Homemade Mini Marshamllows
We’re officially in Episode 3 of the Chocolate Marshmallow Croissant Cake Series — and this one is pure winter magic. These homemade mini marshmallows are soft, snowy, melt-in-your-mouth little cubes that taste amazing. Of course, they top the final cake beautifully… but you don’t need to make the whole cake to enjoy these.
Make them with the kids on a cozy baking day. Sprinkle them over hot cocoa, coffee, brownies, or ice cream. They’re sweet, fluffy, and designed specifically to be MINI — not big bakery marshmallows — which makes them toast faster, melt more beautifully, and feel extra festive.
Internal Links (Chocolate Marshmallow Croissant Cake Series)
• Croissants (optional for the base)
• Episode 1: Croissant Chocolate Bread Pudding Cake Base
• Episode 2: Marshmallow Crème Filling + Chocolate Ganache
• Episode 3: Homemade Mini Marshmallows (this post)
Why This Recipe Is Made for Mini Marshmallows (Not Big Ones)
Most marshmallow recipes are formulated for thick, tall slabs. Great for big cubes — terrible for minis.
This recipe is tailored specifically for tiny marshmallows because:
- 9×13 pan = thin, easy-to-cut slab
- Shorter whip time (8 minutes) = softer, pillowy texture
- Lower gelatin ratio = not rubbery
- Small cubes toast FAST and evenly
- Perfect bite-size for topping winter desserts or the final croissant cake
Why You’ll Love This Recipe
- The softest homemade marshmallows ever
- Perfect for cocoa + coffee
- Magical toasted edges with a kitchen torch
- Great for kids, gifts, or topping the final Episode 4 cake
- Uses simple pantry ingredients
WAY easier than people think
Ingredient Highlights
- Gelatin – gives structure without making them rubbery
- Corn syrup – keeps the sugar smooth and glossy
- Powdered sugar + cornstarch coating – essential for non-stick perfect minis
- Vanilla – classic warm flavor
Step Overview
- Prep pan with light oil + powdered sugar/cornstarch.
- Bloom gelatin.
- Cook syrup to 240°F.
- Stream syrup into gelatin while whipping.
- Whip 8 minutes until thick and white.
- Spread into 9×13 pan.
- Let set for 4+ hours.
- Cut into tiny cubes + toss in coating.
Whether you’re building the full Chocolate Marshmallow Croissant Cake or just want a cozy winter treat, these homemade mini marshmallows bring all the snowy, nostalgic magic. Toasted, soft, and melt-in-your-mouth perfect — a little homemade joy in every tiny cube.
Homemade Mini Marshmallows (Episode 3: Croissant Chocolate Marshmallow Cake Series)
Ingredients
Equipment
Method
- Lightly grease a 9×13 pan with a thin film of neutral oil. Coat generously with the powdered sugar + cornstarch mixture. Tap out excess.
- In the bowl of a stand mixer, combine gelatin + ½ cup (120 ml) water. Let sit.
- In a medium pot, combine sugar (240 g), corn syrup (160 ml), and ¼ cup (60 ml) water. Heat to 240°F (soft-ball stage).
- With mixer on low, slowly pour hot syrup down the side of the bowl into the gelatin. Increase to high and whip 8 minutes until thick, white, and tripled in volume.
- Beat in 1 tsp vanilla.
- Use an oiled offset spatula to smooth the mixture evenly into the prepared pan. Dust top lightly with more coating mixture.
- Let marshmallows rest for 4 hours or overnight.
- Turn out the slab. Cut into ½-inch mini cubes with an oiled knife. Toss cubes in remaining coating.
- Lightly toast marshmallows just before serving for golden edges.
Notes
Tips & Tricks
- Don’t use parchment. It causes sliding and uneven tops — the oil + coating method is perfect.
- Cut small. ½-inch or smaller makes the ideal melt + toast texture.
- Don’t over-whip. More than 8 minutes makes them tougher.
- Store coated. The coating prevents sticking and keeps them soft
Storage
- Store in an airtight container at room temperature for up to 5 days.
- Do not refrigerate or freeze — moisture ruins the texture.
- Retoss lightly in coating if they get sticky.
