow evenly into the bottom of the prepared pan using a lightly greased offset spatula.
3. Repeat the process with the yellow layer, followed by the pink layer and finally the white layer.
4. Coloring each portion as you go allows the previous layer to set slightly before the next one is added. This helps keep the layers distinct while allowing them to bond together.
5. Lightly tap the pan on the counter between each layer to release any large air bubbles.
6. Add sprinkles or other toppings while the white layer is still tacky, if desired.
7. Dust the top with additional cornstarch and powdered sugar mixture.
8. Allow the marshmallows to sit at room temperature for at least 6 to 8 hours, or overnight, until fully set.

Cut and Finish

1. Once fully set, the marshmallow should feel soft, fluffy, and completely cool to the touch.
2. Dust your work surface and hands with the cornstarch mixture.
3. Carefully loosen the edges of the marshmallow and remove the entire slab from the pan.
4. Use a lightly greased, sharp knife to cut the marshmallow into squares.
5. Wipe or clean the knife between cuts for cleaner edges.
6. Coat the freshly cut sides with additional dusting mixture to prevent sticking.

Tips for Homemade Marshmallows

Grease Everything

Marshmallow is naturally sticky. Lightly coat your spatulas, knives, and hands with neutral oil or the dusting mixture to make handling easier.

Do Not Skip the Blooming Time

Allowing the gelatin to bloom fully helps create a smooth, consistent marshmallow texture without rubbery pieces.

Work Quickly

Once the marshmallow finishes whipping, it will begin setting as it cools. Have your colors, bowls, spatulas, and prepared pan ready before you start assembling the layers.

Make Clean Cuts

For the cleanest edges, use a large, sharp knife coated with the dusting mixture. Press the knife straight down instead of using a sawing motion.

Customize the Flavor

Experiment with different extracts and flavor combinations to make the marshmallows your own. Vanilla and white chocolate are delicious in coffee or hot cocoa, while peppermint, almond, citrus, or strawberry flavors can create fun seasonal variations.

Homemade marshmallows are one of those treats that never fail to impress. Soft, fluffy, and layered with beautiful pastel colors, they are perfect for gifting, sharing, or adding a little extra sweetness to your next celebration.

With Chefmaster Natural Liqua-Gel® Food Colors, it is easy to create colorful homemade confections that are just as fun to make as they are to enjoy.

Shop Chefmaster Natural Food Coloring