DIY Marshmallow Dollops

Who says marshmallows have to be square? These little DIY Marshmallow Dollops fit perfectly on a cup of cocoa, and look prettier, too!

This experiment marks the kick off of a little marshmallow spree I’ll be on all weekend. I figure once I get out the stand mixer and the gelatin packets I might as well go for it. I think homemade marshmallow are so worth the little extra effort, the flavor and texture is much better than store bought. One bite reminds you that marshmallows are actually candy, not the tasteless puffs we’re used to from the bag. These remind me of vanilla taffy.

Marshmallow Dollops Vertical

I’m going to be honest, though,  these aren’t easy to shape into perfect dollops. You’re going to have to prepare yourself for some  slumped, misshapen heaps among the occasional perfectly swirled dollop. But if you can muster a little dexterity and a lot of tolerance for a sticky mess, you’ll wind up with some pretty cute little treats. The issue is that the marshmallow goo has to go inside a large zip lock baggie and then get extruded out through a hole you cut in one corner. Sounds simple enough, but it’s a little bit of a challenge. I used my basic vanilla bean marshmallow recipe that you can fine here. If you want to you can just make them the old fashioned way, in neat little cubes. I think these have  a whimsical charm, though, and are worth the sticky fingers.

Keep them for the kids’ cocoa, give them away by the bagful. These will come in handy in the next few months, I promise. I suppose you could sprinkle them with crushed candy canes, or dust them with cocoa powder for a variation. Sprinkles, too. There are lots of reasons to make these, but the main one is that making marshmallows is just plain fun. A little bit of this, a little bit of that, and you end up with the silkiest glossiest marshmallow cream.

Marshmallow Creme

Once the marshmallows have dried a bit they can be bagged without sticking together.

Homemade Marshmallow Dollops bagged in mug

Have fun!

Looking for ways to use your dollops? Here are a few of my favorite cozy beverages ~


*This recipe adapted from Martha Stewart

3.18 from 17 votes

DIY Marshmallow Dollops

Author Sue Moran


  • Vegetable oil for brushing
  • 4 envelopes unflavored gelatin 3 tablespoons plus 1 1/2 teaspoons
  • 3 cups granulated sugar
  • 1 1/4 cups light corn syrup
  • 1/4 tsp salt
  • 1 Tbsp pure vanilla extract or paste
  • confectioner's sugar for dusting


  • Lay out a large sheet of parchment paper on a flat surface and spray it with cooking spray.
  • In the bowl of a stand mixer fitted with the whisk attachment, put 3/4 cup of water. Sprinkle the gelatin over it and let it sit.
  • In a medium saucepan, put the sugar, corn syrup, and salt. Begin heating it, stirring to dissolve the sugar. Then stop stirring and let the sugar syrup come up to 238 degrees. It will boil for a while before it gets there.
  • Then, with the mixer on low, slowly pour the hot syrup into the gelatin. Gradually increase the speed of the mixer until it is on high. Beat on high for about 12 minutes until the mixture is stiff. Beat in the vanilla.
  • Pour the marshmallow into a gallon sized zip lock baggie. The easiest way to do this is the set it over a small bowl and fold back the top to form as big an opening as you can. Snip a 1/2 inch hole off one corner.
  • Working quickly, pipe little spirals, working from the outside in, until you have a nice dollop. Go on until you have used up all the marshmallow cream.
  • Let the dollops sit until they are firm, several hours at least, depending on how dry your weather is. Dust them with confectioner's sugar and carefully peel them off the paper. Dust the bottoms with confectioner's sugar as well.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • These won’t spoil, but they will dry out, so keep them in an airtight container.
  • Love chocolate? Try my CHOCOLATE MARSHMALLOWS.


Don’t forget to pin these DIY Marshmallow Dollops!

Who says marshmallows have to be square? These little DIY marshmallow Dollops fit perfectly on a cup of cocoa, and look prettier, too! #homemademarshmallows #hotcocoa #hotchocolate #marshmallows #dessert #holidaydessert #Christmas #holidays #cocoa



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    Leave a Reply

    Please rate this recipe!

  • Reply
    Pam Avoledo
    November 15, 2017 at 5:57 pm

    5 stars
    The dollops are little swirls of heaven!

    • Reply
      November 15, 2017 at 6:02 pm

      Love that ~ thanks Pam!

  • Reply
    December 23, 2014 at 9:33 pm

    I just tried these tonight – they are going to be part of a Christmas present. It went pretty well, but wish I would have made it in two half batches. It is a LOT of marshmallow and even my gallon ziploc struggled to hold it all. I zipped it closed, started to pipe, and felt it oozing out the top. I could not keep the bag zipped. But the marshmallows are beautiful and delicious. I topped with peppermint sugar crystal sprinkles and powdered sugar. Yum!

  • Reply
    December 2, 2014 at 9:04 am

    Complete candy novice here…. This was a disaster for me 🙁 How on earth do you get the sugar to 238 degrees without it turning brown? And how long does it usually take to reach that temperature?

    • Reply
      December 2, 2014 at 9:46 am

      Check your thermometer, D, it could be off. You can check its accuracy by putting it in a pan of boiling water, and it should read 212F. If not, you can adjust accordingly. Hope this helps!

    • Reply
      November 26, 2016 at 9:46 pm

      Try lowering the flame. It will take longer, but won’t burn and watch the thermometer like a hawk.

