Estimated cost: $3.74
These marshmallows are extremely fluffy, pillowy, and have a hint of ube flavor without any corn syrup added. There are only a handful of ingredients: gelatin, water, sugar, ube extract, powdered sugar, and purple food coloring, the last one being optional! I didn’t add any extra purple food coloring since ube extract typically has red + blue dyes, but feel free to add some if you want a deeper color.
To make these ube marshmallows, you start off by soaking powdered gelatin in cold water for a few minutes. This allows the gelatin to bloom, making it dissolve more easily when mixed with hot liquid. While the gelatin soaks, you will heat up a mixture of sugar water on the stovetop until it reaches about 240°F/115°C. Then, while having your mixer set to medium speed, you slowly drizzle the hot sugar water mixture into the thickened gelatin, and then add the ube extract + purple food coloring.
Whipping time may vary, but it typically takes about 10-15 minutes of mixing until you reach the desired consistency. You will be looking for a mixture that is doubled in size, thickened, glossy, and has soft peaks. It shouldn’t be liquidy, but should be smooth and easy to spread. If you overwhip the marshmallow mixture, it will look dull, break apart easily, and will be very difficult to evenly spread.
Once you are finished whipping the marshmallows, you’ll pour out the whole mixture into a lined square pan that has been dusted with powdered sugar. Then, you will level and smooth the top of the marshmallows, dust with more powdered sugar, and allow it to set uncovered and at room temperature overnight (or ~8 hours). The next day, you’ll remove the marshmallow block from the pan and cut it to the desired size, coating the cut sides with more powdered sugar to reduce any sticking.
I chose to cut my marshmallows into large marshmallows, since I’ll be using them in my next bake. Check out how fluffy they are in my Instagram Reel below!
To store these marshmallows, keep them in an airtight container, separated by layers of wax or parchment paper. You can keep the container in a cool, dry place for up to one month.
Homemade Ube Marshmallows (No corn syrup)
- candy thermometer
- hand or stand mixer
- 8-inch square pan lined with parchment paper
- 2 packets gelatin (Knox brand) (14g or ~4 tsp, $1.45)
- ½ c cold water (118g, $0.50)
- 1 ½ c sugar (300g, $0.58)
- ½ c water (118g, $0.50)
- 1 tsp ube extract ($0.14)
- purple food coloring, optional, see notes
- 1 c powdered sugar or cornstarch*, for dusting, see notes (130g, $0.57)
- Prepare an 8-inch square baking pan by lining it with parchment paper. Using a sieve, generously dust with corn starch* or powdered sugar.
- In a large metal/ceramic mixing bowl (no plastic! we will be pouring hot liquid into it later) or bowl of stand mixer, pour the ½ c cold water, then sprinkle on two envelopes of gelatin on top. Set aside to let the gelatin soak up the liquid.
- In saucepan, add ½ c water and all of the sugar. Turn heat to medium and let it cook for a few minutes until the sugar fully dissolves.
- When the mixture starts boiling, check temperature using candy thermometer. Once it reaches about 240°F/115°C, remove sugar water mixture from heat.
- Turn on hand/stand mixer to medium speed and whip the thickened gelatin while slowly adding all of the hot sugar water mixture.
- Once all of the sugar water is added, add the ube extract and keep mixing on medium speed. If you want a deeper purple color, add your purple food coloring now.
- Whip for about 10-15 minutes, or until the mixture is thick, glossy, doubled in size, and reaches soft peaks. If you overwhip, the mixture will be dull, come apart easily, and hard to spread. Make sure the mixture is cool to the touch before the next step, or the marshmallows will be soggy after setting.
- Add all of the marshmallow mixture into your prepared square pan. Level and smooth the top. Dust with more corn starch or powdered sugar and leave uncovered overnight (or ~8 hr) to allow the marshmallow block to fully set.
- Remove marshmallow block from pan and cut into sizes. Dip cut sides into powdered sugar to prevent them from sticking.