Watermelon Marshmallows
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Last Updated on June 9, 2026 by becky
Wedge-shaped watermelon marshmallows featuring a fluffy pink watermelon flavored center, chocolate chip “seeds” and a green chocolate “rind.”
Why Make These Watermelon Marshmallows?
I’ve always been fascinated by foods that look like other foods. In the past, I’ve experimented with taco macarons, sushi cookies, and even white chocolate deviled eggs. But I especially like making watermelon lookalike treats, like whoopie pies and lollipops. The instantly recognizable pink, black, and green color combination lends itself perfectly to creating desserts and other sweet treats that really do resemble the real thing.
In this homemade marshmallow recipe, marshmallow-flavored fluff stands in for the juicy pink fruit, and miniature chocolate chips mimic the seeds in a slice of melon. To finish, I’ve dunked each wedge in melted green chocolate to create the fruit’s the signature green rind.
Watermelon Marshmallow Recipe Ingredients
To make these watermelon marshmallows, you’ll need the following ingredients:
- Gelatin – I developed this recipe using powdered gelatin, such as Knox. To substitute gelatin leaves or sheets, please visit my post on how to convert gelatin sheets to powder.
- Sugar – Along with light corn syrup, granulated sugar gives homemade marshmallows their sweetness. To substitute caster sugar, measure by weight rather than volume.
- Corn Syrup – I test most of my marshmallow recipes with Golden Barrel, but you can also use Light Karo Syrup. Liquid glucose will also work.
- Gel Food Coloring – I tinted my marshmallow fluff with Chefmaster’s Neon Brite Pink gel food coloring. If using white chocolate instead of green candy melts, you’ll also need a green, oil-based food coloring. See my notes below.
- Salt – A small amount of fine sea salt (or table salt) cuts the sweetness of the marshmallow.
- Watermelon Flavoring – LorAnn oils makes my favorite watermelon flavoring. You’ll have plenty left over, so save it to make these watermelon lollipops!
- Green Candy Melts – To make the “rinds,” you’ll need green candy melts (sometimes called candy wafers, coating wafers, or confectionery coating) plus a small amount of vegetable oil to thin the melts for dipping. If you have some candy melts left over, you can use them to make my piped kiwi frogs.
- Cornstarch and Confectioner’s Sugar – Cornstarch (cornflour) and confectioner’s sugar (powdered sugar) make the sweet, powdery coating. If you don’t have access to cornflour, you can replace it with potato starch instead.
Mixing the Marshmallow Fluff
When mixing the marshmallow fluff, pay attention to temperature and fluidity. Continue mixing until the marshmallow turns thick and creamy, but still feels lukewarm to the touch:
Keep a close eye on the temperature. Too cold and the marshmallow will stiffen and won’t pour smoothly into the tin, but too hot and the chocolate chips will melt. Don’t worry if the chocolate chips look a tiny bit melty or streaky, though—that’s totally normal!
Cutting the Marshmallows
To make the watermelon “wedge” shapes, use a sharp, a well-oiled chef’s knife to divide the marshmallow slab into four, 2-inch wide slices:
Trim the edges, then cut each slice into six, 2-inch wide triangles:
If preferred, you can use a greased, triangle-shaped cookie cutter to cut the marshmallow slab, similar to the technique I used to cut my ghost marshmallows and my strawberry marshmallow hearts.
I like to use a knife for this particular recipe because it allows me to utilize the entire slab (and, quite honestly, is less of a pain than constantly washing and greasing a cookie cutter!) but it’s up to you. Note that a cookie cutter will produce perfectly uniform wedges, whereas hand-cut marshmallows will vary slightly from piece to piece.
Choosing and Dipping the Chocolate
To make the watermelon rinds, start by melting green candy melts in a double boiler, bain-marie, or microwave-safe bowl. If the chocolate seems too thick for dipping, stir in 1-2 teaspoons of vegetable oil to adjust the consistency. It should look smooth and fluid, but not runny, transparent, or thin.
Working one by one, dip the flat bottom portion of each marshmallow triangle in the melted chocolate:
If preferred, you can replace the green candy melts with tempered white chocolate tinted with a green, oil-based food coloring. (These oil-based food colorings are my current favorites.) Avoid gel food coloring, which can make the chocolate look streaky and uneven.
