If you’re looking for a fun way to give homemade hot chocolate a new twist, dehydrated marshmallows are exactly what you need! Fluffy mini marshmallows are transformed into crunchy, candy-like treats, perfect for drink garnishes or cereal mix-ins. All you need is an oven and 5 minutes of prep!
These mini dehydrated marshmallows require just one ingredient—mini marshmallows! Pair them with your favorite hot chocolate beverage and a dollop of oat milk whipped cream for a cozy winter treat.
Why I Love This Recipe
If you used to dig around your favorite childhood cereal to find the crunchy marshmallow bits, this dehydrated marshmallow recipe is for you! It’s made with just one ingredient—plain vegan marshmallows—and requires only about 5 minutes of prep before letting the oven do the rest.
Plus, it’s a super affordable way to get those satisfying, crispy bites you’d otherwise pay an arm and a leg for at specialty stores. Once they’re dried and crunchy, toss them into a mug of hot chocolate, sprinkle them over vegan ice cream, top your favorite cereal with them, or simply nibble on them as a sweet treat. You’ll love how versatile they are!
Ingredient Notes
You only need one ingredient to make mini dehydrated marshmallows! Here are the details.
- Vegan Marshmallows: These provide a sweet, chewy base. The most popular vegan-friendly brand is Dandies, but you can also opt for Freedom Mallows, Ananda’s, Yumallo, or sometimes Trader Joe’s. Choose mini marshmallows to help them dehydrate faster and more evenly.
Substitutions
- Large Marshmallows: If you can’t find vegan mini marshmallows, use any regular-sized vegan-friendly ones. You’ll just need to cut them into small pieces.
How to Make
Much like the ingredient list, the process of making dehydrated marshmallows is short and sweet! Just follow my tips and tricks for the best results.
Preparation
Set your oven to 200°F. This low temperature is key for slowly removing moisture without melting the marshmallows. Place parchment paper or a silicone mat on a baking sheet.
Dehydrating
Step 1
Spread the mini marshmallows in a single layer on the lined baking sheet, making sure no marshmallows are stacked.
Step 2
Place the baking sheet in the oven and let the marshmallows dehydrate for 4–6 hours. Start checking at the 4-hour mark, then every 30 minutes to gauge dryness. Rotate or shuffle the marshmallows occasionally if any areas are drying faster than others.
Step 3
Remove the baking sheet from the oven when the marshmallows are completely dried and crisp. Let them cool on the tray before storing.
Expert Tip
Achieving the perfect dehydrated marshmallow texture relies on maintaining a low oven temperature. While it may seem tempting to speed up the process, using too high a heat may melt or brown the marshmallows instead of gently drying them out.
Keep your oven at 200°F (or use a dehydrator) to let moisture evaporate slowly, resulting in airy, crisp bites. Check the dryness by gently pressing on a marshmallow to help you gauge if it’s fully crisp—if it still feels soft in the center, give it more time.
Serving Suggestions
Pair your mini dehydrated marshmallows with chai hot chocolate and coconut whipped cream for a classic combination. Or, pop a few on cold beverages like my Oreo milk tea boba or chocolate boba. They’re also delicious when added to your favorite cereal or granola to bring back some childhood nostalgia!
Dehydrating Tips
- Even Spacing: Spread the marshmallows in a single layer with a bit of space around each one. Overcrowding can trap moisture and slow down the drying process.
- Rotate the Baking Sheet: Occasionally, during drying, turn the baking sheet from front to back. This results in more even heat distribution across the marshmallows.
- Use Parchment Paper or a Mat: Remember to line your tray with parchment paper or a silicone mat to prevent sticking and make it easy to move the marshmallows around. This also helps protect the bottom from direct contact with the metal pan.
Frequently Asked Questions
They should feel firm and crisp to the touch. If they still feel a bit spongy or soft in the center, give them more time. You can test one by snapping it in half—if it has a crunchy snap, it’s done.
Can I make these in a dehydrator?
Yes, a food dehydrator works well. Spread the marshmallows on the trays without overlapping, and set it to around 125–135°F. It may take a bit longer than the oven method, so check periodically.
The oven temperature was likely too high, or the tray was placed too close to the element. To ensure even marshmallow dehydration, keep the temperature at a gentle 200°F and place the tray in the center rack.
Yes, you can. Spread them out on a baking sheet and repeat the drying process until light and airy again. Just note that each re-dehydration may slightly alter taste and texture.
Storing
Let your mini dehydrated marshmallows cool completely on the baking sheet before storing them to maintain their crisp texture. Once they cool completely, keep them in an airtight container in your cupboard or your pantry.
If kept at room temperature, they should last several months without getting sticky. For best results, keep them away from humidity or direct sunlight. If they soften over time, place them back on a baking sheet in a 200°F oven for a short session (about 10–15 minutes) to restore crispness.
More Sweet Vegan Condiments
Dehydrated Marshmallows
DESCRIPTION
INGREDIENTS
- 10 ounces vegan marshmallows mini
METHOD
- Preheat oven to 200℉, and spread out all the marshmallows on a baking sheet in a single layer.
- Dehydrate for 4-6 hours until all marshmallows completely dry out. Rotate the baking sheet from front to back occasionally to get even heat distribution.Note: Depending on the size of the marshmallows, begin checking on marshmallows after the 4 hour mark for every 30 minutes until they are completely dried.
NOTES
- Even Spacing: Spread the marshmallows in a single layer with a bit of space around each one. Overcrowding can trap moisture and slow down the drying process.
- Rotate the Baking Sheet: Occasionally, during drying, turn the baking sheet from front to back. This results in more even heat distribution across the marshmallows.
- Optional to use Parchment Paper or a Mat: You can line your tray with parchment paper or a silicone mat to prevent sticking and make it easy to move the marshmallows around.
Puja Verma says
Super easy to prepare and perfectly crunchy to bite into.