Dehydrated Marshmallows

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Dehydrating marshmallows may sound like a strange concept. Still, it's a popular technique food lovers and chefs use to create unique snacks and desserts.

Course Snack

Cuisine American

Prep Time 2

Cook Time 3

Total Time 3 2

Servings servings

Calories 22kcal

Author Beth Neels

Cost $3

Equipment

Food dehydrator

Ingredients

1 bag mini marshmallows

Instructions

Arrange the marshmallows on your dehydrator trays in a single layer.
1 bag mini marshmallows
Set the temperature to 150°F/65°C for 3-6 hours. Check them after three hoursmif they are not completely dry, increase time accordingly.

Notes

To dehydrate large marshmallows, use a pair of scissors or a sharp knife to cut them into smaller pieces. Wipe the blade of the tool off with a warm, damp kitchen towel or dip the blades in a mixture of powdered sugar and cornstarch.

How to dehydrate in the oven

Turn the oven to the lowest setting. Usually 155-175°F / 90°C. Arrange the marshmallows on a parchment paper-covered, rimmed baking sheet in a single layer. Place the baking sheet in the oven. Prop the door with a wooden spoon or heat-safe spatula.

Dry for an hour. Remove the baking sheet from the oven and Shake the tray to move them around. Be sure they are still in a single layer. Place the sheet back in the oven. Dry for another hour. If they are not quite dry, continue drying, checking often so that they don’t burn.

They should only take about 2 hours.

How to dehydrate in an air fryer

Set the heat to the lowest setting; mine is warm, less than 250°F.
Place them on the air fryer basket and air fry them for about one hour.
If they are not totally dry, continue to dry for 10-minute intervals.
Let them cool, and then place them in a quart mason jar.

How to tell they are dry

They are totally dry when they crumble when you grab one between two fingers and squeeze. If they are at all sticky, they are not done. If they are firm between your fingers, they are dry; if they have any give or sponginess, they need to be dried longer.

Storage

Store them in air-tight containers like a Mason jar or vacuum pack in single-serve portions for the best success. They don’t need to go in the freezer. They are shelf stable for at least one year.

Nutrition