Homemade Cherry Marshmallows Recipe

Julie Grice | Savvy Eats

Homemade cherry marshmallows everyone will adore. Sweetened with Maraschino cherry juice, they're just lovely.

Homemade Cherry Marshmallows Photo

When I wrote about my new favorite Russian tea cake cookies recipe, I mentioned that I am always striving for a balance of flavors when I put together my holiday cookie plates. But I forgot to mention my new secret weapon for gifting said cookie tins: they also include homemade marshmallows.

Last year, in my quest to perfect my creamsicle marshmallows recipe, I made way more marshmallows than Dan and I could ever hope to eat. We’re talking “drink hot cocoa two times a day and some of the marshmallows will still go bad before you can get to them” levels here. So I added a few to each tin of cookies that I handed out to family and friends.

They were an immediate hit. Everyone reported back that they loved having fluffy, pillow-y marshmallows to add to their hot chocolate while they were trimming their trees or watching holiday movies or doing their own holiday baking. So I plan to make “add homemade marshmallows to the cookie plates” an annual tradition - because who doesn’t love homemade marshmallows?

Homemade Cherry Marshmallows Picture

For these cherry marshmallows, I used the juice from my maraschino cherries (though store-bought will work just as well!), whipping it in at the last minute or so. Because the cherries themselves don’t contain any dyes, the marshmallows turned an unappealing brown-ish color, so I also added a few drops of gel-based food coloring to make them a pretty pink. This part is totally optional, though it does make everything look a little more appetizing.

We’ve enjoyed these with both milk and dark hot cocoa. If you really want to get fancy, they are also amazing with an almond-spiked hot chocolate (just add a few drops of almond extract or a shot of amaretto).

Want to spike your homemade marshmallows? These chambord marshmallows would be great for the holidays as well!

Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!


We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!


Homemade Cherry Marshmallows Recipe

    36 Servings


  • 1/4 cup Powdered Sugar
  • 1/4 cup Cornstarch
  • 1 cup Water, cold, divided
  • 3 Unflavored Gelatin Envelopes, 1/4 ounce size
  • 1 1/2 cups Granulated Sugar
  • 1 cup Light Corn Syrup
  • 1/4 teaspoon Salt
  • 3 tablespoons Juice from Maraschino Cherries
  • coling Red or Pink Gel Food Coloring, optional


  1. Whisk the powdered sugar and cornstarch together in a small bowl.
  2. Line a 9"×9″ baking pan with parchment paper. Grease the paper, including up the sides of the pan, and heavily dust it with the sugar + cornstarch mix. You should use up about 1/2 of the cornstarch mixture for this.
  3. Pour the gelatin over 1/2 cup of cold water in the bowl of a stand mixer. Allow to rest, undisturbed, until the gelatin absorbs much of the water. This should take a few minutes.
  4. Meanwhile, combine the remaining 1/2 cup of water with the sugar, corn syrup and salt in a medium saucepan. Heat over medium-low, stirring constantly, until the sugar is dissolved. Stop stirring, cover the pan, increase the heat to high and bring to a boil. Let it boil for 3-4 minutes before removing the cover.
  5. Allow the syrup to boil until a candy thermometer says it is 240°F, about 3-5 minutes. Do NOT stir the syrup during this time. Immediately remove the syrup from the heat.
  6. With the stand mixer fitted with a whisk attachment and running on low, gradually pour the syrup into the gelatin. Increase the speed to high and beat until the marshmallow is thick, lukewarm, white and beginning to lose its shine. This should take 12-15 minutes. Add cherry juice and a few drops of food coloring in the last minute or so.
  7. Pour the marshmallow into the lined baking pan. Dust with the remaining powdered sugar and cornstarch.
  8. Allow to rest uncovered at room temperature for 3-4 hours, or until firm.


Cooking Method:
Bottom of the Jam Jar
, , , , , , , ,
Related Recipes:
Bottom of the Jam Jar Recipes, Homemade Candy Recipes, Homemade Gift Recipes, Candy Recipes, Marshmallow Recipes, Dessert Recipes, Easy Recipes, Simmered Recipes, Cherry Recipes
Recipe Yields:
2-3 dozen marshmallows, depending on how large you cut them
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Julie Grice
Recipe Yields: 2-3 dozen marshmallows, depending on how large you cut them
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Nutrition Facts

Serving Size 1 marshmallow
Servings Per Recipe 36

Amount Per Serving
Calories from Fat 0
Calories 69

% Daily Value*
Total Fat 0g
  Saturated Fat 0g
Sodium 22mg
Total Carbohydrate 17g
  Dietary Fiber 0g
  Sugars 12g
Protein 1g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Julie Grice

About Julie

Julie lives in upstate New York, where preserving nature's bounty is what gets you through the long winter. Her blog, Savvy Eats, is one of our favorites. Follow her on Food Fanatic for recipes that use the bottom of the jam jar, or to help fill the jam jar again, as our latest canning fanatic.

Show Comments