Homemade Easter Mashmallows

Forget store-bought and try your hand at fluffy, colourful Easter marshmallows. Flavoured with Pure Vanilla Extract and decorated with homemade coloured sugar, they’re a fun and playful addition to your dessert table.
45 min
12 min


  • Coloured Sugar:
  • 1 cup (250 milliliter) granulated sugar
  • 3 to 4 drops Food Colour Preparation 4-Vials
  • 1 teaspoon (5 milliliter) water
  • 2
  • Marshmallows:
  • 2 1/4 cup (560 milliliter) granulated sugar
  • 1 cup (250 milliliter) cold water, divided
  • 1/4 cup (60 milliliter) Liquid Honey Beehive
  • 2 (14 grams) 2 (7 g) envelopes unflavoured gelatin
  • 1 tablespoon (15 milliliter) Pure Vanilla Extract


  • 1 For the Coloured Sugar, place sugar in large resealable plastic bag. Add food colouring. Seal bag. Knead sugar to distribute color. Add water; seal bag and knead again until the color is evenly distributed. Spread colored sugar on a large rimmed baking sheet. Let stand 25 to 30 minutes or until sugar is dried. Spray 13 x 9-inch (33 x 23 cm) baking dish with no stick cooking spray then coat with some of the colored sugar. Set aside.
  • 2 For the Marshmallows, microwave sugar, 1/2 cup (125 mL) water, and honey in medium microwavable bowl on HIGH 7 minutes. Stir to dissolve sugar. Microwave on HIGH 5 minutes longer. Carefully remove hot bowl from microwave.
  • 3 Place remaining 1/2 cup (125 mL) water in large mixer bowl. Sprinkle with gelatin. Let stand 5 minutes. Gradually beat in hot sugar mixture with whisk attachment on medium-low speed. Beat 8 minutes. Increase speed to medium-high. Beat 10 to 12 minutes longer or until mixture is fluffy, shiny and at least tripled in volume. Beat in vanilla.
  • 4 Spread marshmallow mixture in prepared pan. Smooth top with a spatula. Sprinkle some more of the colored sugar on top to coat. Let stand at room temperature overnight or refrigerate at least 3 hours. Reserve remaining coloured sugar in large resealable plastic bag or airtight container.
  • 5 Cut marshmallows with 1- to 2-inch (2.5-5 cm) Easter cookie cutters. Add marshmallows in batches to reserved colored sugar in bag; toss to coat well. Shake off excess. Store marshmallows in airtight container at room temperature up to 3 days.


(per Serving)