Homemade Pink Marshmallows
These vanilla homemade pink marshmallows are naturally dyed! They’re corn syrup-free and artificial food-dye-free.

February is the month for treats! These pink marshmallows are the perfect way to say “I love you,” and use honey instead of corn syrup to make sure everyone can enjoy. Serve them on their own or maybe pair them with another treat, like our Strawberry Pink Drink Sorbet or Italian Hot Chocolate for the perfect Valentine’s dessert!
Table of contents
With Valentine’s Day on the way, there’s no better time to embrace all things pink and heart-shaped 😉
Why you’ll love these Pink Marshmallows
- Artificial dye-free. Most pink marshmallows will have some type of red food dye in them. These use beet powder for that perfect natural pink color!
- Honey instead of corn syrup. If you’re like me and have a corn intolerance and can never have regular marshmallows made with corn syrup, you’re in for a treat with these! These marshmallows use honey instead of corn syrup.
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Honey.
- Beet Powder. This gives the marshmallows the perfect pink color, without using any red food dye!
- Vanilla.
- Gelatin.
Substitutions and modifications
- Strawberry powder. This is another great option to get a rich pink color!
- Maple syrup. I always make marshmallows with honey, but you can also apply this concept to maple syrup if you follow a recipe specifically made with maple syrup. Keep in mind you may need more beet powder.
How to make Homemade Pink Marshmallows
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Prepare the marshmallow base with honey and gelatin. Whip the marshmallow until stiff peaks form and then add the beet powder, 1/2 tsp at a time whip on low.
Step two. Pour the prepared marshmallow mixture onto a baking sheet lined with parchment paper and coated with arrowroot starch.
Step three. Place baking sheet in the fridge to harden for 3-4 hours or until soft and springy to the touch.
Step four. Use a knife to slice into hearts and serve fresh or store in the fridge for up to a week.
Tips & Tricks
- Use a candy thermometer. This is key in candy-making, especially for marshmallows! I highly recommend getting a candy thermometer if you plan on making marshmallows regularly.
- Don’t use a glass pot. I love using glass pots, but stick with stainless steel for candy making as glass can shatter with these methods.
- Don’t overwhip the marshmallows. This is a mistake that I see on social media extremely often. Once your marshmallow mixture gets to the point where stiff peaks form, stop whipping it. If you overwhip it, it will make your marshmallows lumpy. Simply add the color at the end and whip on low for just a few seconds to make sure you get the color incorporated, but not enough to over whip them.
Serving Suggestions
I recommend serving these pink marshmallows with one of your favorite desserts or drinks, like…
Recipe FAQs
The marshmallows will last up to a week stored in the fridge.
You can store them in an airtight container or a ziplock bag!
Coat the parchment paper with arrowroot starch to prevent them from sticking!
Yes. Once your marshmallow mixture gets to the point where stiff peaks form, stop whipping it. If you overwhip it, it will make your marshmallows lumpy.
Other Dessert Recipes to check out
See the recipe card below for full information on ingredients and quantities.
PrintHomemade Pink Marshmallows
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Stove Top
- Cuisine: Global
- Diet: Gluten Free
Description
These vanilla homemade pink marshmallows are naturally dyed! They’re corn syrup-free and artificial food-dye-free.
Ingredients
- 2 tsp arrowroot starch
- 1 cup water (divided)
- 3 tbsp gelatin
- 1 cup honey
- 1 tsp vanilla extract
- 1/2 – 1 tsp beet powder
Instructions
- Prepare a large sheet pan lined with parchment paper and lightly coated with arrowroot starch set aside.
- Pour 1/2 cup of water into the base of your stand mixer bowl and sprinkle the gelatin over the water (see notes for hand mixer method). Stir gently to ensure the gelatin is combined. Set aside.
- Using a medium-sized pot, slowly heat the honey combined with the other 1/2 cup of water. Slowly bring the temperature to 235-240 F degrees on low heat. Remove from heat immediately once the mixture comes to temperature.
- Slowly add in the honey mixture to gelatin mixture as you whisk on high with either an electric hand mixer or a stand mixer. Continue whisking on high until stiff peaks start to form in the marshmallow mixture. Stop the mixer once stiff peaks form .
- Add the vanilla extract and 1/2 tsp of beet powder. Whip on low for just a couple of seconds to incorporate the .
- Pour the mixture over the prepared baking sheet and place in the fridge to harden for 3-4 hours or until soft and springy to the touch.
- Use a knife to slice the marshmallows into squares. Alternatively, you can use a small heart-shaped cookie cutter and dip the cookie cutter to prevent sticking. Slice into hearts and serve fresh or store in the fridge for up to a week.
Notes
Alternatively, you can use a large bowl if you only have an electric hand mixer. Use the hand mixer on high as listed in the recipe. You will have
Tools : Candy thermometer, stand mixer and heart cookie cutter.
Nutrition
- Serving Size: 12 marshmallows
- Calories: 1137
- Sugar: 279g
- Fat: 0g
- Carbohydrates: 285.7g
- Fiber: 1g
- Protein: 19.3g