  • Reply
    November 21, 2014 at 9:03 pm

    Hi! Making these for my daughter’s Frozen themed Birthday Party…perfect for the hot cocoa bar!! But they didn’t set well right away and my cute Puffs turned into blobs!! What could have gone wrong?? Thank you! Taste great though! Lol

    • Reply
      November 21, 2014 at 9:16 pm

      If they don’t keep their shape, you probably need to beat the mixture longer, they should hold stiff peaks. If they don’t set properly, it could be due to humidity in the air.

  • Reply
    November 30, 2013 at 2:31 pm

    Can you use a regular hand mixer if you don’t have a stand mixer?

    • Reply
      November 30, 2013 at 3:25 pm

      Hi Dana — you can use a hand mixer, but just be aware it’s a very long time to be mixing. It certainly can be done, though.

    • Reply
      December 1, 2013 at 7:08 am

      5 stars
      I’ve made these twice now, with a hand mixer…BUT, I’m making 1/2 recipe and I think that helps a lot. My hand mixer is over 10 years old, 170 watt, Kitchen Aid Ultra Power and towards the end, it is struggling a bit. It is taking 8-9 minutes for the 1/2 recipe and it gets very thick as well as volume-wise, it is more than 1/2 of a good sized mixing bowl.

  • Reply
    November 11, 2013 at 7:05 am

    I made peppermint marshmallows from this recipe yesterday (I halved the recipe and used 1 tsp vanilla and 1/8 tsp peppermint extract. I tried for dollops but was getting blobs so gave up and put the remaining mix in a bread pan and cut into squares.

    I don’t have a stand mixer but I did get what I thought was the correct consistency in about 9 minutes. The squares are wonderful – actually the blobs are fine taste wise, just not very attractive!

    Will try again – thanks for the inspiration. I might try the egg white recipe also.

  • Reply
    October 27, 2013 at 8:55 am

    Hot chocolate is one of my favorite winter treats, so I love the idea of ready to go marshmallow dollops! I’m going to try subbing agar powder for the gelatin and see how they turn out.

  • Reply
    John (Crustcrumbs)
    October 22, 2013 at 10:55 am

    Fun! We just did the same kind of piped marshmallows for our blog – Stay Puft Marshmallow tops (recipe will be posted sometime before Halloween) – as a part of a Ghostbusters themed photo shoot. Not many people seem brave enough to pipe marshmallow but it’s nowhere near as bad as I thought it’d be. Glad to see other people playing with marshmallow!

    • Reply
      October 22, 2013 at 11:03 am

      I wondered if spraying the inside of the bag with cooking spray would help, I’m going to try that next time. Looking forward to your post!

      • Reply
        John (Crustcrumbs)
        October 22, 2013 at 1:52 pm

        I used a Wilton brand “Featherweight Decorating Bag”. I picked it up when I was in cooking school because I needed something that would dry quickly before packing it back up in my kit. It’s a fairly slick material – may be why I didn’t find it too difficult to work with. The marshmallow definitely settled a little, so when I piped the rounds I made them slightly smaller than what I needed them to be. The post should be live on the 25th!

  • Reply
    October 22, 2013 at 9:37 am

    these are so cute..definitely next on my ‘to make’ list!


  • Reply
    Laura (Tutti Dolci)
    October 21, 2013 at 10:01 pm

    I love this shape and so perfect to gift for hot chocolate!

  • Reply
    October 21, 2013 at 12:23 pm

    Is there a substatute for the unflavored gelatin? I have vegan family members.

  • Reply
    October 21, 2013 at 6:55 am

    LOVE these: mostly because they’re adorable, but also because i can NOT make square marshmallows myself. i have tried and i have failed, an equal amount of times. 🙂 great recipe.

  • Reply
    Claire @ The Black Cat Kitchen
    October 21, 2013 at 4:23 am

    Arg yet another reason to invest in a stand mixture. I’ve been putting it off due to counter and storage space issues but I may have to bite the bullet! These would make the cutest christmas gifts! Totally feeling a rose and pistachio pairing for these!

  • Reply
    October 19, 2013 at 5:42 pm

    these are adorable.

  • Reply
    Karen Harris
    October 19, 2013 at 11:49 am

    These look delicious no matter what shape they are in!

  • Reply
    October 19, 2013 at 11:01 am

    Hi Sue, Did you use a whisk or paddle attachment to do the mixing? Thanks.

    • Reply
      October 19, 2013 at 1:47 pm

      I used the whisk, Julie.

  • Reply
    October 19, 2013 at 10:43 am

    I have to admit to secretly buying fresh marshmallows and storing them in a place known only to me just so I can have them all to myself – one here…one there. Whew! I feel so good about finally letting the secret out (wink)! Do you think these would pipe well from a regular, coated pastry bag? Thanks, Sue!

    • Reply
      October 19, 2013 at 1:48 pm

      If you have good quality pastry bags you could use them, but the only issue I can think of is that this makes a large amount of marshmallow cream and it sets up fairly fast, so you have to work quickly. The bigger the bag, the better.

  • Reply
    October 19, 2013 at 10:00 am

    those are sooo cute! One of these days I’ll venture into making marshmallows

    • Reply
      October 19, 2013 at 1:49 pm

      Danielle, just make the basic recipe that I link to in the post, it’s not very hard, and it’s really satisfying to make them.

  • Reply
    October 19, 2013 at 9:22 am

    Could you use peppermint extract instead of the vanilla?

    • Reply
      October 19, 2013 at 10:31 am

      Sure, or any other extract, for that matter. The peppermint would be great with crushed candy canes sprinkled on top.

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