After dipping, use a fondant tool or the end of a spoon to smooth to create a straight, even line mimicking rind on a slice of watermelon. Allow the dipped marshmallows to sit, uncovered, at room temperature until the chocolate sets. If using candy melts or tempered white chocolate, the chocolate should set quickly. Untempered chocolate can take several hours to set.
Make-Ahead and Storage Suggestions
Layer watermelon marshmallows between sheets of wax paper or parchment. Store in an airtight container at room temperature for up to 3 weeks.
Other watermelon recipes you might enjoy:
Watermelon Whoopie Pies
Watermelon Lollipops
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Watermelon Marshmallows
- Total Time4-6 hours, including cooling time
- Yield24 2-inch triangles 1x
Wedge-shaped watermelon marshmallows with a fluffy pink watermelon flavored center, chocolate chip “seeds” and a green chocolate “rind.”
Ingredients
Marshmallows:
Nonstick cooking spray
240 milliliters water (about 1 cup, divided)
20 grams powdered gelatin (2 tablespoons; about 2 1/2-3 packets)
400 grams granulated sugar (2 cups)
200 grams corn syrup or liquid glucose (1/2 cup)
1/4 teaspoon fine sea salt
1 teaspoon watermelon flavoring, or to taste
5-6 drops pink gel food coloring
90 grams miniature chocolate chips (1/2 cup), plus more for decorating
135 grams green candy melts (3/4 cup)
1-2 teaspoons vegetable oil, or more as needed to adjust consistency
Coating:
50 grams cornstarch (1/3 cup)
50 grams confectioner’s sugar (1/3 cup)
Instructions
Marshmallows:
Line an 8 x 8-inch square tin with parchment in a criss-cross pattern, allowing a 1-inch overhang on all sides. Spray with nonstick spray.
Pour 120 milliliters (1/2 cup) water into a large mixing bowl or the bowl of a stand mixer. Sprinkle powdered gelatin evenly over the water. Set aside.
In a large, heavy-bottomed stock pot, combine granulated sugar, corn syrup, remaining water, and fine sea salt. Bring to a boil and boil, without stirring, until syrup reaches 240° F / 116° C on a digital thermometer.
Carefully pour hot syrup over gelatin mixture. Mix on high speed for 2-3 minutes, or until mixture turns white and begins to thicken.
Add watermelon flavoring and pink gel food coloring and continue mixing on high speed until very thick and voluminous, about 6-8 minutes more.
With an oiled flexible rubber spatula, fold in the miniature chocolate chips.
Scrape into prepared tin. Scatter with more miniature chocolate chips to mimic “watermelon seeds.”
Loosely cover with a well-oiled sheet of aluminum foil. Allow to set at room temperature until firm, at least 4 hours, or overnight.
Cutting and Coating:
Line your work surface or a half sheet rimmed baking tray with a silicone mat. Set aside.
In a small bowl, whisk together cornflour and confectioner’s sugar.
Place a sheet of parchment over a large cutting board. Dust with the cornflour and confectioner’s sugar mixture.
Turn marshmallow slab out onto dusted surface. Peel away parchment. Sift with more of the powder.
With a well-oiled chef’s knife or an oiled 2-inch triangle cutter, cut slab into triangles. I cut four 2-inch wide rows, then cut each row into six 2-inch wide triangles.
Toss in additional powder, coating all sides evenly. Arrange on prepared silicone mat.
With a pastry brush, brush away excess powder. Arrange triangles on a clean silicone mat or fresh sheet of parchment.
In a double boiler, bain-marie, or a microwave-safe bowl, melt green candy melts, stirring occasionally until completely melted. Add 1-2 teaspoons vegetable oil, or more as needed, until chocolate reaches a smooth, fluid, and easily dippable consistency.
Dip the flat portion of each triangle in the melted chocolate, completely covering the bottom and creating a 1/4 – 1/2-inch “rind” around all sides.
Allow marshmallows to sit, uncovered, at room temperature until chocolate sets.
Layer between sheets of wax paper or parchment. Store in an airtight container at room temperature for up to 3 weeks.
- Prep Time: 1 1/2 hours
- Cooling Time: 2-4 hours
- Category: Candy and Confectionery
- Method: Stovetop
