Blueberry Marshmallows
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Last Updated on March 8, 2026 by becky
A recipe for fluffy homemade blueberry marshmallows, made with blueberry flavoring and real freeze-dried berries. Best served with a mug of homemade blueberry hot chocolate, of course!
Why Make These Blueberry Marshmallows?
If you’re a regular reader of this blog, you already know how much I enjoy making making marshmallows. Rose marshmallows, cookies and cream marshmallows, even boozy marshmallows made with red wine or Prosecco—I love them all. And I also really enjoy making desserts with blueberries, like galettes, hand pies, and sorbets. But for some reason, I’d never combined these two lovess. Until now!
Made with blueberry flavoring and real freeze-dried blueberries (plus a touch of gel food coloring for color) these homemade marshmallows boast big blueberry flavor. Dip them in tempered chocolate, make a batch of Rice Krispie treats, pop a handful into a mug of homemade blueberry hot chocolate, or package in pretty cello bags for a sweet, giftable treat.
Blueberry Marshmallow Recipe Ingredients
To make homemade blueberry marshmallows, you’ll need the following:
- Nonstick Spray – For coating your knife and tin. See my notes on tin prep below.
- Gelatin – I tested this recipe with powdered gelatin. If you prefer to use leaves or sheets, visit my rose marshmallow recipe for an example. You can also refer to my blog post about gelatin conversions if you want to learn more about the differences between gelatin leaves and powder.
- Granulated Sugar – Along with light corn syrup, granulated sugar gives homemade marshmallows their sweetness.
- Corn Syrup – Choose a light corn syrup such as Golden Barrel, or Light Karo Syrup. You can also use liquid glucose.
- Blueberry Flavoring – You can use any quality candy flavoring or extract. I tested this batch with the LorAnn Oils brand of blueberry flavoring.
- Freeze-Dried Blueberries – Make sure you’ve chosen freeze-dried blueberries, not dried blueberries. The latter are too heavy and chewy, and won’t blend easily into the marshmallow fluff.
- Gel Food Coloring – You can add a few drops of blue gel food coloring or purple gel food coloring, or omit if you prefer a more naturally-colored marshmallow.
- Fine Sea Salt – A small amount of fine sea salt cuts the sweetness of the marshmallow.
- Potato Starch and Confectioner’s Sugar – Potato starch and confectioner’s sugar (icing sugar) combine to form the powdery coating. If you do not have potato starch, you can substitute an equal quantity of cornstarch (cornflour) instead.
Lining the Tin
Before cooking the sugar syrup, take time to properly prepare the tin. To do so, cut 2 sheets of parchment to the width of your tin. Overlap in a criss-cross pattern, allowing a 1-inch overhang on both sides. Coat generously with nonstick spray.
This prep step (which I also use for many other candy recipes, like clotted cream fudge and cranberry jellies) prevents the marshmallow mixture from sticking to the tin, and creates “handles” so you can transfer the cooled and set slab to the chopping board with ease.
Tips and Tricks for Making Blueberry Marshmallows
Taste and adjust. You can use any good-quality blueberry flavoring, but the amount needed will depend on the brand you’ve selected. I suggest adding the extract gradually, and tasting your marshmallow mixture along the way. 1/2 to 1 teaspoon of blueberry flavoring makes a good starting point.
Reach for a digital probe. Do not attempt homemade marshmallows without a candy thermometer. My favorite is this Taylor digital thermometer, but any good-quality candy thermometer will work. You might even opt to use a second thermometer to double-check your temps. And don’t walk away from the stove! Under- or over-cook the sugar syrup and your marshmallows will not set properly.
Use plenty of nonstick spray. Generously coat your tin, your spatula, your chef’s knife, and the aluminum foil you use to cover the tin. If you opt to cut your marshmallows with a decorative cookie cutter rather than a knife, you’ll want to spray that, too.
How to Use Homemade Blueberry Marshmallows
Stir homemade blueberry marshmallows into a mug of blueberry hot chocolate; thread them onto fresh fruit skewers; dip them in hot cocoa dip or melted chocolate; make blueberry s’mores; or melt with butter to make blueberry Rice Krispie treats.
Homemade marshmallows are also ideal for gifting, because they will stay fresh at room temperature for a month or longer. And since they’re pillowy-soft, marshmallows aren’t prone to breaking in transit. I suggest packaging your blueberry marshmallows in a blue cello bag, but a plain old food storage bag will also work in a pinch!
Make-Ahead and Storage Suggestions
Homemade marshmallows do not require refrigeration. Store in an airtight container at room temperature for up to one month.
Other marshmallow recipes you might enjoy:
Mint Chocolate Chip Marshmallows
Cookies and Cream Marshmallows
Rose Marshmallows
Strawberry Marshmallow Hearts
Matcha Marshmallows
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!
Print
Blueberry Marshmallows
- Total Time30-40 minutes (+ resting time)
- Yield36 marshmallows 1x
A recipe for fluffy homemade blueberry marshmallows, made with blueberry flavoring and real freeze-dried berries.
Ingredients
Marshmallows:
Nonstick spray, for greasing tin and knife
240 milliliters water, divided (1 cup)
20 grams powdered gelatin (3 1/4-ounce packets)
400 grams granulated sugar (1 cup)
160 grams corn syrup (1/2 cup)
1/2 to 1 teaspoon blueberry flavoring
10 grams crushed freeze dried blueberries (about 3 tablespoons)
Blue gel food coloring or purple gel food coloring, optional
1/4 teaspoon fine sea salt
Coating:
50 grams potato starch (1/3 cup)
50 grams confectioner’s sugar (1/3 cup)
Instructions
Line an 8 x 8-inch square tin with parchment, overlapping 2 sheets in a criss-cross pattern and allowing a 1-inch overhang on both sides. Coat generously with nonstick spray. Set aside.
Pour 120 milliliters (1/2 cup) water into a large mixing bowl or the bowl of a stand mixer. Sprinkle gelatin evenly over the water.
In a large, heavy-bottomed stock pot, stir together granulated sugar, corn syrup, fine sea salt, and remaining water. Bring to a boil over medium-high heat and boil, without stirring, until syrup reaches 240° F / 116° C on a candy thermometer.
Pour hot syrup into gelatin bowl. Mix on high speed for 2-3 minutes, or until mixture begins to thicken.
Add blueberry flavoring and gel food coloring and continue to mix on high speed until very thick, about 8-9 minutes more.
Add crushed freeze-dried blueberries and mix on low for 15-30 seconds more.
With an oiled flexible rubber spatula, scrape marshmallow mixture into prepared tin.
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:
In a small bowl, whisk together potato starch and confectioner’s sugar.
Generously dust a large chopping board with the potato starch and sugar mixture.
Turn marshmallow slab out onto dusted surface. Peel away the parchment, then sift more of the starch-sugar mixture over top of the slab.
With a well-oiled chef’s knife, cut the slab into 36 squares.
Toss cut marshmallows in additional starch-sugar mixture, making sure to coat all sides evenly.
Store in an airtight container at room temperature for up to 1 month.
- Category: Candy and Confectionery
- Method: Stovetop
