Star Marshmallows
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Last Updated on May 8, 2026 by becky
Sparkly star marshmallows flavored with vanilla bean paste and decorated with plenty of edible glitter and edible foil stars.
What Inspired These Star Marshmallows?
I love a good homemade marshmallow. Whether cookies & cream, birthday cake, or mint chocolate chip, they’re the perfect mess-free, allergen-friendly, and non-perishable treat for shipping and gifting.
These sparkly star marshmallows are especially versatile. Based on my classic vanilla bean marshmallow recipe, these marshmallow stars make fantastic opening night gifts, party favors, or celestial-themed treats. Thread them onto wooden sticks to make patriotic fruit skewers. Turn them into glittery s’mores. Add them to a dessert charcuterie board for a graduation party or New Year’s Eve celebration. Oh, and jazz up a mug of homemade hot chocolate, of course!
Ingredients for Making Star Shaped Marshmallows
To make your own star shaped marshmallows, you’ll need:
- Nonstick Spray – Keep plenty of nonstick spray on hand to grease your tin, your cutter, and your spatula.
- Gelatin – I tested this recipe with powdered gelatin. To substitute gelatin sheets, read my post on how to convert gelatin sheets to powder.
- Corn Syrup – I prefer Golden Barrel, but you can also use Light Karo Syrup. Liquid glucose will also work.
- Granulated Sugar – Along with corn syrup, granulated sugar adds sweetness and texture.
- Salt – A small amount of fine sea salt (or kosher salt) cuts the sweetness of the corn syrup and granulated sugar.
- Vanilla Bean Paste – Opt for a good-quality vanilla bean paste. I like Nielsen-Massey, Taylor & Colledge, or Simply Organic.
- Confectioner’s Sugar – You’ll mix confectioner’s sugar (icing sugar) with cornflour to create the powdery coating.
- Cornstarch – Cornflour (UK) or cornstarch (US) is a chalky white powder often used for puddings and pastry creams. Tossing homemade marshmallows in a mix of confectioner’s sugar and cornflour prevents them from sticking together.
- Sparkles – I used a combination of silver edible glitter and edible foil stars. See below for my notes on selecting and working with edible glitter.
Working with Edible Glitter
You can decorate your marshmallow stars with silver or gold edible glitter, edible foil stars, or other edible foil shapes like hearts. Or, or apply a bit of lustre dust or a few flakes of edible gold or silver leaf. Whichever products you choose, triple-check to make sure the package is clearly labelled as edible or food safe. Never use glitter that you’d use for crafting.
Though tempting, do not try to mix the sparkles into the marshmallow fluff. I’ve tested this approach and it just doesn’t work. You’ll end up wasting a lot of product, and you won’t see the glitter in the finished marshmallows anyway.
Special Tools
A few special tools will come in handy when making these star shaped marshmallows. You’ll need:
- Star Cutter – A 1 1/2 or 2-inch metal star cutter works best. You can go slightly bigger, but remember that the bigger the cutter, the fewer marshmallows the recipe will yield.
- Food Safe Paintbrush – To dust the edible glitter, you’ll need a food safe paintbrush. Do not use a brush that you’ve previously used for painting or other craft projects.
- Thermometer – Never attempt homemade marshmallows without a candy thermometer—too hot or too cold, and your marshmallows won’t set properly. This Taylor digital thermometer is my personal favorite.
- Mixer – You’ll need a hand mixer or stand mixer to whip the sugary syrup into marshmallow fluff.
- Square Pan – This recipe works best in an 8×8-inch square pan. If your pan is significantly bigger or smaller, your marshmallow slab will be too thin or too thick.
How to Use Sparkly Star Marshmallows
I love the versatility of these star-shaped marshmallows. You can package them in star-print cello bags for an opening night or movie premiere gift; make patriotic or sparkly dessert skewers; float them in New Year’s Eve beverages (along with Prosecco marshmallows, of course!); add them to a dessert charcuterie board; dunk them in homemade hot cocoa dip; make astrological or celestial-themed treats; turn them into sparkly s’mores or Rice Krispie treats; decorate cupcakes or brownies (be sure to press into the frosting after baking, not before!); or garnish a mug of hot chocolate.
Make-Ahead and Storage Suggestions
Store sparkly star marshmallows in an airtight container at room temperature for up to one month.
Other marshmallow recipes you might enjoy:
Blueberry Marshmallows
Strawberry Marshmallow Hearts
Spooky Ghost Marshmallows
Cookies & Cream Marshmallows
Mint Chocolate Chip 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
Star Marshmallows
- Total Time4 hours 40 minutes
- Yield24 stars 1x
Sparkly star marshmallows flavored with vanilla bean paste and decorated with edible glitter.
Ingredients
Marshmallows:
Nonstick spray, for greasing tin and knife
240 milliliters water (1 cup), divided
20 grams powdered gelatin (2 tablespoons)
400 grams granulated sugar (2 cups)
200 grams corn syrup (1/2 cup)
1/4 teaspoon fine sea salt
1 teaspoon vanilla bean paste
Coating:
50 grams confectioner’s sugar (1/3 cup)
50 grams cornstarch (1/3 cup)
Edible glitter and edible foil stars, to decorate
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. Set aside.
Pour 120 milliliters (1/2 cup) water into a large mixing bowl (if using a hand mixer), or the bowl of a stand mixer. Sprinkle the 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 mixture to a boil. 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, until mixture begins to thicken. Mix in the vanilla bean paste.
Continue to mix on high speed until very thick and voluminous, about 8-9 minutes more.
With an oiled rubber spatula, scrape marshmallow mixture into prepared tin.
Allow to set until firm, at least 4 hours or overnight.
Cutting and Coating:
In a small bowl, whisk together confectioner’s sugar and cornstarch.
Generously dust a large chopping board with the cornstarch mixture. Turn marshmallow slab out onto dusted surface.
Peel away parchment. Sift top of slab with more of the cornstarch mixture.
With a 1 1/2 or 2-inch star cutter, cut the slab into stars.
Toss the cut marshmallows in additional cornstarch mixture, making sure all sides are coated.
Arrange on a small tray. Dust with edible glitter and foil stars.
Store in an airtight container at room temperature for up to 1 month.
- Prep Time: 40 minutes
- Setting Time: 4 hours
- Category: Candy and Confectionery
- Method: Stovetop
