Blueberry Marshmallows

Last Updated on January 13, 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.

Make-Ahead and Storage Suggestions

Homemade marshmallows do not require refrigeration. Store in an airtight container at room temperature for up to 1 month.

Other marshmallow recipes you might enjoy:

Mint Chocolate Chip Marshmallows
Cookies and Cream Marshmallows
Rose Marshmallows
Strawberry Marshmallow Hearts

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!

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